Tiramisu Pick-Me-Up Cake
Yield
1 cakePrep
30 minCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| ½ | cup |
sugar
|
|
| 1 | cup |
mascarpone cheese
|
*
|
| 1 | pint |
whipped cream
chilled |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | each |
genoise
cake |
* |
| ¼ | cup |
sugar
|
|
| ¾ | cup |
coffee
strong |
|
| 1 | ounce |
rum
|
|
| 2 | tablespoons |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
|
|
| 237 | ml |
mascarpone cheese
|
*
|
| 473 | ml |
whipped cream
chilled |
*
|
| 5 | ml |
vanilla extract
|
|
| 1 | each |
genoise
cake |
* |
| 59 | ml |
sugar
|
|
| 177 | ml |
coffee
strong |
|
| 28.9 | ml/g |
rum
|
|
| 3E+1 | ml |
cocoa powder
|
|
Directions
Whisk egg yolks and ¼ cup sugar together. Whisk in the mascarpone cheese.
In a separate bowl, whip the cream, the rest of the sugar.
Fold the mascarpone cheese mixture into the whipped cream and continue to whip, until stiff.
Set aside.
Make a fully-dissolved syrup with ¼ cup sugar, 2 tablespoon water, Brush a layer of the sponge cake with espresso mixture. With a spatula, smooth about half-inch thick layer of the mascarpone cheese mixture on top. Brush the second cake layer with espresso, and place it espresso side down on the first layer. Brush the top with espresso. Spread on another half-inch of the mascarpone mixture. Repeat the procedure with the third layer of cake. Cover the top and sides of the cake with a thin layer of mascarpone filling. With a sieve and a spoon, sprinkle the top of the cake with Cover the sides of the cake with chocolate shavings. Refrigerate at least three hours.
