Tiramisu Cake

To prepare a chocolate cake with vanilla and mascarpone cream, we will start with a fluffy and aromatic base, followed by a decadent cream that will delight everyone. The first step is to take care of the base. In a large bowl, we will mix the eggs with the sugar using an electric mixer. It is essential to focus on this step, as the eggs need to become light in color and triple in volume. This will help achieve an airy and light texture for the base.

Once we reach the desired consistency, we will mix the flour with the cocoa in another container. Once well mixed, we sift them to avoid lumps in the final composition. Gently, with a spatula, we add 1-2 tablespoons of the flour and cocoa mixture to the egg and sugar mixture, carefully folding from the bottom up. This technique will help us retain the air in the base, ensuring a fluffy texture.

We pour the resulting mixture into an 18 cm diameter cake pan, which we previously greased with butter and dusted with flour to prevent sticking. We preheat the oven to 170 degrees Celsius and bake the base for 20-30 minutes. It is important to do the toothpick test to check if the base is cooked inside. Once ready, we let the base cool for 5 minutes in the pan, then transfer it to a cooling rack to cool completely.

While the base cools, we can prepare the vanilla mascarpone cream. We start by heating the milk over low heat, being careful not to let it boil. In a separate bowl, we mix the egg yolks with the sugar and cornstarch until we obtain a homogeneous mixture. When the milk is warm, we gradually pour it over the egg yolk mixture, constantly whisking to avoid curdling the eggs. The mixture is put back on low heat and stirred continuously until thickened, obtaining a rich and velvety cream.

Once the cream is ready, we cover it with plastic wrap to prevent a crust from forming. We let it cool completely. In another bowl, we whip the cream until it becomes firm. Then, we start to gradually incorporate it into the vanilla cream, being careful to mix with gentle bottom-up motions. Once the whipped cream is fully integrated, we add the mascarpone cheese, folding gently to obtain a smooth and fine cream.

To assemble the cake, we cut the base into three equal parts. We place the first section on a plate, soak it with a coffee mixture, then add 2-3 tablespoons of vanilla and mascarpone cream, leveling it with a spatula. We continue with the second section of the base, which we soak again and cover with the remaining cream. The last section is also soaked and placed on top. We cover the cake with plastic wrap and let it chill in the fridge overnight, so the flavors combine perfectly.

On the day of serving, we dress the cake in whipped cream and decorate with grated chocolate on top. This delicious combination of chocolate and vanilla cream will surely be a delight for everyone who tastes it. Thus, the cake becomes a true culinary wonder, ideal for any special occasion or simply to celebrate the moment.