Buy all ingredients right below the recipe
Sponge Cake Ingredients
- 5 eggs
- 10 grams butter
- 85 grams flour Type 405
- 53 grams coconut blossom sugar
- 1/4 tsp baking powder
Mascarpone Cream Ingredients
- 170 grams mascarpone
- 130 milliliters espresso
- 2 tbsp baking cocoa
- 30 milliliters Amaretto (or Amaretto syrup)
- 47 grams sugar
- 3 grams vanilla bean
- 1 1/3 tsp lemon zest (untreated)
You will also need
- Baking paper
Sponge Cake Preparation
- 1Preheat oven to 200 °C. Beat the eggs with the coconut blossom sugar until a firmer consistency is achieved. Then carefully fold in the previously sieved flour and baking powder with a spatula. Line a baking sheet with baking paper, spread the mixture onto it, and bake at 200 °C for approx. 10 minutes with top and bottom heat. Afterwards, let everything cool down.
Mascarpone Cream Preparation
- 1Cut the sponge cake into shape. Prepare the espresso, mix with the amaretto and 20 g sugar, and chill.
- 2Then beat the eggs with sugar until frothy. Stir the mascarpone cream with the vanilla pulp and lemon zest. Afterwards, stir in a little of the egg-sugar mixture and carefully fold in the entire rest of this mixture.
Layering
- 1Place the sponge cake layers in the mold. Carefully drizzle half of the already cooled espresso mixture over the sponge cake. Then spread half of the mascarpone cream evenly on top. Afterwards, add another layer of sponge cake, drizzle again with the espresso mixture, and spread with the remaining mascarpone cream. Generously dust the tiramisu surface with a thick layer of cocoa powder and chill for several hours.
Tip
For your tiramisu to set nicely, it needs to chill in the refrigerator for at least 4 hours.
