TIRAMISU CAKE
Calling all ‘misu lovers, this cake is for you! We loved making this delectable Italian staple from the baking bible “First, Cream the Butter and Sugar” by Emelia Jackson – give it a try this festive season!
Ingredients:
- 3 eggs, at room temperature
- 1 egg white, at room temperature
- 140g caster sugar
- 1 tsp vanilla extract
- 140g plain (all-purpose) flour
- 50g dark chocolate (70%), grated
- 2 tbsp dark cocoa powder
Coffee Marsala syrup:
- 750g mascarpone cheese
- 3 eggs at room temperature
- 180g caster sugar
Coffee Marsala syrup:
- 250ml espresso coffee
- 100ml marsala
Method:
- Preheat the oven to 180°C.
- Separate the eggs and put the 4 egg whites in the bowl and whisk with an electric mixer.
- Put the egg yolks in a large bowl with half of the sugar and whisk by hand until pale and fluffy (a good 5-7 minutes). Add the vanilla and set aside.
- Whisk the egg whites on low speed until soft peaks form, then rain in the remaining sugar. Increase the speed to high and whisk until stiff peaks form. Fold the meringue into the egg yolk mixture, being careful not to overmix and deflate it. Sift the flour onto the mixture and fold together until just incorporated. Transfer the batter to a piping bag fitted with a I cm round nozzle.
- Pipe the batter onto the three trays in a spiral pattern, beginning in the centre of each circle. Bake the savoiardi layers for 17-20 minutes or until light golden brown. Set aside to cool completely.
- For the mascarpone cream, combine the egg yolks, mascarpone and half the sugar in a bowl. Whisk by hand until the mixture has thickened to stiff peaks. This step is important as the cake can collapse if the mascarpone isn’t thick enough.
- Combine the egg whites and the remaining sugar in a heatproof bowl. Sit the bowl over a saucepan of simmering water (don’t let the water touch the bowl). Cook, stirring constantly, until the sugar has completely dissolved. Remove from the heat.
- With an electric mixer, whisk the mixture until stiff peaks form and the meringue has cooled completely. Fold the meringue into the mascarpone mixture, being careful not to overmix and deflate too much air.
- For the syrup, mix the coffee and Marsala together.
- Line a 20cm cake ring with baking paper or acetate and place it on a baking tray lined with baking paper. Alternatively, line the base and side of a 20cm spring-form cake tin.
- Place the first savoiardi layer in the cake ring or tin. Brush the savoiardi with a third of the syrup, then spread it with a third of the mascarpone cream and sprinkle it with a third of the grated chocolate. Repeat the layers with the remaining savoiardi, syrup, mascarpone and chocolate, adding a layer of sifted cocoa before the final chocolate layer.
- Refrigerate the cake overnight to ensure the mascarpone cream is completely set.
- Carefully transfer the cake to a serving plate before removing the cake ring or tin. Serve chilled.
