In another edition of, “I’m pretty sure this is not what the Italians had in mind when they made the first Tiramisu”, I present to you a cake of epic proportions:
Don’t be fooled by what looks like a measly slice of cake. Ok, ok, it is a measly slice of cake, I had to scrounge and trim because a certain someone (Sabrina) found the slice I had set aside for photography purposes.
J and I hosted a small get together about two weeks ago for a few of his business associates, and this cake was at the top of my list of things that I wanted to make/try. It had all the components I look for when we have company – it’s good for a crowd, it can be made ahead, and gets better as it sits.
Too bad someone ate the last slice….
Tiramisu Poke Cake – adapted from Will Cook for Smiles
- ½ cup of butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 egg whites, room temperature (save the yolks!)
- 2 cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1⅓ cups buttermilk
- 8 oz mascarpone cheese
- 1 cup heavy whipping cream
- 1 tbs granulated sugar
- 6 egg yolks
- 3 tbs granulated sugar
- 4 tbs amaretto
- 1 tsp vanilla extract
- 1/4 cup cocoa powder for dusting
- 1/2 cup strong coffee, sweetened with 2 tbs granulated sugar
Preheat the oven to 350 and grease a 9×13 baking pan.
In a bowl, beat butter for about thirty seconds, then add the sugar. Beat for about a minute, until light. Add egg whites one at a time, beating after each addition. Scrape down the bowl, add vanilla, and mix until combined.
Sift flour, baking soda, and baking powder together.
On low speed, alternately add flour mixture and buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
Transfer the batter into the baking pan, spread evenly. Bake for 20-25 minutes, until the toothpick inserted in the center comes out clean.
Cool completely before proceeding
Beat the cream and 1 tbs of sugar in the cold bowl of an electric mixer, until soft peaks appear. Set aside. Without cleaning the bowl, whip the egg yolks and 3 tbs of sugar thoroughly, on medium-high speed, for about 3 minutes, until light yellow, thick and frothy. Lower the speed and add the mascarpone cheese and amaretto. Mix on low-medium speed just until well blended. Using a large spatula, gently fold the whipped cream into the mascarpone cream.
Poke holes all over the cake.
Pour the coffee evenly over the top of the cake. Spread the mascarpone cream over the top, then dust heavily with cocoa powder.
Chill for several hours before serving.