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World's Favourites: Tiramasu Cake

By Bake Club

1 Comment

Preparation time about 1 hour (plus cooling, setting and chilling)

Cooking time 15 minutes (for the lady fingers), 30 minutes (for the cake layers)

Servings 8-12

This lovely light cake, enclosed with lady fingers and topped with shavings of dark chocolate, is inspired by the classic Italian dessert, Tiramisu. While lady fingers will always taste freshest if you bake them yourself, you can of course use store bought ones if you are pressed for time.

  • For the lady fingers:
  • 4 eggs, separated
  • 125g (4oz) caster sugar
  • 1tsp vanilla extract
  • 125g (4oz) plain flour
  • 100g (3½oz) dark chocolate, melted
  • For the cake:
  • 125g (4oz) unsalted butter, at room temperature
  • 3 eggs
  • 1 egg yolk
  • 2tsp vanilla extract
  • 225g (8oz) caster sugar
  • 250g (9oz) plain flour
  • 2tsp baking powder
  • ¼tsp bicarbonate of soda
  • 175ml (6fl oz) double cream
  • For the coffee syrup:
  • 125ml (4fl oz) water
  • 65g (2½oz) granulated sugar
  • 1tbsp coffee liqueur, eg Kahlua or Tia Maria
  • 2tbsp instant coffee granules, dissolved in 2tbsp hot water
  • For the filling:
  • 300g (11oz) mascarpone
  • 225ml (8fl oz) double cream
  • 75g (3oz) icing sugar, sieved
  • 1tsp vanilla extract
  • 1tbsp coffee liqueur
  • To decorate:
  • 150g (5oz) dark chocolate, coarsely grated
  • Cocoa powder, for dusting
  
  • Making the lady fingers

    5 steps

  • 1

    Making the lady fingers Preheat the oven to 190°C (fan 170°C)/375°F/gas 5. Line 2 baking trays with baking parchment. Whisk the egg yolks together in a bowl with the vanilla and half the sugar for about 5 minutes, using an electric hand whisk, until thick and very pale in colour.

  • 2

    Making the lady fingers In a separate bowl, whisk the egg whites until they hold soft peaks, then slowly whisk in the remaining sugar until combined. Gently fold the egg whites into the yolk mixture. Sieve in the flour and fold in.

  • 3

    Making the lady fingers Spoon the mixture into a piping bag fitted with a 1cm (½in) plain nozzle. Pipe fingers about 9cm (3½in) in length on the baking trays, evenly spaced in rows. Bake for about 15 minutes or until firm to the touch and lightly golden. Transfer the lady fingers to a wire rack to cool completely. The mixture will make about 36 and you only need 30 for the cake but, as some may crack or split, it’s good to have some spares so the prettiest ones can go on the cake.

  • 4

    Making the lady fingers Once cool, dip the tips of each lady finger in melted chocolate and leave to set.

  • Expert Tip

    Plain lady fingers (not dipped in chocolate) can be made in advance and stored in an airtight container. They also freeze well. Allow them to defrost at room temperature before dipping them in the chocolate.

  • Making the cake

    3 steps

  • 1

    Making the cake Preheat the oven to 180°C (fan 160°C)/350°F/gas 4. Grease and line two 20.5cm (8in) sandwich pans.

  • 2

    Making the cake Beat the butter and sugar together in a mixing bowl until pale and fluffy. Add the eggs, one at a time and the egg yolk, mixing well after each addition. Stir in the vanilla, sieve in the flour, baking powder and bicarbonate of soda and stir those in as well. Finally add the cream.

  • 3

    Making the cake Divide the mixture evenly between the pans and bake for 30 minutes, or until a skewer inserted in the middle of each cake comes out clean. Cool the cakes for 10 minutes before turning them out onto a wire rack to cool completely.

  • Making the coffee syrup

    2 steps

  • 1

    Making the coffee syrup Heat the water and sugar in a pan until the sugar dissolves.

  • 2

    Making the coffee syrup Bring to the boil. Remove the pan from the heat and stir in the coffee liqueur and coffee.

  • Making the filling

    2 steps

  • 1

    Making the filling Whip the cream until it forms stiff peaks.

  • 2

    Making the filling In a separate bowl, whisk the mascarpone, icing sugar, vanilla and coffee liqueur together. Fold in the whipped cream.

  • Assembling and decorating the cake

    4 steps

  • 1

    Assembling and decorating the cake Trim the tops of the cake layers level with a long serrated knife. Place one layer on a serving plate and brush one-third of the coffee syrup over the top until it soaks into the sponge.

  • 2

    Assembling and decorating the cake Using a palette knife, spread one-third of the filling on top of the cake layer and sprinkle with a light dusting of grated chocolate. Brush the second cake layer with another third of the syrup and place this, soaked side down, on the filling. Brush the rest of the syrup on top.

  • 3

    Assembling and decorating the cake Spread the remaining filling evenly over the top and sides of the cake. Press the lady fingers around the sides, pushing them lightly into the mascarpone mixture and securing them with a ribbon tied around the cake.

  • 4

    Assembling and decorating the cake Dust with cocoa powder and sprinkle the remaining grated chocolate on top. Chill the cake in the fridge until ready to serve.

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Comments

  • Vasillis Andreas 5 months ago

    Are there any recipes for vegans?


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