Cake of the month

Loved across the world, tiramisu cel­e­brates Ital­ians’ love of cof­fee.

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER IAN WAL­LACE STYLIST LOUISE PICKFORD


but­ter, to grease

3 eggs

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.

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