Tiramisu cake
- Preparation and cooking time
- Total time
- A little effort
- Serves 12
Skip to ingredients
- 300g unsalted butterat room temperature
- 270g self-raising flour
- 1½ tsp baking powder
- 300g golden caster sugar
- 6 eggs
- 4 tbsp cocoa
- 2 tbsp instant coffeedissolved in 1 tbsp boiling water
FILLING
- 100ml espresso or strong instant coffeecooled
- 4 tbsp Tia Maria
- 250ml tub mascarpone
- 568ml pot double cream
- 1 tbsp amaretto
- 50g dark chocolate
Nutrition: per serving
- kcal784
- fat61.1g
- saturates35.2g
- carbs50.7g
- fibre1g
- protein7.6g
- salt0.6g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Butter and base line 2 20cm-cake tins.
step 2
Put all the cake ingredients in a food processor and blend until smooth. Divide between the tins and cook for 25-30 minutes or until the sponge is springy.
step 3
Cool completely then cut each cake in half horizontally.
step 4
To make the filling, mix the coffee with 2 tbsp of the tia maria and sprinkle over the cut sides of each cake. Beat the mascarpone until it softens then stir in the cream, bit by bit. Add the liqueurs then whisk until softly whipped.
step 5
Sandwich the 4 layers together with the boozy cream, leaving plenty for the top. Finish the top with a layer of cream and finely grated dark chocolate. Chill for an hour before serving to make the cake easier to cut.
