Coffee soaked sponge and mascarpone filling rolled into one amazing tiramisu cake!
Are you a fan of tiramisu? I am. I was given a recipe for it back in the 80’s. At the time you couldn’t even buy mascarpone in this country and I had to use double cream instead but even so I have been a fan of tiramisu ever since. This tiramisu cake is my latest variation and I love it. All the wonderful flavours of one of my favourite dessert, in a cake!As much as I like tiramisu (which means pick me up), I find it is often made with rather too much of the sweetened cream layer and not enough coffee kick. In this cake I have redressed the balance and I actually think this cake is better than the dessert. You can still serve it as a dessert though and you will need to eat it with a fork because the coffee soaked sponge makes it too soft to pick up as a slice to eat.
The idea for this recipe is rooted in the fact that this week is national coffee week here in the UK and, as a bit of a coffee fiend, I wanted to use the occasion to post a coffee recipe. I have food blogger friend Charlotte (whose blog Charlottes lively kitchen has a recipe year link up) to thank for knowing it was coffee week, and I had two recipe ideas that kept going through my mind while trying to decide what to do. Coffee and walnut cake and tiramisu; and tiramisu and coffee cake. Then there was a light bulb moment – what if I combined the two, cake and tiramisu. So here it is. There are quite a few steps but nothing too challenging. After all, this is recipes made easy!
For the sponge
- 4 eggs
- 125 g golden caster sugar plus extra to sprinkle
- 125 g self-raising flour
For the filling
- 2 eggs separated
- 50 g golden caster sugar
- 250 g tub mascarpone cheese
- 150 ml very strong black coffee
- 2 tbsp marsala wine
- 25 g plain chocolate finely grated, plus extra to sprinkle
- 100 ml double cream
To make the sponge
- Preheat the oven to 190℃ (180℃ fan)/375℉/gas mark 5. Grease and line a 38 x 25cm (15 x 10 in) Swiss roll tin.
- Whisk the egg and sugar together in a large mixing bowl until very thick and creamy. Sift in the flour and gently fold in until just combined. Pour into the lined tin and gently spread level.
- Bake in the centre for 12–15 minutes until springy to the touch. While the cake is baking place a sheet of baking parchment on the work surface and sprinkle with caster sugar.
- As soon as the cake is baked, turn out onto the sheet of baking parchment and carefully remove the lining paper. Trim the edges of the sponge and make a small cut halfway through the sponge about 2 cm (¾in) in from one of the short ends, this will make it easy to roll up.
- Starting this end roll up the sponge tightly with the baking parchment inside. Allow to cool completely.
To make the filling
- Whisk the egg yolks and caster sugar together until creamy, then whisk in the mascarpone cheese.
- Using a clean beater whisk the egg whites until standing in soft peaks. Fold the whisked egg whites into the mascarpone mixture a third at a time.
- Carefully unroll the sponge. Stir the marsala wine into the coffee and spoon evenly over the sponge.
- Spread the mascarpone mixture over the sponge taking it right up to the sides but leaving about 5cm (2in) clear at the end.
- Carefully re-roll the sponge and transfer to a serving plate.
- Whip the cream to soft peaks and pipe in a line down the centre of the roll. Sprinkle with a little more chocolate and chill until ready to serve.
Step by step Tiramisu cake
Hints and Tips
- When making the sponge, whisk the eggs and sugar together until very thick. The mixture should be thick enough for you to be be able to lift up and write your initials with the trail from the whisk.
- Take care not to over cook the sponge. It should just spring back into shape when pressed lightly with a finger.
- Trimming the edges of the sponge will make it easier to roll up.
- I use marsala (a sweet dessert wine) in my tiramisu, it’s the most traditional but you could use a coffee flavoured liqueur, brandy or amaretto, or leave out altogether.