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Tiramisu cake
Tiramisu cake
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Indulgent layered tiramisu-style cake, ideal for dessert or tea time.
Ingredients:
  • 100g (1/2 cup) caster sugar
  • Vegetable oil, to grease
  • 1 x 75g pkt toasted slivered almonds
  • 1 x 350g pkt double unfilled round sponge cake
  • 125ml (1/2 cup) fresh espresso coffee
  • 80ml (1/3 cup) marsala
  • 45g (1/4 cup, lightly packed) brown sugar
  • 2 x 250g ctns mascarpone
  • 45g (1/4 cup) icing sugar mixture
  • 4.40 gm vanilla essence
  • Cocoa powder, to dust
Instructions:
  • Grease a large baking tray. In a large saucepan over high heat, cook sugar until caramelized, stirring for 5-7 minutes. Remove from heat, add almonds, stir to coat. Pour onto tray and let it set for 10 minutes.
  • Split each sponge cake in half horizontally using a large serrated knife. In a medium bowl, combine the coffee, marsala, and brown sugar. In another medium bowl, mix the mascarpone, icing sugar, and vanilla until well combined and slightly thickened.
  • Lay 1 sponge-cake layer, cut-side up, on a cake stand or serving plate. Gently brush the cut surface with the coffee mixture. Evenly spread one-sixth of the mascarpone mixture over the sponge cake.
  • Brush another sponge-cake layer with coffee mixture and place it, cut-side down, on the mascarpone mixture. Lightly brush the top with more coffee mixture. Layer with half of the remaining mascarpone mixture and the rest of the sponge cake and coffee mixture. Finally, spread the remaining mascarpone mixture on top and around the sides of the cake.
  • Crush the almond praline and sprinkle it evenly on the side of the cake. Sprinkle cocoa powder on top and cut into slices for serving.

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