Ladyfinger Banded Tiramisu Cake
A round tiramisu built inside a ring of ladyfingers, filled with espresso-soaked cake and mascarpone cream for a bakery-style presentation.
Standing ladyfingers upright around the edge of a springform pan turns a simple layered tiramisu into something that looks like it came from a pastry case. Inside, soaked ladyfinger pieces and mascarpone cream build up just like the classic version, only rounder and taller. Tie a ribbon around the finished cake for the full effect.
Ingredients
Method
Tap a number to mark a step doneLine the inside of a 9-inch springform pan with parchment, then stand ladyfingers upright around the edge, flat sides facing in, until the ring is complete.
Whisk the egg yolks and sugar over simmering water for 5 minutes until pale and thick, then cool completely.
Beat the mascarpone into the cooled yolk mixture, then whip the cream to soft peaks separately and fold it in gently.
Stir the coffee liqueur into the espresso, then dip the remaining ladyfingers briefly and layer them flat in the bottom of the pan, breaking pieces to fill gaps.
Spread half the mascarpone cream over the base layer, add a second layer of dipped ladyfingers, then top with the remaining cream.
Refrigerate the cake for at least 6 hours, or overnight, until fully set and firm enough to hold a clean slice.
Remove the springform ring, dust the top generously with cocoa powder, and tie a ribbon around the ladyfinger band before slicing.
Kitchen note
Trim the standing ladyfingers so they sit slightly taller than the filling, which keeps the ring looking neat once the cocoa dusting settles on top.
