How to store tiramisu cake?

Name: Tiramisu cake
Cook time: 30 min
Total time: 30 min
Yield: 8p
Ingredients: 1 box of ladyfingers; 3 eggs; Pinch of salt; 60 g sugar; 500 g mascarpone; 250 ml cold whipped cream with a pinch of salt; 250 ml espresso, cooled; Seeds from 1 vanilla pod; 50 g cocoa powder; Springform pan with a diameter of 19 cm

You can store the tiramisu cake covered in the refrigerator for 4 days, and you can also freeze it wrapped. Let it thaw in the refrigerator the day before you want to serve it. Sprinkle again with some cocoa powder just before serving.

Tiramisu cake

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30min + 4h to set

•

Easy

The classic tiramisu with ladyfingers, mascarpone, and coffee in a fancy cake! Easy, light, and creamy, ideal for any party.

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Ingredients

What do you need?

Quantity: 8p

1 box of ladyfingers
3 eggs
Pinch of salt
60 g sugar
500 g mascarpone
250 ml cold whipped cream with a pinch of salt
250 ml espresso, cooled
Seeds from 1 vanilla pod
50 g cocoa powder

Springform pan with a diameter of 19 cm

1 box of ladyfingers
3 eggs
Pinch of salt
60 g sugar
500 g mascarpone
250 ml cold whipped cream with a pinch of salt
250 ml espresso, cooled
Seeds from 1 vanilla pod
50 g cocoa powder

Springform pan with a diameter of 19 cm

Preparation method

How do you make this?

Line the bottom of your springform pan with baking paper, close it, and line the sides with a strip of plastic for easy removal. Cut the ladyfingers with a bread knife to the same height as your cake pan. Set aside the leftovers, which you will use for the base.

Dip the fingers in the coffee and place them upright against the edge of the springform pan. Now fill the bottom as much as possible with the leftovers. You can cut them to fit if necessary. Spoon some coffee over them as well.

Separate the eggs; you can use the egg whites in another recipe. Whisk three egg yolks with the sugar and vanilla in a large bowl until frothy. In another bowl, combine the mascarpone and liquid cream and whip until thick and fluffy. Mix both mixtures together. Spread half of the mixture in the pan and completely cover with ladyfingers dipped in coffee. Smooth the top with the mascarpone mixture, and pipe thick dollops of the remaining mixture around the edges.

Let it cool and set for 4 hours. Sprinkle with cocoa powder just before serving.