A Tiramisu Cake brings all the flavours of the classic dessert into a sliceable, sharable bake – rich coffee, light sponge, and creamy mascarpone. This version was made at a Village Bakers Baking Masterclass, where we focused on balance, layering, and keeping everything beautifully light.
Elegant yet comforting, it’s a cake that feels perfect for special occasions or a relaxed get-together. A true crowd-pleaser that delivers familiar flavours in a slightly different, but equally delicious, way.
INGREDIENTS
4 large room temperature eggs
125g caster sugar
2 tsp instant coffee – dissolved in hot water
55g butter – melted and cooled
100g plain flour
1/2 tsp baking powder
Caster sugar & flour for dusting.
Syrup:
30g granulated sugar
5 tbsp water
1 tbsp marsala
Filling:
2 tsp marsala
250g mascarpone
2 tsp icing sugar
Decoration: Cocoa Powder
METHOD
1. Pre heat oven to 180c / 350f / gas mark 4
2. Oil a 20cm round cake tin and line the base with a disc of oiled baking parchment. Dust first with caster sugar then flour. Tip out the excess.
3. Break the eggs into a heatproof bowl, add the sugar and fit the bowl over a saucepan of steaming water. Whisk with an electric whisk until the mixture has doubled in volume. Remove from the heat, add the coffee, and continue to whisk, off the heat until the mixture has cooled.
4. Using a large metal spoon, quickly fold in the butter and the flour, sifted with the baking powder. If you work too slowly the cake will collapse. Turn into the prepared tin and spread out evenly.
5. Bake in the centre of the oven for about 30-35mins or until the top springs back when pressed with lightly with a fingertip.
6. Remove from the oven and allow to cool slightly in the tin, then turn out on to a wire rack and leave to cool completely.
7. Make the syrup: put the sugar and water into a heavy saucepan and stir over a low heat without boiling until the sugar has dissolved completely. Bring to the boil and boil until syrupy. Remove from the heat and allow to cool slightly and add the marsala.
8. When the cake is cold, spilt it in half horizontally, brush with half the syrup and leave on a wire rack to get cold.
9. Mix together the filling ingredients and spread on the bottom layer of the cake. Sift over a thin layer of cocoa powder and cover with the top layer of the cake. Brush with the remaining syrup.
10. Just before serving dust with sifted cocoa powder.
Baked by: Kevin