Go ahead, before anyone raises their hand, this tiramisu cake recipe is a version of one of the quintessential Italian desserts, a different way of preparing and presenting it that, I can assure you, is delicious.

The base is a sweet pastry, sweetened shortcrust pastry or pâte sucrée that, baked in the De Buyer perforated pan, is very crispy thanks to the perforations, which allow hot air to enter the pastry quickly, improving cooking. In addition, since it has a removable base, it makes it much easier to unmold the dough without having to wait for it to cool completely.

To make the sweet dough, we will use a part of hazelnut flour or very finely ground hazelnut, whose flavor blends wonderfully with the coffee cream with chocolate that we will spread on the pâte sucrée, before finishing assembling the cake.

If it happens to you like me, and your mouth is already watering, I have the infallible remedy: get down to work with the recipe, so as not to wait any longer and have it ready before snack time.

Let's start!

Tart and quiche pan with greaseproof paper De Buyer


For the sweet dough (pâte sucrée)

  • 150g diced butter
  • 100 g icing sugar
  • 60 g hazelnut flour (very finely ground hazelnuts)
  • 1 egg
  • 1 pinch of salt
  • 250g of flour

For the chocolate coffee cream

  • 110 g milk chocolate + 85 g dark chocolate
  • 130 g of cream (35% mg)
  • 15g honey
  • 5 g instant coffee

For the gingerbread dough

  • 50g of flour
  • 10g cornstarch
  • 30 g egg yolk
  • 75g egg white
  • 60g sugar

For the tiramisu cream

  • 4 egg yolks
  • 120g of sugar
  • 250g mascarpone
  • 300 g cream (minimum 30% mg)
  • 2 teaspoons of vanilla powder or 1 dessertspoon of vanilla paste.

For final assembly

  • A long espresso coffee
  • Unsweetened cocoa powder


Preparation of the sweet dough

  1. In a food processor (in the absence of it, in a large bowl), beat the butter until softened to the point of ointment.
  2. Add the icing sugar and hazelnut powder and mix.
  3. Add the salt and the egg and keep mixing until you get a smooth consistency.
  4. Add the flour and mix for the minimum time, just until it is integrated.
  5. Gather the dough into a ball, wrap it in transparent film and leave it in the fridge for at least one hour.
  6. After that time, remove it from the film and transfer it to a floured work surface. Roll it out with the help of a rolling pin, giving it a circular shape (the marble ones are great in this type of dough, because they keep the dough cold for longer).
  7. Pass the dough to the De Buyer perforated mold with removable base (or to a perforated tray, arranging a perforated ring in it) previously greased. Lower the dough to the base and press it with your fingers towards the walls of the mold (it should form a right angle between the walls and the base).
  8. Leave the dough in the mold covered in film for at least one hour (ideally all night!, until the next day).
  9. Once the rest is done, bake the dough in the preheated oven at 160 °C, for 25 to 30 minutes.

Preparation of the coffee cream with chocolate

  1. Melt the chocolates in a bain-marie.
  2. Meanwhile, heat the cream with the honey and instant coffee.
  3. When the cream boils, remove it from the heat and pour it three times over the melted chocolate, mixing between each step to integrate well so that the mixture does not cut.
  4. Take the cream to the fridge and let it cool for 30 minutes.
  5. Once the cream has cooled, pour it over the base of the tart (the sweet dough baked in the previous step) and reserve until the next step.

Preparation of the gingerbread dough

  1. Put the egg whites in the bowl of the processor and beat on medium speed until foamy.
  2. Add the sugar and continue beating until you get a nice meringue.
  3. Add the egg yolk and mix gently, with encircling movements.
  4. Add the sifted flour and cornstarch, mixing with smooth movements.
  5. Arrange the dough in a greased ring or in a mold with a smaller diameter than the base of the tart.
  6. Bake the dough in the preheated oven at 200 °C, for 20 minutes or until you see that it begins to turn golden and it is already cooked.

Preparation of the tiramisu cream

  1. In the bowl of the processor, whiten the yolks with the sugar and vanilla until they double their volume.
  2. Add the mascarpone, beat until integrated and get a homogeneous mixture. Reserve this cream.
  3. Whip the cream very firmly in the processor bowl.
  4. Add the whipped cream to the reserved cream and mix with a few rods until integrated and the mixture is homogeneous.

Assembly of the cake

  1. Prepare a long coffee and pour it onto a plate or a large bowl.
  2. Place the gingerbread dough on the base of the cake, on top of the coffee and chocolate cream. Put it in such a way that the part that remains in sight of the gingerbread mass is the whitest base.
  3. Brush the cake with the coffee and spread a good part of the tiramisu cream with a spatula, until all the dough is covered.
  4. Put the rest of the cream in a piping bag fitted with a 16mm fluted nozzle , or in the Le Tube De Buyer gun , and decorate the entire surface of the cake.
  5. Sprinkle the cake with the cocoa powder.

Author of the recipe: De Buyer

Leave a comment