This is our take on the classic Tiramisu. You could use ladyfingers to make this a very quick dessert but this almond cake makes it too delicious to pass! This jarred cake and cream is rich and delicious, a perfect winter dinner party dessert!
For the cake:
- 125 grams almonds, ground
- 200 grams sugar
- 50 grams flour
- 5 egg whites
- pinch of salt
- 1/2 cup of brewed espresso
Place the egg whites and pinch of salt in a stand mixer and start whipping them. Make a meringue by adding in the sugar little by little.
Once you have a meringue with stiff peaks, carefully mix in the ground almonds and flour until just combined.
Pour into two 9 inch cake pans (previously buttered and flowered) and spread the batter with a spatula. Bake in a 350 degree oven until golden brown, about 7 to 9 minutes.
Once cool, un-mold and place in the freezer for 20 minutes to cool further.
Take the cakes out and brush them with the brewed espresso until they absorb a good amount of it.
For the coffee cream:
- 2 egg whites
- 4 egg yolks
- 160 grams confectionary sugar
- 420 grams mascarpone cheese
- 1 tablespoon rum
- 100 grams of grated chocolate
- cocoa powder
Combine the egg yolks with about 3/4 of the sugar and whisk until light and fluffy (about 5 minutes).
Fold the mascarpone cheese into the yolk and sugar mixture.
Beat the egg whites with the remaining sugar until you get stiff peaks, then fold them into your mascarpone cream. Add the rum and combine.
To assemble the cakes in a jar, you'll need four 8 ounce jars:
Cut some circles out from the cakes, using a cookie cutter that's the same size as the rim of your jars or you can also use the jar itself to cut the circles out.
Start layering your jars by first piping some cream at the bottom of each jar.
Add a sprinkle of grated chocolate over that, then add the cake on top.
Repeat this layering 3 times until you reach the top.
Finish the jars by sprinkling cocoa powder and grated chocolate on top.
Keep cool until ready to serve!