May 5, 2009

Tiramisu Cake

Holy MOLY! After several months where chocolate desserts have reigned supreme, a challenger has risen to claim the throne! It’s been a while since I’ve submitted an entry for Tuesdays with Dorie. The funny thing is that I have made entries (most notably the Chocolate Amaretti Torte) but I just haven’t been able to find the time to edit the photos and write them up. Same ol’, same ol’. This time however I couldn’t let the deadline pass!

This cake is Dorie’s take on tiramisu, but, as the title alludes, in cake form. This was the first time I’ve worked with mascarpone and I think I’m in love. It’s so light and smooth, and reminds me clotted cream (a rather unhealthy love of mine 🙂 ) I now have a half tub left over, any suggestions on what I should use it for? 🙂

This recipe, like all of Dorie’s that I’ve tried to date. Was a cinch to assemble. Don’t be daunted by the various components and stages. They look much more elaborate on paper! The first stage is making 2 vanilla layer cakes. Then soaking them with a rich liqueur-laced espresso sauce. Don’t worry if the sauce seems very bitter and intense. It mellows out considerably once absorbed by the cake. A mixture of liqueur, whipped cream and mascarpone cheese forms the basis of the filling, and Dorie veers a tad from convention by including chopped chocolate. I was a little worried that the chocolate would be too crunchy, as I love tiramisu for its creamy smoothiness, but this wasn’t the case at all 🙂 To finish things off the cake is ‘iced’ with leftover espresso sauce, liqueur, whipped cream and mascarpone cheese and the top finished with a dusting of cocoa. I really recommend that you chill the ‘icing’ a bit so that it holds to the cake 🙂

And voila! There it is 🙂 Let it sit for at least 3 hours, preferably overnight, for all the flavours to meld and serve! 🙂 This cake is best served at room temperature. So slice it and let it sit for about 15 minutes before letting others dig in. Bon Appetit! 🙂