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Tiramisu Cake
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Tiramisu Cake

This dessert is the perfect combination of sponge, custard and coffee and it’s sure to wow family and friends!

Makes 6
Prep Time 20 minutes plus 4 hours refrigeration
Intermediate

Ingredients

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)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Line the base and sides of a loaf tin (11 cm x 21 cm x 7 cm - 7 cup capacity) with clingfilm.
Step 2
Mix the coffee with the liqueur or brandy.
Step 3
Mix mascarpone, custard and Gregg's Ground cinnamon until smooth. Fold through the crumbled flake bar.
Step 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).
Step 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 fil custard layer on the sponge cake. Cover with cling film and refrigerate for 4 hours or overnight.
Step 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.

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.
What do I need?
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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)
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