Beth’s Foolproof Tiramisu

Beth’s Foolproof Tiramisu

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Foolproof Brownies
Foolproof Tiramisu
Foolproof Crepes
Foolproof Chocolate Lava Cake
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Chocolate Lava Cake
Foolproof French Macarons
Raspberry Cheesecake
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Chocolate Pot de Creme
Strawberry Ice Cream Baskets
S’More Pie
Creme Brulee
Chocolate Raspberry Pavlova
S’More Pie
Caramel Apple Ice Cream Cups
Pumpkin Bread
French Apple Tart
Apple Turnovers
Elegant French Toast
Coffee Cake
Banana’s Foster

Fits a 9 x14 casserole dish
Serves 10-12

For the sponge cake:
5 eggs
¾ cup (150 g) sugar
1 ½ tsp (7.5ml) vanilla
2 cups (240 g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
1/2 cup (120 ml) of milk
1/2 cup (120 ml) of olive oil

For the filling
1 tbsp (15 ml) vanilla
1 ½ (350 ml) cups heavy cream
¾ cup (150 g) powdered sugar
1 cup (240 ml) pasteurized egg product (or 5 egg yolks)
¼ cup (50 g) granulated sugar
8 oz (230 g)mascarpone cheese (NOTE: Be sure it is at room temperature. It will be easier to mix that way)

For assembly:
2 cups (475 ml) espresso or strong coffee, cooled
2 tsp (10 ml)of Rum Extract
¼ cup (25 g) cocoa powder
4 tbsp (25 g) grated dark chocolate
chocolate covered espresso beans for garnish (optional)

Preheat oven to 350 F (176 C).

Grease and flour a 17 ½ x 12 ½ x 1″ sheet pan. Set aside.

For the cake:
Whip together, on high, the eggs and sugar until they are pale yellow and voluminous. Takes about 5-7 mins.

Then add vanilla and mix.

In a separate, small bowl combine the milk and the oil and set aside.

In a separate bowl combine the flour, baking powder and salt. Whisk with a fork, and then add to the egg mixture in thirds, alternating with the oil and milk mixture. Mix just until combined.

Pour out into pan. Spread with a spatula until evenly distributed. Bang pan on counter to release air bubbles. Bake for 10 mins until tooth pick comes out clean. Allow to cool and then cut into 4 ” x 2″ rectangles and set aside.

Prepare the coffee Pour it into a shallow container (like a pie plate) and add the rum extract. Then prepare the filling.

For the filling, whip the heavy cream with the powder sugar and vanilla until stiff peaks form. Set aside.

Then in a clean bowl, whip the pasteurized egg product and granulated sugar, with an electric mixer for at least 15 mins on high. You will know when they are done when the mixture doubles in volume and becomes fluffy. (if using regular egg yolks beat only for 5-7 mins)

Place the softened mascarpone cheese in a large bowl, and gently fold in the whipped cream in stages, lightening the cheese with every addition. Once all the cream is added, gently fold in the whipped egg mixture. Set aside.

Take out a 9 x 14 casserole dish. Dip each piece of 4 x 2 cake into the coffee mixture, both sides for 1 second each, and then place the wet cake in the bottom of the dish, until you create 1 bottom 1 layer.

On top of the cake layer, add half of your filling, smoothing out to completely cover the sponge cake. Then add about 2 tbsp of sprinkled cocoa and 2 tbsp of grated dark chocolate.

Then add another layer of cake and repeat the process of adding the remainder of the filling, cocoa and grated chocolate. Clean edges of dish with a paper towel.

Cover lightly with foil and refrigerate for at least 2 hours until set. But overnight is REALLY BETTER!

To serve cut into squares and garnish with a chocolate covered espresso bean. Serve and float up to dessert HEAVEN! Enjoy! ☺

I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes elegant enough for entertaining but simple enough for a weeknight meal. So go ahead and have friends over! New Videos post every Saturday!


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