Tiramisu

Ingredients

• 1/2 recipe Pastry Cream* (prepare for mascarpone filling below)
• 1/2 cup (55g) cake flour
• 1 1/2 tsp espresso powder
• 4 eggs (separated, at room temperature)
• 1/3 cup (65g) superfine sugar
• 1 pinch kosher salt
• 2 tsp vanilla extract
• 1/3 cup (80ml) hot coffee
• 3 Tbsp granulated sugar
• 1/3 cup (80ml) cognac, brandy, or Amaretto
• 2 cups (480ml) heavy whipping cream
• 2 Tbsp confectioners’ sugar
• 1 cup (240g) mascarpone cheese
• 1 Tbsp cocoa powder (divided, plus more for dusting)
• Milk chocolate for shaving

Instructions

1. 1

   --- Espresso Sponge Cake ---

2. 2

   Preheat the oven to 375°F / 190°C. Line the bottom of an 8 by 3-inch / 20 by 8cm round cake pan with ungreased parchment and leave the sides of the pan untouched. The cake needs to cling to the ungreased pan to rise properly.

3. 3

   In a large bowl, whisk together the flour and espresso powder and then sift back into the bowl. Set aside.

4. 4

   In a stand mixer fitted with the whisk attachment, whip the egg yolks on high speed. Once the yolks are well combined, turn the speed to medium-low and slowly sprinkle in half the sugar. Turn the speed to high and let it whip for about 5 minutes; it should be light in color and texture and about doubled in volume. When you lift the whisk out of the mixture, the batter should form a ribbon that sits on top of the egg foam for several seconds.

5. 5

   In a clean mixer bowl with a clean whisk attachment, combine the egg whites and salt and beat on low-medium speed until foamy. Slowly sprinkle in the remaining sugar to create a French meringue and, once it is all added, turn the speed to high and beat until stiff, glossy peaks form, 1 to 2 minutes more.

6. 6

   Fold the meringue into the egg yolk foam and then gently stir in the vanilla. 
Sift one-third of the flour mixture over the egg foam and gently fold it in. Repeat with the next one-third flour and then the final one-third flour.

7. 7

   Immediately pour the batter into the prepared pan and gently smooth the top with a small offset spatula.

8. 8

   Bake until a tester comes out clean, about 20 minutes. Let the cake cool completely in the pan. Run a knife around the edge before turning out.

9. 9

   --- Coffee Soaking Syrup ---

10. 10

    In a liquid measuring cup, stir together the coffee and sugar until the sugar dissolves, then stir in the cognac. Set aside.

11. 11

    --- Mascarpone Filling ---

12. 12

    In a stand mixer fitted with the whisk attachment, combine the heavy cream, confectioners’ sugar,
and mascarpone and beat on medium speed until medium-soft peaks form, about 1 minute.

13. 13

    In a large bowl, combine 1 ⁄ 2 cup / 60ml of the soaking syrup with the prepared and chilled pastry cream and whisk until smooth. Stir one-third of the whipped mascarpone into the pastry cream, then gently fold in another one-third mascarpone. Set aside the last one-third mascarpone for decorating the top of the tiramisu.

14. 14

    --- Assemble the Tiramisu ---

15. 15

    Cut the cake into two equal layers (See my YouTube Video on splitting cakes). Place one of the layers in the bottom of an 8-inch / 20cm soufflé dish, and brush with half of the remaining soaking syrup. Dust the soaked cake with 1 1 ⁄ 2 tsp of the cocoa powder and use a fine-rasp grater to top with 1 oz / 30g of chocolate shavings. Layer with half the mascarpone cream. Repeat with a second layer of cake, soak, cocoa powder, chocolate shavings, and mascarpone cream.

16. 16

    Decorate the top as desired by piping with the remaining one-third mascarpone. (I used a Wilton tip #125.) Chill for several hours or up to overnight.

17. 17

    Dust the tiramisu with cocoa powder just before serving.