This is a delicious take on tiramisu (well, another one), taking a layered cake format and cramming it full of all of the delicious flavours and textures you associate with this restaurant favourite.
There are several variations you can make to this recipe, if you want to switch things up. Firstly, I have used marsala wine as the booze as that is the most traditional, but rum tastes just as delicious in this. Or you could use a coffee liqueur for an added kick.
Secondly, I have sprinkled the top with grated dark chocolate flakes, but if you want to be more traditional, you can use one or two tablespoons of cocoa powder to dust the top instead – just make sure to do that right before serving (after chilling).
Thirdly, if you don’t live in the UK or can’t get hold of fresh ready-made custard, then you can just use heavy/whipping cream in its place. Sweeten it with a teaspoon of vanilla and a couple of tablespoons of golden caster sugar and then whip to soft peaks before stirring into the mascarpone.
Whatever version of this you decide to make, I know you’ll enjoy it!
Tiramisu Cake
8
servings30
minutes3
hoursIngredients
- Cake
Butter, for greasing
3 eggs
140 g/5 oz golden caster sugar
90 g/3¼ oz self-raising flour
1 tbsp cocoa powder
150 ml/5 fl oz cold black coffee
2 tbsp marsala wine
20g/0.8 oz dark chocolate, grated, to decorate
- Filling
375 g/13 oz mascarpone cheese
225 ml/8 fl oz fresh custard
55 g/2 oz golden caster sugar
80g/3 oz dark chocolate, grated
Directions
- Preheat the oven to 180°C/350°F/Gas Mark 4. To make the cake, grease a 20-cm/8-inch round cake tin with butter and line with baking paper. Place the eggs and sugar in a large bowl and beat together with an electric mixer until thick and light, around 5 minutes. Sift the flour and cocoa powder over the mixture and fold in gently. Spoon the mixture into the prepared tin and bake in the oven for 25-30 minutes, or until the cake springs back when pressed gently in the centre. Leave in the tin for 5 minutes, then turn out onto a wire rack to cool.
- Place the black coffee and marsala in a bowl or cup, mix together and reserve. To make the filling, place the mascarpone cheese in a large bowl and beat until soft. Stir in the custard, then gradually add the sugar, beating constantly. Stir in the grated chocolate.
- Cut the cake horizontally into 2 layers and place 1 layer on a serving plate. Use a pastry brush to brush the two cut sides with the coffee/marsala mixture. Dollop half of the mascarpone cream on the bottom cake layer, place the second layer on top and finish with the remaining mascarpone mixture. Sprinkle the 20g grated dark chocolate over the top to decorate. Leave to chill in the refrigerator for 3 hours and then serve.
Notes
- This recipe is adapted from a version in The Best Ever Chocolate by Paragon Publishing
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