Mary Berry Tiramisu Recipe
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.
Ingredients
For the sponge
- 1 teaspoon softened butter for greasing
- 4 large free-range eggs
- 100 grams 3½ ounces caster sugar
- 100 grams 3½ ounces self-raising flour
- 1 tablespoon instant coffee granules optional
- 1 tablespoon hot water optional
- For soaking the sponge
- 3 tablespoons freshly prepared coffee
- 3 tablespoons boiling water
- 1/4 cup brandy
For the filling & topping
- 4 tablespoons grated plain chocolate or cocoa powder
- 2 x 250 grams 2 x 9 ounces tubs full-fat mascarpone cheese
- 150 millilitres 2/3 cup double cream
- 3 tablespoons icing sugar sifted
Instructions
For the sponge
- Preheat your oven to 180C or 350F.
- Grease two 20cm/8in round sandwich tins with butter and line the bases with baking parchment.
- Place the eggs and sugar in a large bowl.
- Whisk them together, using an electric hand-held mixer, until the mixture becomes very pale and thick.
- Sift the flour over the mixture and gently fold it in using a metal spoon or spatula, being careful not to overmix.
- Dissolve the coffee in the hot water and stir into the mix.
- Divide the batter between the prepared cake tins and tilt the tins to level the surface.
- Bake for 20 minutes or until the sponge has risen, turned golden brown, and feels springy to the touch.
- Allow it to cool in the tin for five minutes.
- Transfer the cakes onto a wire rack to cool completely.
- Dissolve the coffee in the boiling water and add the brandy. Set it aside to cool.Brush the soaking liquid over each cake and leave to cool completely.
For the filling
- Beat the mascarpone cheese in a large bowl until smooth.
- 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.
Notes
- You can use any excess sponge trimmings for cake pops, mini tiramisu or trifles.
- You can pipe decorative shapes using parchment paper.