Tiramisu Cake with White Chocolate Mousse

 

Tiramisu Cake

 

JUMP TO RECIPE

 

It’s December 1st! This means a few things in our family. First, it’s my sister’s birthday (Happy Birthday Ingvild), and second, it’s the beginning of a Christmas baking spree! We always begin with a birthday cake, obviously. And this year, I wanted to try something different.

 

In Norway, a birthday cake is usually a sponge cake in two layers, with a vanilla filling and/or some kind of jam. This cake is then spread with a cream layer and/or marzipan. It’s good, it is, but it is normal, you eat it at least once every year (on Norway’s national day 17th of May), and it’s December, people, time for extravagance!

 

I then present to you, the extravagance of extravagant cakes – Tiramisu Cake with White Chocolate Mousse. My sister loves tiramisu, so it was also the perfect excuse to try this on her.

 

Needless to say,

 

she loved it.

 

And my dad, who does not like tiramisu.

 

So, this is a cake you will love either way. It feels light and airy, with a slight tang of cream cheese, coffee liqueur and a light ricotta sponge cake. I thought it had to be good, but then I tasted it, and oh man – it was the bomb.

 

Tiramisu Cake with White Chocolate Mousse

 

This recipe is adapted from Olgas Cooking. Preheat your oven to 150C (300F). Grease a round baking spring pan with melted butter and add parchment paper to the bottom. Beware that this pan needs to be at least 11 cm or 4.3 inches tall and 25-26 cm (10 inches) in diameter. I thought a 10×3 inch pan would be enough, and it’s just enough for the ricotta cake, but whenever you are adding the ganache and white chocolate mousse, it is just not big enough. However, as I searched the web, it seems to me that that kind of pan does not exist, but perhaps this one could be used.

 

Tiramisu Cake

Evidently, I used a 10×3 inch round baking spring pan, and I had to get creative. So if you don’t have a large enough pan, just use the largest you have and supplement with a parchment paper to give it the length it requires. Bake the ricotta cake normally in this pan, and then add the parchment paper later on, whenever layering is ready. You should then fold the parchment paper once to make it a little sturdier, and add it along the rim of the pan, going all the way to the bottom to make it even stronger. Tape it together.

 

Light and Moist Ricotta Cake

 

When this cake was ready to take out of the oven, I contemplated the need to even add the extra stuff. I mean, what, this must be the most delicious sponge cake I have ever tasted. So extremely moist, and the smell that filled my kitchen, wow… I will try to just eat this cake with a little lemon and powdered sugar once, but now it’s time for delicious tiramisu!

 

Tiramisu Cake

 

In a medium bowl, whisk together ricotta, lemon juice, vegetable oil and vanilla extract until a creamy consistency. In another bowl, whisk together (hand or stand mixer) 6 eggs and 470 gr of sugar, medium high speed for about 7 minutes. Add the ricotta mixture into the eggs and whip until just incorporated.

 

Sift 380 gr (3 cups) with 3 tsp baking powder into the batter. Be careful here as to not ruin the bubbles of the egg/sugar mixture (we call it eggedosis in Norway, I suggest you do the same!). Using a rubber spatula, fold it in and take it in small portions, maybe around 40 grams, then fold, then 40 new grams. This is a boring and tedious task, but it really does wonder for the end result, which makes it massively worth it. The cake was so fluffy!

 

Tiramisu Cake

 

Bake the cake for around 90 minutes or until a toothpick comes out clean. This may vary depending on the size of the pan you used. Cool the cake completely before you remove it from the pan. Peel off the parchment paper. If your cake is slightly uneven, just cut it to even it out. If not, leave it as is and using a serrated knife slice the cake horizontally into 3 pieces (3 layers).

 

White Chocolate Mousse

 

Combine cold water and 14 grams (around 8 sheets) gelatin, with enough water to submerge the gelatine. Set aside.

 

In a medium large sauce pan, bring 500 ml of heavy cream to a boil. Add the white chocolate chips or pieces in a heat proof bowl, and pour 60 ml (1/4th cup) of the hot heavy cream on to the chocolate. Wait for a minute before you begin folding it, and then keep folding until it has completely melted and has a smooth consistency. Set aside.

 

 

Tiramisu Cake

 

Whisk together 5 egg yolks and 170 gr sugar for around 2 minutes using a hand or stand mixer. Continue to whisk while you slowly pour in the rest of the heavy cream and whisk until blended. I mean slowly because you don’t want the heat to make scrambled eggs! Pour the mixture back into the sauce pan and cook over medium low heat, stirring back and forth with a rubber spatula for about 3-4 minutes.

 

It’s time to get the gelatin out of the water, you can either pour it through a cheese cloth or just squish it with your fingers (yes, I’m that delicate), when the gelatin is out, get it in the cream mixture and mix until the gelatin melts.

 

Using a hand or stand mixer, whisk 450 gr cream cheese until creamy, around 2 minutes. Add the white chocolate ganache and whisk until incorporated. While still whisking, pour in the cooked gelatin cream and 1.5 tbsp of coffee liqueur (I used Tía María). Scrape the sides and bottom of the bowl with a rubber spatula and whisk again. Set aside to cool until the mousse thickens a little.

 

Tiramisu Cake

 

Dark Chocolate Ganache and Assembly

 

While the mousse thickens, begin making the dark chocolate ganache. 300 gr of dark chocolate chips (semi sweet), goes into a heat proof bowl. In a small sauce pan heat 250 ml of heavy cream, and then pour it onto the chocolate. Let it rest for a minute before you fold with a rubber spatula. When completely smooth, mix in 1 tbsp of coffee liqueur.

 

It is time to assemble! Remember I told you about the parchment paper in the round baking spring pan? Yeah, don’t forget it. When your pan is prepared, add in the first layer of ricotta cake. Using a teaspoon, pour coffee on top of it to moisten it (not that it need it, but we love coffee in Tiramisu right). When it is mostly browned of coffee, it’s time to add 1/3 of the chocolate ganache. And then half of the white chocolate mousse. And then a new layer of ricotta cake – coffee – 1/3 chocolate ganache – the rest of the mousse and then a new layer of cake. Moisten this with coffee too, before you add the rest of the chocolate ganache. Cover with a plastic wrap and freeze overnight.

 

Tiramisu Cake

 

Take the cake out of the freezer and discard of the plastic. Run a sharp knife under hot water and carefully run it along the sides of the cake to release it from the rim. Be very careful when you try to take the bottom of too, maybe you should be two people lifting it from the bottom and to a cake stand.

 

Whisk together 375-500 ml of heavy cream with 2 tbsp powdered sugar, just until stiff peaks form. Spread on top of the cake and sides, just barely covering it. Discard the rest of the cream (or use it with this delicious rich and decadent hot chocolate). Decorate the sides by using homemade krokan or even nothing. Sift with a fine mesh strainer some cocoa powder on top.

 

Let the cake defrost for around 6 hours in a refrigerator before serving.

 

I’m telling you, this Tiramisu Cake is out of this world. Enjoy!

 

Tiramisu Cake

 

Other delicious desserts:

 

Please tell me what you thought of this cake, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Print Recipe
Tiramisu Cake with White Chocolate Mousse Yum
Fluffy ricotta cake layered with chocolate ganache and a white chocolate and cream cheese mousse. It's extravagant, it's decadent, it's delicious.
Tiramisu Cake
Prep Time 90 minutes
Cook Time 90 minutes
Passive Time 8 hours
Servings
pieces
Ingredients
Ricotta Cake
Coffee Syrup
Chocolate Ganache
White Chocolate Mousse
Decoration
Prep Time 90 minutes
Cook Time 90 minutes
Passive Time 8 hours
Servings
pieces
Ingredients
Ricotta Cake
Coffee Syrup
Chocolate Ganache
White Chocolate Mousse
Decoration
Tiramisu Cake
Instructions
Ricotta Cake
  1. Preheat your oven to 150C (300F). Grease a round baking spring pan with melted butter and add parchment paper to the bottom. Beware that this pan needs to be at least 11 cm or 4.3 inches tall and 25-26 cm (9.8-10 inches) in diameter.*
  2. In a medium bowl, whisk together ricotta, lemon juice, vegetable oil and vanilla extract until a creamy consistency. In another bowl, whisk together (hand or stand mixer) 6 eggs and 470 gr of sugar, medium high speed for about 7 minutes. Add the ricotta mixture into the eggs and whip until just incorporated.
  3. Sift 380 gr (3 cups) with 3 tsp baking powder into the batter. Be careful here as to not ruin the bubbles of the egg/sugar mixture (we call it eggedosis in Norway, I suggest you do the same!). Using a rubber spatula, fold it in and take it in small portions, maybe around 40 grams, then fold, then 40 new grams. This is a boring and tedious task, but it really does wonder for the end result, which makes it massively worth it. The cake was so fluffy!
  4. Bake the cake for around 90 minutes or until a toothpick comes out clean. This may vary depending on the size of the pan you used. Cool the cake completely before you remove it from the pan. Peel off the parchment paper. If your cake is slightly uneven, just cut it to even it out. If not, leave it as is and using a serrated knife slice the cake horizontally into 3 pieces (3 layers).
White Chocolate Mousse
  1. Combine cold water and 14 grams (around 8 sheets) gelatin, with enough water to submerge the gelatine. Set aside.
  2. In a medium large sauce pan, bring 500 ml of heavy cream to a boil. Add the white chocolate chips or pieces in a heat proof bowl, and pour 60 ml (1/4th cup) of the hot heavy cream on to the chocolate. Wait for a minute before you begin folding it, and then keep folding until it has completely melted and has a smooth consistency. Set aside.
  3. Whisk together 5 egg yolks and 170 gr sugar for around 2 minutes using a hand or stand mixer. Continue to whisk while you slowly pour in the rest of the heavy cream and whisk until blended. I mean slowly because you don't want the heat to make scrambled eggs! Pour the mixture back into the sauce pan and cook over medium low heat, stirring back and forth with a rubber spatula for about 3-4 minutes.
  4. It's time to get the gelatin out of the water, you can either pour it through a cheese cloth or just squish it with your fingers (yes, I'm that delicate), when the gelatin is out, get it in the cream mixture and mix until the gelatin melts.
  5. Using a hand or stand mixer, whisk 450 gr cream cheese until creamy, around 2 minutes. Add the white chocolate ganache and whisk until incorporated. While still whisking, pour in the cooked gelatin cream and 1.5 tbsp of coffee liqueur (I used Tía María). Scrape the sides and bottom of the bowl with a rubber spatula and whisk again. Set aside to cool until the mousse thickens a little.
Dark Chocolate Ganache
  1. While the mousse thickens, begin making the dark chocolate ganache. 300 gr of dark chocolate chips (semi sweet), goes into a heat proof bowl. In a small sauce pan heat 250 ml of heavy cream, and then pour it onto the chocolate. Let it rest for a minute before you fold with a rubber spatula. When completely smooth, mix in 1 tbsp of coffee liqueur.
Assembly
  1. When your pan is prepared (see notes if you don't have a large enough pan), add in the first layer of ricotta cake. Using a teaspoon, pour coffee on top of the cake. When it is mostly browned of coffee, it's time to add 1/3 of the chocolate ganache. And then half of the white chocolate mousse. And then a new layer of ricotta cake - coffee - 1/3 chocolate ganache - the rest of the mousse and then a new layer of cake. Moisten this with coffee too, before you add the rest of the chocolate ganache.
  2. Cover with a plastic wrap and freeze overnight.
  3. Take the cake out of the freezer and discard of the plastic. Run a sharp knife under hot water and carefully run it along the sides of the cake to release it fro the rim. Be very careful when you try to take the bottom of too, maybe you should be two people lifting it from the bottom and to a cake stand.
  4. Whisk together 375-500 ml of heavy cream with 2 tbsp powdered sugar, just until stiff peaks form. Spread on top of the cake and sides, just barely covering it. Discard the rest of the cream. Decorate the sides by using homemade krokan or even nothing. Sift with a fine mesh strainer some cocoa powder on top.
  5. Let the cake defrost for around 6 hours in a refrigerator before serving.
Recipe Notes

Author: Stine Mari from Ginger with Spice

Adapted from: Olgas Cooking

* I used a 10x3 inch round baking spring pan, and I had to get creative. So if you don't have a large enough pan, just use the largest you have and supplement with a parchment paper to give it the length it requires. Bake the ricotta cake normally in this pan, and then add the parchment paper later on, whenever layering is ready. You should then fold the parchment paper once to make it a little sturdier, and add it along the rim of the pan, going all the way to the bottom to make it even stronger. Tape it together.

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