hi guys today we're making this
incredible tiramisu cake it's
everything that you love about tiramisu but in the form of cake
thin soft layers of vanilla sponge
soaked in coffee
and topped with a creamy mascarpone
whipped cream it's delicious
okay you guys to make my tiramisu
cake we're going to start by making my
vanilla sponge cake sponge cakes are the
perfect base for refrigerated cakes
because they remain super soft this one
in particular will be baked and
assembled differently
and you'll see what I'm talking about as
we go along to my egg whites I've added
some lemon juice and you're going to
whip these up and once they start to
become foamy that's when you're going to
start adding the sugar gradually one
tablespoon at a time if you're new to my
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whip the eggs to stiff peaks and this is
how you'll know your meringue is ready
if you shake it it will not move set
this to the side and in this other bowl
I have my egg yolks and vanilla and to
that we're going to add the melted
butter or oil if you prefer and the milk
give these a quick mix just so they're
combined and then you can add the dry
ingredients
I always sift the dry ingredients
especially when making cakes if you
don't see me sifting on-camera it's
because it was done prior to filming and
I highly recommend you sift as well the
flour will incorporate much faster
without having to over mix to this
batter we're going to add three to four
big dollops of the meringue to loosen
and lighten it I said this in my
previous cake videos you can be rough
when mixing these first dollops but be
careful when folding in the rest of your
meringue this is where people tend to
over mix and deflate the egg whites now
going back to what I was saying before
you have two options here you can either
bake your sponge in a normal cake pan
and once baked divided into layers
however because I want really thin
layers for this data miisu cake to make
my life easier I'm going to make the
sponge cake using two cookie sheets
you'll cut down drastically on the
baking time and your layers will be even
it saves you time and strats make sure
you grease the parchment paper so the
layers won't stick and because I'm using
two different size cookie sheets the
cakes may bake slightly differently so
one cake may be done before the other
bake the cakes in a preheated oven at
160 degrees Celsius or 320 Fahrenheit
for around 10 to 13 minutes check them
do the toothpick test as I said one cake
may bake faster than the other allow the
cakes to cool for 5 minutes and then
you're going to slide them off the
baking sheet and let them cool
completely I'm going to divide the
bigger cake into two cakes that way I
have a total of 3 cake layers do not
worry if one cake is slightly bigger
than the other because we will be
trimming off the edges later on you can
use a knife or even scissors since the
cakes are south it I love using this
cookie sheet method for making thin cake
layers it makes it super easy to get
great results set these to the side and
we're going to make the frosting because
this is tiramisu it only makes sense to
make a mascarpone whipped cream frosting
it's delicious in this bowl I have cold
must get appointed I'm going to add some
cold heavy cream and some powdered sugar
you can also add some vanilla extract
but in Italy we usually don't add
vanilla to tanaami sue but that's up to
you you're going to whip this up until
it's thick ends we want this cream to be
stiff so it holds up beautifully all
those layers if you hold up your spatula
and the cream doesn't Bob it's ready
okay so onto assembling the cake I'm
using a rack because I do flip each
sponge and brush both sides with coffee
and then I transfer each sponge onto my
serving plate obviously I'm just going
to show you one side because it's pretty
self-explanatory but I do like to brush
both the top and bottom for a strong
coffee flavor use a brush or spoon be
careful to not over soak since the
layers are so thin and you do want to
use Italian strong espresso coffee
that's the only car
fear that will give you a pure and true
tiramisu flavor add your cream and I
find that using a piping bag is the
easiest and fastest way I absolutely
love a super creamy tiramisu so I'm very
generous with my whipped cream frosting
it's just so good you're going to repeat
this process for all your cake layers
and this cake needs to chill in the
fridge for at least an hour the longer
you leave the cake to sit the better the
tiramisu or in this case the tiramisu
cake will become it will soften up even
more and you'll give a chance for the
flavors to really develop like I said
before we're going to trim all four
sides people always ask me what happens
to my trimmings my family and I eat them
nothing goes to waste guys just before
serving you're going to dust the top
with unsweetened cocoa powder be
generous a little tip for easy cleanup I
like to add paper around the sides of
the cake and then remove it I really
wanted this cake to look like tiramisu
and I think we nailed it it's so
amazingly delicious super moist and melt
in your mouth and there's just something
about coffee and cocoa and cream that
goes so well together
you
