The tiramisu mimosa cake it is the dessert we chose to celebrate women’s day. Friday is March 8th and even though we are living in a period where there isn’t much to celebrate, at least we can drown your sorrow in a dessert. And we assure you that this will win you over, spoonful after spoonful. The procedure followed is the same as the mimosa cake. What changes is the cream, strictly mascarpone. And of course everything comes soaked in coffee. On the surface, the classic sponge cake cubes, to recall the flowers of the moment, with a nice sprinkling of cocoa to recall the color of the tiramisu.
Tiramisu mimosa cake
Ingredients
- eggs 4
- granulated sugar 260 g
- 00 flour 260 g
- water 50 ml
- baking powder for desserts 1 sachet
- mascarpone cream (2 eggs, 80 g sugar, 500 g mascarpone, 2 tablespoons corn starch)
- coffee 150 ml
Preparation
The first thing to do to prepare the tiramisu mimosa cake It’s sponge cake. Add the eggs to the granulated sugar and beat them with an electric whisk until smooth a frothy mixture. Add the flour, yeast and water and continue to work. Butter a cake tin, pour the mixture into it and cook 180 degrees for 30 minutes. Prepare the coffee, sugar it and add it to the milk, then set aside. Now let’s get ready the mascarpone cream. In a mixer combine the eggs, sugar, mascarpone and corn starch. Mix everything together, then transfer the mixture into a saucepan.
Cook over a low heat, stirring constantly until reached the desired density. Meanwhile the sponge cake has cooled, and you can cut it horizontally in 3 parts. With a brush, distribute the coffee on the disc below. Pour the mascarpone cream, leaving a few spoonfuls aside, then cover with the top slice of sponge cake. Wet this too with coffee and spread the leftover mascarpone. Cut the central sponge cake slice into pieces to form the classic cubes and cover the entire surface of the cake. Complete with a sprinkling of bitter cocoa. Your tiramisu mimosa cake ready.