Tiramisu Cake

Happy Mother's Day!

We hosted a Mother's Day brunch for my family and I chose a classic tiramisu cake with homemade lady fingers for dessert - my mom's favorite. Making tiramisu in a tray/pan is the standard, quick and easy way to prep and serve the cake. However, I wanted something fancier and prettier - opting for a multi-layer, circular cake with ladyfingers lined up side-by-side around the perimeter.

Tiramisu
adapted from Pastry Queen

Ingredients

Ladyfingers:
1/2 cup powdered sugar for dusting the ladyfingers, plus extra for dusting the baking sheets
7 large eggs, separated
3/4 cup plus 4 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup all-purpose flour

Soaking Syrup:
1/2 cup water
1 1/2 cups sugar
2 teaspoons instant espresso powder
1/4 cup coffee liqueur, such as Kahlua
1/8 to 1/4 cup dark rum, such as Myer’s (You may choose to omit the rum and add more Kahlua in its place)
1 tablespoon vanilla

Filling:
3 (8-ounce) packages cream cheese, at room temperature
2 cups sugar
1 (16-ounce) tub mascarpone cheese, at room temperature
1 tablespoon boiling water
2 tablespoons instant espresso powder
Dark cocoa powder or grated bittersweet chocolate, for dusting

Directions

To make the ladyfingers: Preheat the oven to 375 degrees F. Line two 12 x 17-inch baking sheets with parchment paper. Use a fine-mesh sieve to dust the paper with a light coating of powdered sugar. Using a mixer fitted with a paddle attachment, beat the egg yolks, the 3/4 cup granulated sugar, and the vanilla in a large bowl on high speed about 5 mintues, until the yolks become thick and pale yellow.

In a separate clean, large bowl, use a mixer fitted with a whisk attachment to beat the egg whites on high speed until stiff peaks form. Add the 4 tablespoons granulated sugar, 1 tablespoon at a time, beating after each addition. Fold the egg white mixture gently into the egg yolk mixture. Use a sieve to gently sift the flour over the batter. Gently fold in the flour just until incorporated.

Spoon the batter into a pastry bag fitted with a large round tip. Pipe the batter onto the prepared baking sheets, making each ladyfinger about 4 inches long and 2 inches wide. You’ll be able to fit about 5 ladyfingers across and 4 down on each sheet. Bake about 10 minutes, until lightly browned.



Sift the 1/2 cup powdered sugar over the ladyfingers just as they come out of the oven. Cool for 5 minutes and use a spatula to transfer them from the baking sheet to the cooling racks.

To make the soaking syrup: Simmer the water and sugar in a heavy saucepan set over medium heat about 10 minutes, until slightly thickened. Remove the mixture from the heat and stir in the espresso powder, liqueur, rum, and vanilla. Set aside to cool.

To make the filling: Using a mixer fitted with a paddle attachment, combine the cream cheese and sugar in a large bowl on high speed. Add the mascarpone and beat on medium speed just until incorporated. Combine the boiling water and espresso powder in a small bowl. Stir 1/4 cup of the cooled soaking syrup and 1 tablespoon of the espresso liquid into the filling.

Spoon half of the cream cheese mixture into a medium bowl. Stir the remaining 1 tablespoon of espresso liquid into the second bowl of cream cheese mixture. You will have 1 bowl of light brown cream cheese filling and 1 bowl of dark brown cream cheese filling (from the addition of extra espresso liquid).

To assemble a pan tiramisu: These are the directions for a pan version. Coat a 9 x 13-inch baking pan with cooking spray. Dip both sides of 1 ladyfinger in the cooled soaking syrup and place in the bottom of the pan. Repeat with more ladyfingers and syrup to line the whole pan. Spoon the light-colored cream cheese mixture over the ladyfingers and smooth gently with a spatula. Cover with a second layer of dipped ladyfingers. Spoon on the dark-colored cream cheese mixture and smooth the top as before. You may not use all of your ladyfingers. Use a fine-mesh sieve to dush the top with a light dusting of dark cocoa, or sprinkle grated bittersweet chocolate evenly over the top.

Cover the tiramisu and refrigerate for at least 2 hours or overnight. Serve cold from the refrigerator. Cut in squares and serve with a spatula.

To assemble the tiramisu cake: I used an 8-inch springform pan to assemble this cake. Cut the tips off each lady finger to ensure that the cookie will sit up vertically. Pipe some of the marscapone filling on the perimeter of the cake pan and attach cut lady fingers.

Just like the pan version, start layering on the dipped cookies and cheese mixture. I also added a liberal sprinkling of dark cocoa powder on top of each cheese layer.

This is a picture of the assembled cake.



It looked a little plain so I tied a fabric ribbon around the center.



This cake falls into the "pretty but ok-tasting" category. I actually used a different lady finger recipe from Desserts By the Yard from Sherry Yard. This was only because Pastry Queen required 7 eggs and I only had 6, which was the perfect number for the Sherry Yard recipe. The differences between the two lady finger recipes was that Sherry Yard's has less egg and more flour. I has a feeling those two differences would translate into a drier and tougher cookie but I decided to try it anyways. Bad idea. My lady fingers were just that - dry and tough. Even the soaking liquid didn't help.

The texture and consistency of the cheese mixture also wasn't ideal - too thick and heavy in my opinion. I would have preferred something lighter and more custard-like. Both the soaking liquid and cheese mixture were also overtly sweet. If I were to make this again, I'd definitely cut back on the sugar in both components.

Overall, a disappointing recipe - Will definitely be archiving this recipe along with the Pistachio Cake.