How to Make TIRAMISU SEMIFREDDO CAKE Like a Pastry Chef

By Vincenzo's Plate · 180 min

Ingredients

Instructions

1. Preheat the oven to 175°C (347°F).
2. Whisk 10 large eggs with 300 g sugar in a large mixer bowl until thick, pale and tripled in volume (ribbon stage).
3. Sift the flour and cornflour together into a bowl to remove lumps.
4. Off the mixer, gently fold the flour mixture into the eggs in three additions.
5. Grease the baking tins well, pour the batter until each is about three-quarters full, and bake for 35 to 40 minutes.
6. For the coffee syrup, bring 500 ml water and 250 g sugar to a boil over medium-high heat, take off the heat, stir in 120 g espresso, and leave to cool.
7. For the zabaione, heat 40 ml water and 150 g sugar to 118°C (247°F) or until the bubbles are quickly shrinking.
8. Whisk the 6 egg yolks at full speed for one minute, then slow down, add the hot syrup and beat until creamy and fluffy.
9. Fold in 300 g mascarpone on low speed for under a minute until just combined, taking care not to overmix.
10. Whip 1.5 L heavy cream with vanilla until thick and fluffy, then fold in the mascarpone mixture in two or three additions.
11. Cool the sponges, remove from tins, and cut each into three even layers. Trim the tougher top crust.
12. Line three baking rings with acetate on a lined tray and place a sponge layer in each. Brush each layer with coffee syrup (extra on the middle layer), spread two generous dollops of cream on each, and press the next layer on top so the cream rises at the sides.
13. Smooth the top with cream, scraping off excess, then freeze for up to 2 hours.
14. Remove the rings and acetate once frozen. Decorate with the leftover cream piped on top, dust with cocoa powder and add optional toppings. Keep frozen until about an hour before serving, then slice and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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