Recipe courtesy of Cheryl Day
Cheryl's Tiramisu Baby Cakes
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 57 min
- Prep: 30 min
- Cook: 27 min
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 14 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.