Coffee cream cake (tiramisu)

  • 7 egg yolk
  • 250 g Icing sugar
  • 3 packs (200 g each) Double-cream cream cheese
  • Juice and zest of 1/2 untreated lemon
  • 2 EL Rum
  • 125 g Butter
  • 1 (400 g) light cake base
  • 1/8 l strong, cold coffee
  • 2 EL Cocoa
  • 200 g whipped cream
40 minutes
Egg yolks and powdered sugar (remove 1 tablespoon and set aside beat) until frothy. Beat the cream cheese until smooth. Stir in egg mixture, lemon juice and zest, and rum. Then melt the butter and add to the cheese mixture. Take apart the cake bases, soak them with coffee. Remove 1/3 of the cream. Spread the rest of the cream on 2 floors. Put them on top of each other and cover with the 3rd floor. Brush the cake with cream. Dust thickly with a tablespoon of cocoa and the remaining powdered sugar. Whip the cream. Pour into a piping bag with a star nozzle and sprinkle the cream on the cake. Dust with the rest of the cocoa. Makes around 16 pieces
Foito: Horn,
1 portion approx.:
  • 340 kcal
  • 1430 kJ


Leave A Comment