Tiramisu With Three Layered Spongecake (Vanilla Custard W/Cake)

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375°F.
  • Lightly butter 8 or 9 inch springform pan.
  • Line bottom pan with wax paper(lightly buttered and floured) cut to fit.
  • In a bowl, beat the egg whites with the salt until they form soft peaks, and gradually beat in the sugar.
  • Beat until whites are just stiff, no longer.
  • In another bowl, whisk the egg yolks and vanilla until blended.
  • Fold in about 1/4 of the beaten whites.
  • Pour the egg yolk mixture into the beaten whites.
  • Sprinkle the sifted flour and cornstarch through a strainer over the egg whites.
  • Fold together thoroughly, without over mixing.
  • Spread the batter in the prepared pan, tilting gently so the batter spreads to the edges.
  • Bake until the edges are set and the cake is golden, about 25-30 minutes.
  • Cool the cake in the pan for a few minutes and invert the cake onto a wire rack, peeling carefully the paper.
  • Let cool completely on rack.
  • Wash your pan since you will be using it again.
  • Custard:
  • In a saucepan over medium heat, scald all but two tablespoons of the milk with the sugar, stirring until sugar dissolves.
  • In a bowl, beat the egg yolks with the reserved cold milk and the flour.
  • Gradually pour about 1/2 of the hot milk into the yolk mixture and whisk constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
  • Boil (keep stirring) for 2 minutes.
  • Remove from heat and strain the custard (if necessary) into a clean bowl.
  • Whisk in the butter, rum or cognac, and vanilla.
  • Cover with wax paper or plastic wrap pressed directly on the surface to prevent a "skin" from forming.
  • Refrigerate until cold, at least 2 hours.
  • In a bowl, lighten the mascarpone by folding it over itself a few times with a rubber spatula and mashing gently, if necessary.
  • Cover and chill until you are ready to assemble the cake.
  • Assembling the cake:
  • With a serrated knife, cut the cake horizontally into 3 equal layers.
  • Place the bottom layer in the springform pan.
  • Drizzle and brush it with part of the espresso, soaking it generously.
  • Gently top the cake with 1/3 of the custard.
  • Repeat with another layer of cake, more espresso, and more custard.
  • For the top layer, moisten the cut surface of the cake with espresso and invert it, browned side up in pan.
  • Gently spread with the remaining custard, smoothing the surface.
  • Sift some of the cocoa in an even layer over the top of the cake.
  • Refrigerate for at least one hour so the cake will be well chilled and the layers will set.
  • Sprinkle a little more cocoa over the top before serving in wedges.
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