Tiramisu Cake
Tastes almost like a tiramisu, but stable enough to be in cake form.
I used one single batch of Kerry-Anne’s cupcake recipe (baked in 2x 18cm round tins). But this would work well with any sponge cake, even a chocolate sponge. Because of the coffee drizzle any store-bought cake would work fine.
You could replace the coffee with about 1/2 cup of coffee liqueur for an added hit.
Tiramisu Cake
Tastes almost like a tiramisu, but stable enough to be in cake form.
Ingredients
For the sponge cake
- 1 any sponge cake I used 1 batch of Kerry-Anne's Moist vanilla cupcake mix, baked in 2x 18cm tins.
- 1 cup fresh strong coffee
For the filling
- 1 cup cream
- 150 g icing sugar
- 500 g marsapone
- cocoa for dusting
Instructions
- Prepare the sponge cake before you begin by slicing into 4 thin layers.
- Make a mould to set the cake in by cutting a strip of acetate (or baking paper folded double) to the height of the cake and long enough to encircle the sponge cake. Secure with tape or paperclips.
- Place the first layer of cake in the bottom of our mould and splash with the fresh coffee. Add a large scoop of the filling and then place another layer of cake on top.
- Continue with the coffee, sponge and filling. Finish with a layer of the filling (there should be a small amount of filling left over to ice the outside and pipe detail on top).
- Place the cake in the fridge to set along with any leftover filling.
- Once set, remove the acetate or paper mould. Dust the top with cocoa.
- Decorate the top by piping on the leftover filling. If the filling has become soft again, just whip it again to get a stiff piping consistency.
- Store for about 5 days in the fridge.