Tiramisu cake
Ingredients
For the sponge
· a little softened butter, for greasing
· 4 large free-range eggs
· 100g/3½oz caster sugar
· 100g/3½oz self-raising flour
· For the filling
· 1 tbsp instant coffee granules
· 150ml/5½fl oz boiling water
· 100ml/3½fl oz brandy
· 3 x 250g/9oz tubs full-fat mascarpone cheese
· 300ml/10½fl oz double cream
· 3 tbsp icing sugar, sifted
· 65g/2¼oz dark chocolate (36%
cocoa solids), grated
For the decoration
· 100g/3½oz dark chocolate, (70% cocoa
solids), finely chopped
· 2 tbsp cocoa powder
Method
1. Preheat the oven to
180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line
with baking parchment.
2. For the sponge, place the eggs and
sugar in a large bowl and, using an electric hand-held mixer, whisk together
for about five minutes, or until the mixture is very pale and thick. The
mixture should leave a light trail on the surface when the whisk is lifted.
3. Sift over the flour and fold in
gently using a metal spoon or spatula, taking care not to over mix.
4. Pour the mixture into the prepared
cake tin and tilt the tin to level the surface.
5. Bake for 20 minutes, or until risen,
golden-brown and springy to the touch. Cool in the tin for five minutes then
turn out onto a wire rack and leave to cool completely.
6. ……………………………………………
7. ………………………………………………………….
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