Tiramisu recipe with sponge cake

Name: Tiramisu recipe with sponge cake - Francesca H.
Ingredients: 2 boxes of Romanian mascarpone; 2 packets of granulated sugar; approx. 400 grams of amaretto liqueur or flavor enhancer; available in stores; 4 packets of essence; rum/cafe; vanilla sugar; cocoa; 8 eggs; only the yolks; cake batter. Optional strawberries; frozen raspberries.

Desert - Tiramisu recipe with sponge cake by Francesca H. - Recipia

Tiramisu is a classic Italian dessert, known for its creamy texture and perfect combination of flavors. We start by preparing the cake base, which we will cut into 2 or 3 layers, depending on everyone's preference. It is important for the base to be well chilled before cutting to avoid crumbling. The base can be made from a simple sponge cake or another type of cake, such as a cocoa sponge cake, which will add a delightful chocolate note to the dessert. Once the base is prepared, we focus on the syrup. We prepare a concentrated coffee or ness, sweetening it with vanilla sugar, adjusting the sweetness level to taste. It is essential for this coffee to be hot, as it will help absorb the flavors into the base. Meanwhile, we turn our attention to the mascarpone cream. In a bowl, we whisk the egg yolks with sugar until we obtain a frothy and light-colored mixture. Then, we add the mascarpone cheese, gently mixing with a spatula to avoid losing air in the mixture. In another bowl, we whip the cream until we achieve stiff peaks and gradually incorporate it into the mascarpone mixture, being careful to maintain the airy texture of the cream. For assembly, we take the first layer of the base and place it on a platter. We generously soak it with the previously prepared coffee, ensuring it is well moistened but not so much that it falls apart. On top of this, we spread an even layer of mascarpone cream. We continue with the second layer of the base, repeating the process, ensuring that each layer is well moistened and covered with cream. If desired, we can add a third layer of base for a taller tiramisu. Finally, we cover the entire cake with a final layer of mascarpone cream, smoothing the surface well. Once assembled, the tiramisu is left in the refrigerator for at least 4 hours, but ideally overnight. This waiting period will allow the flavors to combine perfectly and will enhance the texture of the dessert. Before serving, we sprinkle cocoa powder on top, and for an extra touch of elegance, we can add a few coffee beans or grated chocolate. Enjoy every bite of this refined dessert, which will surely delight your taste buds!

Preparation

The cake base is cut into 3 or 2 pieces - according to preference. For the syrup, a coffee or a ness is made and sweetened to taste with vanilla sugar and flavored with 2-3 sachets of amaretto. The egg yolks are whipped with granulated sugar, then the rum essence and the remaining amaretto are added, followed by the mascarpone cheese. Each slice of the previously soaked cake is spread, including the top of the cake, which is dusted with cocoa powder. It is refrigerated for 24 hours. It is super good. The classic version is that the base is made of ladyfingers, but it is also very good this way. In the optional version, a cream can be added to the classic tiramisu cream, such as strawberry, raspberry, blueberry foam, etc. The foam is made from the remaining egg whites whipped with sugar and the fruits (these can also be found frozen in winter). The version with fruits is also very good.