I read somewhere on the internet the phrase Tiramisu torte, and decided to adopt it as an umbrella term for any type of tiramisu where the oven will be used at some stage (“Torte” is German for cake after all). It already happened in the past in this tiramisu blog, with this tiramisu cake (one of the highest – but a purist would say lowest – ) points of experimentation in the house of tiramisu. And now here we srtike again with a tiramisu torte.
We’ll use shortcrust pastry these are the ingredients for the basic recipe.
500gr flour
200gr sugar
1 egg
350gr butter, softened
1 tsp vanilla extract
For the filling:
2 tbsp Nutella hazelnut spread
1 cup of instant coffee with ½ tbsp sugar
8 savoiardi biscuits
For the cover:
180gr mascarpone cheese
25gr icing sugar
1 tbsp coffee, lukewarm
2 egg yolks
60gr granulated sugar
2 tbsp rum
75gr double cream
Cocoa powder
Rub the softened butter and the flour with your fingertips, and then add the rest of the ingredients, knead just enough to bring the ingredients together. Lightly dust with flour, cover with cling-film and leave in the fridge for half an hour.
When it’s ready, pre-heat the oven at 180ºC. Stretch the pastry with a rolling pin and transfer it to a round pie tin of 23cm diameter and bake for 15 minutes, then let it cool completely.
Spread the base with the Nutella, dip the savoiardi in the coffee and use them to cover the base.
Mix the mascarpone with the icing sugar and a tbsp of coffee. Whip the yolks with the other sugar until pale then add them to the mascarpone and the rum. Lastly, whip the cream and add it to the rest.
Use the cream to cover the mascarpone and level it with a spatula.
Sprinkle some cocoa powder as in the piucture and there you go, your tiramisu torte is done.
