• ¾ cup strong black coffee, cooled
  • ¼ cup liqueur (Baileys, Tia Maria or Kahlua), or brandy
  • 200 g pottle mascarpone
  • 1 cup (250g) vanilla bean custard*
  • 1 tsp Gregg's Ground Cinnamon
  • 1 chocolate flake bar, crumbled
  • 1 x 20cm square vanilla sponge cake
  • Cocoa powder for dusting
  • Melted chocolate (optional)
  1. Line the base and sides of a loaf tin (11 cm x 21 cm x 7 cm – 7 cup capacity) with clingfilm.
  2. Mix the coffee with the liqueur or brandy.
  3. Mix mascarpone, custard and Gregg’s Ground Cinnamon until smooth. Fold through the crumbled flake bar.
  4. Cut the sponge in half and cut each half horizontally. You will need 3 pieces. (The extra piece will be used to fill any gaps).
  5. Place a piece of sponge into the base of the loaf tin, using the remaining piece to fill any gaps. Pour over 1/3 of the cooled coffee mixture. Spoon over 1/3 of the custard mix, spreading it to cover the sponge. Top with another piece of sponge cake and another 1/3 of the coffee and custard mix. Repeat the layers, smoothing out the final custard layer on the sponge cake. Cover with cling film and refrigerate for 4 hours or overnight.
  6. Carefully remove the tiramisu cake from the loaf tin. Using a spatula slide the cake off the clingfilm onto a serving platter. Dust with cocoa powder just before serving. If wished melt and drizzle a little melted chocolate over the cocoa powder.

* We used the chilled Puhoi Vanilla Bean Custard.

Top Tips

  • Omit the liqueur if wished and replace with an extra ¼ cup of coffee.

Swap it out

  • If wished replace the vanilla sponge cake with a chocolate sponge.

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