Tiramisu Pick-Me-Up Cake
Submitted by sherrylee1952
Three layers of genoise sponge brushed with espresso-rum syrup, filled and frosted with silky mascarpone cream, dusted with cocoa, and wrapped in chocolate shavings.
YIELD
1 cakePREP
30 minCOOK
10 minREADY
4 hrsThis is tiramisu in full cake form, and it’s every bit as dramatic as it sounds.
Three layers of tender genoise get brushed generously with a syrup made from strong espresso, rum, and sugar. Between each layer, a thick spread of mascarpone cream made with egg yolks, sugar, and whipped cream creates that signature rich, mousse-like filling.
The whole cake gets frosted in the same mascarpone mixture, dusted with cocoa powder through a sieve, and the sides get pressed with chocolate shavings for a finish that looks like it came from a patisserie window.
Three hours in the fridge (more is better) lets everything set and the flavors fuse together.
Kitchen Tips
- Brush the espresso syrup on while the genoise is still slightly warm. It absorbs better and distributes more evenly.
- Whip the cream until truly stiff before folding in the mascarpone mixture. Soft peaks will give you a filling that slides off the cake layers.
- Use a fine-mesh sieve for the cocoa dusting. Tap it gently for an even, professional-looking coat.
Ingredients
Directions
Whisk egg yolks and ¼ cup sugar together. Whisk in the mascarpone cheese.
In a separate bowl, whip the cream, the rest of the sugar.
Fold the mascarpone cheese mixture into the whipped cream and continue to whip, until stiff.
Set aside.
Make a fully-dissolved syrup with ¼ cup sugar, 2 tablespoon water, Brush a layer of the sponge cake with espresso mixture. With a spatula, smooth about half-inch thick layer of the mascarpone cheese mixture on top. Brush the second cake layer with espresso, and place it espresso side down on the first layer. Brush the top with espresso. Spread on another half-inch of the mascarpone mixture. Repeat the procedure with the third layer of cake. Cover the top and sides of the cake with a thin layer of mascarpone filling. With a sieve and a spoon, sprinkle the top of the cake with Cover the sides of the cake with chocolate shavings. Refrigerate at least three hours.
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