Classic Tiramisu

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Highly Caffeinated!

Wake up and smell the coffee…

Is there a better aroma to smell in the morning? since we are at it, what can ever be better than the old fashioned Tiramisu? There are times and occasions where nothing else would do. I have to say here, that my Tiramisu is so delicious that I actually have to make it very often, because if I don’t there sets a crave in everyone! Yes my friends and family all love it, and they call me requesting it all the time. It usually goes something along the line: “How about you make us a tiramisu and we come hang out tomorrow afternoon?”

We love it and you will too, so give it a try and see.

As ever, there is no one way about anything. Variations, variety and change are always a good thing. So make it this way, or serve it in cups, otherwise, you can try the Tiramisu Crepe Cake which I absolutely love too! I have included a video of the recipe, take a look, super easy and very impressive. Everyone loves a crepe cake!

Ingredients

  • 1 recipe Mocha cake (recipe on this link, make only the sponge)
  • 1 packet Italian Millefoglie (puff pastry cookies) or ladyfingers
  • 1 1/2 cup Coffee Syrup (recipe on this link)
  • 2 tbsp rum
  • 500g Mascarpone cheese
  • 1/2 cup icing sugar, sifted
  • Seeds of 1 vanilla beans or 2 tsp vanilla extract (recipe on this link)
  • 100g dark chocolate shavings
  • 1 cup whipping cream
  • 2 tbsp coffee liqueur or coffee syrup
  • 1-2 tbsp cocoa powder for dusting

 

Make the Mocha cake from the link above, make sure to make it in full portion, not minis and only make the sponge without the creams. Once done, cool completely on a wire rack.

Once cooled, slice the cake into 3 equal layers. Set aside until ready to use.

 

Make the Mascarpone cheese filling

In a medium bowl, mix together the mascarpone cheese, powdered sugar and vanilla seeds.

Stir in half the quantity of the shaved dark chocolate. Set aside.

 

Heat the coffee syrup and add the rum to it.

To assemble

Place the first layer of cake on your cake stand or board. Spread 1/3 of the coffee syrup over it, then top with 1/2 of the mascarpone cheese mixture and spread.

Add the second cake layer and spread with 1/3 of the syrup, followed by the remaining mascarpone cheese and finish with the 3rd layer spreading the remaining syrup over it.

 

Make the whipped cream topping

Using chilled beaters and bowl, whip on medium speed, the whipping cream and coffee liqueur or syrup until soft peaks form.

Spread the whipping cream thinly over the sides of the cake and heavily over the top.

Line the Millefoglie or ladyfingers all around the sides of the cake.

Sprinkle the tops with cocoa powder and the remaining chocolate shavings.

Refrigerate for 4 hours before serving.

 

You can also serve tiramisu in cups.

To assemble in cups you don’t have to make the Mocha cake, go for only the biscuits instead.Cube the Italian Millefoglie. Soak each cube in the coffee syrup and place at the bottom of each cup. Top with a layer of the mascarpone mixture. Add another layer of soaked Millefoglie cubes and top with some crushed Millefoglie. If your cup is big enough for another layer of Mascarpone mixture, then add another layer of both the mascarpone and soaked cookie cubes. If not, then just move right to the whipped cream layer.

Spread the whipped cream over the top of the last layer and sprinkle with grated chocolate or a layer of cocoa powder or both.

Cover and chill at least 4 hours before serving.

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