I have made this several times and several different ways, but find this the easiest and yummiest. I make two sponge cakes and cut them to 7″ X 7″ squares. I used a paper cutter to make the shape in paper and then cut the cake easily to the right size. This one is cut already. I use the left-over edges to make two mini tiramisus for the family if this is going to a party. Not as pretty, but still tastes yummy.
This is basically the recipe from the Best British Baking Show. I tried America’s Test Kitchen and did not think it tasted as good or was as pretty.
Ingredients
For the sponge
- softened butter, for greasing
- 4 large free-range eggs
- 100g/3½oz caster sugar (baker’s 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 ( you can use 36% heavy cream)
- 3 tbsp icing sugar, sifted (confectioner’s sugar)
- 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
SPONGE
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Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment. BE SURE TO MAKE TWO AND ONE COULD BE CHOCOLATE
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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.
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Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix. THIS MAKES ALL THE DIFFERENCE IN THE QUALITY OF YOUR SPONGE CAKE
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Pour the mixture into the prepared cake tin and tilt the tin to level the surface. I JUST USE A SPATULA TO MAKE IT EVEN.
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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.
FILLING
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For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
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When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
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Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle). OR TWO MINI TIRAMISU
PUTTING IT TOGETHER
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Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
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Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
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Place one layer of sponge in the base of the lined cake tin. Spoon over one-quarter of the coffee brandy mixture. Then spread one-quarter of the mascarpone frosting over the soaked sponge. Scatter over one-third of the grated chocolate.
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Place the second sponge on top, spoon over another quarter of the coffee mixture then spread another quarter of the frosting over the soaked sponge. Scatter over another one-third of the grated chocolate. Repeat with the third sponge and another one-quarter of the coffee mixture and frosting and the remaining grated chocolate.
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Place the fourth sponge on top and spoon over the remaining coffee mixture. Using a palette knife spread a very thin layer of the remaining frosting over the top of the cake – this is called a ‘crumb coat’ and will seal in any loose crumbs of sponge.
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Wipe the palette knife and spread the rest of the frosting in a thicker layer over the cake. Chill for at least one hour in the fridge before turning out.
DECORATING
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While the cake is chilling, melt half of the chopped chocolate in a small bowl set over a pan of gently simmering water. (Do not let the bottom of the bowl touch the water.) Gently stir the chocolate until it reaches a melting temperature of 53C/127F.
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Remove the bowl from the heat and add the remaining half of chopped chocolate and continuing stirring gently until the chocolate cools to 31C/88F or lower and is thick enough to pipe.
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Place a sheet of baking parchment on the work surface. Use another sheet to make a paper piping bag.
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Spoon the melted chocolate into the paper piping bag. Snip off the end and pipe decorative shapes onto the baking parchment. Leave to set until required.
AND FINISH
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Dust the chilled tiramisu cake with the cocoa powder before turning out onto a serving plate, using the parchment paper to help lift out of the tin. Decorate with the chocolate shapes.