Photography: John Paul Urizar. Styling: Michele Cranston
This showstopping tiramisu torte captures all the beloved flavours of the classic dessert in cake form. Our tiramisu dessert cake features delicate coffee-soaked sponge layers between rich and velvety mascarpone cream. Serve at your next dinner party or birthday celebration.
Ingredients
Method
Preheat oven to 180°C/160°C fan-forced. Grease a deep 22cm-square cake pan with butter.
Beat eggs in a small bowl with an electric mixer about 10 minutes or until thick and creamy. Add caster sugar, one tablespoon at a time, beating until sugar is dissolved between additions. Transfer to a large bowl.
Sift flours together twice into a separate bowl, and then sift a third time over the egg mixture, then fold ingredients together. Spread mixture into pan.
Bake sponge for 25 minutes. Turn sponge out immediately, top-side up, onto a wire rack lined with baking paper to cool.
Meanwhile, dissolve coffee in the water in a small heatproof jug. Stir in marsala and liqueur. Cool.
Beat mascarpone and icing sugar in a small bowl with an electric mixer until smooth. Beat in cream and 1/3 cup of the coffee mixture.
Cut sponge in half to make two cake rectangles; split each half into two layers. Place one cake layer on a serving plate, cut-side up. Brush with a quarter of the remaining coffee mixture, then spread with â…” cup of mascarpone mixture. Repeat layering, two more times, finishing with cake, cut-side down. Spread remaining mascarpone mixture on top and sides of cake. (Or, if you like, spoon mixture into a piping bag fitted with a plain nozzle to finish the top.) Refrigerate for 2 hours.
To serve, decorate cake with coarsely chopped Vienna almonds.
Tips for making this tiramisu torte
To prevent the torte from leaning to one side, alternate the sponge pieces when layering so that the cut side of the sponge is on different sides of each layer.
What is tiramisu cake made from?
This tiramisu dessert cake has of all the classic tiramisu flavours and textures, in a lovely loaf shape that’s perfect for dessert or as a candle-topped birthday cake.
Mascarpone: This Italian fresh cultured-cream product has a buttery-rich, luscious texture. It forms the creamy filling between layers, beaten with icing sugar until smooth to create the signature rich texture of tiramisu.
Instant coffee granules: Creates the soaking liquid that infuses each sponge layer with essential coffee flavour.
Sweet marsala: With its intense amber colour and complex aroma, it adds a traditional Italian wine flavour to the tiramisu cake’s coffee mixture.
Coffee-flavoured liqueur: Intensifies the coffee taste in the soaking mixture, adding complexity that’s characteristic of classic tiramisu.
Vienna almonds: Also known as toffee-coated almonds, they add crunch to this creamy dessert cake and are available from nut shops.
Related stories
Native ad body.
Native ad body.
Native ad body.
