Tiramisu cake

Tiramisu cake

How to Cook Cakes
Peter Cassidy

Here all the flavours of a traditional tiramisu are brought together in an impressive cake. Enjoy a slice with a cup of coffee or serve as a pudding, perhaps with a spoonful of sweetened mascarpone or some chocolate curls. You will need a 20cm round cake tin.


Quantity Ingredient
oil, to grease
125g caster sugar, plus extra to dust
100g plain flour, plus extra to dust
55g butter
2 teaspoons instant espresso coffee granules
2 teaspoons boiling water
4 large eggs, at room temperature
1/2 teaspoon baking powder

For the syrup

Quantity Ingredient
30g granulated sugar
5 tablespoons water
2 tablespoons marsala

For the filling

Quantity Ingredient
2-3 tablespoons marsala
250g mascarpone or cream cheese
2 teaspoons icing sugar, or to taste

To finish

Quantity Ingredient
cocoa powder, to dust


  1. Heat the oven to 180°C. Lightly oil the tin, line the base with a disc of greaseproof paper and oil again. Dust with caster sugar and then with flour, tapping out the excess.
  2. Melt the butter in a small pan, then set aside to cool until tepid. Dissolve the coffee in the boiling water and set aside.
  3. Break the eggs into a heatproof bowl and add the sugar. With a hand-held electric whisk, start whisking on a low speed, then place the bowl over a saucepan of gently simmering water, making sure the base of the bowl is not touching the water. Whisk until the mixture has doubled in bulk, using a hand-held electric whisk. Remove the bowl from the pan, add the coffee and continue whisking, off the heat, until the mixture is cooled.
  4. Sift over the flour and baking powder, quickly pour the cooled melted butter around the edge of the bowl and fold in swiftly (if you work too slowly the cake will lose volume).
  5. Pour the mixture into the prepared tin and spread it out evenly. Bake in the middle of the oven for 30–35 minutes until the top springs back when pressed lightly with a fingertip.
  6. Remove from the oven and leave to cool slightly in the tin, then turn out onto a wire rack and leave to cool completely before removing the lining paper.
  7. To make the syrup, put the sugar and water into a heavy-based saucepan and stir over a low heat, without boiling, until the sugar has dissolved completely. Increase the heat, bring to the boil and boil until syrupy. Remove from the heat, allow to cool slightly, then add the Marsala.
  8. Split the cooled cake in half horizontally, brush the cut halves with the syrup and leave to cool on a wire rack.
  9. To make the filling, put the Marsala and mascarpone in a bowl and mix together. Sift in the icing sugar, adding more to taste if needed.
  10. Sandwich the cake halves together with the filling and, just before serving, sift a little cocoa powder over the top to finish.
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