One of Fabio’s favorite desserts is Tiramisu, and so this year for Fabio’s birthday cake I decided to make this Cake version of a Tiramisu for him.  The design is based on a cake I saw on the Williams Sonoma website which seemed to use a sponge cake in the place of the traditional savoiardi layer. 

Using a sponge cake instead of the lady fingers provided both a stable base to hold up the layers of Rum infused Marscapone cream as well as hold up to a generous brushing of Espresso and rum as it was assembled.

The recipe for the sponge cake portion is adapted from the cookbook Tartine (the pastry focussed companion book to Tartine Bread which I have written about previously) and the filling I adapted from a recipe my aunt shared with me from America’s test kitchen.  the Original recipe makes the perfect classic tiramisu and as a result is the only recipe I can imagine using when attempting this dessert.  

Feel free to play around with the proportion and type of alcohol used.  As it is written, this will make a boozy dessert (as it should be), but you can scale back on the rum, or use a milder liqueuer like Kahlua instead if that suits you.  We have used a combination of dark rum and Kahlua in the past when making the regular Tiramisu with great success.  


Ingredients / Ingredientes

Cake / Torta o Pastel

  • 5 tbsp unsalted butter / cucharadas de mantequilla sin sal
  • 1 1/3 cups all-purpose flour / tazas de harina
  • 1 tbsp cornstarch / cucharadas de maicena
  • 6 large eggs / huevos
  • pinch of salt / pizca de sal
  • 1 cup + 1 tbsp sugar / taza más una cucharada de azúcar

Filling / Relleno

  • 4 large egg yolks / yemas de huevos
  • 1/3 cup + 2 tbsp sugar / taza más dos cucharadas de azúcar
  • pinch of salt / pizca de sal
  • 450 grams marscapone / gramos de queso marscapone
  • 1/2 cup whipping cream / taza de crema de leche
  • 2 1/2 tbsps dark rum (or kahlua) / cucharadas de ron oscuro o kahlua
  • 1 cup espresso (or strong brewed coffee) / taza de espresso ( o un café bien fuerte de sabor)
  • 1 tbsp instant espresso granules / cucharada de café en instantáneo granulado
  • 3 1/2 tbsp dark rum (or kahlua) / cucharadas de ron oscuro o kahlua
  • Dutch process cocoa 2-3 tbsps / dos-tres cucharadas de cocoa

Instructions / Instrucciones

Sponge cake / Torta o Pastel

  • Preheat the oven to 350 degrees and line the bottom of a 9 inch springform pan with parchment paper / Calentar el horno a 350 grados y forrar con papel pergamino el fondo de un molde desmontable de 9 pulgadas.
  • In a saucepan, melt the butter over low heat and once liquid, remove from the heat and keep warm  / En un recipiente derretir la mantequilla en fuego lento, sacar del fuego cuando este líquido, dejar a un lado y mantener caliente.
  • Sift the flour and cornstarch together and set aside / Colar juntos la azúcar  y la maicena y dejar a un lado.
  • Using a small saucepan, filled with a couple inches of water, place over medium heat and bring to a simmer / En una olla pequeña colocar algunas pulgadas de agua y poner a fuego lento hasta que empieze a hervir.

Sponge cake... Genoise

  • Mix together the eggs, salt and sugar, in the stainless steel bowl of a stand mixer / Mezclar los huevos, sal y azúcar en un recipiente de acero.
  • Place mixing bowl over simmering water, and whisk continuously for about 5-7 minutes, until the mixture is hot to the touch (120 F on a thermometer) / Poner el recipiente de acero encima de la olla con agua y empieza a batir la mezcla por  5-7 minutos , hasta que la mezcla este caliente (120 F de temperatura en un termómetro)
  • Lock the mixing bowl into the stand mixer and whisk on medium high speed until the batter is pale yellow, has tripled in volume.  When you life the whisk out of the mixture, the batter should fall in a wide ribbon that falls back on itself and dissolves slowly into the rest of the batter (This will take about 5 minutes) / Colocar la mezcla a una batidora de pie, en velocidad media alta empieza a batir la mezcla hasta que este de color pálido amarillo y el volumen de la mezcla haya crecido. Esto tardará como 5 minutos .
  • Fold the flour mixture into the batter in three additions, make sure to use the spatula to mix all the way to the bottom of the bowl, as this is where the flour will fall to /  Colocar la mezcla de harina gentilmente mezclando bien hasta que todo este incorporado.
  • Remove a spoon full of the batter to a small bowl and whisk in the warm melted butter, then add the batter/butter back to the rest and fold to incorporate / Colocar una cucharada de la mezcla en un recipiente pequeño y agregar la mantequilla derretida y mezlcar, luego incorporar esto a la mezcla.
  • Pour the batter into the prepared pan.  As this recipe is designed for a 10 inch cake – if you are using a 9 inch pan (like we did) pour the batter without scraping the sides with a spatula into the bowl.  The batter left in the bowl can be added to a muffin tin to bake some mini sponge cakes for another use  / Vertir la mezcla en el molde preparado. En esta receta se ha diseñado para una torta de 10 pulgadas – si estás usando un molde de 9 pulgadas (como hicimos nosotros) vierta la mezcla sin raspar los lados con una espátula en el recipiente. La masa que queda en el recipiente se puede agregar a un molde para muffins para hornear o para otro uso.

Sponge cake for Tiramisu

  • Bake until the top springs back when lightly touched and the surface is golden brown (about 40 minutes) / Hornear por 40 minutos hasta que la superficie de la masa este dorada.
  • Let cool in the pan on a wire rack  / Dejar enfriar.
  • Use a thin knife to run around the edges of the pan to loosen the cake, invert and remove the parchment paper / Sacar la torta del molde

Filling / Relleno

  • Prepare the coffee soak – mix together the espresso, espresso granules, and rum/kahlua and set aside / Preparar el café instantáneo y mezclarlo junto al espresso, ron/ Kahlua y dejar a un lado.
  • Whisk egg yolks until just combined.  Add the sugar, and salt and beat at medium high speed until pale yellow.  Scrape down the bowl once or twice.  Add 2 1/2 tbsps dark rum  and mix further until just combined / Batir las yemas de huevos. Agregar el azúcar y sal y batir en velocidad alta hasta que la mezcla este de color pálido amarillo. Agregar 2 1/2 cucharadas de ron y seguir mezclando hasta que todo esté incorporado.

Marscapone cream

  • Add the marscapone and beat for another minute, scraping down the sides until the mixture is smooth / Agregar el queso marscapone y mezclar por otro minuto hasta que la mezcla esté suave.
  • Scape the marscapone, egg mixture into a separate bowl / Colocar esta mezcla en un recipiente diferente.
  • Without washing the bowl, add whipping cream and whisk at medium high until the cream holds stiff peaks  / Sin lavar el recipiente agregar crema de leche y batir hasta que esté en punto de nieve.
  • Fold 1/3 of the whipped cream into the marscapone to lighten, the fold in the rest of the cream until no white streaks remain / Agregar gentilmente la crema de leche en la mezcla de queso marscapone y huevos, mezclando suavemente hasta que todo esté incorporado.

Assembly / Montaje

  • Slice the sponge in half and place the top half upside down back into the springform pan (the cut side should be facing up) / Partir o rebanar en la mitad la torta o pastel y colocarla otra vez en el molde. (ver foto)
  • Brush the cake with the espresso/rum mixture, evenly covering the whole surface / Colocar en la torta la mezcla de  espresso/ron cubriendo toda la superficie.
  • Add half of the marscapone/cream mixture and spread evenly with an offset spatula / Agregar la mitad de la mezcla de marscaponesobre la superficie  (ver foto)

Assembling the Tiramisu

  • Sift an even layer of cocoa over the marscapone cream and top with the other half of the cake (cut side down – the bottom of the baked cake should now be the top) / Colocar la cocoa (colada) encima de la crema de masrcapone y agregar la otra mitad de la torta o pastel.
  • Brush with the remaining espresso/rum mix and cover with the remaining marscapone cream.  Spread evenly and refrigerate for at least 2 hours and up 24 hours before serving. / Colocar la restante mezcla de espresso/ron y encima poner más de la crema de marscapone. Poner en el refrigerador por 2 horas o hasta 24 horas antes de servir.
  • Before serving, dust the surface with another tbsp or so of cocoa powder and remove the sides of the springform pan / Antes de servir rociar un poco más de la cocoa y sacar el pastel del molde.

Tiramisu... Provecho!