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Tiramisu Torte (Torta Tiramisu)

Tiramisu torta on a cake stand.
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This tiramisu torte, also called torta tiramisu, is a no-bake Italian cake layered with coffee-soaked ladyfingers and cooked-egg mascarpone cream, dusted with cocoa. This tiramisu torte recipe is easy, alcohol-free, and comes together in about 40 minutes.

Ingredients

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  • 20 Italian-style ladyfingers 
  • 72 g egg yolks, room temperature (see note #1)
  • 1/2 cup + 3 1/2 tablespoons (145 g) granulated sugar
  • 3 tablespoons (45 ml) water
  • 3 gelatin sheets (see note #2)
  • 5 1/2 teaspoons (27 ml) milk
  • 11.3 oz. (320 g) mascarpone cheese, room temperature
  • 1 1/2 cups + 1 1/2 tablespoons (365 g) heavy cream, 30% fat
  • 1 cup (240 ml) cold espresso
  • 1.5 tablespoons unsweetened cocoa powder

Instructions

  1. Gather all the ingredients, ensuring that egg yolks and mascarpone are at room temperature. Cut ladyfingers into three equal parts using a serrated knife. Soak gelatin in cold water for 10 minutes.
  2. To make the mascarpone cream, whisk the egg yolks in a large bowl with an electric mixer at high speed until thickened. Pour water and sugar into a saucepan and cook over medium heat to 250°F (121°C); check the syrup temperature with a cooking thermometer.
  3. Pour the hot sugar syrup over the egg yolks while constantly whisking. Continue whisking for 5-6 minutes until the mixture cools to the touch (test the bottom of the bowl with your hand). Add the room-temperature mascarpone to the egg mixture and whisk gently until combined. Don't overmix: this can cause curdling.
  4. Pour milk into a small heatproof bowl and warm it in the microwave. Add the drained gelatin sheets to the hot milk and stir until completely dissolved. If the gelatin isn't dissolved, bring the bowl back to the microwave for 3-5 seconds.
  5. Add about 2 tablespoons of the mascarpone mixture to the dissolved gelatin, then mix with a spoon. Then add this mixture to the mascarpone mixture and whisk.
  6. In a separate medium bowl, use a hand-held mixer (or a stand mixer) to whip the cold heavy cream until soft peaks form. Start whisking on low speed, then slowly increase it. Gently fold whipped cream into the mascarpone mixture with a hand whisk or a rubber spatula, working from the bottom up. Refrigerate the cream until ready to use.
  7. To assemble the tiramisu torte, place an adjustable mousse cake mold on a cake board or a serving plate. Adjust it to 8 inches (20 cm) in diameter, and line it with an acetate cake collar. Fix it with a binder clip if needed. Alternatively, grease the mold's sides and line it with parchment paper.
  8. Pour the cold espresso into a shallow plate. Dip the cut biscuits with the rounded ends, one at a time, for 1 second, then turn them over and repeat on the other side. Place the cookies against the edge of the mold, next to each other, with the rounded tips facing outwards. Continue in the same way, using the remaining thirds of the ladyfingers to fill the bottom of the mold.
  9. Take the mascarpone cream from the fridge and transfer it to a pastry bag fitted with a round tip - Ateco plain pastry tip 809 (about 15 mm in diameter). Using half of the cream, pipe ciuffi di crema (which means "cream tufts" in English) over the first layer of biscuits. Refrigerate the cream while assembling the second layer of the cake.
  10. Add a second layer of the soaked lady fingers, placing them in the same way over the cream. Use the remaining cream to pipe "cream tufts" over the final layer of cookies, moving in a circular motion from the outside in. Cover the mold with plastic wrap or aluminum foil and chill for at least 4-6 hours, preferably overnight.
  11. To serve, remove the steel mold and acetate sheet or parchment paper. With a mini strainer, dust the surface with cocoa powder. Cut tiramisu torte with a knife, wiping it clean between each cut, then serve with a cake server.

Notes

  1. 72 g egg yolks are approximately equal to 5.5 egg yolks from small-sized chicken eggs or 1/3 US cup.
  2. 3 gelatin sheets equal 7.5 g powdered gelatin.
  3. Make sure the egg yolks and mascarpone are at room temperature, and that the heavy cream is cold.
  4. Dip the ladyfingers one at a time for no longer than 2 seconds; otherwise, you will end up with a soggy dessert.
  5. If desired, add 1 tablespoon of Marsala wine or coffee liqueur, for example, Tia Maria, to the espresso.
  6. Do not overmix the cream when adding mascarpone: the cream may become grainy.
  7. Chill your tiramisu for 4-6 hours or overnight before serving; it must be fully set.
  8. Sprinkle cocoa powder over the torte just before serving so it won't get wet or be absorbed by the cream.

Nutrition

Find it online: https://www.bakinglikeachef.com/tiramisu-torte-recipe/