Cake of the month
Loved across the world, tiramisu celebrates Italians’ love of coffee.
TIRAMISU TORTE PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING & REFRIGERATION) SERVES 12
butter, to grease
½ cup (110g) caster sugar
¼ cup (35g) plain flour
¼ cup (35g) self-raising flour
¼ cup (35g) pure cornflour 2 tablespoons instant coffee granules ¾ cup (180ml) boiling water
1/3 cup (80ml) marsala
2 tablespoons coffee-flavoured
500g mascarpone cheese
1/3 cup (55g) icing sugar
1¼ cups (300ml) thickened cream vienna almonds, coarsely chopped,
to decorate (see tips) 1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm square cake pan with butter.
2 Beat eggs in a small bowl with an electric mixer for 10 minutes or until thick and creamy. Gradually add caster sugar, one tablespoon at a time, beating until sugar dissolves between additions. Transfer to a large bowl.
3 Sift flours twice. Sift flours over egg mixture, then fold ingredients together. Spread mixture into pan.
4 Bake sponge for 25 minutes.
Turn sponge out immediately, top-side up, onto a wire rack lined with baking paper to cool.
5 Meanwhile, dissolve coffee in the water in a small heatproof jug. Stir in marsala and liqueur. Cool. 6 Beat mascarpone and icing sugar in a small bowl with an electric mixer until smooth. Beat in cream and ⅓ cup of the coffee mixture.
7 Split sponge in half vertically, then each of the halves in half horizontally. Place one of the cake rectangles on a serving plate, cut-side up. Brush with a quarter of the remaining coffee mixture, then spread with ⅔ cup of mascarpone mixture. Repeat layering process, finishing with cake, cut-side down. Spread remaining mascarpone mixture on top and sides of cake. Refrigerate cake for 2 hours.
8 To serve, decorate cake with coarsely chopped vienna almonds.