Tiramisu with Sponge Cake and Mascarpone (Tiramisù con Pan di Spagna e Mascarpone)
Ingredients for 8 persons
400 gr. (14.10 oz.) Sponge Cake sliced
500 gr. (17.63 oz.) Mascarpone cheese
250 ml. (6.7 fl. oz.) Whipping Cream
200 ml. (6.7 fl. oz.) Sugar syrup*
150 gr. (5.29 oz.) Icing sugar sieved
3 Small-cups (150 ml. - 5.07 fl. oz.) Espresso coffee
1 Teaspoon Sambuca liqueur
Tiramisu with Sponge Cake and Mascarpone (Tiramisù con Pan di Spagna e Mascarpone)
Basic Sponge Cake (Pan di Spagna)
*Sugar syrup: made by stirring 100 gr. (3.52 oz.) sugar into 100 ml (3.4 fl. oz.) of boiling water for 15 minutes
Put Mascarpone into a large mixing bowl, add Icing sugar, and half cream
Stir all ingredients and whip
When Mascarpone begins to thicken, slowly pour the rest of the cream and Sambuca liqueur
Once Mascarpone cream is ready, pour Espresso coffee into a bowl, add sugar syrup and stir
Line 2 Sponge cake slices into a plate and soak with coffee syrup
Fill a pastry bag with Mascarpone and spread it over the Sponge cake slices, make another layer of Sponge cake, soak with coffee syrup
Garnish the top with Mascarpone cream, sprinkle with bitter cocoa powder, add a little chocolate decoration and a sliced strawberry
You can make this recipe with Ladyfingers (Savoiardi) or Pavesini biscuits as well
