The Best Tiramisu Cake
Serves 620 mins prep7 mins cook
Perhaps you have never seen Tiramisu made into a cake vs in a casserole dish?! Well, this recipe is easy to make and has been approved by family and friends multiple times! It’s a great make ahead dessert and it can be easily stored in the fridge just make sure it’s covered to prevent drying it out!
0 servings
What you need
Instructions
0 Brew espresso and set it aside 1 Whisk the egg yolks with sugar over a water bath at medium low temperature until fluffy and sugar has dissolved (about 7 mins) 2 Whip 1 cup of heavy whipping cream until stiff peaks; (whip it slowly to remain stable longer, start low and increase speed to medium) 3 Whip mascarpone with 2 tbs of rum; add in egg mixture and mix then gently fold whipped cream 4 Add 1 tbs rum to the espresso and start dipping the lady fingers and layer the tiramisu mixture in a 7 inch spring form; repeat 3 times as you reserve some tiramisu mixture to add to a piping bag and decorate the cake 5 Cover and refrigerate for at least 6 hours or overnight; dust with cacao before serving and indulge! ☕️View original recipe