Tiramisu gâteau

Name: Tiramisu gâteau
Yield: Serves 8-10
Cuisine: Italian recipes
Ingredients: 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; ½ tsp vanilla essence; 500g mascarpone, at room temperature

Easy
May 2006

Easy
May 2006

Serves 8-10
Takes 30 min to make, 20-25 min to bake, plus cooling and chilling

A cake-like take on a traditional and much-loved Italian dessert recipe.

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Ingredients

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
½ tsp vanilla essence
500g mascarpone, at room temperature

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
½ tsp vanilla essence
500g mascarpone, at room temperature

Method

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.
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.
Pour into the tin and bake for 20–25 minutes, until golden. Cool.
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.
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.

Method

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.
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.
Pour into the tin and bake for 20–25 minutes, until golden. Cool.
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.
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.