This torte recipe uses all the flavors of the popular tiramisu dessert. "Tira-mi-su" is Italian for "pick me up."
Story Behind the Recipe
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4 large Land O Lakes® Eggs, separated
3/4 cup sugar
3 tablespoons water
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup sugar
1/2 cup water
2 tablespoons instant espresso powder
2 tablespoons dark rum
1/2 cup powdered sugar
2 (8-ounce) containers mascarpone cheese
3 ounces semi-sweet baking chocolate, grated
2 cups Land O Lakes® Heavy Whipping Cream
*Substitute 1 teaspoon rum extract.
**Substitute 2 (8-ounce) packages cream cheese, softened.
Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line with waxed paper; grease paper. Set aside.
Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form.
Combine remaining 1/2 cup sugar, egg yolks, 3 tablespoons water and 1/2 teaspoon vanilla in bowl. Beat at high speed, scraping bowl often, 5-6 minutes or until thick and lemon-colored. Gently stir in flour and baking powder. Fold egg yolk mixture into beaten egg whites.
Pour batter into prepared pan. Bake 14-18 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove from pan. Cool completely.
Combine 1/2 cup sugar, 1/2 cup water, and espresso powder in 1-quart saucepan. Cook over medium heat 3-4 minutes or until mixture comes to a full boil. Boil 1 minute. Stir in rum. Cool completely.
Cut cake crosswise into three (10x5-inch) pieces. Brush top of each piece generously with syrup mixture, reserving 2 tablespoons syrup mixture.
Place 1 piece cake, syrup-side up, onto serving plate.
Combine powdered sugar, mascarpone cheese, and vanilla in bowl; mix well. Stir in 2 ounces grated chocolate.
Spread half of filling on top of cake on serving plate. Layer with second cake piece, remaining filling and remaining cake piece.
Beat whipping cream in bowl at high speed, scraping bowl often, until soft peaks form. Continue beating, gradually adding 2 tablespoons syrup mixture, until stiff peaks form. Spread 1 cup whipped cream on top of cake. Sprinkle with remaining grated chocolate. Pipe or spread remaining whipped cream on sides of cake. Refrigerate at least 3 hours.
Cut torte into 8 slices. Cut each slice in half. Store refrigerated.
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