homemade sponge cake soaked in coffee and liqueur mixture, layered between sweet mascarpone cheese and decorated with chocolate

Tiramisu is a decadent traditional Italian dessert that can be made with savoiardi (sponge finger) biscuits for an easy and delicious dessert. Some recipes call for raw egg to be used though I choose to leave it out. I do, however, include philadelphia cream cheese in the cake to maintain a think consistency.

ingredients

for the sponge cake

• 4 large eggs
• 180g castor sugar
• 1 tsp vanilla essence
• 1 cup milk
• 1/2 cup oil
• 280g flour * use gluten free if required
• 2 tsp baking powder * use gluten free if required

for the tiramisu filling

• 150ml espresso coffee (or 4 teaspoons instant coffee and 150ml hot water)
• 150ml liqueur of your choice (Kahlua, sherry, brandy, whiskey)
• 150ml water
• 500g philadelphia cream cheese
• 500g mascarpone cheese
• 300ml whipping cream
• 75g castor sugar
• 125g chocolate for decorating

directions

for the sponge cake

1. Beat together eggs, sugar and vanilla in an electric mixer on high for at least three minutes (Thermomix with butterfly attachment for 3 minutes, speed 5).
2. Heat oil and milk on stove or in the microwave for 2 minutes.
3. Gently mix the warm milk mixture into the egg mixture. If using an electric mixer place it on a low setting and allow the milk to slowly pour in (Thermomix on speed 3 while pouring in through the lid).
4. Fold in the sifted dry ingredients in four batches until combined. (Thermomix place a bowl on the TM lid and weigh out the flour and add the baking powder. With the machine set to speed 3 add the flour through the hole in the lid.
5. Pour into two greased 20cm tins and bake at 180 degrees Celsius for 25 minutes. Try not to open the oven during this time. Allow to cool in the tins completely before transferring to a wire rack.

for the tiramisu filling

1. Mix the coffee, liqueur and water together in a sauce bottle with small pouring spout.
2. Beat the cream until stiff peaks form.
3. Mix together cream cheese, mascarpone cheese and castor sugar until smooth – I recommend to do this in my Thermomix or a hand blender to ensure that there are no lumps (Thermomix 30 seconds, speed 7).
4. Gently fold the cheese mixture into the cream using  a spatula until combined.
5. Cut the sponge cakes in half, place one half on a cake plate and slowly pour 1/4 of the coffee mixture over the cake until all covered. Don’t be afraid to really soak the cake.
6. I recommend using a piping bag to pipe the cheese mixture evenly onto the soaked cake but this can be done with a spoon and knife – just be careful of crumbs forming and appearing in the cheese mixture.
7. Repeat the process with the remaining layers of cake, finishing with the cheese mixture on top. Let the cake sit in the fridge for several hours to set and cool.
8. Melt the chocolate and place in a piping bag, piping along the edge of the cake allowing chocolate to drip down the sides.
9. Decorate with chocolate flakes or Lindt balls. I decorated mine with Lindt Easter Eggs.
10. Enjoy your tiramisu cake!

For other cake ideas check out our lemon meringue cheesecake or our chai latte cupcakes.