Cheryl's Tiramisu Baby Cakes

Total Time:
57 min
Prep:
30 min
Cook:
27 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • Chiffon Cake:
  • Nonstick cooking spray
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup plus 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 large egg yolks
  • 1 teaspoon almond extract
  • 1 teaspoon lemon zest
  • 5 large egg whites, at room temperature (about 2/3 cup)
  • 1/4 teaspoon cream of tartar
  • Coffee Syrup:
  • 1 cup brewed coffee
  • 1 cup sugar
  • Tiramisu Filling:
  • 1 pound cream cheese
  • 3 1/4 cups heavy whipping cream
  • 1 1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • Sweetened Whipped Cream:
  • 2 cups heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • Unsweetened cocoa powder, for garnish
  • Confectioners' sugar, for garnish
  • Chocolate shavings or chocolate chips, for garnish
Directions
  • For the chiffon cake: Preheat the oven to 325 degrees F. Spray a baking sheet with nonstick cooking spray and line with parchment paper.

  • Sift together the flour and baking powder into a large mixing bowl. Add 1 cup sugar and the salt and whisk to combine.

  • In a separate mixing bowl, whisk together the oil, egg yolks, 1/3 cup water, almond extract, and lemon zest. Make a well in the middle of the flour, add the wet mixture, and then whisk quickly until very smooth, about 1 minute.

  • Place the egg whites in a large mixing bowl. Using a mixer fitted with a whisk attachment, beat on medium speed until froth forms. Add the cream of tartar and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining 3 tablespoons sugar and beat on medium speed until the whites hold firm, shiny peaks.

  • Using a rubber spatula, scoop about 1/3 of the whites onto the batter and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.

  • Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake until set to the touch, 20 to 30 minutes.

  • For the coffee syrup: In a saucepan, add the brewed coffee and sugar and place over medium-high heat. Bring to a boil and let cool.

  • For the tiramisu filling: Place the cream cheese, heavy cream, confectioner's sugar, and vanilla extract in a large mixing bowl. Mix until well incorporated.

  • For the whipped cream: In a mixing bowl, whip the cream and sugar together until light and fluffy.

  • To assemble the cakes: Cut out individual cakes with large 3-inch cookie cutter rounds. Brush each cake layer with coffee syrup. Stack 2 to 3 cakes on top of each other and pipe tiramisu filling in between each of the layers. Garnish with a dusting of unsweetened cocoa powder and a dusting of powdered sugar, grated chocolate shavings or chocolate chips, and the sweetened whipped cream.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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