I will serve it to my guests for St. Andrew’s Day. I know this cake will be impressive and the recipe is simple

When I want to impress guests, I reach for this recipe. This is a true Italian classic, but in an even better version – tort tiramisu not only does it taste amazing, but it also looks amazing.

Cream:

• 1000 g mascarpone serka,
• 8 egg yolks, size L or XL,
• 200 g of fine sugar,
• 100 ml of Amaretto liqueur.

Sponge cake layer:

• 500 g long ladyfingers sponge cakes,
• 300 ml of strong espresso coffee.

Additionally:

• 3-4 tablespoons of cocoa for sprinkling.

Prepare the cream.

Place the yolks and sugar in a bowl over a pot of simmering water. Beat everything with a whisk or mixer at low speed for 5-8 minutes. The mixture must be thick, fluffy and light yellow, and the sugar must be completely dissolved.

Remove the bowl from the steam and mix for a while until the mixture cools down. Then add the liqueur and mix briefly.

Gradually, spoon by spoon, add the very cold Mascarpone, mixing at low speed until just combined.

Prepare the cake.

Line a 22 cm diameter cake tin with foil – both the bottom and sides.

Pour the coffee into a wide bowl or flat plate. Take each sponge cake and briefly dip them in espresso so that they do not fall apart but are well soaked. Place them tightly at the bottom of the pan. Spread about 1/5 of the prepared cream and smooth it out. Add subsequent layers of sponge cakes and cream until the ingredients are finished and you have at least 3 layers of cake.

Put the whole thing in the fridge together with the rest of the remaining cream. Refrigerate for at least 3-4 hours.

Gently remove the cake from the pan and decorate the sides with the remaining cream. Transfer the rest to a pastry bag and add decorative dollops on top.

Sprinkle the tiramisu cake generously with cocoa. Put the dough in the fridge for another 1-2 hours. Serve cold.

Source: Terazgotuje.pl