Tuesday, May 5, 2009

Tiramisu Cake (TWD)

I was so happy to see that Megan of My Baking Adventures selected Tiramisu Cake for this week's Tuesdays With Dorie recipe. For a while, tiramisu was considered THE dessert, and it was included on almost every restaurant menu. Trendy or not, tiramisu has always been one of my favorite desserts.

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:

Regardless of the presentation, Dorie Greenspan's riff on this classic dessert is fantastic! The layer cake version was easy to make and assemble, and even more a treat to eat.

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.

28 comments:

~Kimberly said...

I love the minis! How adorable! It all looks super delicious!

Cristine said...

I love your minis! So cute!

The Food Librarian said...

Linda, you rock! I skipped this week, so I'll just come over to your house and have one of these! The mini...well, you know how I heart the mini! :)

carmencooks said...

Your mini cakes are SO cute!! I think the trifle looks delicious too. I also really loved this, wouldn't mind a piece right now for breakfast..

Amanda said...

OMG I just want to eat the cake off that spoon! Looks wonderful! I loved this recipe, so delish! I did an interview with Dorie if you want to stop by my blog :)

steph- whisk/spoon said...

fantastic! such a fun little dessert!

Natalie said...

i tried to make minis, too.. but yours are way cuter!

myfamousrecipe said...

Your individual cakes are fantastic. And the chocolate shavings on top -- yum!

chocolatechic said...

Brilliant!

vibi said...

...and you complimented my cappuccino cup??? ...hum... your version of the cake looks much fancier, classier, more delicate and glamourous than mine! Pfff... LOL LOL

Very, very well done Linda!

from my motorhome to yours said...

holy cow this looks yummy

Ingrid said...

I'll take that bite! I love tiramisu! Here's the (crazy)thing...I don't like alcohol or coffee. Go figure.

Wonerful photos!
~ingrid

Pollyanna said...

I love your take on the layers! I had a similar idea but yours turned out so much nicer than mine. Yours look divine!

Pamela said...

Wow!! Those are just utterly beautiful to see!! Fabulous job.

Charli said...

It looks like you executed the minis to perfection! Great photos!

pinkstripes said...

I love your mini cakes. They look gorgeous!!

Teanna said...

Both of your presentations are gorgeous and worthy of being in a restaurant!

Jill said...

Your photos are beautiful. The minis and the trifle both look perfect!

Di said...

Those look great--I love all the chocolate on top. The marsala sounds like a tasty addition, too.

peasepudding said...

Lovely presentation on the mini tiramisu cakes!

Sara said...

I love your minis - they looks soooo good. I made mine into filled cupcakes, but these are much cuter.

Tammy said...

Your miniature cakes are a work of art. Love the chocolate on top.

Carol Peterman said...

Lovely looking personal-sized portions. Yours are a mini version of the one I made with the cake layers sliced thin and the side left unfrosted.

TeaLady said...

Cute little minis. Looks delicious.

Julie said...

That looks so sweet and yummy :)

Engineer Baker said...

I almost went with marsala, since it's traditional and all. Yours (as always) looks so elegant. Beautiful job!

Mermaid Sweets said...

Like I said, I have photo envy, you are terrific. The mini's look sooo good.

Amanda Crowe said...

Looks delicious! I liked it as is, but think it'd be good with more chocolate too! I also made tiramisu cake but in a different design.

Blog Widget by LinkWithin