Easy tiramusu cake
Sponge cake is drizzled with coffee and brandy, layered with sweetened mascarpone and dusted with lots of cocoa powder. Best chilled for 2 hours before serving.
Ingredients
Serves: 12
- 1 (23cm) round sponge cake
- 90ml strong brewed coffee, room temperature
- 90ml brandy or rum
- 675g mascarpone cheese, room temperature
- 200g icing sugar, or to taste
- 3 tablespoons cocoa powder, for dusting
Method
Prep:20min ›
Extra time:2hr chilling ›
Ready in:2hr20min
- Cut the cake in half lengthways to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten, but not soak it.
- Beat together the mascarpone and the icing sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake and spread remaining cheese on top. Dust liberally with sifted cocoa. Keep in the fridge for 2 hours before serving.
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Reviews & ratings
Average global rating:
(2)
Reviews in English (2)
This cake was a hit! This is a nice variation of Tarimusu and very easy to make. I altered the recipe a tiny bit by adding a splash rum to the mascarpone mixture. (One of my guests had 3 servings!) - 30 Dec 2002 (Review from Allrecipes US | Canada)
This is a quick and easy dessert. I left out the alcohol completely because it was for my kids' and their friends. Thank you for the recipe. - 24 May 2016 (Review from Allrecipes US | Canada)