tiramisu wedding cake
A classic genoise is cloaked with marsala-flavored cream custard, moistened with Espresso-Rum Syrup, and showered with a blizzard of chocolate shavings to create an original wedding cake that offers all the best of this most popular Italian dessert. Unlike the other two wedding cakes in this book, these tiers are not stacked, which makes assembly much quicker and easier. Instead, the separate cakes are decoratively displayed on separate cake stands of varying heights. You could also suspend them in an S-bend stand, for a floating effect. A stand like this can either be purchased or rented (see the sources on page 214).
MAKES 3 TRIPLE-LAYER CAKES, 6, 8, AND 10 INCHES IN DIAMETER; SERVES ABOUT 80
- 3 triple-layer Genoise Cakes, 6, 8, and 10 inches in diameter (pages 202–203)
- Espresso-Rum Syrup (page 203)
- Zabaglione Cream (page 204)
- Unsweetened cocoa powder in a shaker, for dusting the cake
- 4 ½ cups chocolate shavings (see page 21)
- Bake the 3 Genoise Cakes (9 layers in all) as directed. If any of the layers are domed, trim to level with a long, serrated knife. Set a 10-inch layer on a cake board of the same size. Moisten with 6 to 7 tablespoons of the Espresso-Rum Syrup. Top with 2 cups of the Zabaglione Cream, spreading it all the way to the edges. Dust lightly with cocoa powder. Place the second layer on top and repeat. Set the third layer on top, moisten as before, and cover with the cream, but this time shower with chocolate shavings before dusting with cocoa.
- For the 8-inch cake, repeat the instructions above, using about ¼ cup syrup and 1 cup Zabaglione Cream for each layer.
- For the 6-inch cake, repeat the instructions from step 1, using about 2 ½ tablespoons syrup and ½ cup Zabaglione Cream per layer.
- Wrap a long foil strip 3 ½ inches wide around each completed cake, fastening it securely with tape. Wrap a 4- to 4 ½-inch-wide decorative ribbon around the foil on each cake, fastening it neatly with double-sided tape underneath, so the tape is invisible. The ribbon will reach to the top of the cake and may extend beyond the edge; this helps keep the chocolate shavings in place.
- For final assembly, simply set the cakes on cake stands or in their respective holders on an S-bend stand. Since the cream is perishable, refrigerate any leftovers and do not keep for more than 2 days.
- To cut the cakes, remove the ribbons and foil. Using a sharp serrated knife, cut the 6-inch cake into 12 slices. To cut the 8-inch cake, with the tip of the knife trace a circle 2 inches in from the edge of the cake. Cut the outer ring into about 24 one-inch slices. Then cut the center into 8 slices. To cut the 10-inch cake, trace a circle 2 inches in from the edge. Cut this outer ring into 26 to 28 one-inch pieces. Cut the center of the cake into 12 slices.
- • Make the chocolate shavings up to a week in advance. Store them in a covered plastic container in the refrigerator.
- • Make the syrup up to 5 days in advance. Keep refrigerated in a covered jar.
- • Bake the cake layers 2 days in advance.
- • Make the Zabaglione Cream just before you assemble the cake.
- • Assemble the cake 6 to 8 hours in advance the day it is to be served. It needs the resting time for the syrup to permeate the cake and for all the flavors to meld.
- • 1 (6-inch) cardboard cake board
- • 1 (8-inch) cardboard cake board
- • 1 (10-inch) cardboard cake board
- • 3 decorative cake stands, preferably of varying sizes and heights, or an S-bend 3-tiered cake stand
- • At least 3 yards of ribbon, 4 to 4 ½ inches wide
