Chocolate tiramisu cake

    4 hours 40 min

    This tiramisu cake has a layer of crushed chocolate biscuits as a base and sponge fingers are used to form the sides. It's a beautiful cake to serve on a special occasion.

    1 person made this

    Serves: 8 

    • 50g butter, melted
    • 250g chocolate biscuits, crushed
    • 4 leaves gelatine
    • 125ml espresso coffee
    • 1 (200g) packet sponge fingers
    • 3 tablespoons amaretto
    • 350ml whipped cream
    • 75g caster sugar
    • 250g mascarpone
    • 1 tablespoon cocoa powder
    • 1 teaspoon cinnamon

    Prep:20min  ›  Cook:20min  ›  Extra time:4hr chilling  ›  Ready in:4hr40min 

    1. Line a deep 24cm springform tin with baking paper.
    2. Mix melted butter and crushed chocolate biscuits together until combined; press this mixture over the bottom of the prepared tin to form the base.
    3. Soak gelatine leaves in the hot coffee until softened, about 10 minutes.
    4. Dip enough of the sponge fingers in amaretto to arrange them, standing up, around the sides of the tin. You will use the others to form a layer.
    5. Beat cream, sugar and mascarpone together; mix in coffee and gelatine until well combined.
    6. Pour half of the mixture on top of biscuit base; dip remaining sponge fingers in amaretto and lay them in an even layer on top. Pour remaining cream mixture on top.
    7. Chill the tiramisu in the fridge for at least 4 hours, or overnight.
    8. Release springform tin and remove baking paper; dust top and sides with cinnamon and cocoa powder just before serving.

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