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Lorenza

Lorenza Ávila

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Recipe of Tiramisu with Coffee Cake
Recipe

Tiramisu with Coffee Cake

2h
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In this recipe the cake has layers of coffee. You can make the whole portion or individual portions. Delicious!
Learn more about Lorenza Ávila

Ingredients

10 portions
  • 4 eggs, separated for the cake
  • 2/3 cups sugar, for the cake
  • 1/4 cups espresso coffee
  • 1 cup flour, for the cake
  • pinches salt, (for the cake)
  • 4 egg yolks, (for the cream)
  • 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 cup espresso coffee
  • 30 grams bittersweet chocolate

Preparation

Preheat the oven to 180 ° C.
Grease a tray to make thin cake or put a sheet of baking paper.
With a blender , beat the yolks of 4 eggs with 1/3 cup of sugar and with the espresso until a fluffy paste forms, like 6 minutes.
In another bowl, mix egg whites at medium speed and when soft peaks form, add 1/3 cup of sugar with the blender in motion.
Raise the speed of the blender to high and beat until the whites are soft and shiny, another 2 minutes.
With enveloping movements mix the egg whites with the yolk mixture and place in the prepared tray.
Bake the cake for 12-14 minutes and allow to cool on a rack for 5 minutes.
Pass a knife around the tray and allow it to cool completely.
Put a pot with 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. Put the container over the pot with boiling water (a bain-marie) but not touching it. Beat until fluffed, about 6-7 minutes.
Cool the yolk mixture over the bowl with ice, stirring occasionally.
Meanwhile, beat the mascarpone cheese with the whipping cream. Add the mascarpone mixture to the yolk mixture with care and enveloping movements. Keep cool.
Divide the prepared cake into three equal rectangles. Accommodate a piece in a pyrex of the size.
Coat 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 one night) before serving.

TIPS

Sprinkle cocoa or coffee powder before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Carmen Naters
31/08/2017 18:57:44
la harina se pone cuando estoy mezclando con las yemas en movimientos envolventes?
Irma Gonzalez
09/06/2014 20:36:09
que rico un postre que a todos encantara
nereyda angulo
03/04/2013 21:08:21
mm se me antoja
Keren BM
04/03/2013 00:13:12
:D me gusta pero son 42 piscas de sal?????????????????????????

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