Tiramisu recipe with sponge cake

Name: Tiramisu recipe with sponge cake - Lacramioara G.
Ingredients: For the base: 7 eggs; 7 tbsp brown sugar; 150g gingerbread; 100g walnut kernels; 2 tbsp powdered sugar. For the cream: 600g mascarpone (it would have been ideal to have 750g); 200g white chocolate; a few tablespoons of amaretto liqueur (I didnt use it this time; but it gives the cream a special taste. Instead; I used a few tablespoons of milk). For the syrup: 150g brown sugar; 200ml strong coffee; 100ml decorated water: black cocoa; a few tablespoons of cream.

Dessert - Tiramisu recipe with sponge cake by Lacramioara G. - Recipia

I have had the opportunity to make this gingerbread tiramisu cake several times, especially when I have some slightly dry gingerbread left at home. It is the recipe I turn to when I want a festive dessert that is easy to make but still has a celebratory feel. I love that it has clear layers, and the flavor of coffee and mascarpone stands out, even though it is not a classic tiramisu with ladyfingers. Quick Info Total time: approximately 3-4 hours (including cooling) Effective preparation time: about 1 hour Baking time: 20-25 minutes Servings: 12-14 slices (24 cm diameter pan) Difficulty: medium Recipe type: dessert, festive cake, suitable for holidays or guests Ingredients For the base: 7 eggs 7 tablespoons raw sugar 150 g gingerbread (it’s better if it’s a bit dry, it crumbles easier) 100 g walnut meat 2 tablespoons powdered sugar For the cream: 600 g mascarpone (if you have 750 g, you can use it all) 200 g white chocolate A few tablespoons of amaretto liqueur (or, if you don’t have it, a few tablespoons of milk) For the syrup: 150 g raw sugar 200 ml strong coffee 100 ml water For decoration: Dark cocoa A few tablespoons of cream Preparation steps 1. Preparing the base The gingerbread and walnuts are placed in a food processor and ground. It should not be a fine flour, nor too coarse, somewhere in between. The resulting mixture is set aside. Egg whites are separated from yolks. The egg whites are beaten with a pinch of salt until foamy. When the foam is firm, the raw sugar is added gradually and mixed until it becomes shiny and stiff. The yolks are added one by one, mixing after each. In the mixture, add from the gingerbread and walnut mixture (12 tablespoons), in 3 batches, mixing gently each time with a spatula. This way the meringue will not deflate too much. Prepare 1-2 baking pans with a diameter of 24 cm – line them with paper or grease with butter and dust with flour. The mixture is evenly divided into the pans. Bake at medium heat (180°C) for 20-25 minutes, until the base turns slightly golden. If everything does not fit in one tray, bake in batches. When done, remove and let cool completely on a rack. 2. The syrup The raw sugar is placed in a small pot to caramelize over medium heat. Stir with a wooden spoon until it melts evenly. Pour the hot coffee over the caramel and then add the water. Let it boil for a few minutes until all the caramel dissolves and you obtain a syrup. Set aside to cool. 3. The cream The white chocolate is melted in a bain-marie and allowed to cool until it reaches room temperature. The mascarpone is placed in a large bowl. The melted white chocolate is added and mixed well with a mixer until the cream becomes fluffy. Amaretto (or milk) is added to taste – a few tablespoons to help the texture become smooth and to feel a subtle hint of alcohol, if using. Set aside some cream for decoration, if desired. 4. Assembly In a detachable ring mold (24 cm), place the first base. Soak generously with half of the cooled syrup. Add a thick layer of cream. Place the second base and press gently to even out the cream underneath. Soak with the remaining syrup. Add the rest of the cream, setting aside a little for decoration if you want to decorate the cake. Level everything with a spatula and refrigerate for at least 2-3 hours, preferably even longer. After cooling, remove the ring from the mold. The surface is dusted with cocoa, and the edges can be covered with crumbs from the remaining gingerbread-walnut mix, if any is left. The remaining cream can be mixed with a tablespoon of cocoa and, using a piping bag, a few swirls can be placed on top. 5. Why I make this recipe often It’s a suitable cake when I want to use leftover gingerbread or nuts. It keeps well in the fridge and has a pronounced taste of coffee and mascarpone. The cream is not overly sweet, and the base is dense and flavorful. Tips and variations Tips - Use gingerbread that is as dry as possible; it grinds easily and does not soften the base too quickly. - For the syrup, let the caramel dissolve well so that no hard pieces remain. - Don’t over-soak if you don’t want the base to become too soft. Substitutions - Amaretto can be omitted or replaced with a little milk if you don’t want alcohol. - Raw sugar can be replaced with regular sugar, but the taste will be flatter. - If you don’t have white chocolate, the cream will not have the same consistency, but it can work without it if necessary. Variations - You can add a little vanilla or grated orange peel to the cream. - If you want, you can make an extra layer of berries between the bases and cream, but it won’t be quite the same dessert. Serving ideas - Serve cold, straight from the fridge. - You can cut thick slices and, if you feel like it, add a little extra cream on the side. Frequently asked questions 1. Can I use another type of base instead of the gingerbread and walnut one? You can, but the specific flavor of this recipe comes from this mix. A simple base won’t have the same effect. 2. How much syrup can I soak the base with? It depends on your preference. You can add more syrup if you want a moister cake, but if you overdo it, there’s a risk it will fall apart when cut. 3. Can it be made without amaretto? Yes, amaretto can be omitted or replaced with milk, but the final taste will be simpler. 4. Can I use light mascarpone? Yes, but the cream won’t turn out as creamy. 5. How long should it stay in the fridge? A minimum of 2-3 hours, but ideally overnight for texture and flavor. Nutritional values Estimate per serving (for 14 slices): - calories: 390-420 kcal - carbohydrates: 34-36 g - protein: 7-8 g - fats: 23-25 g The values are indicative and may vary depending on the mascarpone, type of gingerbread, and how much syrup you use. Storage and reheating The cake keeps covered in the fridge, where it lasts 2-3 days without problems. I do not recommend freezing or reheating – it is served cold. If there’s any left, it’s good even on the second or third day.

Preparation

Tiramisu recipe with cake base. Gingerbread and walnuts are processed in a food processor until they are ground, not too fine but not coarse either. Set aside. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form, then add the raw sugar and continue mixing until incorporated. Add the yolks one by one, mixing well after each addition. Gradually add 12 tablespoons of the walnut mixture in three batches, gently folding with a spatula after each addition to ensure the meringue doesn't deflate. Prepare one or two baking pans (with equal diameter), lined with parchment paper or greased with butter and dusted with flour. Pour the mixture evenly into the pans and bake in the oven at medium heat for about 20-25 minutes until they turn a nice golden brown. Remove from the oven and let cool on a rack. Meanwhile, caramelize the sugar, stirring gently with a wooden spoon until it melts evenly. Add coffee and water to the caramel and let it boil for a bit until a syrup forms. Set aside to cool. This syrup is delicious! Melt the white chocolate in a double boiler. Let it cool and mix it with the mascarpone. Whip until you have a fluffy cream. Add a few tablespoons of liqueur and mix just enough to incorporate it. Set aside. Once everything has cooled, in a springform pan, place the first layer, soak it well, add a generous layer of cream, then place the second layer and press down to level the cream underneath. Soak with the remaining syrup, add the rest of the cream (set aside a few tablespoons for decoration on top, but it's not necessary unless you want to decorate it) and level with a spatula. Chill for 2-3 hours. After chilling, remove the ring, dust the surface of the cake with cocoa powder, and coat the edges with leftover crumbs from the walnut mixture. Mix the remaining cream with a tablespoon of cocoa. Form a few peaks of cream. I didn't want anything special for decoration; I wanted to keep it simple. Chill again or serve a portion right away. I assure you it is an excellent cake with a special taste! I used 24 cm diameter baking pans. It would be good for the gingerbread to be a bit dry, as it grinds more easily. You can soak the cake layers as much as you want; I was afraid they would fall apart. Use amaretto for the cream; it will definitely give it a special taste.

Tiramisu recipe with sponge cake

Preparation

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