Tiramisu Cake

Have you ever tried using savoiardi biscuits in anything other than a serving bowl or a large casserole? I wanted to try a new way and it turned out to be a really beautiful tiramisu cake! I used an 18 cm springform pan, put baking paper on the bottom between the bottom and the edge of the dish, and used a super handy edging film on the sides.

Crema pasticcera is a vanilla ice cream everyone loves and is used in desserts in Italy. In this cake I combined whipped cream at the end to make the filling more airy, and the name became crema diplomatica 🙂

TIRAMISU CAKE

1.3 cup (300 g) cream
¾ cups (200 g) whole milk
3 egg yolks
40 g sugar
2 tbsp (15 g) cornstarch
7 g gelatin
Savoiardi biscuits (approx. 25 pcs)
espresso coffee
white and dark chocolate for decoration

Put an empty bowl in the freezer and let cool completely. In another bowl, mix gelatine with cold water. Add milk and vanilla to the bowl and heat until the milk boils. Put the egg yolks, sugar and cornstarch in the second bowl and mix until smooth. When the milk starts to boil, add 1/3 of the milk to the barrel with the egg yolks. Stir. Add the remaining milk in two parts and put the barrel back on the stove. Stir until the mixture thickens.

Remove from the heat and stir very quickly. Remove the bowl from the freezer and pour the mixture into the cold bowl. Stir in the gelatin and mix quickly. Allow the mixture to cool and transfer to the fridge to wait.

The whipped cream should be soft and shiny, not too thick. Add the cream to the cooled mixture in three parts. Mix well between each one.

You will need about 25 savoiardi cookies.
Make a cup of espresso coffee and add 2 tablespoons of amaretto liqueur. Place the biscuits evenly on the bottoms and sides of the baking dish. A rimmed baking sheet comes in handy here! Lightly moisten the savoiardi biscuits with the espresso and amaretto mixture. Pour the mixture into the baking dish, cover with cling film and leave to set in the fridge for a few hours. Garnish with grated chocolate before serving.