Name: Tiramisu Cake
Prep time: 260 min
Yield: Makes 6
Cuisine: Italian
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)

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

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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.