Tiramisù cake my way (Torta tiramisù a modo mio) from The Italian Baker: 100 International Baking Recipes with a Modern Twist (page 98) by Melissa Forti

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on January 21, 2021

    The cake batter was very thick, so I had trouble folding the egg whites in, did not really get a smooth batter in fear of deflating all the air in the whites. But the cake turned out good. Should have used espresso instead of coffee, as there was only a slight hint of coffee. Won’t be making this again, even though it was a perfectly fine tasting cake, it just did not remind me of tiramisu at all.

  • Astrid5555 on May 07, 2017

    I was lucky enough to attend a workshop with Melissa herself yesterday where we baked this cake. This is an easy and forgiving recipe which produces a cake reminiscent of Tiramisu with lots of coffee and an easy mascarpone filling. The cake can even be taken on a plane, as experienced first-hand last night. Disappeared within an hour this afternoon, can't wait to make again.

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