How to keep tiramisu cake?

You can store the tiramisutaart covered in the fridge for 4 days and you can also freeze packed. First defrost in fridge the day before you want to serve. Sprinkle again with some cocoa powder just before you serve.

Tiramisu cake

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30min + 4 hours set up

•

Easy

The classic tiramisu with long fingers, mascarpone and coffee in a fancy cake! Easy, airy and creamy, ideal for every party.

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Ingredients

What do you need?

Quantity: 8p

1 box of long fingers
3 eggs
Pinch
60 g sugar
500 g mascarpone
250 ml of cold whipped cream with a pinch of salt
250 ml of espresso, cooled
Marrow of 1 vanilla sock
50 g of cocoa powder

Spring form of 19 cm diameter

1 box of long fingers
3 eggs
Pinch
60 g sugar
500 g mascarpone
250 ml of cold whipped cream with a pinch of salt
250 ml of espresso, cooled
Marrow of 1 vanilla sock
50 g of cocoa powder

Spring form of 19 cm diameter

Preparation method

How do you make this?

Cover your spring form on the bottom with baking paper, close and cover the sides with a tire plastic for easy dem form. With a bread knife, cut long fingers at the same height as your cake pan. Keep the leftovers aside, which you use for the bottom.

Come the fingers in the coffee and put them upright against the edge of the spring form. Now put the bottom as full as possible with the leftovers. You can possibly cut them so that they fit. Also spoon some coffee over it.

Separate the eggs, the protein can be used in another recipe, beat three egg yolks with the sugar and vanilla in a large bowl of frothy. Put the mascarpone and the liquid whipped cream in another bowl and beat until it becomes thick and lobbig. Mix both mixture. Divide half of the mixture into the shape and spread completely with long fingers that you dog in coffee. Finish the top evenly with mascarpon mixture, and spray thick dots around with the rest of the mixture.

Allow to cool and stiffen for 4 hours. Sprinkle with cocoa powder just before serving.

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