This take on the classic tiramisu dessert is absolutely satisfying for all cream cake and coffee lovers. It’s not overly sweet, allowing the flavours of the coffee, cocoa and mascarpone to come through , It has a wonderfully fluffy creamy texture and is light enough for a perfect dinner party dessert.
Two nine-inch genoise sponges cakes
1 1/3 cups of coffee, made a cup at a time using 1 heaped teaspoon instant coffee, 1 teaspoon of sugar and 2/3 cup of boiling water. You can make up the coffee using an espresso machine if you like. I don’t like the taste of instant coffee if Im drinking it but it works well in desserts.
Cocoa powder for dusting
600 ml double cream
300g mascarpone cheese
4 tablespoons of icing sugar
milk as required
1 tsp caramel extract (optional and can use any extract that will go well with coffee e.g vanilla, hazelnut, toffee etc)
Lay one of the sponges on a cake board or a serving plate. Prick holes on the top of the cake using a fork. Make up a cup of coffee as above and use a large spoon to drizzle the entire cake with coffee, making sure to soak the edges of the cake. Leave the cake aside to cool down while you make the mascarpone filling.
To make the Filling:
Whip up 400 ml of the cream to soft peaks. Add all the mascarpone, icing sugar and extract. Combine carefully using the slow setting on an electric whisk. It will thicken quickly so be very careful not to over whip. use the extra 200ml of cream and small splashes of milk to thin the mixture if it starts to thicken which it will as we leave it to work on the rest of the cake.
Put one-third of the mixture onto the soaked sponge using a piping bag to get an even covering. Do not use a spatula as the soaked sponge is very delicate and it will crumb as you try to spread it.
Dust the top of the filling with a generous amount of cocoa powder.
Place the second sponge on top and repeat the process of soaking in coffee (make a fresh hot coffee).
Place the cake in the refrigerator for 15 minutes.
Thin the remaining mascarpone cream with double cream and milk until its piping consistency. Place into a piping bag fitted with a large star tip. I used the Wilton 1M.
There is no need to crumb coat the cake. Just pipe the rosettes directly onto the cake. It’s not a tall cake so only one row of rosettes are needed for the sides. Pipe a second row to cover the junction between the top of the first row and the top edge of the cake. Cover the top of the cake in rosettes filling in any gaps between the roses by piping small stars. Use the following video if you’re unsure of how to pipe rosettes.
Set in the refrigerator for at least 2 hours. Dust with cocoa powder before serving.
This cake will keep in the refrigerator for a few days. It slices nicely and plates well as it isn’t too tall so it wont topple!