Serves 8–10

Tiramisu gateau recipe

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Takes 30 minutes to make, 20-25 minutes to bake, plus cooling and chilling

25g butter, melted, plus extra
4 medium eggs
165g caster sugar
100g plain flour
15g cornflour
200g plain chocolate
150ml very strong black coffee
100ml Tia Maria or Kahlúa liqueur
300ml double cream
1/2 tsp vanilla essence
3 x 250g cartons mascarpone, at room temperature

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1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 22cm springform cake tin. Fit the Whisk. Place the eggs and 115g of the sugar in the Kenwood Bowl and whisk until pale, thick and creamy.
2. Sieve the flour and cornflour together, then fold half into the mix. Fold in half of the butter, then repeat with the remaining flour and butter.
3. Pour into the tin and bake for 20–25 minutes, until golden. Cool.
4. Fit the Roto Food Cutter and grate the chocolate. Mix the coffee and liqueur together. Cut the cake into 3 layers. Line the base and sides of the cake tin with cling film. Using the Whisk, whip the cream, vanilla and remaining sugar to soft peaks, then fold into the mascarpone.
5. Place 1 sponge layer in the base. Sprinkle over a third of the coffee mix, then spread with a third of the mascarpone mix. Sprinkle over a third of the chocolate. Repeat twice. Chill for 2 hours before serving.

Chef's tip

This recipe is made using the Kenwood Chef and its Whisk and Roto Food Cutter.

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claire_rollason@yahoo.co.uk | July 19

This recipe is delicious!!! I made it for my Dad's birthday back in December and still dream about it now! A really good dessert for a birthday or anytime. I am actually considering going out to get the ingredients now so we can indulge in it later. I used Amaretto instead of Kahlua and probable a little more than in the recipe!!

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