Baked Tiramisu Cake by @aliterdulcia

1h15

10 servings

🥚

3 large

Eggs

🍬

100 g

Sugar

🧀

600 g

Mascarpone

🥛

180 ml

Double cream

🌰

160 g

Hazelnut spread

☕

300 ml

Coffee

🍪

15

Ladyfingers

  1. Preheat

    Preheat the oven to 180°C / 356°F and line the base of a 23 cm springform pan.

  2. Place
    • large eggs

    Separate the 3 large eggs, placing the whites and yolks in separate mixing bowls.

  3. Whip
    • large eggs

    Whip the egg whites with the electric mixer until they form soft peaks.

  4. Whisk
    • large eggs
    • granulated sugar

    Whisk the egg yolks with 100 g granulated sugar until the mixture is smooth.

  5. Mix
    • mascarpone cheese
    • double cream

    Mix 600 g mascarpone cheese and 180 ml double cream into the yolk mixture.

  6. Stir
    • hazelnut spread
    • Mascarpone

    Stir 80 g hazelnut spread into the mascarpone mixture until evenly combined.

  7. Fold
    • large eggs
    • Mascarpone

    Fold the whipped egg whites gently into the mascarpone mixture until no streaks remain.

  8. Cool
    • strong coffee

    Prepare 300 ml strong coffee and let it cool until warm or room temperature.

  9. Soak
    • ladyfinger biscuits
    • strong coffee

    Briefly soak 15 ladyfinger biscuits in the coffee and arrange them over the pan base.

  10. Spread
    • mascarpone cheese

    Spread all of the mascarpone mixture over the soaked ladyfinger layer and level the surface.

  11. Bake

    Bake the tiramisu cake at 180°C / 356°F until the top is golden, about 35 minutes.

  12. Cool

    Cool the cake completely and refrigerate it for at least 180 minutes.

  13. Transfer
    • hazelnut spread for topping

    Transfer the chilled cake to a serving plate and cover it with 80 g hazelnut spread for topping.

Baked Tiramisu Cake by @aliterdulcia

1h15

10 servings

🥚

3 large

Eggs

🍬

100 g

Sugar

🧀

600 g

Mascarpone

🥛

180 ml

Double cream

🌰

160 g

Hazelnut spread

☕

300 ml

Coffee

🍪

15

Ladyfingers

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C / 356°F and line the base of a 23 cm springform pan.

    🍳23 cm springform pan

  2. Step 2/13

    Separate the 3 large eggs, placing the whites and yolks in separate mixing bowls.

    🥚large eggs
    🥣mixing bowl

  3. Step 3/13

    Whip the egg whites with the electric mixer until they form soft peaks.

    🥚large eggs
    🥣mixing bowl

  4. Step 4/13

    Whisk the egg yolks with 100 g granulated sugar until the mixture is smooth.

    🥚large eggs
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/13

    Mix 600 g mascarpone cheese and 180 ml double cream into the yolk mixture.

    🧀mascarpone cheese
    🥛double cream
    🥣mixing bowl
    🥄whisk

  6. Step 6/13

    Stir 80 g hazelnut spread into the mascarpone mixture until evenly combined.

    🌰hazelnut spread
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/13

    Fold the whipped egg whites gently into the mascarpone mixture until no streaks remain.

    🥚large eggs
    🥣mixing bowl
    🥄rubber spatula

  8. Step 8/13

    Prepare 300 ml strong coffee and let it cool until warm or room temperature.

    ☕strong coffee

  9. Step 9/13

    Briefly soak 15 ladyfinger biscuits in the coffee and arrange them over the pan base.

    🌾ladyfinger biscuits
    ☕strong coffee
    🍳23 cm springform pan

  10. Step 10/13

    Spread all of the mascarpone mixture over the soaked ladyfinger layer and level the surface.

    🧀mascarpone cheese
    🍳23 cm springform pan
    🥄rubber spatula

  11. Step 11/13

    Bake the tiramisu cake at 180°C / 356°F until the top is golden, about 35 minutes.

    🍳23 cm springform pan

  12. Step 12/13

    Cool the cake completely and refrigerate it for at least 180 minutes.

    🍳23 cm springform pan

  13. Step 13/13

    Transfer the chilled cake to a serving plate and cover it with 80 g hazelnut spread for topping.

    🥜hazelnut spread for topping
    🍽️serving plate
    🥄rubber spatula

Composition

Ingredients

Types

Dairy, Spreads, Nuts

Ingredients

Eggs, Sugar, Mascarpone, Double cream, Hazelnut spread, Coffee, Ladyfingers

Notes

Eggs (large (L) eggs, separated into whites and yolks), Hazelnut spread (for the filling, extra, to cover the finished tiramisu), Coffee (strong brewed coffee, in abundance, for soaking the ladyfingers), Ladyfingers (savoiardi, approximately, to cover the base)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian

Calories

470 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 37g, Fat: 27g, Fiber: 1g, Sugars: 29g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 1.5mg, Potassium: 180mg, Sodium: 115mg

Vitamins

Vitamin A: 210µg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

40 minutes

Cooking

35 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

23 cm springform pan, mixing bowl, rubber spatula, whisk, sieve, serving plate

Appliances

Oven, Mixer, Refrigerator, Coffee maker

Type

Type

Type Of Dish

Dessert

Occasions

Birthday, Celebration, Dinner party

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Smooth, Soft, Moist, Light

Flavors

Sweet, Creamy, Coffee, Hazelnut, Milky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the cake contains dairy and eggs), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 30 days (Freeze without topping if possible,Wrap tightly before freezing,Thaw overnight in the refrigerator)