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Tiramisu Cake with Strawberry Coulis

 

 

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Tiramisu Cake with Strawberry Coulis

Chocolatier Archives

Yield: 10 servings
 Preparation: 1 hour plus baking and cooling times

Spongecake:
3 large eggs, at room temperature
6 tablespoons granulated sugar, divided
3 large egg whites, at room temperature
1/3 cup plus 3 tablespoons all-purpose flour
1 1/2 tablespoons butter, melted
and cooled

Mascarpone Filling:
Two 8-ounce containers mascarpone,
at room temperature
1/2 cup superfine sugar
1 tablespoon Kahlua
1 tablespoon brewed espresso
or strong coffee

Strawberry Coulis:
1 pint strawberries, hulled
and halved
1/4 cup Grand Marnier
1/4 cup granulated sugar
2 tablespoons red wine

Assembly:
4 bars (1.5 ounces each) Godiva
Dark Chocolate, divided [or
6 ounces other premium
dark chocolate
]
1/2 cup brewed espresso or
strong coffee

Make the spongecake:
Preheat oven to 375 degrees F. Butter the bottom only of an 8-inch
cake pan and line with parchment paper.
Whip eggs with 3 tablespoons of the sugar in mixer bowl until doubled
in volume and pale yellow, using electric mixer at high speed.
Whip whites in another mixer bowl until frothy, using electric mixer at
high speed. Gradually add remaining sugar and continue to beat until
medium peaks form.
Gently fold flour into egg yolk mixture with a wire whisk. Fold in 1/3 of
the egg white mixture, using a wire whisk. Then fold in remaining egg
white mixture. Add melted butter and whisk until smooth.
Spread batter in prepared pan and bake for 15 to 18 minutes or until the
cake is golden and springs back when lightly pressed. Cool completely.

Make the mascarpone filling:
In a medium bowl, combine all ingredients. Be careful not to overmix
or the mixture will curdle.

Make the strawberry coulis:
Combine all ingredients in a medium saucepan over high heat. Bring to
a boil, remove from heat and allow to cool. Strain through a mesh sieve.

Assemble the cake:
Split the cake horizontally into three even layers. Shave 1 bar chocolate
and reserve for garnish. Chop remaining chocolate.
Place chopped chocolate in microwave-safe cup. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool.
Spread one sponge layer with 1/3 of the chocolate. Repeat with a second sponge layer and another 1/3 of the chocolate. Allow sponge layers to
firm up in the refrigerator.
Place the remaining sponge layer on a plate. Using a pastry brush, brush
cake with espresso. Spread 1/3 of the mascarpone filling on top. Place
one of the chocolate-coated sponge layers, chocolate side down, on top
Brush with espresso. Repeat with another 1/3 of the mascarpone and
the remaining chocolate-coated sponge layer. Spread the remaining
mascarpone mixture on top and sides of the cake. Drizzle the remain-
ing melted chocolate on top of the cake. Pat the shaved chocolate on
the sides of the cake and chill for 1 hour.
Using about 3 tablespoons per serving, drizzle a random design of
the coulis on the plate and place a slice of the cake in the center of
the sauced plate.

Inspired by a recipe from Restaurant Brunelli.


Featured Archive Recipes:
Chocolatier's Tiramisu
Gale Gand's Inside-out, Upside-down Tirami Su
Espresso Cake with Hot Kahlua Syrup
Michele's Cappuccino Cake
Michele's Tiramisu Cheesecake
 

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