Small tiramisù cake for two

Small batch tiramisù naked cake. A delicious layer cake version of the classic Italian dessert.

Course Dessert

Cuisine Italian

Prep Time 30 minutes

Cook Time 30 minutes

Cooling time 20 minutes

Total Time 1 hour

Calories 3308kcal

Author Eva

Crack the eggs and separate the yolks from the egg whites. Beat the whites at medium-high speed until stiff, 3 minutes. Add the sugar while still beating at medium-high speed. Mix to dissolve the sugar, 2-3 minutes. Lower the speed to medium and mix in the yolks, one at a time. When combined, set the mixer aside.
Combine the flour and baking powder. Sift dry ingredients into egg mixture and gently fold in with a rubber spatula. Pour mixture into a 15-cm springform pan with the bottom lined with baking paper. Bake in the preheated oven at 180°C (356°F) for 30 minutes, or until a toothpick inserted in the centre comes out clean. Let cool completely, then divide into three discs.

Brew the coffee, sweeten with 1 1/2 tsp sugar and let cool.
Whip the cream to hard peaks and set aside. Keep it chilled until needed.
In another bowl, cream the mascarpone and the sugar beating at medium-high speed. Mix for about 3 minutes, until the sugar dissolves. Lower the speed to medium and incorporate the yolks, one at a time.
Take out the whipped cream and gently fold it into the mascarpone mixture. Transfer the cream to a piping bag fitted with a large round nozzle.

Line with parchment paper the bottom of the springform pan used to bake the sponge cake. Run a cake collar on the sides of the cake pan.
Place one layer of sponge cake on the bottom of the pan. Soak the sponge cake with coffee by drizzling it with a teaspoon or with a pastry brush. Do not oversoak the cake.
Pipe one layer of cream over the whole surface of the sponge cake, reaching well for the edges against the cake collar.
Place the next layer of sponge cake and repeat: soak with coffee, then pipe cream on top. Soak the third and final sponge cake layer and place it with the soaked side facing downward, and the clean side as top of the cake. Pipe the final layer of cream over the top of the cake, this time making a small circle pattern with the same piping nozzle.
Just before serving, dust the top of the cake with cocoa powder. Remove the sides of the springform pan and peel off the cake collar. Serve immediately. Pleae notice that the cocoa powder will turn darker as it absorbs the moisture from the cream.

For best results, have the mascarpone and the eggs at room temperature.