This Tiramisu Cake is made with an authentic Tiramisu cream, which starts out with a delicious Sabayon Sauce which is then lightened with whipped cream cheese and cream. Once you make it this way once, you’ll never want to make it any other way!
Tiramisu Cake Recipe
This is no regular Tiramisu, in this recipe we use authentic Sabayon Sauce as the base for the cream, so the cream is super smooth and amazing. This is how Italians make their Tiramisu and once you try this way, you’ll realize just what you’ve been missing by making it with just straight up cream cheese and whip cream.
You can use store-bought ladyfingers to make up this cake, or make your own sponge cake and allow to sit on the counter unwrapped overnight or for 8-12 hours before layering it with the cream. Leaving the sponge cake unwrap will allow some moisture to evaporate, so that once you layer the cake the cake will have the space to absorb the moisture from the cream and become that super soft tiramisu type of cake we all know and love.
To make the Sponge Cake Layers:
Use this recipe for the sponge cake, then leave on the counter to get stale for about 8-12 hours or overnight. Then go ahead with the recipe, but instead of dipping each ladyfingers, just generously pour the soaking liquid over each layer before spreading the cream on top.
It is best to assemble this cake in a cake ring so that the filling does not run over the sides of the cake and has the time to set.
Before serving, just run a knife between the cake ring and the cake and unmold.
Tiramisu, my way
- 5 egg yolks
- 1 cup granulated sugar
- 1 Tbsp Bailey's Irish Cream Liqueur
- 1 Tbsp vanilla extract
For Tiramisu Cream:
- 16 oz cream cheese room temperature
- 2 cups heavy whipping cream
- 2 cups water
- 2 Tbsp Bailey's Irish Cream Liquor
- 2 Tbsp instant coffee
- Chocolate bar for chocolate shavings/curls
- Cocoa powder for dusting the top
Make Sabayon Sauce:
Set a saucepan with 2 inches of water over high heat. Bring to a boil.
Meanwhile in a metal mixer bowl that is wider than the saucepan whisk/whip 5 egg yolks and 1 cups granulated sugar until pale and fluffy.
Reduce heat to low and set the bowl with the egg mixture over the pot of simmering water ensuring that the bowl does not touch the water. Cook the egg/sugar mixture while continuously whisking until the sugar has dissolved and the mixture has thickened.
Transfer the bowl to the mixer and whip until very pale, increased in volume, and the outside of the bowl is cool to the touch.
Continue with recipe:
In a separate bowl whip 2 cups of cold whip cream until stiff peaks, set aside.
Also, whip 16 oz of room temperature cream cheese until smooth
Combine the Sabayon creme and the whipped cream cheese and whisk until smooth and combined.
Add 1 tablespoon of Bailey's Irish Cream and 1 Tbsp of vanilla extract and whisk to combine once more.
Carefully fold the whipped cream into the mixture in halves.
Make coffee syrup:
Combine 2 tablespoons of instant coffee with 1/2 cup of hot water. Stir until dissolved. Add 1 1/2 cups iced water and 2 tablespoons of liqueur. Stir.
Dip each ladyfinger into the coffee syrup quickly and line the inside and bottom of the spring form with ladyfingers. Break the ladyfingers into smaller pieces if you need to fill in small gaps on the bottom.
Pour 1/2 of the Tiramisu cream over the ladyfingers and shake the serving platter slightly to allow the cream to fill any gaps.
Top with another layer of ladyfingers dipped in coffee syrup.
Pour the other 1/2 of the Tiramisu cream on top.
Using a fine sieve dust the top with cocoa powder and/or grated chocolate.
Refrigerate for 24-48 hours before cutting.
Remove the spring form ring and cut the cake into portions.
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