Tiramisu Torte with the unparalleled taste of the classic and very popular dessert, with bases made of sponge cake, mascarpone cheese - chocolate filling and covered with whipped cream and chocolate chips.
Smooth taste with an almost perfect combination of ingredients in sufficient quantity so that it can be a festive, anniversary or birthday torte.
Enjoy it!
Smooth taste with an almost perfect combination of ingredients in sufficient quantity so that it can be a festive, anniversary or birthday torte.
Enjoy it!
| work: 1h:30′ | time: 5h:30′ | difficult: |
 Ingredients for Base (12 servings)
|
 Spread the base of a baking pan with dimensions 35×25cm/ 14"×10", with greaseproof paper. Butter and sprinkle with flour. Leave aside. Separate egg whites from the yolks and beat the egg whites with half the sugar in the mixer high speed to a tight meringue. Leave aside for a while. |
 In a smaller bowl mix the egg yolks, the remaining sugar, water and vanilla. Beat well until mixture turns white, for about 5'. |
 Gently add the flour sifted and the baking powder, stirring with a spatula until it is absorbed into the yolk mixture. |
 Pour the yolk mixture to the meringue mixture and stir gently, lifting the bottom up and round to homogenise the ingredients but not to deflate the meringue. |
 Pour the cake mixture into the pan and make the surface smooth. Bake in preheated oven at 190°C / 370°F / Gas 5 for 14'-18'. Do not overcook. When pressed with the finger at the center, it should bounce back. |
 Remove from the oven and leave for 10' on a rack to cool. Cut widthwise into three equal parts. Leave it aside and prepare the coffee syrup. | 
Coffee Syrup
In a small saucepan boil together the syrup ingredients for 4'. |
Filling
Mix well on mixer's high speed, all the filling ingredients and finally add the grated chocolate, incorporating it gently into the mixture. |
 In a serving plate place the first sponge base and infuse 2-3 tablespoons syrup. It is absorbed immediately. |  Spread over the base half the filling cream / mascarpone. Above the cream place the second sponge base, pressing gently but firmly. Infuse it too with 2-3 tablespoons syrup. Spread on top the other half of the filling cream / mascarpone. Spread the cream evenly over the surface of the base and add the third sponge base, adding syrup the same way making sure to save 2 tablespoons syrup for the whipped cream. |  Whipped Cream
Beat the crème fraîche vigorously for 1' and add the icing sugar and coffee syrup. Beat again for 3'-4' until thickened and becomes whipped. Spreat as the final layer over the torte and on the side. Grate a little chocolate on grater directly onto the surface of the torte, or sprinkle cocoa powder before serving. |
Put it in the refrigerator for 4 hours to unite the flavors and chill the ingredients. It is be to prepare the day before to stay in the fridge for some more hours. It will be tastier next day!
