Mary Berry’s Tiramisu Cake is made with eggs, caster sugar, self-raising flour, instant coffee granules, brandy, freshly brewed coffee, and mascarpone cheese. This delicious Tiramisu Cake recipe creates a decadent dessert that takes about 45 minutes to prepare and can serve up to 8 people.
This Tiramisu Cake Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Tiramisu Cake Ingredients
For the Cake:
- Butter, for greasing
- 4 large eggs
- 100g (4oz) caster sugar
- 100g (4oz) self-raising flour
- 1 tbsp instant coffee granules
- 1 tbsp boiling water
For the Soaking Liquid:
- 50ml (2fl oz) brandy
- 3 tbsp freshly brewed coffee
- 3 tbsp boiling water
For the Icing:
- 2 × 250g (2 × 8.8oz) tubs of full-fat mascarpone cheese
- 150ml (5fl oz) double cream
- 3 tbsp icing sugar, sifted
- 4 tbsp grated plain chocolate (at least 50% cocoa solids)
How To Make Mary Berry Tiramisu Cake
- Prepare the Oven and Tins: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease two 20cm (8in) round sandwich tins with butter and line the bases with baking paper.
- Make the Soaking Liquid: Combine the brandy, freshly brewed coffee, and boiling water in a bowl. Set aside.
- Make the Cake Batter: Whisk the eggs and caster sugar in a large bowl until very pale and thick, using a free-standing mixer or electric hand whisk for about 5 minutes. Sift the self-raising flour over the mixture and fold in gently. Dissolve the instant coffee in boiling water and stir into the cake mix.
- Bake the Cakes: Divide the batter evenly between the prepared tins. Bake for 20–25 minutes until risen, golden, and springy. Cool on a wire rack and remove the baking paper.
- Soak the Cakes: Brush the cooled cakes with the soaking liquid and let them cool completely.
- Prepare the Icing: Beat the mascarpone cheese until smooth. Gradually mix in the double cream and icing sugar until creamy.
- Assemble the Cake: Place one sponge, soaked side up, on a serving plate. Spread half of the mascarpone icing on top and scatter with half the grated chocolate. Place the second sponge on top, soaked side down, spread the remaining icing over it, and dust with the remaining chocolate.
Recipe Tips
- Sift Flour Thoroughly: Sift the flour before adding it to the mixture to avoid lumps and ensure a light, airy sponge.
- Fold Gently: When mixing in the flour, fold it gently to maintain the cake’s light texture. Over-mixing can result in a dense cake.
- Cool Cakes Completely: Let the cakes cool completely before brushing with the soaking liquid to prevent sogginess and ensure even absorption.
- Use Room Temperature Ingredients: Make sure the mascarpone cheese and double cream are at room temperature before making the icing for a smoother consistency.
What To Serve With Tiramisu Cake?
This creamy Tiramisu Cake pairs well with fresh berries, a light fruit salad, a cup of espresso, or a glass of dessert wine. It also can be enjoyed alongside biscotti, a dollop of whipped cream, or a scoop of vanilla ice cream for a delicious dessert.
How To Store Leftovers Tiramisu Cake?
- Refrigerate: Let the leftover Tiramisu Cake cool to room temperature. Store it in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To thaw, place it in the fridge overnight before serving.
Mary Berry Tiramisu Cake Nutrition Facts
Serving Size: 1 slice (of 8 servings)
- Calories: 380
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 140mg
- Potassium: 130mg
- Total Carbohydrate: 31g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 6g
Try More Mary Berry Recipes:
- Mary Berry Malted Chocolate Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Salted Caramel Cake
- Mary Berry Coconut and Jam Cake
Mary Berry Tiramisu Cake
Description
Mary Berry’s Tiramisu Cake is made with eggs, caster sugar, self-raising flour, instant coffee granules, brandy, freshly brewed coffee, and mascarpone cheese. This delicious Tiramisu Cake recipe creates a decadent dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Soaking Liquid:
For the Icing:
Instructions
- Prepare the Oven and Tins: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Grease two 20cm (8in) round sandwich tins with butter and line the bases with baking paper.
- Make the Soaking Liquid: Combine the brandy, freshly brewed coffee, and boiling water in a bowl. Set aside.
- Make the Cake Batter: Whisk the eggs and caster sugar in a large bowl until very pale and thick, using a free-standing mixer or electric hand whisk for about 5 minutes. Sift the self-raising flour over the mixture and fold in gently. Dissolve the instant coffee in boiling water and stir into the cake mix.
- Bake the Cakes: Divide the batter evenly between the prepared tins. Bake for 20–25 minutes until risen, golden, and springy. Cool on a wire rack and remove the baking paper.
- Soak the Cakes: Brush the cooled cakes with the soaking liquid and let them cool completely.
- Prepare the Icing: Beat the mascarpone cheese until smooth. Gradually mix in the double cream and icing sugar until creamy.
- Assemble the Cake: Place one sponge, soaked side up, on a serving plate. Spread half of the mascarpone icing on top and scatter with half the grated chocolate. Place the second sponge on top, soaked side down, spread the remaining icing over it, and dust with the remaining chocolate.
Notes
- Sift Flour Thoroughly: Sift the flour before adding it to the mixture to avoid lumps and ensure a light, airy sponge.
- Fold Gently: When mixing in the flour, fold it gently to maintain the cake’s light texture. Over-mixing can result in a dense cake.
- Cool Cakes Completely: Let the cakes cool completely before brushing with the soaking liquid to prevent sogginess and ensure even absorption.
- Use Room Temperature Ingredients: Make sure the mascarpone cheese and double cream are at room temperature before making the icing for a smoother consistency.
Mary Berry Tiramisu Cake