xmas month 2022 - tiramisu layer cake

I promised you lashings of whipped cream and mascarpone this Christmas, which this tiramisu layer cake delivers. 

I'm no fan of coffee so I've never eaten Tiramisu before but I quite fancied making a cake inspired by the flavours. I found this recipe which I used as a springboard but as I wanted to avoid using uncooked eggs, I ended up using a different cake recipe, a different syrup recipe and a different mascarpone cream recipe. I kept my fingers crossed that the 3 different elements would all come together to make one delicious cake. Thankfully, my neighbours and workmates assured me that I'd nailed the tiramisu flavours.

Here’s the recipe for you which makes a 16cm triple layer cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Tiramisu layer cake
2 eggs
85g caster sugar
50g wheaten cornflour
15g custard powder
½ tsp cream of tartar
¼ tsp bicarb soda

Coffee Syrup 
1/4 cup water
1/4 cup sugar
3 tsp instant espresso powder
2 tsp marsala, optional 

Mascarpone Cream 
250g room temperature mascarpone 
35g caster sugar
1 tsp vanilla bean paste
150ml thickened cream

To serve
Dutch-process cocoa 

Preheat oven to 180°C, conventional. Grease, flour and line the bases of three 16cm cake tins with baking paper. Beat eggs and caster sugar in a stand mixer for about 5 minutes or until thick and creamy; transfer to a large bowl. Sift dry ingredients twice onto paper, then over egg mixture; gently fold ingredients together.

Divide mixture evenly between prepared pans; bake uncovered, in a moderate oven for about 15 minutes or until golden and cake springs back when lightly pressed with fingertip. Turn sponges immediately onto baking-paper-lined wire rack; turn top-side up to cool and let cool completely before icing.

Coffee Syrup
Bring sugar, water and the espresso powder to a boil in a small saucepan over med-high heat. Simmer for 2 minutes. Remove from heat and stir in the marsala if using. Set aside to cool.

Mascarpone Cream
Using an electric mixer, beat mascarpone, caster sugar and vanilla until smooth and combined. Gradually beat in thickened cream until firm peaks just form and mixture has thickened (don't over-beat). 

To assemble
Level the top of the cakes if necessary. Place one cake on a serving plate then brush the top of the cake with syrup. Pipe or spread a layer of mascarpone cream on top then top with the second cake round and brush with syrup before piping a layer of whipped mascarpone. Brush the base of the third layer with syrup, before placing on the mascarpone layer. 

Transfer the remaining cream into a piping bag fitted with a large piping tip of your choice and piping a design on the top of your cake. Cover and refrigerate for 2 hours. Just before serving, dust the top of the cake with cocoa.

The cake will keep for up to 3 days in an airtight container in the refrigerator so can be made ahead of Christmas Day.

I had a piece of the cake and it was delightful - a light as a feather sponge sandwiched with delicate mascarpone cream flavoured with just the hint of coffee and marsala. Maybe I'll have to give tiramisu a go in the future.

See you all again soon with some baking for Xmas month 2022.

Bye for now,




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