Toasted Almond Tiramisu

Written By: Melissa Guzowski

This recipe is a spin on a classic, the forever favorite tiramisu. Inspired by a cake made at a local Italian market in our hometown, I set out to attempt to recreate a cake we love merged with a tiramisu structure. Toasted almond is a favorite flavor for my husband's family, so for Easter he suggested I attempt to make a toasted almond cake, which I had no recipe for and not much luck in finding one. So I decided to make one up instead, and I have to say it exceeded our expectations. This is certainly a new favorite among his family and mine and has earned a recipe card in my box without question. I hope you enjoy it as much as we do! If you like almond flavor, this cake is screaming your name.

Tips and tricks to remember when making this cake: use your KitchenAid with the whisk attachment! It significantly lessens the amount of work for this cake- so if you do not have a KitchenAid at home, an electric beater will also do the trick. There is a lot of whipping that happens for this cake, so electricity backed whisks are certainly your friend here. Having two bowls for your KitchenAid would also be very helpful as we whip the heavy cream and the rest of the mixture separately but back to back. If you don't have one you just have to move the whipped cream to another bowl and then fold it back into the mixture once the rest of the ingredients are well blended and whipped together. Last helpful kitchen tool is not a necessity, but will make adding your toasted almond topping to the walls of your cake much easier. Having a spinning cake stand can make this process easier, but turning the plate will easily do the trick as well. Moral of the story is: use what you have. Once you toast your chopped almonds use a spoon and your hand to sprinkle and stick the toasted almond crumbs to the walls of your tiramisu. I usually do this right before I serve the cake in order to let it set in the cake tin in the fridge until you're ready to serve.