HOW TO MAKE ITALIAN CAKE RECIPE
This wonderful and ridiculously simple Italian dessert dish is prepared with lady fingers that have been soaked in coffee, sweet and creamy mascarpone, and cocoa powder that has been powdered on top. It doesn’t need to be baked, and it can be made ahead of time.
In case you’re unfamiliar, today’s dessert is Tiramisu, a traditional Italian dessert consisting of lady’s fingers (or spongecake), coffee, liquor, mascarpone cheese, and cocoa powder.
My recipe for tiramisu tastes even better the next day when the flavors have had a chance to meld together. It may be stored in the refrigerator for up to three days at a time.
Make sure it’s entirely ready before you freeze it, but leave off the cocoa powder dusting. Wrap it securely in plastic wrap, then in tin foil, and put it in the freezer for up to three months. Defrost in the refrigerator overnight, then sprinkle with a cocoa powder about three hours before serving.
THESE ARE THE INGREDIENTS NEEDED FOR MAKING TODAY’S ITALIAN DESSERT:
Heavy whipping cream; I used 1½ cups.
Mascarpone cheese; I used an 8-ounces container at room temp.
1/3 Cups.Of granulated sugar.
1 small spoon.Of vanilla extract.
Cold espresso; I used 1½ cups.
3 large spoons.Of coffee-flavored liqueur. ( it’s optional)
Lady-Fingers; I used 1 Pkg.
Unsweetened Cocoa powder for dusting.
In a mixing bowl, place the whipped cream and use electric mixers to beat the mixture on medium speed (you can use also a stand mixer).
Continue beating until the mixture forms stiff peaks, then gradually add the sugar and vanilla. Mix in the mascarpone cheese and continue to stir until everything is incorporated. Set aside.
In a small dish, combine the coffee and liqueur, soak the ladyfingers in the coffee, then arrange them in a single layer on the bottom of an 8×8-inch pan.
Following that, you need to spread half of the mascarpone mixture on top and smooth it out evenly.
After that, add another layer of dipped lady fingers, and then spread the remaining mascarpone cream over the top of that layer.
To finish, liberally dust the top with unsweetened cocoa powder (I use a fine-mesh strainer to do this).
Before serving, let the dish sit in the refrigerator for at least three to four hours and up to one full day.