Tiramisu Cake with White Chocolate Mousse
Fluffy ricotta cake layered with chocolate ganache and a white chocolate and cream cheese mousse. It's extravagant, it's decadent, it's delicious.
Prep Time1 hr 30 mins
Cook Time1 hr 30 mins
Total Time11 hrs
Servings: 12 pieces
- 6 eggs 323 gr
- 470 gr sugar 2 cups
- 250 gr ricotta
- 250 ml vegetable oil 1 cup
- 1,5 tsp freshly squeezed lemon juice
- 0,5-1 tsp vanilla extract
- 380 gr white flour
- 3 tsp baking powder
- 250 ml strong coffee or more, to taste. 1 cup
- 300 gr chopped dark chocolate semi sweet
- 250 ml heavy cream 1 cup
- 1 tbsp coffee liqueur I used Tía María
White Chocolate Mousse
- 14 ( =8) gr (sheets) gelatin + cold water to submerge, 1/2 cup-ish
- 500 ml heavy cream 2 cups
- 150 gr chopped white chocolate
- 5 egg yolks
- 170 gr sugar
- 450 gr cream cheese at room temperature
- 1,5 tbsp coffee liqueur e.g. Tía María or Kahlua
- 375-500 ml heavy cream 1.5-2 cups
- 2 tbsp powdered sugar
- unsweetened cocoa powder
- krokan optional (recipe coming later)
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.*
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!
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.
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.
Dark Chocolate Ganache
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.
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.
Cover with a plastic wrap and freeze overnight.
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.
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.
Let the cake defrost for around 6 hours in a refrigerator before serving.
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.