101RECIPES: Mimosa Tiramisu cake

A base of soft cocoa sponge cake, wet with coffee and stuffed with mascarpone cream: a variant of the classic Mimosa Cake, with the flavor of one of the most loved desserts by Italians, tiramisu!

Ingredients for the sponge cake

  • 375 g of whole eggs
  • 260 g of sugar
  • 1 vanilla bean
  • 175 g of 00 flour
  • 75 g of potato starch
  • 50 g of bitter cocoa
  • 1 sachet of baking powder
  • 75 g of soft butter
  • Gran Milano coffee to taste

Ingredients for mascarpone cream

  • 4 egg yolks
  • 120 g of sugar
  • 1/2 vanilla bean (optional)
  • 250 g of mascarpone
  • 250 g of whipping cream

Preparation of cocoa sponge cake

  1. Put eggs, sugar, seeds of the vanilla bean in a saucepan and slightly heat the mixture.
  2. Pour it into a bowl and whip it until a light and frothy mixture is obtained.
  3. Add flour and potato starch, cocoa and baking powder sieved together, stirring from bottom up to not disassemble the mixture.
  4. Finally, gently add soft butter.
  5. Grease and flour the mold, pour mixture and bake it in a hot oven at 180° for 35 minutes. Let the sponge cake cool.

Mascarpone cream preparation

  1. Whip egg yolks with sugar and seeds of the vanilla bean, until they become light and frothy.
  2. In another bowl, whip cream together with mascarpone, both cold in the fridge.
  3. Combine cream and mascarpone with eggs, mixing with a spatula from the bottom upwards in order not to disassemble the mixture.
  4. Put the cream in the fridge to solidify it.
  5. Remove the dark outer part of the cocoa sponge cake and cut it into three discs of identical thickness (no more than 2 cm).
  6. Lightly wet the base with espresso coffee, cover it with a generous layer of mascarpone cream, gently rest the second layer and repeat the operation.
  7. Also wet the last layer of sponge cake with espresso and cover the whole cake with mascarpone cream, using a spatula.
  8. With the sponge cake cut out at the beginning, make 1 cm cubes and pass them between your hands to smooth them a little.
  9. Starting from the sides, cover the whole cake with the cubes, trying to make it homogeneous.
  10. The ideal is to prepare Mimosa Tiramisù cake the day before, so that it becomes compact.

You can decorate the base with chocolate roses or other decorations as desired



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