In BFMHTY, Dorie Greenspan developed a twist to the traditional recipe, transforming the trifle-like dessert into a layer cake. Instead of making a whole cake, I reduced the recipe in half, and made individual layer cakes.
My recipe notes and adjustments are as follows (for the full recipe, please visit Megan's blog):
- I used one 9" round pan to bake the cake, and used 3 inch ring molds to cut out individual cakes. I also cut the cake rounds crosswise to get thinner layers. This yielded enough to make 4 triple layer mini cakes.
- Instead of figuring out how to halve 3 eggs and 1 yolk, I went ahead and used 2 whole eggs. The cake turned out just fine.
- I brushed a mixture of 1 tbsp espresso syrup and 1/4 C sweet marsala wine on the cake layers.
- Chopped bittersweet chocolate was nestled between the layers
- For me, the mascarpone filling is the best part of any tiramisu, so I made a full batch. I used about 2/3 of the batch for this recipe. The remaining filling will not go to waste; I'll use it as a delicious topping for some gorgeous strawberries that I picked up over the weekend.
- Definitely serve the dessert at room temperature. Chilling the cake will change the texture of the mascapone filling.
I had some leftover cake and mascarpone filling, and just for fun I created one traditional style tiramisu in a small trifle dish:
The yellow cake was nice and dense like a pound cake, and the layers kept its shape after a healthy brushing (i.e. soaking) with the espresso/marsala syrup.
The mascarpone filling / frosting was different from the zabaglione filling that I'm familiar with. I would give the the traditional filling a slight edge in terms of texture and flavor, but I wholeheartly welcomed this no cook version.Thanks Megan for this great 90's flashback! Make sure check out the TWD blogroll to see the handiwork of some amazing bakers.