Tiramisu with Coffee Cake

Lorenza Ávila
Lorenza Ávila
In this recipe, the cake has layers of coffee. You can make the whole portion or individual servings. Delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
10
Servings
  • 4 eggs, separated for the cake 4 eggs, separated for the cake
  • 2/3 cups sugar, for the cake 2/3 cups sugar, for the cake
  • 1/4 cups espresso coffee
  • 1 cup flour, for the cake 1 cup flour, for the cake
  • pinches salt, (for the cake) pinches salt, (for the cake)
  • 4 egg yolks, (for the cream)
  • 1/4 cups sugar 1/4 cups sugar
  • 1/4 cups coffee liqueur, (kahlúa)
  • 3/4 cups mascarpone cheese, (for the cream)
  • 1/2 cups whipping cream, for the cream 1/2 cups whipping cream, for the cream
  • 1 cup espresso coffee
  • 30 grams semisweet chocolate
Preparation
2h
0 mins
Medium
  • Preheat the oven to 180°C.
  • Grease a thin cake pan or line it with parchment paper.
  • With a mixer, beat the yolks of 4 eggs with 1/3 cup of sugar and the espresso until a fluffy paste forms, about 6 minutes.
  • In another bowl, mix the egg whites at medium speed, and when soft peaks form, add 1/3 cup of sugar while the mixer is running.
  • Increase the mixer speed to high and beat until the egg whites are soft and shiny, about 2 more minutes.
  • Gently fold the egg whites into the yolk mixture and pour into the prepared pan.
  • Bake the cake for 12-14 minutes and let cool on a rack for 5 minutes.
  • Run a knife around the edges of the pan and let it cool completely.
  • Put a pot of water to boil.
  • Fill a large bowl with ice.
  • In an aluminum or metal bowl, whisk the yolks, sugar, coffee liqueur, and a pinch of salt. Place the bowl over the pot of boiling water (double boiler) but do not let it touch. Whisk until fluffy, about 6-7 minutes.
  • Cool the yolk mixture over the bowl of ice, stirring occasionally.
  • Meanwhile, beat the mascarpone cheese with the whipping cream. Gently fold the mascarpone mixture into the yolk mixture. Keep it cold.
  • Divide the prepared cake into three equal rectangles. Place one piece in a pyrex of the same size.
  • Brush the first layer with 1/3 of the hot espresso.
  • Put almost half of the cream mixture on top of the cake and sprinkle with 1/3 of the grated chocolate.
  • Repeat the previous steps with another layer of cake and cover the last layer of cake with coffee, a thin layer of the mascarpone mixture, and the rest of the grated chocolate.
  • Refrigerate for many hours (or overnight) before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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