Tiramisu Cake… By Lucy Simmons

By lucy  , , , , , , ,   ,

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


4 Eggs

100 Grams Caster sugar

100 Grams Self-raising flour

1 tbsp Coffee granules

150 ml Boiling water

750 Grams Full-fat mascarpone cheese

300 ml Double cream

3 tbsp Icing sugar, sifted

2 tbsp Cocoa powder

100 Grams Dark chocolate


 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.


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