We were invited by friends for dinner and given the short notice I decided to make a quick Tiramisu Cake. The problem was that our friend was pregnant. I could have pasteurized the eggs with hot boiling syrup (pâte à bombe) but I knew she wouldn’t have been comfortable.
I decided instead to skip the eggs altogether and limit the main ingredients to mascarpone, cream and coffee. The result was good enough and the preparation was quick.
When I prepare the classic tiramisu I usually make a mascarpone and coffee cream to put in the first layer. I did the same here by using roughly 20% of the main cream and mixing it with strong coffee. This little artifice gives the cake a more pronounced and pleasant coffee taste.
Egg Free Tiramisu Cake
For a 18 cm (7 in) pastry ring For the sponge cake recipe click here (Italian Pan di Spagna)
- 2 circular sponge cakes 18 cm / 7''
For the mascarpone cream:
- 250 g mascarpone cheese 8.8 oz
- 100 g sugar 3.5 oz
- 230 g whipping cream 8.1 oz
- 20 g whipping cream 0.7 oz
- 7 g gelatin sheets roughly 1 e ½
- freshly brewed coffee mocha, press or instant
For the syrup:
- 100 g water 3.5 oz
- 50 g milk
- 75 g sugar
- 1 tsp. freeze dried coffee
- unsweetened cocoa powder
The mascarpone cream:
- Soak the gelatin sheets in cold water for 10 minutes.
- In a large bowl using a handheld mixer beat the mascarpone cheese together with the sugar, until it becomes smooth and creamy.
- Heat the 20g of whipping cream and just before it starts to boil remove from heat and add the gelatin sheets, squeezed. Stir to dissolve. Let it cool for 2 or 3 minutes. If you have a kitchen thermometer let the cream cool until it reaches 30° C (85° F). This it to prevent lumps when added to the rest of the ingredients.
- Add the cream with gelatin to the mascarpone and beat with the handheld mixer to incorporate.
- Whip the rest of the cream (230g or 8.1 oz), trying not to over-whip. It should not be grainy.
- Fold 1/3 of the whipped cream in the mascarpone gently with a spatula, in order not to deflate the cream. Fold in the rest of the whipped cream in the same way, until well combined.
- Set apart a small part of the tiramisu cream (approx 120g or 4.2 oz) in a small bowl.
- In Italy we use the mocha to make coffee, but you can use the preferred method. Mocha is preferred for this purpose because the coffee will be stronger.
- Pour the first few drops of coffee that come out of the mocha into the cream in the smaller bowl and combine. The result will be a coffee-flavored tiramisu cream.
- In a small pot put the water and bring to boil. Remove from heat and add the dried coffee. Stir.
- Add the sugar and finally add the milk.
- I used a 18 cm pastry ring but it's possible to use a springform pan of the same dimension.
- If a pastry ring is used place it on a cake board.
- Cover the inside of the ring with cake tape (or alternatively with a strip of baking paper, using a small amount of butter to make it stick to the ring).
- Position the first sponge cake inside the ring. Moisten the top of the cake with the coffee “syrup” using a brush.
- Evenly spread the coffee-flavored mascarpone cream on top of the cake.
- Position the second sponge cake on top and press down lightly.
- Moisten with the syrup like with the first layer.
- Pour the rest of the normal mascarpone cream and level with a long spatula.
- Put in the freezer for at least 2 hours to stabilize the cake.
- If the ring is used slightly heat the sides with a blow torch (or rubbing with the palms). Remove the ring (but not the cake tape) and place in the fridge for another 2 hours before serving.
- Sprinkle the unsweetened cocoa powder and then remove the tape before serving.
Did you try this recipe?Mention @tortaoragione and tag #tortaoragione!