John Myers
Tiramisu As Cake with Marzipan
The perfect tiramisu as cake with marzipan recipe with a picture and simple step-by-step instructions.
- 300 g Ladyfingers
- 500 g Mascarpone
- 4 piece Eggs separated
- 150 g Extra fine sugar
- 10 tablespoon Amaretto
- 600 ml Espresso
- 30 g Gelatin
- 200 g Marzipan raw mass
- Cocoa powder
- Beat the egg yolks with the sugar until frothy. Stir in the mascarpone and gelatine (I used an instant gelatine that dissolves in cold water) until a creamy mixture is formed. Beat the egg white until frothy and fold in carefully. Put the (cold!) Espresso and the liqueur (depending on your taste, amaretto, marsala, cognac etc.) in a flat bowl.
- Roll out half of the marzipan mixture (I took a Grand Cru with roasted almond slivers) between two layers of cling film with a rolling pin or a wine bottle, thinly and as round as possible and lay it out on the bottom of a 28 cm springform pan.
- Dip the ladyfingers briefly in the espresso and spread them on the marzipan base. Spread half of the mascarpone-egg mixture on top and smooth it out.
- Roll out the second half of the marzipan and spread it over the mascarpone-egg mixture, put another layer of dipped ladyfingers on top and spread the rest of the cream on top.
- Put the whole thing in a cool place for at least 3 hours, or better overnight, and sprinkle with cocoa powder before serving.
- Carefully run a knife around the inner edge of the springform pan and carefully open the ring. If everything went well, you have a firm cake that you can cut open. If not, snap the ring back on quickly and get a large spoon …; o)
Facebook Comments