Hi Bold Bakers! Indulge in our Tiramisu Cake Recipe, uniting boozy coffee-soaked sponge, silky mascarpone, and rich cocoa in an easy, elegant layered cake.
🥣INGREDIENTS🥄 For the Sponge Cake * 1 cup (5 oz/142 g) Farmer Direct Foods all-purpose flour * ½ cup (2½ oz/71 g) Farmer Direct Foods Heirloom Wheat flour * 1 ½ teaspoon baking powder * ½ teaspoon salt * 5 large eggs, separated and at room temperature * 1 cup (8 oz/225 g) plus ¼ cup (2 oz/57 g) granulated sugar * 1 teaspoon vanilla extract * ½ cup (4 fl oz/120 ml) whole milk , at room temperature * 4 tablespoons (2oz/57g) butter , melted
For the Coffee Syrup * 1 cup (8 fl oz/240 ml) very strong coffee * 2 tablespoons brandy
For the Mascarpone Buttercream * 3 cups (1 ½ lbs//675 g) butter , softened * 6 cups (1 ½ lbs/690 g) powdered sugar , sifted * ½ cup (4 fl oz/120 ml) heavy whipping cream * 2 teaspoons vanilla extract * ½ teaspoon salt * 2 cups (16 oz/450 g) mascarpone cheese , at room temperature * 2 tablespoon cocoa powder , for dusting
🍰 TIRAMISU CAKE RECIPE CHAPTERS 🍰 00:00 This week on Bigger Bolder Baking... 0:05 Sponsor 0:10 Making the cake 5:35 Baking the cake 5:43 Farmer Direct Foods 6:16 Making the mascarpone buttercream 8:14 Cooling the cakes 8:33 Assembling and decorating the cake 11:30 Taste and outro
📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌 Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!
For brand partner or media opportunities, please contact me at: [email protected]
Hi Bold Bakers!
Today we are making an elegant tiramisu cake for the holidays.
I want to say a big thank you to FarmerDirect Foods for sponsoring this video and making
it possible for you guys.
We're going to start out by making this lovely light and delicate cake.
It's one of my favorite cake recipes.
So in a nice big bowl, I'm going to add in my flours.
Now I'm doing two mixtures of flours for this recipe and I'll tell you why.
You get a lovely flavor from them.
So I'm going to use FarmerDirect Foods All Purpose Flour.
Now I love this for all of my baking.
The thing about it is that this flour is milled closer to the brand so it actually has better
flavor and it's really nice and fine.
I use it for everything.
I'm also going to add in a little bit of their Heirloom Wheat Flour.
Now I love this flour because it's stone ground to retain nutrients and protein.
It also has a lovely wheaty flavor, almost kind of nutty.
And if I mix a little bit with this flour, it just gives you a lovely balance and extra
flavor.
This flour is a healthier choice for your baked goods.
Now into the flours, I'm going to add in some baking powder and salt.
Give those a little mix together.
Okay, lovely dry ingredients.
Now let's start to whip up our eggs.
So I've separated my eggs here.
Here I have my egg yolks.
Room temperature because they whip up so much better.
We have reserved the whites to whip up after.
And into the eggs, we are going to add in our sugar.
And at this point, we're going to add in vanilla extract.
Yummy, yummy.
Now crank that machine up to a high speed.
Let those eggs get really lovely and light and fluffy.
It's going to take a few minutes.
I really love the idea of this cake and especially for the holidays or for New Year's.
It has all the elements that I love about tiramisu.
It has mascarpone.
It has a lovely, light, kind of spongy cake.
It has coffee.
It's got a little bit of booze in there.
Cocoa powder on top.
I mean everything that I absolutely adore in one mouthful.
Look how lovely and whippy that is.
Beautiful.
Now I'm going to add this egg yolk mixture into our flour.
Scrape out that bowl really well.
Nothing left behind.
Give it a quick rinse and get it ready for our egg whites.
So into your flour mixture, just mix in the yolks.
You can see it's a little bit dry because we do need a little bit more liquid and that's
what our milk is for.
Mix that in there to loosen up the mixture.
Just like that.
And then here I have some melted butter.
Lovely.
Just gently mix those ingredients together.
You don't want to over mix because we have flour in there.
You want to keep it nice and light.
Now this only has to sit for a minute because we're going to whip up our egg whites now
and that doesn't take long.
And then we're going to fold those into this mix.
Okay so into my clean bowl, room temperature egg whites that we separated from earlier.
Whip them up for a few minutes until they reach soft peaks.
High speed.
So once they reach soft peaks like this, you can slowly start to add in your sugar.
You don't want to add it in too early or the sugar will just go straight to the bottom
of the bowl and it won't get whipped in.
You do have to make sure that the egg whites are nice and thick before you start to stream
it in.
So little by little, slowly add in your sugar.
I know this style of cake seems a little bit more involved and a little bit different and
it is but it's not complicated.
It just takes a few more steps.
The result that you get is this lovely light as air, almost like angel food cake which
is just so lovely and works really well for this recipe.
Once your sugar is all in, it will look like this.
Lovely stiff and peaky, which is what we call stiff peaks.
Okay, into our bowl, take around a third of those lovely egg whites.
Now not a spatula here, a thin edged metal spoon because this is what we're going to
do.
We're going to loosen up this mixture and introduce a little bit of egg white.
Fold it in just like that.
When it's mostly folded in, go ahead and add in the rest of your egg whites.
Now the reason you use a thin edged spoon and not a spatula is because spatulas are
thick and they'll knock out all that lovely air that you created.
So for a technique like this when you're making a Genoise sponge or something like that, you
use a thin edged metal spoon so it slices through your mixture and it doesn't just
cut with a big thick spatula.
You want to just glide right through there and preserve those lovely bubbles that we
worked so hard to create with the egg yolks and the egg whites.
Look at that, beautiful.
So gently fold, you know the rule about folding, around the bowl, cut down the middle.
I sound like a home economics teacher, around the bowl and down the middle.
Well that's kind of what they sound like in Ireland.
It just, it really does make a difference and it preserves that air.
So just keep on folding in the egg whites until they're almost gone, careful not to
overmix.
I'm using two 8 inch cake pans, you can do 6 inch cake pans, you can do 3 of them, you
can do 9 inch, whatever you like.
And just divvy it up as best you can evenly between the two tins.
Make sure to butter and line these well because we don't want our cake to stick into the pan
because that would be very upsetting.
Mmm, I can almost smell the flour, you know I can smell the kind of the wheaty nuttiness
that you get from whole wheat.
And it's one of the reasons why I like to introduce a little bit in there.
Gently flatten out your cake.
Gorgeous.
Now my oven is already preheated to 350 degrees Fahrenheit, 180 degrees Celsius.
So let's get them in there.
So the reason that I partnered with FarmerDirect Foods this holiday season is because I love
their product.
Their flour is just better for you.
It is 100% stone ground, it is 100% whole wheat, and it's minimally processed.
Which means that the flavor is better and nutrition is better.
It's also better for the farmers.
Their farmers deliver a premium product so they deliver premium pay and reinvest back
into American farms.
Lastly, it's just better for the earth.
It is regeneratively farmed which improves soil health, which actually reduces carbon
emissions and conserves water, which I am all about.
Now while our cake is in the oven, let's take this opportunity to make our Mascarpone Buttercream
Frosting which is just super delicious and will work well on any cake, cupcake, or the
back of a spoon.
So for this frosting, it can be a little bit temperamental so make sure that all your ingredients
are room temperature and if it does split, you can beat it back up and it will come together
again so don't worry.
So here's what we're going to do.
I have room temperature butter, nice and soft, I'm going to add that into my stand mixer.
Next we're going to add in our mascarpone, you can find this in the fancy cheese part
of your supermarket.
If you don't have it, you can actually make your own.
I have a recipe on my website, it's super easy to make.
Add in a bit of salt, frosting needs salt, and then a little bit of vanilla extract.
Vanilla, you know, just brings out the flavors that are already in the cake.
Think of it as a seasoning where it just enhances everything else.
Now later on when it's paired with the coffee, oh my gosh, delicious.
Okay crank this up, high speed, let it get nice and fluffy just like the way you would
making any kind of buttercream frosting.
Be careful not to beat them too much because the mascarpone will separate.
You just want to get them nice and smooth.
Okay lovely, and when it looks like this, slowly start to add in your powdered sugar
just like you would any buttercream.
Let it mix in there slowly, this is how you get a lovely light, fluffy buttercream, just
adding it a little bit at a time.
One tip for this buttercream is make sure your butter is really lovely and soft when
you go to whip it because that will make all the difference.
Once all your sugar is in there, the last thing we're going to do is just pour in a
bit of heavy whipping cream.
This adds extra fat and creaminess, obviously.
And then stop mixing.
Okay so this is our buttercream frosting, it looks great.
I'm going to pop it into the fridge, I heard my oven go so let's check on our cakes.
So here are our cakes and they look beautiful, they're lovely golden brown and as you can
see these cakes bake quite evenly.
And you push them just lightly on top and they're just baked under your finger, like
I said this is a light, airy cake.
It only takes around 25 minutes so be careful not to overbake them.
These look fantastic, I'm going to let these cool down in the tin, let them cool completely,
then we'll get ready to decorate them.
So here we are, my favorite part, we have everything that we need, we have our lovely
cooled cakes, I've got my cakes down, I have my frosting ready to go, here I have some
very dark coffee, I like to make it really dark because I want all of that flavor, even
the kind of bitterness of it all.
Into it I'm going to add in a little bit of brandy, whatever you add to your tiramisu,
I see that people add in rum, they add, you know, Kahlua, like whatever you like to add
into your tiramisu, I'm going to put a drop of brandy in there, you can even put in whiskey.
And that is what we're going to use to brush the layers of the cake.
So I'm going to take one cake at a time, I'm going to cut it straight down the middle without
any guide, and now I'm realizing that might have been foolish, but I've gone too deep
right now.
So here we go.
Right down the middle.
Now I'm going to take one layer, I'm going to brush it generously with our coffee mixture,
and let that soak it up.
Reserving enough because we're going to have four layers all together.
Okay, lovely.
Now on with a dollop of our frosting, look how creamy and delicious that looks.
All the way to the edge, don't be scabby with the frosting because there's lots of it.
Place on another layer, brush again, and we are going to repeat this process until all
our layers are gone.
Soaking the cake in our coffee mixture, and then doing a nice generous layer of mascarpone
buttercream.
So I never claimed to be an expert cake decorator, actually quite the opposite, but when you
decorate this cake, I'm going to build it so simply and we're going to decorate it so
easily that no matter your skill level, it's going to look great.
Now we did cut this cake by hand so make sure you get down there, level it out, and make
sure that it's even.
You know, not all cakes are even when they start out, but you can do a little bit of
fancy rejiggering and make it as even as possible.
Now with the rest of the frosting, I'm going to put it on the top and then spread it down
all the way to the sides, reserving a little bit to pipe on the end.
So I'm going to do this kind of like a naked cake so you can see those lovely exposed sides
and you don't need a ton of frosting.
And then with the leftover frosting I have, I put it in a piping bag with a star nozzle.
I'm just going to do some rosettes on top just to elevate the look even more.
Often when we see a classic tiramisu, there's dollops of the mascarpone cream on top so
that's what we're going to do here.
Just doing this little extra embellishment at the end will really make it a perfect dessert
for your Christmas, holiday, New Year's Eve party.
Now for the finishing touch, I have some lovely cocoa powder here.
I'm just going to dust that over the top, hitting all of those lovely rosettes.
Make sure you use good quality cocoa powder here.
I had a picture in my head of how this cake would look but I have to say I think it exceeded
it.
I think it's absolutely gorgeous.
It is elegant, it is timeless, and it's just a classic at the same time.
A beautiful tiramisu cake.
Perfect for adults, perfect for New Year's Eve and celebrating the new year.
Oh my gosh, this cake definitely took a few extra steps but I can taste the love and care
and effort that went into it.
The cake is so soft, a little bit tangy with the mascarpone in there.
The coffee soaked cake, the brandy, this is some of my most favorite things all in one
dish.
A big thank you again to FarmerDirectFoods for sponsoring this video.
Stick around because I've got tons more holiday videos for you to check out and I'll see you
back here again with a new video next week.
See you then.
