Tiramisu Cake… By Lucy Simmons
September 17, 2014
A new week of the bake off and a new technical challenge and this week is Mary's Tiramisu cake, with its beautiful layers of coffee cake a sweet cream. A great twist on the Italian favourite, it is well worth the time and really fun to make. Enjoy.
- Prep: 40 mins
- Cook: 20 mins
- Yields: 10 Large
You will need a 38x25cm/15x10in Swiss roll tin, or a 18cm/7in square tin
. Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease 38x25cm/15x10in Swiss roll tin and line with baking parchment.
. For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted.
. Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
. Pour the mixture into the prepared cake tin and tilt the tin to level the surface.
. Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
. For the filling, dissolve the coffee in the boiling water. Set aside to cool.
. When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
. Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
. Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
. Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
. Place one layer of sponge in the base of the lined cake tin. Spoon over one-quarter of the coffee brandy mixture. Then spread one-quarter of the mascarpone frosting over the soaked sponge. Scatter over one-third of the grated chocolate. Do this for 3 layers
. Place the fourth sponge on top and spoon over the remaining coffee mixture. Place the cream in a piping bag with a star tip and pipe lines of stars on the cake.
(Chill for at least one hour in the fridge before turning out)
. While the cake is chilling, melt half of the chopped chocolate in a small bowl set over a pan of gently simmering water. (Don’t let the bottom of the bowl touch the water.) Gently stir the chocolate until it reaches a melting temperature.
. Remove the bowl from the heat and add the remaining half of chopped chocolate and continuing stirring gently until the chocolate cools to 31C/88F or lower and is thick enough to pipe.
. Place a sheet of baking parchment on the work surface. Use another sheet to make a paper piping bag.
. Spoon the melted chocolate into the paper piping bag. Snip off the end and pipe decorative hearts onto the baking parchment. Leave to set until required.
. Dust the chilled tiramisu cake with the cocoa powder before turning out onto a serving plate, using the parchment paper to help lift out of the tin. Decorate with the chocolate shapes. Enjoy.