With a filling of Mascarpone cream and the typical coffee/cocoa powder the Torta Tiramisu stands for a special delight with Italian flair. Add butter and eggs for the dough. Soak the cake after short baking time with the coffee cocoa powder mixed with hot water. Distribute the Mascarpone on top of the coffee/cocoa soaked cake layers and place the cake for 2 hours into the refrigerator. An international specialty, which brings a piece of Italy home to you.

Mit Ihrer Füllung aus Mascarpone Creme und der typischen Kaffee-Kakao-Tränke steht die Torta Tiramisu für besonderen Genuss mit italienischem Flair. Für den Boden Butter und Eier hinzufügen. Nach kurzer Backzeit den Boden mit dem beigelegten Kaffee-Kakao-Pulver tränken. Den Belag mit Mascarpone und Milch zubereiten und die Torte vor dem Verzehr für 2 Stunden in den Kühlschrank stellen. Eine internationale Spezialität, die ein Stück Italien nach Hause bringt.

Sugar, wheat flour, wheat starch, modified starch, glucose syrup, baking powder (dinatrium phosphat and natrium hydrogen carbonat), hydrogenated vegetable fat, emulsifier (E472a, E472b), lowfat cocoa, lactose, gelling agent: carrageen, skimmed milk powder, coffee extract, salt, aroma, color beta carotin.

Zucker, Weizenmehl, Weizenstärke, modifizierte Stärke, Glukosesirup, Backpulver (dinatrium Phosphat und Natrium Wasserstoff-carbonat), hydriertes pflanzliches Fett, Emulgator (E472a, E472b), fettreduzierter Kakao, Lactose, Geliermittel: Carrageen, Magermilchpulver, Kaffee-Extrakt, Salz, Aroma-, Farb-Beta-Carotin.

Grease the bottom of a spring form pan (approx. 10” diameter) and cover with parchment paper. Preheat the oven approx. 350F. Place baking mixture into a bowl and add 3.5oz soft margarine or butter and 3 medium eggs. Mix everything for approx. 3 minutes, until smooth. Fill the dough into spring form pan and bake for approx. 30 minutes on the bottom rack of your oven. Let cake cool on a cake rack and then pull the parchment paper off. Divide the cake into two layers, lay the bottom layer on a cake plate, and place a cake ring around it. Set one Tbs. of the included powder aside and mix the remainder with2.6fl.oz of hot water. Distribute half of the liquid with teaspoon on the bottom cake layer. Place the filling mixture in a bowl and add 1cup of milk and 8.8oz of mascarpone. Mix everything on the slowest level and then for 3 minutes on the highest level of your electric mixer. Spread half of the cream on the bottom cake layer and place the other layer on top. Distribute the other half of the coffee mixture on the top cake layer. Spread the remainder of the cream on the top layer. Cool for approx. 2 hours in the refrigerator. Sprinkle the Tbs. of powder on the top of the cake and serve. Enjoy!