With a crunchy and resistant rind but with a very soft heart, dads are a bit like this cake and how could I not dedicate it to them?
I recommend it in particular to those who, like me, are not so familiar with raw eggs typical of the classic tiramisu: here the dough is entirely baked in the oven and the taste is simply amazing: crumbly and creamy in the same dessert!
MAKES 22 CM PIE
PRONTO IN 1h 20’
2 cups all-purpose flour
2 tablespoons cocoa powder
1 egg yolk
5 oz butter (cubed and cold)
5 oz sugar
1 teaspoon baking powder
1 pinch salt
7 oz Ricotta cheese
7 oz mascarpone cheese (I used Stuffer)
6,3 oz sugar
2 medium eggs
1 teaspoon vanilla extract
1 pinch of salt
7 oz ladyfingers
Iced coffee (1 moka for 3 people)
1 teaspoon of powdered sugar
All purpose flour to taste
STEP 3: MAKE THE CRUST
Place all-purpose flour and cocoa on the pastryboard. Make a hole in the centre and place eggs in it. Start blending with a fork and gradually add all-purpose flour, sugar, cubed butter, baking powder and salt. Knead by hand to get a ball.
Altetnatively put all ingredients in a mixer and mix for 15-20 seconds.
Wrap the dough into clingfilm and put it into the fridge for 30 minutes.
STEP 2: MAKE THE FILLING
Put in a bowl: ricotta, mascarpone, sugar, eggs, vanilla extract and a pinch of salt.
Beat with a whisk for 5-6 minutes to whip the mixture.
STEP 3: ROLL OUT THE SHORTBREAD
Lightly dust the pastry board with flour. Remove the pastry from the refrigerator, remove the film and cut a piece away (almost half, you will need it later to make the covering).
With the help of a rolling pin, roll out the rest of the dough forming a circle a couple of centimeters wider than the pan in which you will bake the cake (this will help you create the side edges).
Now place the circle of pastry in the pan lined with parchment paper pressing both on the bottom and on the edges.
STEP 4: STUFF THE CAKE
Spread half of the filling on the pastry base
Dip the ladyfingers in the coffee + icing sugar and arrange them on top of the cream
Then complete with the other half of the filling.
STEP 5: COVER WITH SHORTBREAD
Take the piece of short crust pastry set aside, roll it out on a lightly floured pastry board and put it on top of the cake by pressing along the circumference to close the filling inside.
STEP 6: COOK
Bake the cake in a preheated oven at 180 ° C for 40 minutes.
#getBready & enjoy your meal