Elegant Tiramisu Bouquet Engagement Cake Recipe

Name: Elegant Tiramisu Bouquet Engagement Cake Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 12
Cuisine: Italian
Ingredients: 1 recipe batch Genoise Sponge Ingredients (Prepare a standard genoise sponge cake recipe, or use a pre-made sponge. Specific quantities are available on the creator's Substack.); 1 cup liquid Espresso (Strong, freshly brewed espresso, cooled.); 1/4 cup liquid Dark Rum (Adjust to taste for desired strength.); 2 tablespoons dry Granulated Sugar (For the espresso rum soak.); 6 count Large Egg Yolks (For the zabaglione cream. Specific quantities are available on the creator's Substack.); 1/2 cup dry Granulated Sugar (For the zabaglione cream.); 1/2 cup liquid Marsala Wine (sweet) (Traditional for zabaglione.); 500 grams Mascarpone Cheese (Cold, for mascarpone chantilly. Specific quantities are available on the creator's Substack.); 2 cups Heavy Cream (38% fat) (Cold, for mascarpone chantilly.); 1/4 cup dry Powdered Sugar (Adjust to taste for sweetness.); 1 teaspoon Vanilla Extract (Pure vanilla extract for best flavor.); as needed decorations Edible Flowers (e.g., roses, carnations) (For bouquet decoration, ensure they are food-safe.); as needed roll Food-Safe Floral Tape (optional) (To secure flower stems, as shown in the video.)

Discover how to create a stunning Tiramisu Bouquet Engagement Cake, featuring layers of genoise sponge soaked in espresso and rum, filled with rich zabaglione cream, and topped with delicate mascarpone chantilly. A perfect showstopper for special occasions, combining the classic flavors of tiramisu with beautiful floral design. Full recipe details for this unique dessert are available on the creator's Substack.

#Tiramisu

#Engagement Cake

#Flower Cake

#Dessert

#Baking

#Special Occasion

Tiramisu Bouquet Engagement Cake Final Look

Recipe Information

Prep Time

30m

Cook Time

1h 30m

Total Time

Servings

Hard

Italian

English

Nutrition (per serving)

450

Calories

Protein

50g

Carbs

25g

Fat

Beautiful Floral Arrangement

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Layered Tiramisu Structure

Instructions

0/5 completed

1
Bake or prepare the genoise sponge cake. Once cooled, cut it into desired shapes (e.g., small rounds or squares) suitable for layering. Mix the cooled espresso, rum, and sugar to create the soaking syrup. Lightly brush or dip the sponge pieces in the espresso rum soak.
Preview
10m
Preview
Bake or prepare the genoise sponge cake. Once cooled, cut it into desired shapes (e.g., small rounds or squares) suitable for layering. Mix the cooled espresso, rum, and sugar to create the soaking syrup. Lightly brush or dip the sponge pieces in the espresso rum soak.
10m
Ensure the sponge is fully cooled before soaking to prevent it from becoming soggy. Don't over-soak.
2
In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk egg yolks, sugar, and Marsala wine until the mixture is thick, pale, and ribbons form when lifted. This process should take about 8-10 minutes. Let it cool completely.
Preview
15m
Preview
In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk egg yolks, sugar, and Marsala wine until the mixture is thick, pale, and ribbons form when lifted. This process should take about 8-10 minutes. Let it cool completely.
15m
Maintain a gentle simmer, not a rolling boil, to prevent scrambling the eggs. Keep whisking continuously.

3
In a cold bowl, whip cold heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip, as mascarpone can curdle easily.
Preview
8m
Preview
In a cold bowl, whip cold heavy cream, mascarpone cheese, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to over-whip, as mascarpone can curdle easily.
8m
Start with very cold ingredients and a chilled bowl for best results. Use a low speed initially, then increase.
4
Layer the espresso-soaked genoise sponge pieces with alternating layers of the cooled zabaglione cream and mascarpone chantilly. Repeat layers until all components are used, forming a sturdy base for the bouquet. Chill the assembled cake to set.
Preview
12m
Preview
Layer the espresso-soaked genoise sponge pieces with alternating layers of the cooled zabaglione cream and mascarpone chantilly. Repeat layers until all components are used, forming a sturdy base for the bouquet. Chill the assembled cake to set.
12m
Use an offset spatula or piping bag for even layers. Ensure each layer is relatively flat for stability.
5
Once the cake is chilled and firm, arrange edible flowers artistically on top and around the cake to resemble a bouquet. If using non-edible stems, wrap them with food-safe floral tape or insert them into floral picks to prevent direct contact with the cake, as shown in the video. Present your tiramisu bouquet engagement cake.
Preview
10m
Preview
Once the cake is chilled and firm, arrange edible flowers artistically on top and around the cake to resemble a bouquet. If using non-edible stems, wrap them with food-safe floral tape or insert them into floral picks to prevent direct contact with the cake, as shown in the video. Present your tiramisu bouquet engagement cake.
10m
Choose a variety of flower sizes and colors for a more natural and visually appealing bouquet. Ensure all flowers are clean and pesticide-free.