Ingredients
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6 Large eggs
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6 tsp Sugar
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4 tsp Flour
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2 tsp Corn flourWheat flour
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200 ml Strong coffeeEspresso
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50 ml RumBrandy
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1 kg Mascarpone
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300 g Powder sugar
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100 ml Strong coffee, chilledEspresso
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400 ml Whipping cream
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Cocoa powderFor dusting the cake
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RaspberriesOptional, for decoration only
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Mint leavesOptional, for decoration only
Directions
Steps
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1
Done
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Preparation:Preheat oven to 200 degrees Celsius. |
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2
Done
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Coffee-rum mixture:Mix the strong coffee (200 ml) with 50 ml rum. Set aside. |
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3
Done
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Batter:Separate the egg yolks from the egg whites. In a bowl whip the egg whites with a little salt until you get a firm snowy-like foam. |
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4
Done
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With constant mixing, add the egg yolks one by one, and the sugar gradually (spoon by spoon). |
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5
Done
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Mix the flours in a separate dish. Using a wooden spoon or spatula, add the flours to the eggs. Gently fold in the flours. |
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6
Done
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Baking:Divide the batter into three 22 cm baking pans or cake rings. |
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7
Done
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Bake for 20 - 30 min or until a toothpick inserted in the batter comes out clean. |
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8
Done
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Mascarpone frosting:Put the mascarpone in a bowl and mix is slightly using a hand mixer. |
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9
Done
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Slowly add the coffee (100 ml) and continue mixing. |
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10
Done
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In a separate bowl whip the whipping cream. |
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11
Done
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Combine the mascarpone mixture and whipping cream to get the mascarpone frosting. |
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12
Done
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Put it in a fridge until the batter cools down completely. |
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13
Done
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Assembling:Start assembling the cake by putting one batter on a serving plate. Wet it with 1/3 of the coffee-rum mixture. On top of the batter put 1/4 of the mascarpone frosting. Even it our using a cake knife. |
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14
Done
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Repeat the previous step two more times. |
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15
Done
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Cover the sides of the cake with the last quarter of the mascarpone frosting. Even it our using a cake knife. |
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16
Done
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Dust the cake with cocoa powder. |
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17
Done
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Decorating tip:You can decorate the tiramisu cake using raspberries and mint leaves. |
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18
Done
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Serving:Serve chilled. |
