Coffee soaked sponge and mascarpone filling rolled into one amazing tiramisu cake!
Are you a fan of tiramisu? I am. I was given a recipe for it back in the 80's. At the time you couldn't even buy mascarpone in this country and I had to use double cream instead but even so I have been a fan of tiramisu ever since. This tiramisu cake is my latest variation and I love it. All the wonderful flavours of one of my favourite dessert, in a cake!As much as I like tiramisu (which means pick me up), I find it is often made with rather too much of the sweetened cream layer and not enough coffee kick. In this cake I have redressed the balance and I actually think this cake is better than the dessert. You can still serve it as a dessert though and you will need to eat it with a fork because the coffee soaked sponge makes it too soft to pick up as a slice to eat.
The idea for this recipe is rooted in the fact that this week is national coffee week here in the UK and, as a bit of a coffee fiend, I wanted to use the occasion to post a coffee recipe. I have food blogger friend Charlotte (whose blog Charlottes lively kitchen has a recipe year link up) to thank for knowing it was coffee week, and I had two recipe ideas that kept going through my mind while trying to decide what to do. Coffee and walnut cake and tiramisu; and tiramisu and coffee cake. Then there was a light bulb moment - what if I combined the two, cake and tiramisu. So here it is. There are quite a few steps but nothing too challenging. After all, this is recipes made easy!
Tiramisu cake
Ingredients
For the sponge
- 4 eggs
- 125 g golden caster sugar plus extra to sprinkle
- 125 g self-raising flour
For the filling
- 2 eggs separated
- 50 g golden caster sugar
- 250 g tub mascarpone cheese
- 150 ml very strong black coffee
- 2 tablespoon marsala wine
- 25 g plain chocolate finely grated, plus extra to sprinkle
- 100 ml double cream
Instructions
To make the sponge
- Preheat the oven to 190℃ (180℃ fan)/375℉/gas mark 5. Grease and line a 38 x 25cm (15 x 10 in) Swiss roll tin.
- Whisk the egg and sugar together in a large mixing bowl until very thick and creamy. Sift in the flour and gently fold in until just combined. Pour into the lined tin and gently spread level.
- Bake in the centre for 12–15 minutes until springy to the touch. While the cake is baking place a sheet of baking parchment on the work surface and sprinkle with caster sugar.
- As soon as the cake is baked, turn out onto the sheet of baking parchment and carefully remove the lining paper. Trim the edges of the sponge and make a small cut halfway through the sponge about 2 cm (¾in) in from one of the short ends, this will make it easy to roll up.
- Starting this end roll up the sponge tightly with the baking parchment inside. Allow to cool completely.
To make the filling
- Whisk the egg yolks and caster sugar together until creamy, then whisk in the mascarpone cheese.
- Using a clean beater whisk the egg whites until standing in soft peaks. Fold the whisked egg whites into the mascarpone mixture a third at a time.
- Carefully unroll the sponge. Stir the marsala wine into the coffee and spoon evenly over the sponge.
- Spread the mascarpone mixture over the sponge taking it right up to the sides but leaving about 5cm (2in) clear at the end.
- Carefully re-roll the sponge and transfer to a serving plate.
- Whip the cream to soft peaks and pipe in a line down the centre of the roll. Sprinkle with a little more chocolate and chill until ready to serve.
Notes
Nutrition
Step by step Tiramisu cake
Hints and Tips
- When making the sponge, whisk the eggs and sugar together until very thick. The mixture should be thick enough for you to be be able to lift up and write your initials with the trail from the whisk.
- Take care not to over cook the sponge. It should just spring back into shape when pressed lightly with a finger.
- Trimming the edges of the sponge will make it easier to roll up.
- I use marsala (a sweet dessert wine) in my tiramisu, it’s the most traditional but you could use a coffee flavoured liqueur, brandy or amaretto, or leave out altogether.
Sarah James
I love tiramisu & what a fab idea to make it into a roll, it looks delicious. Great recipe tips, thanks for sharing .
Jacqueline Bellefonatine
Thank you Sarah.
Anna
Finally someone who agrees with me that tiramisu is often made with too much of the sweetened cream layer and not enough of a coffee kick! Coffee is such a fantastic ingredient when it comes to baking it really doesn't need to be masked. I haven't tried this out yet but I can completely see the thought process, trying to combine coffee and walnut cake and tiramisu and it sounds absolutely delightful! It also reminds me of a roly poly cake in its look! I think using a coffee flavoured liqueur is a great idea to make it really pack a coffee punch. A lovely homage to national coffee week last week, thanks a lot!
Jacqueline Bellefonatine
Opps my spam filler was little over zealous. Glad you like the recipes.
Hayley @ Snap happy Bakes
Holy Moly this sounds delicious :-0 Thanks for linking to #CookBlogShare
Jacqueline Bellefonatine
Thank you and your more than welcome.
Kirsty Hijacked By Twins
I love tiramisu! It really is one of my favourite desserts. This cake looks so good, I know that I would not be able to resist a big slice! Thank you for sharing with #CookBlogShare x
Jacqueline Bellefonatine
Mine too so why it dissappeared so quickly, thank goodness I don't write a desserts blog! And it has been a pleasure sharing. That's what food is all about sharing:)
Jenny Pualin
this looks so good! its a great reinvention of such a classic dessert
Jacqueline Bellefonatine
Thank you Jenny
Charlotte Oates
I love tiramisu cakes and this sounds so delicious (and looks really pretty too!). My Mum makes a brilliant tiramisu (she was taught by an Italian friend) but I've never asked her for the recipe. I really should try and get hold of it.
Jacqueline Bellefonatine
Oh you should get the recipe from your mum - you can never have too many recipes:)
Mandy
Wow this looks amazing! I've never attempted to make a tiramisu before but I now know where to go for a recipe when I try it! #CookBlogShare
Jacqueline Bellefonatine
Oh I do hope you give it a try and do let me know how you get on.
Kay Brown
This sounds like the perfect recipe for a treat for my other half. Plus, you can't beat a bit of fusion baking 🙂
Jacqueline Bellefonatine
Like the term fusion baking:0 Do treat yourself and do let me know what you think. I'm pretty sure you will love it.
Jhuls | The Not So Creative Cook
Oh my oh my! I love anything Tiramisu or coffee-flavored! This is delicious!
Jacqueline Bellefonatine
me too!
Opps my spam filler was little over zealous and this was tucked away sorry but your here now:)
Eb Gargano
This looks lovely - I love the idea of combining two of your favourite bakes and I definitely agree with you about the coffee to sweet cream ratio - more of the coffee every time! 🙂 Eb x
Jacqueline Bellefonatine
Thank you, must admit I was really pleased with it. Too pleased as it says serves 6-8 but the two of us ate it in 2 days- must stick with the 5:2 diet this week now! but it was yummy:)