Tiramisu Cake

Version 1:

• 1

  STEP 1 Preheat oven to 180°C. Line the base and sides of a 20cm springform tin with baking paper. Put eggs, yolks, vanilla and sugar in the bowl of an electric mixer and beat for 3-5 minutes until mixture triples in volume. Transfer to a heatproof bowl and place over a saucepan of simmering water. Stir for 10 minutes or until mixture thickens.

• 2

  STEP 2 Remove bowl from the simmering water and stand to cool for 3-4 minutes. Sift the flours 3 times onto a sheet of baking paper, add the flours and butter to the egg mixture and fold in until just combined. Pour into the prepared tin and bake for 20-25 minutes or until cake springs back when touched. Stand sponge for 5 minutes in tin before inverting onto a wire rack to cool.

• 3

  STEP 3 Now line the base and sides of the springform tin with plastic wrap, making sure the plastic comes up and over the sides. Use a large serrated knife to cut sponge into 3 even layers. Combine the coffee and liqueur, reserving 2 tablespoons. Brush 1 sponge layer liberally with one-third of the coffee mixture and put in the tin.

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  STEP 4 Whip the thickened cream and icing sugar in the small bowl of an electric mixer until soft peaks form. Add the reserved coffee mixture and the mascarpone, fold in until just combined. Spread half the cream mixture on top of sponge in tin. Top with another sponge layer. Brush with one-third of the coffee mixture, top with remaining cream mixture. Brush underside of last sponge layer with remaining coffee mixture and place on top. Cover loosely with plastic wrap, freeze for several hours or overnight. Remove from the freezer. Stand for 15 minutes in the fridge, if desired. Dust with cocoa just before serving.

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  Cook’s tips

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  - The sponge cake can be made up to three days before. Wrap in plastic wrap and store in a cool, dry place.

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  - Finely grated dark chocolate or cocoa can be layered with the cream mixture.

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  - Use plunger-style coffee for this recipe – it works best.

• 9

  - Rum or brandy can be used in place of the Kahlua or Tia Maria.

• 10

  - For a quicker version, you can use sponge fingers or a purchased sponge.

• 11

  - Eat the tiramisu within seven days of making. Leaving it frozen too long will give it a gritty, icy consistency.

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  Steps with pictures at the source link.

Version 2:

• 1

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

• 2

  2. Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan [other way: Instead of mixing the instant coffee into the batter, mix 1/4 cup of water with about 1 tbsp of instant coffee powder and mix into the batter. It tastes like an awesome mocha cake.]

• 3

  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

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  4. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

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  5. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

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  6. To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

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  7. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

Tips:

• 1

  - You must turn the cake upside down when layering, otherwise coffee liqueur will not soak into it.

• 2

  - I used Duncan Hines supreme white cake mix-it is moist and uses egg whites.

• 3

  - I used a very strong espresso instead of the coffee to give it more flavor.

• 4

  - Instead of making coffee/espresso, just add water to some of the instant coffee powder, it tastes just fine in the cake.