Why did my Tiramisu Cake become dry?
I followed Dorie Greenspan's recipe http://clclt.com/eatmycharlotte/archives/2010/04/09/dorie-greenspans-tiramisu-cake for making the sponge cake. The cake was very soft when it cooled down.
However, after sitting in the fridge overnight, it was quite tough. It was left uncovered in the fridge. Not sure if this caused it - if yes, what is the best way to keep it in the fridge while the flavours blend?
Best Answer
I would say the refrigeration is the culprit. Fridges suck the moisture out of anything that isn't tightly covered.
I would either wrap the cake in plastic wrap or put in an airtight tub or cake tin before refrigerating.
This will also prevent the cake from absorbing any smells in the fridge: chocolate is very prone to this.
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How do you fix dry tiramisu?
So if your cake is too liquid, you might consider putting it into the freezer a few minutes before serving; and if it's too dry you might want to let it warm up a little bit.Should tiramisu be dry?
The perfect tiramisu is a balance between soft elements and fluffy elements, but be careful. The base must be wet but the biscuits must not crush for too much coffee; place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.Does tiramisu thicken in the fridge?
In any case it will thicken a bit as it chills as the mascarpone starts to set in the fridge likewise will the cream and to a much lesser extent the egg yolks.How long should I refrigerate my tiramisu?
In the case of leftover tiramisu, it shouldn't be refrigerated for more than 4 days. Although after coming out of refrigeration, its quality tends to deteriorate. Hence, the ladyfingers get soft. It becomes unappetizing after 2 days, as it starts to break down and get mushy.Top 5 Cake Baking Mistakes! | Preppy Kitchen
More answers regarding why did my Tiramisu Cake become dry?
Answer 2
I make tiramisu from time to time, tough my recipe is much simpler (I use sponge finger instead of cake).
If have noticed that you can separate the ingredients into two categories:
Ingredients that make the tiramisu more liquid:
- Eggs
- Cofee
Ingredients that make the tiramisu more dry:
- Mascarpone
- Sugar
- sponge fingers
So you have to adjust the relative quantities in order to have the texture that you want. How much cofee you put into the sponge fingers or the cake matters a lot too.
If your problem is that the tiramisu becomes dry after cooling down, then I have to suggestions:
- Wrap it up into an impervious container (as mentioned in the other response, to avoid frige smell and evaporation)
- The colder the cake, the dryer it will be. So if your cake is too liquid, you might consider putting it into the freezer a few minutes before serving; and if it's too dry you might want to let it warm up a little bit.
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