My first try of Tiramisu cake although looked appealing wasn’t the greatest. The cake was dry and not moist as I thought it was going to be. I really wanted to get this right as I love Tiramisu. I then tried the saviour of baking Mrs Berry’s good old Mary’s recipe. And my god what a change, her, let’s call it fatless sponge cake was amazing and turned out exactly how I envisioned. I actually have made this style of sponge before.  

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Tiramisu cake the better one!
Tiramisu cake with heaped mascarpone cream and coffee liquor.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. For the sponge
  2. 4 large - free-range eggs
  3. 100g - caster sugar
  4. 100g - self-raising flour
  5. For the Mascarpone filling
  6. 1 cup cold - double cream
  7. 8 ounces - mascarpone cheese
  8. 1/2 cup - icing sugar
  9. 2 tsp - pure vanilla extract
  10. 1 tbsp - Kahlua (optional)
  11. Espresso extract
  12. 2 tbsp - instant espresso powder
  13. 2 tablespoons hot water
  14. Espresso syrup
  15. 1/2 cup - water
  16. 1/3 cup - sugar
  17. 1 tbsp - Kahlua (optional)
For the cake
  1. 1. Preheat the oven to 180C. Line and grease a 35x25cm/14x10in Swiss roll tin.
  2. 2. In a stand mixer put the eggs and sugar in a large bowl andwhisk 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.
  3. 3. Sift over the flour and fold in gently using a metal spoon or spatula, do not over mix.
  4. 4. Pour the mixture into the prepared cake tin and tilt the tin to level the surface.
  5. 5. 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
  1. Espresso extract
  2. 1. In a small bowl, whisk together espresso powder and hot water. Set aside.
  3. Expresso syrup
  4. 1. In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in kahlua and 1 tablespoon of the espresso extract. Set aside.
  5. 2. Mix the espresso extract into this.
  6. Mascarpone filling
  7. 1. In a mixing bowl beat the double cream until it forms stiff peaks.
  8. 2. In a separate bowl whisk together mascarpone, icing sugar, vanilla extract, and kahula. Whisk in the espresso mixture about 1-2 tablespoons. Fold the whipped cream into the mascarpone mixture.
To assemble
  1. 1. Once the cake has cooled completely you can cut the cake. I used the porcelain plate as a template* Using the template cut at least three cake layer out all to the same size.
  2. 2. Add one layer of the cake and soak the cake with 1/3 espresso mixture. Once soaked in add 1/3 of the mascarpone mixture. Then add some grated chocolate or cocoa powder. Repeat the process until all three layers are completed.
  3. 3. Place into the fridge and leave to room temp for a little while before serving so it's not too cold.
Notes
  1. *This cake has to be placed back into the fridge to set and needs to be kept in shape so I had a special case for it, it has a porcelain plate and a plastic casing that is like a spring form tin. It's hard to get them, if you don't have this I would suggest loose cake tin or line a loaf tin with a lot of cling film that is over lapped so you can take it out easy. You could also risk it and place it on a rectangle plate and hopefully it will stay in shape.
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