About this recipe:I made this for Mother's Day because my mum loves tiramisu! I can honestly say it wasn't any more difficult than making any cake - and it was worth the extra time of brushing coffee over the sponge, whipping the mascarpone because the result was amazing, everyone loved it, it went so fast! The mascarpone centre also has a splash of Marsala wine - all the best parts of tiramisu!
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 180 C / Gas 4. Line two 18cm cake tins with parchment paper and butter.
Cream the 150g butter, caster sugar and brown sugar until light and fluffy. Gradually beat in eggs and then fold in the flour. Spoon batter into prepared cake tins.
Bake in the preheated oven until risen and golden and a skewer inserted into the centre of the cake comes out clean, 20 to 30 minutes. Allow to cool.
Peel the parchment off the cakes and trim the tops flat. Combine the 2 teaspoons sugar and 30ml espresso in a small bowl. Brush each trimmed side of the cake with the coffee mixture.
Whip the mascarpone cheese with electric beaters until soft. Add 3 tablespoons icing sugar and a dash of Marsala wine. Spoon mixture over one cake, then carefully drop the other cake on top (coffee-side down); press firmly.
Melt 50g butter and dark chocolate together in a bowl set over gently simmering water. Add icing sugar and espresso, to taste. Allow to cool slightly, then pour over cake.
Incredibly delicious! I used more than 2 tablespoons coffee on the sponge cakes because I wanted to make sure it had that coffee flavour. Loved by all who tried it. Thank you for the recipe! - 05 Nov 2013