This tiramisu cake or tiramisu in cake form is one of those recipes that we repeat at home all the time. It is a recipe that has been with me for more than 20 years and I have not moved a single point since I made it the first time because it does not need it. And it is delicious as is.

I'm just going to give you some advice: it is very important that the mascarpone is not white label. Don't ask me why, but I assure you that when I have tried it, and I have tried different brands, the cream is much softer and does not set well. If you are going to serve it by spoonfuls and or you are going to make it in a container, then use whatever you want, but if you want to make it in the form of a cake, listen to me and buy a good Italian mascarpone.

Ingredients

• 700 g of mascarpone cheese (it is important that it is not a white label because it does not have the same strength. The cream is much softer and will crumble).
• 300 g of icing sugar
• 4 eggs, at room temperature
• 4 tablespoons of cognac or brandy (actually almond liqueur is used but I like it better with brandy)
• 1 tablespoon sugar
• 2 packages of biscuits type cake
• 1 cup of coffee (you can use decaf as I)
• 1 teaspoon vanilla
• 3 tablespoons pure cocoa powder

Directions

We grease an 18-20 cm removable round mold. We reserve.

We separate the yolks from the whites and reserve the whites.

In a large bowl we beat the yolks with the cheese, sugar and cognac. We beat with the help of electric whisks until the mixture is very creamy. With the help of a spatula, we lower whatever has stuck to the walls, and set aside.

In another bowl, beat the egg whites until soft peaks form. We begin to beat and when they have foamed a little, we add a tablespoon of sugar to help them whiten and remain firm. I beat them by hand, so you can see that it can be done, but it takes a little more time. If you have electric rods, much easier and faster.

When the egg whites are ready, we begin to add them to the cream cheese little by little, with the help of a spatula or a wooden spoon until they are well integrated and the cream is very foamy.

We put a layer of sponge cakes dipped in coffee on the bottom of the mold. We will need to cut out some biscuits so that the bottom is completely covered. On top of this layer we will put a layer of cream. Then another one of sponge cakes dipped in coffee and we will finish with one of cream. We will let it cool in the refrigerator overnight so that it sets well (at least 8 hours).

When we are going to serve it, we take it out of the refrigerator, unmold it and with the help of a strainer we cover the surface with pure cocoa powder.

Tips and Tricks

• Prepare it the day before and you win in taste and texture
• It is very important that the mascarpone is not white label. Don't ask me why, but I assure you that when I have tried it, and I have tried different brands, the cream is much softer and cannot be decorated with a pastry bag. If you are not going to use the pastry bag, you can buy whatever you want, but if you want to decorate it like I have done, you need a real Italian mascarpone.
• If you don't want to use liquor or brandy you don't have to.
• Preparation time: 30 minutes plus overnight in the refrigerator
• Difficulty: easy
• Servings: 10

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