Tiramisu Cake

A splendid, elegant and delicious dessert you can prepare in less than an hour ! This is, in my opinion, the best version of a Tiramisu.
We too often find tasteless Tiramisu which are almost liquid as the “Biscuits de Savoie” or sponge cookies disappear with the addition of coffee and cream.
This version uses a light and tasty sponge cake, which even when covered with coffee and cognac, still maintains its shape and flavour.
I use Illy Coffee Instant Espresso to which I add a good shot of Cognac and sometimes two… just to give it a kick ! It seems that every Italian restaurant has a. Tiramisu on their menu, partly because they can be prepared in advance and the addition of cocoa is a crowd pleaser. Trust me, try this version, you will not regret it and will make it over and over again. The recipe starts with quick and easy sponge cake recipe which was created by none other than the very famous Mary Berry. Then you add a cream mixture of Mascarpone cheese and double cream… how bad can that be ! Enjoy it.

INGREDIENTS
For the Sponge
4 Large eggs
100 Gr. Sugar
100 Gr. Self-Raising flour

For the filling
1 Tablespoon Instant Espresso coffee granules
150 Gr. boiling water
100 Gr. Cognac or Brandy
250 Gr. Mascarpone Cheese
250 Gr Double cream
1 Teaspoon Vanilla
1 Tablespoon Sugar (You can also use Vanilla Sugar)
Cocoa powder to dust the cake (3-4 tablespoons)

METHOD

For the sponge
Grease and flour a baking tray (32 X 25 cm) for the cake. I use parchment paper to line the baking tray and use a non-stick spray to save time.
Preheat you oven at 180 Celsius.
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 trail on the surface when you lift the whisk.
Sift over the flour and fold gently using a metal spoon or spatula.
Pour the mixture into the prepared cake tin/tray and tilt the tine to level the surface.
Bake for 20 minutes, or until risen, golden brown and springy to the touch.
Cool the tin for five minutes then turn out onto a wire rack and leave to cool.
For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
Using the loose base of a square cake tin as a guide, cut two 18cm squares from each sponge. Discard the sponge trimmings.

For the filling – In a large bowl, stir in the mascarpone and sugar and using a hand-held mixer, beat the cheese until smooth and creamy. Gradually add the cream to make a creamy, spreadable frosting.
Place the first cake layer on a large plate (or your square tin) and using a brush, generously pour about a quarter of the coffee on the cake. I dip my brush in coffee and dab on the cake until fully it is fully covered.
Spread a quarter of the cream mixture on the coffee filled layer and spread equally over the surface.
Repeat with all the other layers of sponge, coffee and cream.
Finally, using a fine sieve, dust the cake with a generous layer of cocoa.
Keep in the fridge, until you are ready to serve.

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