Early July saw my birthday arrive and amongst the presents that Erik gave me was Mary Berry’s latest cookbook.
It is she that has become a household name to new generations, as she was when I was little.
Erik looked through the book and decided it would make a good present for me, as he would like to eat everything in the book especially the Tiramisu Cake recipe.
So he decided to make this as my birthday cake.
To Make Mary’s Tiramisu Cake Recipe You Will Need
- Butter For Greasing
- 4 Large Eggs
- 100g Golden Caster Sugar
- 100g Self-raising Flour
- 1 Teaspoon Instant Coffee (Dissolved in 1 Tablespoon Boiling Water)
This is a fatless sponge, so if you look after it you will get a very light sponge. They call it fatless as there is no oil or butter – I know that eggs have fat in them, but that is just the way it is.
Grease and line 2 x 20cm round cake tins – shallow tins are best and you do not need to line the sides. Put the oven on at 180C or 160C fan (that’s 320F or 350F fan for you Nancy)
Put the Sugar and the eggs into a bowl of a freestanding mixer. Whisk on a high speed until the mixture is whipped into a pale and thickened consistency – this should take at least 5 mins. You’ll know it is right if the beaters leave a light trail on the surface.
Sift the flour into a bowl, it’s best not to sift the flour onto the whisked eggs as this takes a little time and will flatten your mixture. Once sifted add the flour along with the coffee solution to the eggs and cut the mix in – use a wooden spoon and cut through and around the mix – don’t just stir away or you’ll bash out the air.
As soon as the mix is all combined divide it as equally as possible between the 2 tins and put them in to cook for 18-20mins.
Make The Soaking Liquid
- 50ml Brandy – see my note below
- 3 Teaspoons Instant Coffee in 3 Tablespoons Boiling water
Mary uses brandy for the soaking liquid, but Erik and I decided to build up the coffee flavour using an Lilly Coffee Liquor, you could also use Kahlua or Tia Maria.
Simply dissolve the coffee in the boiling water and add whatever alcohol you decide to use.
When the cakes are cooked they will be golden and springy to the touch. Turn them out onto a cooling rack and peel the baking parchment off the base. Whilst the cakes are still hot paint on the soaking liquid, it will look like there is too much fluid, keep going and it will all soak in.
To Make The Filling & Topping
- 2x 250g Tubs Full Fat Mascarpone Cheese
- 150ml Double Cream
- 3 Tablespoon Sifted Icing Sugar
- 4 Tablespoons Plain Chocolate Grated
Please note in Mary’s instructions she warns you not to whisk this mixture at too high a speed, I did warn the lovely Erik about this but he was desperately trying to add additional lightness to the mixture – unfortunately what he ended up with was sweet butter. So this had to be thrown away – an expensive mistake.
Erik is right this would benefit from some lightness of texture, so at this point I depart from Mary’s instructions. What I would do is put the Mascarpone in a bowl and lightly beat it with a wooden spoon. In another bowl whisk the cream and the sifted icing sugar until it holds soft ribbons on the surface. Don’t whisk until it goes to a dryer texture, it will loose some of its velvety richness.
Spread half of the cheese/cream mixture over the surface of the sponge, sprinkle over half of the grated chocolate.
Top this off with the second sponge, again treating it with great care. Add the rest of the topping mixture to the top of the cake and garnish with the remainder of the chocolate.
Erik was absolutely correct to select this Tiramisu Cake Recipe, it was delicious and a great way to celebrate my birthday. This was great to eat as soon as it was finished, but the following day after the remainder of the cake had been stored in the fridge there was a change. The cream took on the flavour of the soaking liquid and possibly tasted a little boozier – which can never be a bad thing!