A Tiramisu Cake Craving
I recently had an amazing first try of a Tiramisu Cake which was delivered at my doorstep on my birthday. It was super good, fresh, and moist! The cake was gone in an hour or less and I gobbled it up all by myself. There was guilt afterwards but there was also a longing to have more (it was a small cake after all). In my attempt to re-live that moment, I made a Tiramisu Cake Recipe that you all should try!
- 50g butter
- 8 large eggs
- 200g caster sugar
- 1 tbsp demerara sugar
- 1 tsp vanilla extract
- 100g plain flour
- 25g cocoa
- ½ tsp baking powder
- 75ml hot espresso or strong rich coffee
- 125ml marsala
- 200g white chocolate, half chopped, half grated
- 200g dark chocolate, grated
- 500g tub mascarpone
How to Prepare The Cakes:
First, pre-heat the oven to 180C/ 160C fan/gas 4. Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly. Put 4 whole eggs, 140g caster sugar, and vanilla into a bowl and whisk until the mixture becomes pale and thick.
Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together. Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.
How to Prepare The Filling:
Dissolve the remaining sugar in the coffee and set aside. Put the remaining 4 eggs (only the yolks), sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water. Whisk for 5 mins until the mixture is thick then remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool. Then, melt the chopped white chocolate in the microwave on low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.
Building the Cake:
Slice the cakes in half horizontally. Place one layer in the bottom of a springform tin. Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.
Finally, remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture. Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa and top with berries or raspberries if you want. Enjoy!