Tiramisu Marble Crown

Makes: 1 x 24 cm cake

Makes: 1 x 24 cm cake

300 g butter

300 g caster sugar

5 eggs

325 g self-raising flour

2 tsp baking powder

1 tbs instant coffee

For the filling:

75 ml strong black coffee

100 ml Tia Maria or other coffee liqueur

300 ml double cream

50 g caster sugar

300 g mascarpone cheese

1 tsp vanilla essence

100 g plain chocolate, grated cocoa powder, for dusting To decorate:

Physalis

Edible gold lustre powder

1 Pre-heat oven to 180°C, fan 160°C, Gas Mark 4. Lightly grease a 1.75 litre ring mould. Place the butter and sugar in a bowl and beat together until creamy. Gradually mix in the eggs, then fold in the flour and baking powder.

2 Remove half the mix to another bowl. Dissolve the coffee in a tablespoon of hot water and add to one bowl. Drop alternate spoonfuls of the two mixes into the ring mould. Swirl a knife through the mixtures, to marble.

3 Bake for 45 minutes until well-risen and firm to the touch. Leave to cool for 5 minutes, then turn out on to a wire rack to cool. Carefully cut the cake into three widthways and separate.

4 For the filling, mix the coffee and liqueur together and sprinkle a third over the base. Whisk the cream, caster sugar, mascarpone cheese and vanilla together, until it forms soft peaks. Spread a third over the cake base and sprinkle with a third of the chocolate. Place the middle slice of cake on top, sprinkle with coffee mix, then top with half the cream mix and half the chocolate.Top with the remaining cake layer and drizzle with the remaining coffee mix.

5 Coat the cake evenly with the remaining cream mixture and sprinkle with the remaining grated chocolate. Transfer to a serving plate and chill for at least an hour. Dust with cocoa powder and decorate with the physalis, dusted with edible gold lustre powder, if you wish.