Tiramisu Torte
Tiramisu Torte
This torte recipe uses all the flavors of the popular tiramisu dessert. "Tira-mi-su" is Italian for "pick me up."
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1 hr
Prep Time
04 hrs 45 min
Total Time
16
servings Ingredients
Cake
4 large Land O Lakes® Eggs, separated
34 cup sugar
3 tablespoons water
12 teaspoon vanilla
34 cup all-purpose flour
1 teaspoon baking powder
Syrup
12 cup sugar
12 cup water
2 tablespoons instant espresso powder
Filling
12 cup powdered sugar
2 (8-ounce) containers mascarpone cheese
12 teaspoon vanilla
3 ounces semi-sweet baking chocolate, grated
Topping
2 cups Land O Lakes® Heavy Whipping Cream
*Substitute 1 teaspoon rum extract. **Substitute 2 (8-ounce) packages cream cheese, softened.
How to make
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STEP 1
Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line with waxed paper; grease paper. Set aside.
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STEP 2
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
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STEP 3
Combine remaining 1/2 cup sugar, egg yolks, 3 tablespoons water and 1/2 teaspoon vanilla in bowl. Beat at high speed, scraping bowl often, 5-6 minutes or until thick and lemon-colored. Gently stir in flour and baking powder. Fold egg yolk mixture into beaten egg whites.
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STEP 4
Pour batter into prepared pan. Bake 14-18 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove from pan. Cool completely.
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STEP 5
Combine 1/2 cup sugar, 1/2 cup water, and espresso powder in 1-quart saucepan. Cook over medium heat 3-4 minutes or until mixture comes to a full boil. Boil 1 minute. Stir in rum. Cool completely.
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STEP 6
Cut cake crosswise into three (10x5-inch) pieces. Brush top of each piece generously with syrup mixture, reserving 2 tablespoons syrup mixture.
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STEP 7
Place 1 piece cake, syrup-side up, onto serving plate.
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STEP 8
Combine powdered sugar, mascarpone cheese, and vanilla in bowl; mix well. Stir in 2 ounces grated chocolate.
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STEP 9
Spread half of filling on top of cake on serving plate. Layer with second cake piece, remaining filling and remaining cake piece.
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STEP 10
Beat whipping cream in bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons syrup mixture, until stiff peaks form. Spread 1 cup whipped cream on top of cake. Sprinkle with remaining grated chocolate. Pipe or spread remaining whipped cream on sides of cake. Refrigerate at least 3 hours.
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STEP 11
Cut torte into 8 slices. Cut each slice in half. Store refrigerated.
350 Calories
24 Fat (g)
125 Cholesterol (mg)
130 Sodium (mg)
28 Carbohydrates (g)
1 Dietary Fiber
5 Protein (g)
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