Totally Tiramisu Cake

This cake is the per­fect place to start for the novice en­thu­si­ast. Us­ing store-bought ingredients and with sim­ple steps, it will be a cen­tre­piece in no time!

Recipes+ - - Contents -

Totally Tiramisu Cake

SERVES 12 PREP 45 min­utes COST $2 a serve

3 eggs, sep­a­rated

2 ta­ble­spoons caster sugar,

plus 2 ta­ble­spoons ex­tra

1 tea­spoon vanilla essence

2 x 250g pack­ets cream cheese, at room tem­per­a­ture, chopped

3/4 cup espresso cof­fee, cooled

¼ cup freshly squeezed orange juice

2 x 460g pack­ets dou­ble un­filled

sponge cake slabs

400g packet sponge fin­ger bis­cuits (savoiardi)

Co­coa pow­der, to dust Orange slices and choco­late curls, to dec­o­rate (see tip)

1 Whisk egg yolks, sugar and essence in a large bowl un­til thick and pale. Add cream cheese; fold to com­bine.

2 Us­ing an elec­tric mixer, beat egg whites in a large, dry, clean bowl un­til soft peaks form. Grad­u­ally beat in ex­tra sugar un­til mix­ture is thick and glossy and sugar has dis­solved. Fold egg white mix­ture, in batches, into cream cheese mix­ture un­til com­bined.

3 Com­bine cof­fee and juice in a shallow glass dish. Us­ing a large ser­rated knife, split each sponge cake hor­i­zon­tally. Place 2 pieces of cake, cut-side up, long sides to­gether, on a cake board. Brush with cof­fee mix­ture. Spread with half the cream cheese mix­ture.

4 Briefly dip half the sponge fin­ger bis­cuits into re­main­ing cof­fee mix­ture, then ar­range over cream cheese mix­ture, trim­ming to fit if nec­es­sary. Re­peat lay­ers, fin­ish­ing with re­main­ing cream cheese mix­ture. Dust with co­coa pow­der. Dec­o­rate with orange slices and choco­late curls.


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