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Recipe: Tiramisu Cake with Rum Meringues

Monday 18th January 2016
As do-it-yourself weddings become more popular so to are D.I.Y wedding cakes. The simple layering and the exuberant rum and coffee palate of this three-tier tiramisu cake will see you go from amateur to artisan baker in no time. Be the master of your own kitchen, save on hiring a professional and make baking an activity your whole bridal party can enjoy.
Posted under: senses Tagged: #cakes #recipies

Test your artisan cooking skills with this delicious adaption of the traditional tiramisu cake by Antonella Pagliaroli of Fotogrammi di zucchero. 

Shopping List

For the sponge:

150 g of sugar

100 g flour

5 eggs

50 g of potato starch
(For the cream)

500g mascarpone cold

200 g of very cold cream

120 g of sugar

6 egg yolks

50 g of icing sugar

3 sheets of gelatin

For the syrup:

150 ml of coffee

5 tablespoons rum

For the meringues

150 g of egg whites

220 g of icing sugar

1 teaspoon of white vinegar

butter and flour for greasing the mold



1 To prepare the sponge: place eggs in electric mixer, add sugar and whisk for 20 minutes. The mixture should be clear and gonfissimo. Carefully sift flour and potato starch. When the egg mixture and sugar is mounted, add the flour and starch a little at a time, stirring with a spatula from top to bottom, with slow, gentle movements.

2 Grease and flour three trays of approximately 20 cm. Pour the mixture onto baking sheets.

3 Bake in a preheated oven at 180 ° for about 20 minutes.

4 Remove from the oven, let cool and extract the sponge cake from pans.

5  Prepare the filling: Place the gelatin in cold water to soften. Place the granulated sugar in a bowl and add egg yolks. Set the egg whites aside for now. Whip the egg yolks with the sugar until you get a mixture that is light and fluffy.

6  Whip cream,  mascarpone and add a little bit of icing sugar until the mixture is firm. Squeeze the gelatine and place in a pan with high sides, let it dissolve over low heat for a few seconds, stirring constantly. Stir,  cream and mascarpone and add in the egg mixture using a spatula. 

7 Let the mascarpone cream stand for about 15 minutes in the refrigerator.

8 Mix coffee with rum and lightly brush all three sponge cakes.

9 Spread the cream on each layer of sponge cake with a spatula and gently spread any cream that oozes out across the disks along the edges. Place the cake in the refrigerator to cool for a few hours.

10 To prepare the meringue: Heat the oven to 120 ° and whip the egg whites until firm. Gradually add sugar and vinegar until the mixture is shiny and hard, then place it in a pastry bag. 

11 Carefully squeeze the mixture out on to a tree with a diameter of about 3cm.

12 Cook for about 10-15 minutes, until the meringue is firm to the touch but still white. Leave to cool in the oven for about 30-40 minutes. Use the meringues to decorate the cake.

Featured in Taste & More Magazine Issue #17.

Monday 18th January 2016