Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup brewed espresso
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Cocoa powder, for dusting
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add in the eggs, one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan.
8. In a mixing bowl, whisk together the mascarpone cheese, heavy cream, brewed espresso, dark rum, and vanilla extract until smooth and creamy.
9. Using a serrated knife, carefully slice the cake horizontally into two equal layers.
10. Spread a generous amount of the mascarpone mixture onto the bottom layer of the cake.
11. Place the top layer of the cake onto the mascarpone mixture and spread the remaining mixture over the top of the cake.
12. Dust the top of the cake with cocoa powder.
13. If desired, pipe additional mascarpone mixture onto the top of the cake for decoration.
14. Chill the cake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Chilling time: 2 hours
Temperature:
Preheat oven to 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 25g
Saturated Fat: 15g
Cholesterol: 135mg
Sodium: 190mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 16g
Protein: 6g
Substitutions for ingredients:
- Instead of mascarpone cheese, you can use cream cheese or ricotta cheese.
- Instead of brewed espresso, you can use strong coffee or instant coffee.
- Instead of dark rum, you can use brandy or Kahlua.
Variations:
- Add a layer of sliced strawberries or raspberries between the cake layers for a fruity twist.
- Substitute the cocoa powder for grated chocolate or chocolate shavings for a more decadent look.
- Add a layer of chocolate ganache on top of the mascarpone mixture for a richer flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth mixture.
- Sifting the dry ingredients together will help prevent lumps in the batter.
- Chill the cake for at least 2 hours before serving to allow the flavors to meld together.
Storage instructions:
Store the Tiramisu Mascarpone Torta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This cake is best served chilled, but if you prefer it warm, you can microwave individual slices for 10-15 seconds.
Presentation ideas:
Serve the Tiramisu Mascarpone Torta on a cake stand and dust with cocoa powder. You can also pipe additional mascarpone mixture onto the top of the cake for decoration.
Garnishes:
Fresh berries, chocolate shavings, or whipped cream are great garnishes for this cake.
Pairings:
This cake pairs well with a cup of espresso or a glass of dessert wine, such as Moscato or Tawny Port.
Suggested side dishes:
This cake is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of liquid in the mascarpone mixture.
Food safety advice:
Make sure to store the cake in the refrigerator and consume within 3 days.
Food history:
Tiramisu is a popular Italian dessert that originated in the Veneto region of Italy in the 1960s. It typically consists of layers of ladyfingers soaked in espresso and layered with a mixture of mascarpone cheese, eggs, and sugar.
Flavor profiles:
This Tiramisu Mascarpone Torta has a rich and creamy flavor with a hint of espresso and dark rum.
Serving suggestions:
Serve this cake as a dessert after a dinner party or special occasion.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Sweet, Chocolaty, Espresso, Espresso-Flavored