Tiramisu Cake

Name: Tiramisu Cake
Yield: 20cm Springform Cake Tin
Cuisine: British
Ingredients: <Basic Sponge Cake>; 4 Eggs; 90 g (100 ml) Caster Sugar; 70 g (120 ml) Self-Raising Flour; 2 tablespoons Corn Starch Flour; 20 g Butter *melted; <Coffee Syrup>; 1/2 cup Espresso *OR 1/2 cup Hot Water and 1 tablespoon Instant Coffee Granules; 1 tablespoon Caster Sugar; 1 tablespoon Marsala Wine *OR your favourite liquor such as Brandy OR Rum; <Topping>; 1 teaspoon Cocoa Powder; 1/2 teaspoon Ground Coffee; <Filling>; Bowl 1; 2 Egg Whites; Bowl 2; 200 ml Thickened Cream; Bowl 3; 2 Egg Yolks; 1/4 cup Caster Sugar *do not add it yet…; 2 teaspoons Gelatine Powder *soaked in 2 tablespoons Water; 250 g Mascarpone

Hiroko Liston @hirokoliston

Melbourne, Australia

My ‘Tiramisu Cake’ is almost same as my Super Easy 'Tiramisu’. I use my ‘Basic Sponge Cake’ instead of Savoiardi (Sponge Fingers). However, the ordinary Tiramisu filling is too soft and runny for this cake. I add Gelatine to make the texture of filling like mousse, so that you can assemble the cake just like using whipped cream.

Hiroko Liston @hirokoliston

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Ingredients

20cm Springform Cake Tin

4Eggs
90 g (100 ml)Caster Sugar
70 g (120 ml)Self-Raising Flour
2 tablespoonsCorn Starch Flour
20 gButter *melted
<Coffee Syrup>
1/2 cupEspresso *OR 1/2 cup Hot Water and 1 tablespoon Instant Coffee Granules
1 tablespoonCaster Sugar
1 tablespoonMarsala Wine *OR your favourite liquor such as Brandy OR Rum
1 teaspoonCocoa Powder
1/2 teaspoonGround Coffee
<Filling>
Bowl1
2Egg Whites
Bowl2
200 mlThickened Cream
Bowl3
2Egg Yolks
1/4 cupCaster Sugar *do not add it yet…
2 teaspoonsGelatine Powder *soaked in 2 tablespoons Water
250 gMascarpone

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Steps

1

Bake ‘Basic Sponge Cake’. See https://cookpad.wasmer.app/uk/recipes/11246272-basic-sponge-cake
2

To make Coffee Syrup, combine Espresso (OR strong coffee), Sugar and Marsala Wine in a small bowl.
3

In another small heat-proof bowl, place 2 tablespoons Water and sprinkle Gelatine Powder over, and soak for 10 minutes.
4

To make Filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3.
5

Add 2 tablespoons Cream from Bowl 2 to the soaked Gelatine, and heat in the microwave for 20 seconds or until completely melted (DO NOT boil).
6

Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.
7

Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later.
8

Bowl 3: Add the Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add Mascarpone and mix well. Then add the hot Gelatine mixture and quickly mix well.
9

To the Mascarpone mixture in Bowl 3, add the whipped Cream and mix well. Then add the Egg Whites and gently fold into the mixture.
10

Now you can assemble ‘Tiramisu Cake’.
11

Slice the cooled sponge cake into three pieces. Place 1 sponge piece on a plate. Using a spoon, drizzle Coffee Syrup over the sponge evenly, then spread with one third of filling.
12

Place the second sponge piece, drizzle Coffee Syrup over, and spread with one third of filling.
13

Drizzle Coffee Syrup over the cut side of the top sponge piece, then place it on top right way up. Spread with the remaining filling. Refrigerate for 1 to 2 hours. Before serving, dust the top with Cocoa Powder mixed with Ground Coffee.