Tiramisu Dessert Cake - Orgran

Method

• Can be made the day before it is required and stored in a covered container in the refrigerator.

Cake Method:

• 1. Preheat oven to 170°C (350°F).
• 2. Prepare 2 x 20cm (8") cake tins by spraying with cooking spray. Line base of tins with baking paper.
• 3. Break eggs into the large bowl of an electric food mixer. Add sugar. Beat for 10 minutes.
• 4. While eggs are beating, sift flour, cornflour, cream of tartar and bicarbonate of soda. Lightly fold into beaten eggs.
• 5. Place butter into a small saucepan. Melt over a gentle heat. Stir in milk and vanilla. Stir into egg mixture.
• OR
• Place butter into a small microwave safe bowl. Microwave on high for 30 seconds. Stir in milk and microwave on high for 30 seconds. Stir in vanilla. Stir into egg mixture.
• 6. Pour mixture into prepared tins.
• 7. Place cake into a moderately-hot oven and bake for approx. 20 minutes or until cooked when tested. DO NOT open the oven door before 20 minutes or cake will sink.
• 8. When cooked, remove from oven and leave in tin for 10 minutes before turning out onto a fine wire rack to cool.
• 9. When cold, decorate.

Coffee Mixture Method:

• 1. Pour boiling water into a medium-sized bowl.
• 2. Stir in coffee powder.
• 3. Stir in marsala and coffee liqueur.
• 4. Set aside and allow to cool. Reserve ½ cup of liquid for Coffee Cream
• 5. When liquid is cold prepare Coffee Cream.

Coffee Cream Method:

• 1. Place cream into a small bowl. Whip until thickened.
• 2. Stir icing sugar and mascarpone into cream.
• 3. Stir in reserved coffee liquid.

To Assemble:

• 1. Cut one cake in half horizontally.
• 2. Place one half of one cake onto a flat serving plate.
• 3. Brush cake with coffee liquid.
• 4. Spread a layer of Coffee Cream over cake.
• 5. Top with another layer of cake. Brush with coffee liquid and top with cream.
• 6. Cut remaining cake in half horizontally. Place another layer of cake onto cake on serving plate.
• 7. Brush with coffee liquid and top with Coffee Cream.
• 8. Repeat brushing and topping with cream for final layer of cake.
• 9. Spread remaining Coffee Cream onto top and around sides of cake.
• 10. Decorate with toasted almond flakes.
• 11. Refrigerate until ready to serve.