Tiramisutorte

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chop white and dark chocolate separately and melt over a warm water bath. Spread a thin layer of dark chocolate on a cool marble board or the back of a baking tray, allow to draw a little and spread the white chocolate on top. Place the board in a cool place. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls. Put the rolls in a cool place

2. 2

   Coarsely chop the chocolate coating and melt it over a warm water bath. Leave to cool for about 5 minutes. Separate the eggs. Beat the egg whites and 5 tablespoons of water with the whisk of the hand mixer until stiff, then gradually add 125 g sugar, 1 packet of vanilla sugar and salt. Stir in the egg yolks one after the other. Add the liquid chocolate coating while stirring. Mix flour, cocoa and baking powder, sieve onto the egg foam and carefully fold in with a dough scraper

3. 3

   Put the sponge mixture into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Take out and let cool down

4. 4

   Soak gelatine in cold water. Mix mascarpone and 150 g sugar. Bring milk to the boil and dissolve espresso powder in it, let it cool down a little. Squeeze gelatine, dissolve in 25 ml espresso milk. Beat 250 g cream until stiff. Stir a little mascarpone into the gelatine milk, then stir everything into the rest of the mascarpone. Carefully fold in the cream

5. 5

   Set aside 1 tablespoon of the espresso milk. Soak the Amarettini in the remaining espresso milk. Remove the base from the mould and cut through horizontally once. Place a cake ring around the lower base. Spread half of the cream first, then the Amarettini and the rest of the cream on top. Place the upper sponge cake base on the cream and press down lightly. Chill the cake for about 2 hours

6. 6

   Whip 200 g cream, 1 tablespoon espresso milk and 1 sachet of vanilla sugar until stiff. Spread the cream loosely on the cake and chill for about 15 minutes. Dust the cake with cocoa shortly before serving and decorate with the chocolate shavings

7. 7

   waiting time 3 1/2-4 hours

Nutrition Facts

KCAL
480 kcal

CARBS
43 g

FATS
31 g

PROTEINS
7 g