Tiramisu Cake

    4 hours 30 minutes

    A delicious and festive looking tiramisu that is made in a round cake tin with a border of amaretto-scented sponge fingers.

    1 person made this

    Makes: 1 tiramisu cake

    • 250g chocolate biscuits
    • 50g melted butter
    • 150g sponge fingers
    • amaretto, as needed
    • 4-5 sheets gelatine
    • 1/2 cup (125ml espresso)
    • 350-400ml cream
    • 75g sugar
    • 250g mascarpone
    • 1 tablespoon cocoa powder
    • 1 teaspoon cinnamon

    Preparation:30min  ›  Extra time:4hours chilling  ›  Ready in:4hours30min 

    1. Line a 24cm round cake tin with baking paper. Dissolve the gelatine in the hot coffee and let cool.
    2. Crumble the chocolate biscuits, mix with the melted butter and press into the bottom of the cake tin.
    3. Lightly dip the sponge fingers in amaretto and use to line the sides of the tin, with the fingers pointing vertically.
    4. Whip the cream with the sugar, beat in the mascapone, then mix in the cooled coffee. Pour half the mixture into the cake tin.
    5. Dip more sponge fingers in amaretto and create a layer in the cake over the cream. Pour in remaining cream and smooth the top.
    6. Chill 4 hours in the fridge, then dust with cocoa and cinnamon before serving.

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