Mary Berry Tiramisu Cake

This Mary Berry Tiramisu Cake, translated from Italian literally means a mood uplifter. This dessert that combines the flavours of coffee, cocoa, and mascarpone can usually be either served as a mini tiramisu portion in a glass or as a cake prepared in a large dish. Both versions are delicious and here we will enjoy the elegant and sweet recipe incorporated into a layered cake form.

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What is tiramisu?

Tiramisu cake is a classic Italian dessert that combines the flavours of coffee, cocoa, and creamy mascarpone cheese. It is typically made by layering ladyfingers (sponge biscuits called Savoiardi in Italy) that have been soaked in coffee and sometimes rum or coffee liqueur. The ladyfingers are then layered with a mixture of mascarpone cheese, sugar, and often egg yolks. The cake is finished with a dusting of cocoa powder on top.

This Mary Berry tiramisu cake is typically served chilled, allowing the flavours to meld together and creating a creamy, delicious treat. Our recipe serves 9 portions but of course, you cut the pieces the size you prefer and you can still serve it in a glass if you prefer.

Why you’ll love it

• Mary Berry’s tiramisu recipe uses homemade sponge instead of ladyfingers so you don’t have to dig in for ladyfingers in a supermarket.
• This tiramisu is a harmonious and mouthwatering fusion of flavours and textures. The coffee-infused ladyfingers provide a moist and tender base, while the creamy mascarpone cheese mixture adds richness and smoothness. The cocoa powder on top adds a touch of bitterness and visual appeal.
• This dessert is one of the classic Italian dessert recipes with a distinct and well-loved flavour profile. So if you love Italian flavors this should be one of your top choices.
• The tiramisu recipe by Mary Berry uses brandy, but you can use other preferred coffee liqueur or rum that adds to the overall flavour of the dessert making it a multidimensional dessert.
• Visually, this recipe by Mary Berry is a showstopper. The good news is that it doesn’t require any professional expertise to make like some other cakes.

Mary Berry Tiramisu Cake recipe

Ingredients

For the sponge

• Butter – 1 teaspoon softened butter for greasing
• Eggs – 4 large free-range eggs
• Caster sugar – 3½ oz (100 g) caster sugar
• Self-raising flour – 3½ oz (100 g) self-raising flour
• Instant coffee granules – 1 tbsp instant coffee granules (optional)
• Water – 1 tbsp hot water (optional)

For soaking the sponge

• Coffee – 3 tbsp freshly prepared coffee
• Water – 3 tbsp boiling water
• Brandy – 1/4 cup brandy

For the filling & topping

• Mascarpone cheese – 2 x 250g/2 x 9oz tubs full-fat mascarpone cheese
• Double cream – 150ml / 5fl oz  double cream
• Icing sugar – 3 tbsp icing sugar, sifted
• Chocolate – 4 tbsp grated plain chocolate (or cocoa powder)

How to make Mary Berry Tiramisu Cake

For the sponge

1. Preheat your oven to 180C or 350F.
2. Grease two 20cm/8in round sandwich tins with butter and line the bases with baking parchment.
3. Place the eggs and sugar in a large bowl.
4. Whisk them together, using an electric hand-held mixer, until the mixture becomes very pale and thick.
5. Sift the flour over the mixture and gently fold it in using a metal spoon or spatula, being careful not to overmix.
6. Dissolve the coffee in the hot water and stir into the mix.
7. Divide the batter between the prepared cake tins and tilt the tins to level the surface.
8. Bake for 20 minutes or until the sponge has risen, turned golden brown, and feels springy to the touch.
9. Allow it to cool in the tin for five minutes.
10. Transfer the cakes onto a wire rack to cool completely.
11. Dissolve the coffee in the boiling water and add the brandy. Set it aside to cool.
12. Brush the soaking liquid over each cake and leave to cool completely.

For the filling

1. Beat the mascarpone cheese in a large bowl until smooth.
2. Gradually add the cream and icing sugar, beating until you have a creamy and spreadable frosting.

For assembling the cake

• Take a flat serving plate and put one sponge on it, making sure the soaked side is facing up.
• Generously spoon half of the mascarpone icing over the sponge, and sprinkle half of the grated chocolate on top.
• Take the second sponge and place it on the icing, ensuring the soaked side is facing down.
• Spread the remaining icing over this second sponge and finish by dusting the remaining chocolate on top.

Tips

• You can use any excess sponge trimmings for cake pops, mini tiramisu, or trifles.
• You can pipe decorative shapes using parchment paper.

• Mary Berry’s Coffee & Walnut Cake
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