Tiramisu Slices

Tiramisu is a popular Italian dessert, typically made with layers of coffee-soaked ladyfingers and a creamy mixture of mascarpone cheese and whipped eggs. We decided to slightly modify the beloved dessert and prepare it with a delicious chocolate sponge cake instead. Try it, you wont regret it!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 5 spoon Wheat flour, white, multi-purpose

  • 2 spoons Cocoa, powdered, unsweetened

  • 0.25 teaspoons Baking powder

  • 5 pieces Egg, fresh

  • 5 spoon Sugar, white

  • 2 dl Water

  • pieces Coffee, espresso

  • 2 spoons Alcohol, Coffee liqueur

  • 2 piece Egg, fresh

  • 60 g Powdered sugar

  • 250 g Cheese, creamy

  • 150 ml Sweet cream

  • 1 bag Sugar, white

  • 2 spoons Cocoa, powdered, unsweetened

Steps

  1. Preheat the oven to 180 degrees Celsius. Sift the flour and cocoa powder into a bowl. Add baking powder and mix everything well. Beat the eggs and sugar with an electric mixer until frothy. Add half of the flour, baking powder, and cocoa mixture and mix slowly until you get a uniform batter. Repeat the process with the remaining dry ingredients.

  2. Line a large, low rectangular baking pan with parchment paper. Pour the batter into the prepared pan and use a spatula to spread it evenly, smoothing the top. Bake the sponge cake in the preheated oven for about 10 minutes.

  3. In a small pot, bring about 2 dl of water to a boil. Add 2 to 3 heaping tablespoons of coffee to the boiling water and mix well. Bring the mixture to a boil a few times, then remove the pot from the heat. Pour the coffee into a bowl (making sure the sediment stays in the pot) and mix with chocolate liqueur.

  4. Thoroughly soak the baked sponge cake with the coffee mixture. Let it cool completely.

  5. Separate the egg whites and yolks into two bowls. Beat the yolks with powdered sugar until frothy, and whip the egg whites into stiff peaks. Whip the sweet cream with vanilla sugar until firm. First, mix the mascarpone into the yolk mixture, then the whipped cream, and finally fold in the egg whites.

  6. Cut the cooled sponge cake in half to create two smaller layers. Place one layer on a plate and spread 1/3 of the cream on top. Cover with the second layer of sponge cake and spread another 1/3 of the cream on top. Transfer the remaining cream into a piping bag and decorate the dessert with dollops of cream. Finally, dust everything generously with cocoa powder.

  7. Chill the dessert well before serving, if desired. Cut it into slices of your preferred size, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 251.15 kcal
  • Fat: 12.99 g
    • Saturated Fat: 6.1 g
  • Carbohydrates: 21.09 g
    • Sugars: 15.49 g
  • Protein: 7.9 g
  • Fiber: 0.5 g