My eldest son’s favourite dessert is tiramisu and up to now I used to make it with sponge fingers biscuits for greater convenience. However, with this sponge cake recipe, it is still just as easy, but tastes much better!
My son described it as “divine tiramisu”!
The only concern for this dessert is whether we will eat it from the fridge or from the freezer, like an ice cream! There is a solution: half chilled and half frozen. You have, of course, to put it in the freezer before it disappears.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Beat the cream ingredients with a mixer and place it in the fridge to cool and thicken.
Beat the eggs with the sugar first with the mixer and then add the rest of the ingredients. Continue beating them for 3-4 minutes.
Grease a 23x32cm/9x13” baking tray and sprinkle it with cocoa powder, so that our sponge cake does not stick.
Pour the mixture into the pan and bake in a preheated oven at 180°C / 350°F for about 20 to 25 minutes.
Let the cake in the pan for 10 minutes to cool, then turn the cake out onto a wire rack to cool completely.
Cut the cake in half horizontally to make the two layers for our dessert.
Use half of the soak to moisten one layer of the sponge cake and spread half of the cream on it.
Place the other layer of the sponge cake on top, moisten it with the rest of the coffee-liqueur soak and spread the rest of the cream.
Evenly dust the top with cocoa powder until it is completely covered.
Allow the Tiramisu cake to set for about two hours in the fridge. The taste gets better and the consistency creamier when you give it time to rest.
Ingredients
Directions
Beat the cream ingredients with a mixer and place it in the fridge to cool and thicken.
Beat the eggs with the sugar first with the mixer and then add the rest of the ingredients. Continue beating them for 3-4 minutes.
Grease a 23x32cm/9x13” baking tray and sprinkle it with cocoa powder, so that our sponge cake does not stick.
Pour the mixture into the pan and bake in a preheated oven at 180°C / 350°F for about 20 to 25 minutes.
Let the cake in the pan for 10 minutes to cool, then turn the cake out onto a wire rack to cool completely.
Cut the cake in half horizontally to make the two layers for our dessert.
Use half of the soak to moisten one layer of the sponge cake and spread half of the cream on it.
Place the other layer of the sponge cake on top, moisten it with the rest of the coffee-liqueur soak and spread the rest of the cream.
Evenly dust the top with cocoa powder until it is completely covered.
Allow the Tiramisu cake to set for about two hours in the fridge. The taste gets better and the consistency creamier when you give it time to rest.
- This dessert you can either eat it from the fridge or from the freezer, like an ice cream! The solution for this dilemma is: half chilled and half frozen. You have, of course, to put it in the freezer before it disappears.
*whipped cream in a can: In Greece, we have also, this type of cream that is an ideal for making sweets such as ice creams, chilled sweets etc. It is easy to use – all you need to do is to add icing sugar or sweetened concentrated milk and beat for 5 minutes in a simple hand mixer. It contains vegetable fats and milk. One packing is 250 gr makes up approximately 750 ml of cream. The most well known in Greece are Morfat, Ermol & Jotis. It has the same texture as coconut cream as you can see at photo below. So you can use coconut cream if you are lactose intolerance.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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