Tasty Tiramisu

I LOVE Tiramisu, not to overly exaggerate or anything, but it really is delicious! I don't follow the traditional recipe as it is always fun to make a recipe *yours*. Here is my version of Tiramisu.

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Tiramisu

6 Large egg whites

3/4 C Powdered sugar - sifted

1/2 C All Purpose Flour - sifted

3/4 tsp. Cream of Tartar

1 tsp. Vanilla extract

1/2 C Granular Sugar

Allow egg whites to stand approx. 30 minutes at room temp. Sift powdered sugar and flour in a large bowl, set aside. Place egg whites in mixing bowl and add in cream of tartar and vanilla, beat at medium speed til soft peaks form. Gradually add in granular sugar and continue to mix until stiff peaks form. Sift in flour and powdered sugar mixture, approx. 1/4 mixture at a time over the egg mixture, and fold gently to combine. Pour into ungreased pans, I used a loaf pan and the leftover batter went into muffin tins.

Bake 350 degrees, check at 40 minutes and continue to bake if not done check at 5 minute intervals, the top should be lightly golden around the edges and spring back when touched. (The muffins were done in 25 minutes) This is actually an angel food cake recipe. This is an egg sponge style cake recipe, the same that you would find if you made traditional lady fingers, but much quicker.

As the cake was baking, I made the Cream Cheese filling, a quick Vanilla simple syrup, an Espresso & Vanilla simple syrup mixture to brush onto the cake, and whipped cream.

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Cream Cheese Filling

2 lbs (4 C) Cream cheese - softened

1 1/2 C Powdered sugar

Combine cream cheese and powdered sugar, mix until well combined.

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Vanilla Simple Syrup

2C Granular Sugar

3C Water

2 tsp. Vanilla extract

Combine sugar and water in a medium sauce pot, heat until simmering and stir until sugar dissolves. Cool, add in vanilla extract when only slightly warm. This will be used as the sweetener for the espresso syrup, and in the whipped cream.

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Espresso Syrup

1 Tbsp. Instant Espresso

1/2 C Hot water

1/4 C Vanilla simple syrup

Combine all ingredients.

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Whipped Cream

2 C Whipping Cream - out at room temp 20-30 min. before use

1/4 C Vanilla simple syrup

Whip cream at medium speed until soft peaks form, add in syrup and continue to whisk until stiff peaks form. This recipe makes more than what you will need for one Tiramisu, store leftovers in a sealed container and you may re-whip if it softens up.

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Assembling:

Line a loaf pan with plastic wrap, leave ends hanging over the sides to help in removing the cake. Take cooled cake and slice into 3 even thickness layers. Place one slice of cake in the bottom of the loaf pan, take espresso syrup and brush the top until well coated. Add a layer of the cream cheese mixture. Top with another slice of cake and repeat layers until you have brushed the last piece of cake with the espresso syrup. The final layer of the cake is adding the whipped cream to the top. Cover with plastic wrap and let chill approx. 2 hrs. When ready to serve, unmold from pan and dust top with cocoa powder and cut into slices.

Pull out all of your ingredients before you start.

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Making a quick batch of Vanilla simple syrup, I pour the finished product in a glass bottle and keep in a cool place, but it does not need refrigeration. Click HERE & HERE, for some more Vanilla recipes.

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Egg whites starting to stiffen up, the sugar is now ready to add. Here the batter is poured into the loaf pan and the remaining into muffin tins.

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The finished product. You can add Kahlua to the espresso syrup for a more adult themed Tiramisu.

*Quick Fact* Tiramisu is an Italian Dessert whose literal translation is "Pick me up", just what you will get with an espresso infused cake, ENJOY!

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Check out more great recipes at MomTrends, and The Grocery Cart Challenge.

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