Tiramisù Torta

A layered cake with creamy frosting, chopped nuts on the sides, and chocolate shavings on top sits on a white cake stand. A slice has been cut, revealing the inner layers, with a knife beside the cake.

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This Tiramisù Torta boasts a luxurious, creamy taste, blending the sweetness of mascarpone cheese with the rich, aromatic essence of coffee and the irresistible flavor of chocolate.

Prep Time30

Cook Time7

Refrigeration Time4

Total Time4 37

Course: Dessert

Cuisine: American, Italian

Keyword: Chocolate, Coffee, Cream Cheese, Kahlua, Mascarpone

Servings:

Author: Nicole

Equipment

Ingredients

For the Candied Hazelnuts

2 tablespoons unsalted butter
1 cup finely chopped hazelnuts
¼ cup granulated sugar
¼ cup water

For the Torta

1 (8 ounce) package cream cheese softened
¼ cup confectioners' sugar
2 (8-ounce) containers mascarpone cheese softened
3 ½ tablespoons Kahlúa (50 ml mini bottle)
1 teaspoon espresso powder
1 cup coarsely grated dark chocolate

Instructions

For the Candied Hazelnuts

In a medium non-stick skillet, melt the butter over medium-high heat. Stir in the hazelnuts, sugar, and water. Cook for approximately 7 minutes, stirring occasionally, until the nuts are toasted and the syrup coats the nuts evenly.
Spread the nuts onto a sheet of parchment paper. Using a fork or silicone spatula, separate the nuts and cool completely. Once cool, transfer the nuts to paper towels. Using the paper towel, gently squeeze the nuts to blot them dry and to separate any large clusters. (Candied hazelnuts can be made one day in advance.)

For the Torta

In a medium bowl, beat the cream cheese and confectioners' sugar with a handheld mixer at medium speed until smooth. Set aside and clean the beaters.
In a separate, larger bowl, beat the mascarpone, Kahlúa, and espresso powder with a handheld mixer until smooth; set aside.
Line a 6-inch round cake pan with two sheets of plastic wrap, laying perpendicular to each other.
Spread half of the mascarpone mixture on the bottom of the prepared pan. Sprinkle ⅓ cup of the grated chocolate. Spread the cream cheese mixture over the chocolate, working from the center toward the edges. Sprinkle with another ⅓ cup of the grated chocolate. Spread the remaining mascarpone mixture over the grated chocolate, working from the center outward. Using the plastic overhang, wrap the torta and refrigerate for at least 4 hours, preferably overnight.
When ready to serve, invert the torta onto your hand or flat surface, then invert it again. Peel back the plastic from the top and the sides. Cover the torta with the candied hazelnuts, then gently invert it onto a serving platter or cake stand. Sprinkle the top with the remaining ⅓ cup of chocolate. Serve with cookies and fruit. Enjoy!

Notes

Make ahead:

Candied hazelnuts can be made up to 1 day ahead and stored in an airtight container at room temperature.
Torta can be made, covered, and refrigerated for up to 1 day in advance.

Leftovers can be stored in an airtight container for up to 3 days.

Nutrition