Tiramisu cake

If you want a moist sponge with hints of coffee, a rich, chocolate frosting, and a creamy centre then this is the perfect cake. The mascarpone centre also has a splash of Marsala wine, so it definitely has all the best parts of a tiramisu. I made this for Mother's Day as I've said before, my mum loves tiramisu. This was no more difficult than making another cake like a Victoria sponge - and it was worth the extra time of brushing coffee over the sponge, whipping the mascarpone and making the frosting because the result was amazing, everyone loved it, it went so fast! It is perfect for a naughty treat, especially afternoon tea.... you have to try this cake!

Ingredients for the sponge:

- 150g butter

- 100g caster sugar

- 50g soft brown sugar

- 2 eggs

- 150g self-raising flour

Ingredients for the filling:

- 2tsp caster sugar

- 30ml of very strong coffee

- 125g tub mascarpone

- Icing sugar to taste

- Dash of marsala wine

Ingredients for the frosting:

- 50g butter

- 30g dark chocolate

- icing sugar (as needed)

- extra coffee

1. Heat the oven to 180C/fan 160C/gas 4. Line 2 square 10cm x 10cm cake tins with parchment and butter.

2. Cream the butter and sugar together until smooth and pale, gradually beat in the eggs and then fold in the flour. If the mixture is very heavy, add 1-2 tbsp water.

3. Spoon into the cake tins and bake for 20-30 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Cool.

4. Peel the paper off the cakes and trim the top flat on each. Add the sugar to the espresso and stir until dissolved. Brush over half of the espresso on one of the cakes, on the trimmed side. Brush the remaining espresso over the trimmed side of the other cake.

5. Whip the mascarpone (with electric beaters) until it is spoonable then add enough icing sugar to sweeten it, around 3 tbsp. Add a dash of Marsala wine - this give the cake more of a 'Tiramisu' flavour, and makes the mascarpone softer. Spoon over the cake and then carefully drop the other cake on top, espresso-side down. Press down firmly.

6. Melt the chocolate and butter together in a microwave or in a bowl set over gently simmering water. Add some icing sugar and coffee. Let it cool and thicken slightly then pour in an even layer onto the cake.

7. Sprinkle with any decorations you like, or leave plain. Leave to set somewhere cool.

Enjoy :)

Classic Tiramisu

I made this for my mum's birthday last year as she absolutely adores tiramisu, and at the time I thought I hated it - although it was one of those moments where you say you don't like something even though you haven't tried it. This was the evening I discovered I love tiramisu! And other coffee flavoured desserts, like the delicious mocha cupcakes I made (see link at the side). I got this recipe from an Italian cookbook I have; I will post a link at the bottom of this post. The downside of this recipe, however, is that you need Marsala wine which is expensive, but luckily my mum already had a bottle lazing around at the back of the cupboard. I'm sure you could try it without, and just use extra coffee for dipping the sponge fingers in, but it wouldn't be quite the same without the rich, boozy flavour...

Serves 4
Ingredients:
- 3 eggs, separated
- 125g caster sugar
- 250g mascarpone cheese
- 200ml cold espresso coffee (I think I just made a regular coffee, but very strong)
- 4 tbsp sweet Marsala 
- 32-34 sponge fingers (you can get huge packs of these for really cheap)
- 75g plain chocolate, grated

1. Whisk the egg yolks and sugar in a bowl with an electric whisk until light and airy.
2. Put the mascarpone in a large bowl and beat in 1/3 of the egg mixture until smooth, then fold in the remaining egg mixture.
3. Beat the egg whites in a separate bowl until they hold their shape (if you can turn it upside down over your head!), then fold into the mascarpone mixture
4. Pour the coffee and Marsala into a shallow bowl and dip in the sponge fingers until soaked on both sides, but not all the way through - be careful here because I left them in too long and they went a bit too soggy and it meant there wasn't as much liquid mixture for the other sponge fingers. I actually ended up using more coffee and wine than it said, so this is always an option too.
5. Arrange a layer of tightly packed biscuits in four 4 inch bowls. Spread with half the mascarpone mixture, then top with a second layer of sponge fingers. Cover with the remaining mascarpone mixture.
6. Cover with clingfilm and chill for at least 3 hours, or up to overnight,
7. Just before serving, garnish with the grated chocolate!

Enjoy :)
I also have a blackberry and lemon version of this recipe that I want to try out so watch this space!

This is the recipe book if you are interested: http://www.amazon.co.uk/Hamlyn-Colour-Cookbook-Italian-Favourites/dp/0600619362/ref=sr_1_1?ie=UTF8&qid=1331760603&sr=8-1