Name: Tiramisu cake
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 10
Ingredients: 1 cup caster sugar; 3/4 cup slivered almonds, toasted; 3 egg-yolks; 2 tablespoons, plus 1 tablespoon extra brown sugar; 1 teaspoon vanilla essence; 2 250 g tubs mascarpone; 1/4 cup fresh espresso coffee; 2 tablespoon marsala; 350 gram double unfilled round sponge cake; 250 gram punnet, hulled, thinly sliced strawberries; cocoa powder, to dust

Ingredients

1 cup caster sugar

3/4 cup slivered almonds, toasted

3 egg-yolks

2 tablespoons, plus 1 tablespoon extra brown sugar

1 teaspoon vanilla essence

2 250 g tubs mascarpone

1/4 cup fresh espresso coffee

2 tablespoon marsala

350 gram double unfilled round sponge cake

250 gram punnet, hulled, thinly sliced strawberries

cocoa powder, to dust

Method

1.Line the base and side of a 20cm round springform pan with baking paper. Line an oven tray with baking paper.

2.Place sugar in a large saucepan on high and cook, stirring, 5-7 minutes, until sugar caramelises. Place almonds on tray. Pour toffee over. Allow to set. Process in a food processor until well chopped.

3.In a bowl, whisk egg-yolks, brown sugar and vanilla together until thick and pale. Whisk mascarpone through to combine. Mix coffee, extra brown sugar and marsala in a separate bowl.

4.Using a serrated knife, split each sponge cake in half horizontally.

5.Place one round, cut- side up, in lined pan. Brush lightly with coffee mixture. Top with 1/3 strawberries and spread over 1/3 cup mascarpone mixture. Repeat layers, finishing with sponge. Chill 2 hours or overnight until firm.

6.Remove cake from pan. Spread sides of the cake with 2/3 of the remaining mascarpone mixture. Roll in praline to coat. Spread remaining mascarpone mixture over top and dust with cocoa.

You can replace the marsala with Kahlua or Frangelico if preferred.
Note

Woman's Weekly Food

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Ingredients

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