Desserts
ChefNada Hadraj
Tiramisu Cake
A coffee-flavored tiramisu made in a round mold — layers of coffee-dipped ladyfingers and creamy mascarpone filling, chilled until set.
Tiramisu cake — simply irresistible!
Ingredients
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- 2/3 cup (165 ml) heavy whipping cream
- 1 large can (397 g) sweetened condensed milk
- 2 tubs (about 500 g) mascarpone cheese
- 4 tbsp instant coffee (Nescafé Gold or similar)
- 2 cups (500 ml) boiling water
- 1 package (about 250 g) ladyfinger biscuits
- 1½ tbsp unsweetened cocoa powder
Method
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- Whip the cream for 5 to 6 minutes or until it thickens.Timers: 6 min
- Add the sweetened condensed milk to the whipped cream, along with the mascarpone cheese, and mix.
- In a bowl, dissolve the instant coffee (Nescafé Gold) in hot water.
- Moisten the biscuits with the dissolved coffee—dip them and lift quickly so they don't absorb too much liquid—arrange pieces of biscuit in a circular pattern around the edges of the 22 cm cake pan, placing them side by side.
- Also arrange a layer of biscuits in the bottom of the pan.
- Divide the cream mixture you prepared into two parts, and spread the first half over the biscuit layer.
- Add another layer of coffee‑moistened biscuits and top it with the second half of the cream.
- Sift bitter cocoa powder over the top.
- Chill the tiramisu in the refrigerator for at least 6 hours until it sets well and is cold, then serve.Timers: 360 min
Recipe tags
DessertsItalianVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Gâteau Fornoir
