Three weeks back for my birthday, I had made this Tiramisu cake. Even though I got so drunk that I forgot to serve the cake at my birthday party (please don’t judge me as a host), the next day I got to take it for a family lunch and my whole family enjoyed it. It’s the second time I was making the recipe and I loved how it had turned out each time that I made a mental note to share it on the blog.
This blog has been active for six years now and in my first year of blogging I did post a Tiramisu cake recipe (Dorie Greenspan’s version) which I made when I had my first house guests. This recipe is slightly different than that one. While I loved the taste of that recipe, I felt a sponge cake would mimic the savoiardi biscuits that are generally used in the Italian dessert better. So instead of a cake that follows the creaming method, which is what I used in the other recipe, I used the genoise recipe from my Genoise with summer berry cake post. If you have a favorite sponge cake recipe then feel free to use that. The filling, unlike the one in the previous recipe I shared, is made the traditional way by first making a zabaglione, which is an italian egg custard. The filling, that I adapted from here, although a little time consuming, is light and airy and makes the perfect tiramisu and is the star of the cake. Believe me when I say you need this filling in your life!
When I was invited by JW Marriot for an Italian cooking class, chef Alessio told us that traditionally no marsala or alcohol is added to tiramisu, so I haven’t added it here, but you could if you want. Alcohol is always welcome in my books.
It was my mom’s birthday yesterday and while figuring out which cake to make, I thought the Tiramisu would be perfect. Since I got to take pictures this time, I am here sharing the recipe for this Tiramisu cake with you today.
