Learn to make a classic Italian dessert with this recipe for Tiramisu, gorgeous cake which is encircled by a ring of sponge fingers tied with a bow. Make it the best using our Dark Night Roast!
INGREDIENTS
Cake:
225g butter, cut into small cubes, softened
200g caster sugar
1 tablespoon golden syrup
200g self-raising flour
2 teaspoons baking powder
25g cocoa powder, sifted
4 eggs
100ml milkFor drizzling:
¼ cup strong, hot espresso coffee
1 tablespoon demerara sugar
3 tablespoons brandyCream filling:
500ml cream
200g mascarpone
¼ cup strong espresso coffee, cooled
4 tablespoons icing sugarTo assemble:
50g dark chocolate (at least 60 per cent cocoa), grated
About 24 savoiardi biscuits (sponge fingers)METHOD
Cake: Heat oven to 170°C. Line the base of a 20cm spring-form tin and grease and flour the sides.
1. Place all the cake ingredients in a food processor and pulse until combined and creamy.
2. Spoon into pan and bake for 50 minutes or until a skewer inserted in the centre comes out clean.
3. Cool the cake completely in pan before removing.
Drizzle: In a small bowl combine hot espresso, demerara sugar and brandy, stirring to dissolve sugar. Leave to cool.
Cream filling: Place cream, mascarpone, cooled espresso and icing sugar in a bowl and beat to soft peaks.
To assemble: 1. Cut cake into 3 even layers. Drizzle a third of the coffee-brandy mixture over the bottom layer, sprinkle over a quarter of the grated chocolate then spread over a quarter of the cream filling.
2. Repeat with the middle layer.
3. Top with the final layer of cake and drizzle over the remaining coffee-brandy mixture. Loosely cover the cake and remaining cream with plastic wrap and refrigerate both for 1 hour.
4. Once chilled, spread remaining cream over top and sides of the cake. Press sponge fingers around the cake and sprinkle remaining grated chocolate on top (or use shaved chocolate if preferred).
5. Tie a ribbon or string around the cake to hold sponge fingers in place. Cake will keep several days in an airtight container in the fridge, although the sponge fingers will soften.
Makes a 20cm round cake
SRC: Read the whole article about this recipe at www.stuff.co.nz/life-style/home-property/nz-house-garden/71065332/recipe-a-decadent-tiramisu-cake