Here’s a unique twist on the most iconic Italian dessert: a soft sponge cake base soaked in espresso and topped with delicate mascarpone cream. Once you try it, I’m sure it will have you begging for more!
This one’s for all the espresso and tiramisu lovers out there!
Today, I’m excited to share a delightful spin on the classic Italian dessert that’s sure to win your heart: a soft and spongy Tiramisu Crostata.
Imagine the heavenly combination of a tender cake base soaked in rich espresso, topped with velvety mascarpone cream, and finished with a dusting of cocoa powder. If you’re a fan of tiramisu, you’re going to absolutely adore this crostata.
It’s a fusion of two beloved desserts that’s easy to make and perfect for any occasion. Trust me, it’s bound to become your new favorite!
A Unique Twist on Tiramisu
This crostata features a soft sponge cake base instead of the traditional ladyfinger biscuits, offering a fresh and delightful way to enjoy the flavors of tiramisu.
Here Are a Few Tips for Making This Dessert:
1. The Cake Base: This is not the usual crostata crust, made with Italian pasta frolla, similar to a buttery cookie crust. This one is way different. It's a soft, vanilla-flavored, cake-type of crust. This means that all you have to do is mix the ingredients in a large mixing bowl, just like you would do for any cake. Remember: when combining the dry ingredients with the wet, mix until just combined to keep the cake light and airy.
For this specific soft crostata, you can use your regular tart or quiche pan. OR this! I bought this mold on Amazon and I LOVE IT! No removable bottom, but it's nonstick and, when greased well, you can easily release the tart. When flipping the tart upside down to decorate, there's a little edge on top that lets you easily fill the middle with the cream.
2. Mascarpone Cream: Opt for fresh, high-quality eggs, authentic Italian mascarpone cheese, and freshly brewed espresso or coffee. The better your ingredients, the more sublime your tiramisu will be.Achieving the perfect mascarpone cream is key. Start by pasteurizing the eggs: whip the egg yolks with sugar in a bowl over simmering water, whisking continuously for about 5 minutes until the mixture thickens and coats the back of a spoon. Remove from the heat, let it cool, then fold in mascarpone cheese and vanilla extract. At this point, you could add some whipped cream and gently fold in lightly to create a luscious, airy texture. On this recipe, I left it out - but it's a great addition, if you'd like to try it out.
4. Soaking the Cake: The secret to a perfect crostata is soaking the cake with a robust and flavorful Italian espresso—just enough to make it moist but not soggy. Adjust the amount of coffee to your taste.
5. Chilling Time: Allow the crostata to chill in the refrigerator for at least 30 minutes before serving. This helps the cream set and the flavors meld beautifully.
How to Store This Soft Tiramisu Crostata:
Just like traditional tiramisu, this crostata should be stored in the refrigerator. Cover it securely with plastic wrap or place it in an airtight container to preserve its freshness.
You can also freeze the crostata, though the texture may change slightly. If you do choose to freeze it, skip the cocoa powder until just before serving for that perfect finishing touch.
Other Italian dessert recipes you might like:
Ready to give this recipe a try? Happy baking!
PRINTABLE RECIPE CARD: Italian Soft Tiramisu Cake
Italian Soft Tiramisu Crostata Cake
Ingredients
- 2 large eggs
- 1/2 cup (100 g) sugar
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 g) milk
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 egg yolks
- 1/3 cup (65g) sugar
- 1 teaspoon vanilla extract
- 16 oz (450gr) mascarpone cheese
- About 1/2 cup (120 ml) espresso or coffee, cooled to room temperature
- 1 tablespoon unsweetened cocoa powder, for dusting
Instructions
- Preheat your oven to 375°F (180°C) and prepare an 11-inch tart pan by spraying or greasing with butter.
- Make the Soft Crostata Base: In a large mixing bowl, add the eggs and sugar beat with a hand mixer for at least 4 minutes until light and fluffy. Add the oil, milk, and vanilla extract, and continue beating. Sift in the flour, baking powder, and salt, mixing gently until just combined. Pour the batter into the prepared pan, level it, and bake in the middle of the oven for 15-20 minutes. Let it cool down to room temperature.
- Prepare the Mascarpone Cream: In a large heatproof bowl, add the egg yolks and the sugar, and whisk well until light and fluffy. Place the bowl over a pan of simmering water (double boiler) so that the bottom of the bowl lightly touches the hot water. Whisk continuously while scraping the sides and bottom of the bowl for about 5 minutes or until the cream thickens enough to form ribbons and sticks to the back of a spoon. Remove from the double-boiler and let it cool. To cool it down quickly, place the bowl in an ice bath (place the bowl on top of another larger bowl with ice and water in it), just make sure to keep whisking while cooling on the ice bath. Once cool, add the mascarpone cheese and vanilla extract to the egg mixture, and whisk until combined. Place the cream in a piping bag and refrigerate until ready to use.
- Assemble the Crostata: Invert the cooled cake onto a serving plate and drizzle with coffee. Pipe the mascarpone cream on top, starting from the outer edge and working your way to the center.
- Refrigerate the crostata for at least 30 minutes to set before cutting and serving. Sprinkle with cocoa powder and enjoy!
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