Overnight Tiramisu

Tiramisu is traditionally made with lady fingers lightly soaked in a rich espresso layered within an egg cream cut with a light marscapone whipped cream. I am not a fan of lady fingers, and find that I prefer a tiramusi with more texture and substance to it. That’s why my recipe uses a fluffy cake layer (similar to the one used in my Japanese Strawberry Shortcake) as opposed to lady fingers.

Overnight tiramisu is my solution to all my issues with the bittersweet dessert!

I mean, get a load of those layers!

Make a cup of really strong coffee or two shots of espresso ( you may 2 double shots depending on how soaked you want your cake layers)

You’ll want to separate your egg yolks from the whites. When you do this, make sure none of your yolks leak into the whites. Any fat in the egg white will cause it to have trouble while whipping up.

Once the egg white reach a frothy state, begin to drizzle in the sugar while you keep whipping.

Whip until you reach medium to stiff peaks and the egg whites are white and glossy.

Mix together the egg yolks and vanilla extract.

Grab a spatula and fold half of the whipped egg whites into the egg yolk mixture. Once that is fully incorporated, add the remaining egg whites into the mixture and fold in.

You want to be gentle when you do this and mix as little as possible. We are relying on the fluffy egg whites to keep this cake soft, the more you mix the more you pull air out of the egg whites.

Next, add the flour, baking powder, and baking powder and gently fold. Finally, add the milk and oil.

This is what the consistency of the batter should look like. For more detailed photos along with your instructions, please refer to the cake section of my Japanese Strawberry Shortcake recipe.

Bake in either a 8 inch square or 8 inch round pan at 320 for 18-22 mins.

Once the cake has cooled, split the cake in half horizontally.

Make the cream in two stages: the egg cream, and the marscapone stabalized whipped cream.

Stage 1. Cook the egg yolks and sugar over a double boiler for 10 minutes, mix constantly so you don’t burn the egg yolks. Ten minutes is sufficient time to cook the yolks to food safety!

Stage 2. Whip heavy cream and sugar into a stiff peaked whipped cream. Mix the marscapone and fully incorporate.

Mix the two stages of creams together when the egg mixture is fully cooled.

Trim the cake to fit the bowl you are using for assembly.

I used a bowl that’s around 8 inches across and 3 at least inches deep. Place a coffee-soaked layer of cake into the bowl, then add half the cream mixture. Add the final layer of cake and add the rest of the cream.
Smooth it out and dust cocoa powder on top!

Serve this tiramisu after letting it rest in the fridge overnight for all the flavor to mingle!