Tiramisu with sponge cake (Genoise) recipe Share this recipe on Facebook
This Tiramisu recipe uses a Genoise cake instead of ladyfingers.
Genoise is a simple cake made with eggs, sugar, flour and butter. It
also uses two layers of cream, one made with Mascarpone cheese and the
other with whipped cream. For the coffee part, it uses a combination of
Espresso coffee and Marsala wine or brandy. The recipe looks
complicated but it is delicious and quite simple and easy to make.
Preparation time: 20 minutes, Cooking time: 40 minutes, Serves: 6
For the sponge (Genoise) cake
3 whole eggs
3 Tbsp granulated sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 cup plain flour, sifted
2 Tbsp butter, melted
For the coffee mixture
2/3 cup of strong Espresso coffee
1 Tbsp granulated sugar
1/4 cup Marsala wine or brandy
For the Mascarpone cream
1/2 pound Mascarpone cheese
1/2 cup superfine (icing) sugar
2 large egg yolks
3 Tbsp Marsala wine, Cognac or Brandy
For the whipped cream
1 pint heavy whipping cream
1 Tbsp powdered (icing) sugar
1 Tbsp vanilla extract
1 ounce chilled dark chocolate, finely chopped (you can use a food processor)
To make the Genoise cake
Preheat oven to 350° F. Spray a 9 inch diameter round cake pan or 8 inch by 8 inch rectangular cake pan with vegetable oil and lightly dust with cake flour. Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water, until the mixture is smooth and pale yellow in color. Add the remaining 3 Tbsp of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured. Remove from the heat, stir in the vanilla extract, and slowly fold in the cake flour. Fold in the melted butter. Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes
Remove from the oven and immediately turn the cake out of the pan onto a wire rack to cool.
To make the coffee mixture
Mix the sugar into the coffee. Evaporate down (by boiling) the coffee-sugar mixture until only 1/3 cup remains. Add the Marsala wine or brandy and stir.
To make the Mascarpone cream
In a bowl, beat the sugar into the Mascarpone cheese until well blended. Add the 2 egg yolks and Marsala, Cognac or brandy and beat more, until the mixture is smooth.
To prepare the whipped cream
In a bowl add the whipping cream, sugar and vanilla essence and stir until ingredients are blended. Beat the mixture with an electric mixer until glossy and stiff.
Slice the Genoise cake in half, to make two cakes of half the original height.
Place the first slice of the Genoise cake at the bottom of a serving bowl or pan and sprinkle half of the coffee mixture over it. Spread half of the Mascarpone creme on the cake, using a spatula. Spread half of the whipped cream over the Mascarpone cream and sprinkle half of the chocolate gratings over the whipped cream.
Put the second slice of the Genoise cake on top and repeat the above procedure with the coffee mixture, Mascarpone, whipped cream and chocolate gratings to finish the Tiramisu.
Cover with plastic wrap and refrigerate for at least 6 hours.
Prepare the ingredients for the sponge cake:
Start with 3 Tbsp granulated sugar, 1/3 cup granulated sugar, 1 tsp vanilla extract, 2 Tbsp butter, melted
Add the eggs and 1/3 of the sugar into a bowl over a pot of boiling water. Make sure that the bottom of the bowl does not touch the water. Beat with an electric mixer.
Beat until the mixture is pale yellow in color. Add the remaining sugar and continue beating.
Beat until the mixture increases in volume and becomes thick enough to form ribbons when poured.
Remove from the heat and stir in the vanilla extract.
Slowly fold in
the cake flour.
Fold in the melted butter and stir until the ingredients are well blended.
Butter and lightly flour a 10" pan.
Pour the mixture into the pan and bake at 350° F for 30 to 40 minutes.
When the cake is ready, remove from the oven and immediately turn it out of the pan onto a wire rack to cool.
While the cake is baking, prepare the coffee mixture. To do that, pour the coffee into a pot, add the sugar, bring to a boil, lower heat and cook until the
coffee-sugar mixture is reduced to about 1/3 cup.
Add the Marsala wine
or brandy into the reduced coffee, stir and set aside.
Prepare the ingredients for the Mascarpone cream. What we will need is 1/2 pound of Mascarpone cheese, 1/2 cup of superfine (icing) sugar, 2 large egg yolks and 3 Tbsp Marsala wine, Cognac or Brandy.
Add the mascarpone cheese and icing sugar into a bowl and start whisking using a wire whisk.
Whisk until the mixture is smooth and the sugar is fully incorporated into the cheese.
Add the egg yolks, Marsala wine or Cognac or brandy and beat until the mixture is smooth.
Continue beating until the mixture is smooth and creamy - You can use an electric mixer.
Prepare the ingredients for the whipped cream. You will need
1 pint heavy whipping cream, 1 Tbsp powdered (icing) sugar and 1 Tbsp vanilla extract
In a bowl add the whipping cream, sugar and vanilla essence.
Beat the cream mixture with an electric mixer
until glossy and stiff.
When the sponge cake has cooled down, cut it in half using a long knife.
Place the bottom piece of the sponge cake onto a serving dish and spoon half of the coffee mixture onto it, making sure to cover the entire surface with it.
Spread half of the Mascarpone creme on the sponge cake and smooth using a spatula.
Spread half of the whipped cream over the Mascarpone cream and smooth.
Sprinkle half the chocolate gratings over the whipped cream.
Put the second slice of the Genoise cake on top of the first layer. Be careful not to break the cake - you can use the bottom of a pan with detachable sides or a similar flat surface to slide under the cake, lift it up and place it on top of the first layer.
Repeat the above procedure by spooning the remaining coffee mixture on the cake, spreading the remaining Mascarpone mixture and then the whipped cream mixture.
Spread some of the cream around the cake, sprinkle with the remaining chocolate gratings and refrigerate for at least 6 hours. For best results refrigerate overnight.