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5 from 46 votes

Tiramisu Cake Topped With Zabaglione Cream

A delicious variation of the popular Italian dessert with the same name. The bare cake is lightly sprayed with espresso and then topped with Amaretto laced Zabaglione Cream.
Prep Time30 minutes
Cook Time30 minutes
Resting Time15 minutes
Total Time1 hour
Course: cake upside-down cake, Dessert. sweets. tart, fruit, torte
Cuisine: Italian
Servings: 16
Calories: 397kcal

Ingredients

White Cake

  • ½ cup unsalted butter room temperature
  • 1 cup white granulated sugar
  • 1 teaspoon vanilla
  • 4 egg whites room temperature ( save the yolks)
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ⅓ cup of buttermilk

Zabaglione Cream

  • 8 oz. Mascarpone
  • 1 ½ cups heavy whipping cream
  • cup granulated sugar
  • 6 egg yolks
  • 3 Tablespoons Amaretto liqueur
  • 1 teaspoon vanilla
  • cup cold espresso coffee for spraying on bare cake
  • 2-3 tablespoons cocoa powder for dusting
  • cup crushed chocolate chips - optional

Instructions

Cake

  • Preheat the oven to 350 F and grease and flour a 9x13 baking pan.
  • In a bowl, beat butter for about one minute and then add sugar. Beat for another 1 -2 two minutes, until light.
  • Add egg whites one at a time, beating well after each addition. Add vanilla and mix until combined.
  • Sift flour, baking soda, baking powder, salt together.
  • On the low speed of your electric mixer alternate adding the flour mixture and buttermilk starting and ending with the flour mixture. Mix until just combined.
  • Pour the batter into the prepared baking pan and spread out evenly. Bake for about 25-30 minutes, until the toothpick inserted in the center of the pan comes out clean.
  • Cool completely before frosting.

Zabaglione Cream

  • Place the egg yolks and sugar in the top of a double boiler or a large heat proof bowl over a saucepan that has an inch or two half of water, making a kind of double boiler.
  • With a wire whisk or with the whisk attachment of a hand mixer beat the egg yolks with the sugar until they are completely combined and the mixture has a glossy appearance.
  • Turn on the flame, moderately high until the water boils, then reduce the heat to a simmer and keep whisking. Make sure the bottom of the double boiler or bowl does NOT touch the water. As the water heats the egg mixture it will begin to thicken. As it thickens it will grow in volume. Keep whisking. This takes a little patience but it is well worth the effort. Your zabaglione will be done when it is thick, frothy and holds ribbons form as you whisk it. The temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
  • Take the zabaglione off the heat and continue to whisk. Add the Mascarpone to the whipped yolks and beat until combined. Add the Amaretto liqueur. Cover with plastic wrap and let cool completely.
  • In a separate bowl, that has been chilled along with the beaters, whip the cream to stiff peaks taking care NOT to overbeat and make butter.
  • Gently fold in the whipped cream into the zabaglione mixture and set aside.
  • Put the espresso in a food safe spray bottle. Spray the white cake with the espresso making sure you don't oversaturate. The ⅓ cup of espresso should be just right. If you don't have a spray bottle you can do it by hand-- be sure you don't get too much in one spot.
  • Spread the Zabaglione Cream evenly over the top of the espresso-sprayed cake.
  • Dust the top with cocoa powder and garnish with crushed chocolate chips.

Nutrition

Calories: 397kcal | Carbohydrates: 38g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 135mg | Sodium: 128mg | Potassium: 114mg | Sugar: 25g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1.1mg