There are two parts to this recipe: the Creme and the Savoiardi Disks. The first half is identical to the Traditional Tiramisu Recipe.
Creme
Ingredients
- 100g Sugar
- 4 Medium Eggs (should be about 220g)
- 500g Mascarpone (usually two containers)
Instructions
Start with two large bowls (henceforth referred to as Bowl A and Bowl B).
Separate the eggs and put the egg whites in Bowl A and the egg yolks in Bowl B. Make sure there is no trace of yolk in the egg whites.
Add half of the sugar to Bowl A and whip until you have hard tips. Because it will need to keep a cake-like form, you'll want hard tips. Be sure not to over whip. Once you have the tips you want, set it aside.
Add the other half of the sugar to Bowl B and mix well. Gradually add all of the Mascarpone cheese and mix until there are no chunks.
Take the contents of Bowl A and gently fold it into Bowl B. This is the tricky bit. You want to mix it as little as possible while still mixing contents thoroughly. You don’t want any pockets of either part of the cream. Once done, put in the fridge while we prepare the next part.
Savoiardi Disks
Ingredients
- 135g Sugar
- 4 Medium Eggs (should be about 220g)
- 115g Flour
Instructions
Start with two large bowls (henceforth referred to as Bowl A and Bowl B).
Separate the eggs and put the egg whites in Bowl A and the egg yolks in Bowl B. Make sure there is no trace of yolk in the egg whites.
Add 57.5g of sugar to Bowl A and mix until you well mixed (look for light and frothy, you don't want to whip it). Set it aside.
Add 57.5g of sugar gradually to Bowl B while whipping until you have soft tips.
Take the contents of Bowl A and gently fold it into Bowl B while also adding the flour. This is the tricky bit. You want to mix it as little as possible while still mixing contents thoroughly. You don’t want any pockets of either part of the dough.
Transfer the dough into a piping bag with a smooth nozzle.
Prepare two 22-inch springform cake-pans (if you only have one, just repeat the following steps twice, doing one at a time). Each cake-pan will produce one layer for the cake.
Starting from the center, create a spiral of dough that grows in width until it reaches the pan edges. You should have about half of the dough left over for the second pan.
Sprinkle 20g of sugar evenly across the top to form a thin layer. Bake at 350° for 15 minutes. When you remove it from the oven, let cool for 10 minutes.
Assembly
Ingredients
- About 100g of coffee (I use a Moka) or about 250ml of Chocolate milk
- 5g of Bitter Cocoa Powder (substitute with other Chocolate Powders as per your preference)
Instructions
If you are using coffee, make it now and put it all into a bowl. Depending on the time it takes to make the necessary coffee, you may need to heat it up.
If you are using chocolate milk, pour it into a bowl and heat in the microwave.
You can also use this opportunity to mix in liquor to vary the flavor.
The liquid heat will determine how soft the cake will be. The hotter the liquid, the softer they will get. I tend to have mine as warm as I can tolerate sticking my fingers into.
With a serving plate of at least 28cm in diameter, place the first Savoiardi disk on the plate. Moisten the disk with Coffee/Chocolate using a pastry brush, soaking the disk to your preference. The more you soak, the softer it will be – keep in mind that it will soften overnight even more, so don't overdo it.
Add the Creme to a new piping bag with an open star nozzle and and starting from the edge in a circular direction add ruffle/dollops until you get to the center. Sprinkle the surface with half of the Cocoa Powder. Add the second Savoiardi disk and repeat, but do not put the second half of the powder on until served.
Place the cake in the fridge for at least 2 hours (I usually leave it overnight). Sprinkle the remaining cocoa powder before slicing and serving.