Every year, invariably, I make a tiramisu recipe for Charlotte’s birthday, which is her favorite dessert. This time around, I chose to follow the number cake trend that has been popping up on social media for the past few months. As you can see, it was therefore a Tiramisu Number cake that allowed Charlotte to blow out her 22 candles!

The base of this cake is made of coffee shortbread, in the shape of numbers. I simply enlarged this number which I printed on a sheet of paper and then reproduced on baking paper. The shortbread should be thick enough (about 3 mm) to support the two thicknesses and the weight of the cake filling. This consists of an amaretto ganache, pieces of boudoir cookies soaked in coffee for the lower part. If you don’t have amaretto, you can use bitter almond extract.

The amount of cookie dough is enough to make a fifth figure, which I did because I was worried that there would be one that would break and that this would not allow me to finalize my assembly (and on a holiday, this is not the kind of mishap you want to experience!). With the rest of the scraps, I also made little shortbread cookies in the shape of stars and hearts, which I covered with melted chocolate. If I don’t have a picture for you, it’s because they’ve all been devoured! I made the shortbread and the amaretto cream the day before (this must be cool) and put it together on D-Day to be more relaxed.

To finalize the decoration of the Number Cake, I opted for chocolate macaroons, chocolate coated hazelnuts, meringues, a few matzo roses and chocolate coffee beans. Just arrange them harmoniously on the surface of the cake and you’re done! It kicks in when dessert time comes and it’s delicious.

 

Type of dish: Dessert
Food : birthday, holiday
Preparation time : 50 minutes
Cooking time : 15 minutes
Total time : 1 hour 5 minutes
Servings: 10 to 12 people
Author : Turbigo Delicacies

INGREDIENTS

For 4 coffee shortbread:

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  • 750 g of T55 flour
  • 300 g icing sugar, sifted
  • 300 g butter, very cold
  • 6 g of sea salt
  • 3 large eggs
  • 2 tablespoons of soluble coffee

For the mascarpone whipped cream with amaretto:

  • 100 cl of very cold whole cream
  • 2 tablespoons of amaretto
  • 430 g cold mascarpone
  • 50 g icing sugar
  • 5 gelatin sheets

For the decor:

  • 8 spoon cookies
  • 1 large, strong coffee
  • Cocoa Powder
  • 8 chocolate macaroons
  • wafer white roses
  • white meringues
  • chocolate coffee beans
  • chocolate coated hazelnuts

 

INSTRUCTIONS

Prepare the shortbread:

  1. Combine the flour, icing sugar and fleur de sel in the bowl of a food processor. Add the butter cut into cubes and mix until you get a sandy texture.
  2. Dissolve the soluble coffee in the lightly beaten eggs and pour them in three batches, mixing at low speed.
    Stop when the dough ball forms.
  3. Divide the dough into four and roll out each dough between 2 sheets of baking paper to a thickness of 3mm.
  4. Place the patterns on the dough and cut along the paper with a knife.
  5. Reserve the remaining cookie dough for another recipe.
  6. Place the numbers obtained on baking sheets lined with parchment paper and set aside for 30 minutes in the refrigerator.
    Preheat the oven to 170 ° C.
  7. Take the numbers out of the fridge and prick the dough in the center with a fork.
  8. If necessary, cook the numbers in batches (it is imperative that they cook well flat).
  9. Bake for 15 to 20 minutes. Let cool completely.

Prepare the whipped cream:

  1. Soak the gelatin in cold water.
  2. Heat 10 cl of cream with the amaretto without letting it boil, then stir in the well-drained gelatin and the icing sugar. Let cool to room temperature.
  3. Using a spatula, soften the mascarpone and mix it – without beating it – with the amaretto gelatin cream and the rest of the cream.
  4. Place the mascarpone cream mixture at least 3 hours in the refrigerator.
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Assemble the tiramisu:

  1. Dice the spoon cookies, soak them in coffee and dust them with cocoa. Book.
  2. Take the mascarpone cream mixture out of the refrigerator and then whip it into a firm whipped cream using an electric whisk or a mixer.
  3. Line a pocket fitted with a 10 mm nozzle with the amaretto whipped cream.
  4. Pipe the amaretto whipped cream on the first set of numbers, starting with the outlines and ending in the center, then sprinkle them with cocoa.
  5. Place in the fridge for 15 minutes to firm up the amaretto whipped cream.
  6. Distribute all the pieces of spoon cookies lightly soaked in coffee in the center, then place the second set of numbers on top.
  7. Repeat the operation with the amaretto whipped cream and sprinkle with cocoa.
  8. Arrange the decorative elements harmoniously.
  9. Refrigerate at least 1 hour before serving.