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La Belle Cuisine
Tiramisu Cake with Strawberry Coulis
Chocolatier Archives
Yield: 10 servings
Preparation: 1 hour plus baking and cooling times
Spongecake:
3 large eggs, at room temperature
6 tablespoons granulated sugar, divided
3 large egg whites, at room temperature
1/3 cup plus 3 tablespoons all-purpose flour
1 1/2 tablespoons butter, melted
and cooled
Mascarpone Filling:
Two 8-ounce containers mascarpone,
at room temperature
1/2 cup superfine sugar
1 tablespoon Kahlua
1 tablespoon brewed espresso
or strong coffee
Strawberry Coulis:
1 pint strawberries, hulled
and halved
1/4 cup Grand Marnier
1/4 cup granulated sugar
2 tablespoons red wine
Assembly:
4 bars (1.5 ounces each) Godiva
Dark
Chocolate, divided [or
6 ounces other premium
dark chocolate]
1/2 cup brewed espresso or
strong coffee
Make the spongecake:
Preheat oven to 375
degrees F. Butter the bottom only of an 8-inch
cake
pan and line with
parchment paper.
Whip eggs with 3
tablespoons of the sugar in mixer bowl until doubled
in volume and pale
yellow, using electric mixer at high speed.
Whip whites in
another mixer bowl until frothy, using electric mixer at
high speed.
Gradually add remaining sugar and continue to beat until
medium peaks form.
Gently fold flour
into egg yolk mixture with a wire whisk. Fold in 1/3 of
the egg white
mixture, using a wire whisk. Then fold in remaining egg
white mixture. Add
melted butter and whisk until smooth.
Spread batter in
prepared pan and bake for 15 to 18 minutes or until the
cake is golden and
springs back when lightly pressed. Cool completely.
Make the
mascarpone filling:
In a medium bowl,
combine all ingredients. Be careful not to overmix
or the mixture will
curdle.
Make the
strawberry coulis:
Combine all
ingredients in a medium saucepan over high heat. Bring to
a boil, remove
from heat and allow to cool. Strain through a mesh sieve.
Assemble
the cake:
Split the cake
horizontally into three even layers. Shave 1 bar chocolate
and reserve for
garnish. Chop remaining chocolate.
Place chopped
chocolate in microwave-safe cup. Microwave on medium (50% power) for 1
minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir
until smooth and let cool.
Spread one sponge
layer with 1/3 of the chocolate. Repeat with a second sponge layer and
another 1/3 of the chocolate. Allow sponge layers to
firm up in the
refrigerator.
Place the remaining
sponge layer on a plate. Using a pastry brush, brush
cake with espresso.
Spread 1/3 of the mascarpone filling on top. Place
one of the
chocolate-coated sponge layers, chocolate side down, on top
Brush with
espresso. Repeat with another 1/3 of the mascarpone and
the remaining
chocolate-coated sponge layer. Spread the remaining
mascarpone mixture
on
top and sides of the cake. Drizzle the remain-
ing melted chocolate on top of
the cake. Pat the shaved chocolate on
the sides of the cake and chill for
1
hour.
Using about 3
tablespoons per serving, drizzle a random design of
the coulis on the plate
and place a slice of the cake in the center of
the sauced plate.
Inspired
by a recipe from Restaurant Brunelli.
Featured Archive Recipes:
Chocolatier's Tiramisu
Gale Gand's Inside-out, Upside-down Tirami Su
Espresso Cake with Hot Kahlua Syrup
Michele's Cappuccino Cake
Michele's Tiramisu Cheesecake
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