Tiramisu is the ultimate Italian dessert – truly a pick me up and we all love it in our house, especially my oldest daughter Ella. For her birthday this year I thought I would give have a go at making a tiramisu cake instead. I found a recipe online but adapted it, adding plenty of coffee liqueur and good quality dark cocoa powder. The result was delicious although next time I would probably be braver with the liquid. I actually froze the leftovers and it tasted fine when defrosted, more as a dessert than a cake as it lost some of its form.
For the genoise cake:
- 6 large eggs
- 200g granulated white sugar
- 120g plain flour, sifted
- 1 tbsp cornflour
- ½ tsp baking powder
- 50ml cup strong brewed espresso coffee
- 50ml coffee liqueur
For the mascarpone frosting:
- 750g full-fat mascarpone straight from the fridge
- 250g icing sugar, sifted
- 60ml strong espresso coffee
- 60ml coffee liqueur
- 200ml double cream
- good quality cocoa powder for dusting
- Line the bottom and the sides of three 20cm cake tins with parchment paper. Set aside.
Make the genoise cake:
2. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk the eggs on medium speed until just combined.
3. Add sugar and whisk on medium-high speed for about 10-12 minutes until white pale, foamy and tripled in size. To test for the right consistency, let a bit of batter drip off the whisk attachment. The dripped batter should be visible for 10 seconds before it sinks into the batter in the bowl. If it sinks earlier, you need to whisk longer.
4. Fold in the flour, cornflour and baking powder carefully and slowly, being careful not to overwork and lose too much air. Divide the mixture into the prepared cake tins and bake at around 200C for 20-22 minutes. Test with a skewer – it should come out clean. Allow the cakes to cool in the tins for 5 minutes.
5. Remove from the tins and peel off the parchment paper immediately. Transfer to a wire rack and allow to cool completely.
Make the mascarpone frosting:
6. Whisk the mascarpone cheese on medium speed for about 2 minutes until creamy . Add the sugar and continue whisking for another 1-2 minutes until creamy and well combined .
7. Add the coffee and coffee liqueur and whisk for another 2-3 minutes until well mixed. Stir in the cream and whisk until fully combined and creamy for another 2-3 minutes.
Assemble the cake:
8. Place the first cake layer on a cake board or cake stand. Brush with a third of the ½ cup coffee and coffee liqueur. Then spread ⅓ of the mascarpone cream on top. Repeat again.
9. Place the final cake layer on the top and lightly cover the outside and sides of the cake with the remaining frosting. I used a palette knife dipped in hot water to spread it around the sides.
10. Chill for at least 4 hours in the fridge. Pipe whipped cream on top if desired. Then dust with good quality cocoa just before serving. Store leftovers in an airtight container in the fridge up to 3 days. I also froze some leftovers and they seemed to defrost ok and still tasted delicious.