Name: Tiramisu torte
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 6 eggs; 1 cup (220 grams) caster sugar; 1/2 cup (75 grams) plain flour; 1/2 cup (75 grams) self-raising flour; 1/2 cup (75 grams) cornflour; 1/4 cup (10 grams) instant coffee granules; 1 1/2 cup (375 millilitres) boiling water; 3/4 cup (180 millilitres) fortified red wine; 1/4 cup (60 millilitres) coffee-flavoured liqueur; 300 millilitre thickened cream; 1/2 cup (80 grams) icing sugar; 3 cup (750 grams) mascarpone; 3 1/3 cup (500 grams) vienna almonds, coarsely chopped

Ingredients

6 eggs

1 cup (220 grams) caster sugar

1/2 cup (75 grams) plain flour

1/2 cup (75 grams) self-raising flour

1/2 cup (75 grams) cornflour

1/4 cup (10 grams) instant coffee granules

1 1/2 cup (375 millilitres) boiling water

3/4 cup (180 millilitres) fortified red wine

1/4 cup (60 millilitres) coffee-flavoured liqueur

300 millilitre thickened cream

1/2 cup (80 grams) icing sugar

3 cup (750 grams) mascarpone

3 1/3 cup (500 grams) vienna almonds, coarsely chopped

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease two deep 22cm-round cake pans; line bases with baking paper.

2.Beat eggs in a medium bowl with an electric mixer about 10 minutes or until thick and creamy. Add caster sugar, 1 tablespoon at a time, beating until sugar is dissolved between additions.

3.Gently fold triple-sifted flours into egg mixture. Divide cake mixture evenly between pans; bake about 25 minutes. Turn cakes, top-side up, onto wire racks to cool.

4.Meanwhile, dissolve coffee in the boiling water in a medium heatproof bowl. Stir in marsala and liqueur; cool.

5.Beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form; transfer to a large bowl. Stir in mascarpone and 1/2 cup of the coffee mixture.

6.Split cooled cakes in half. Centre half of one cake on serving plate; brush with quarter of remaining coffee mixture, spread with 1 cup of cream mixture. Repeat layering until last cake half is covered with cream. Spread remaining cream around side of cake; refrigerate. Just before serving, press almonds all over cake.

This cake is best made a day ahead; keep, refrigerated, in an airtight container. Vienna almonds are whole almonds that have been coated in a toffee mixture. Any coffee-flavoured liqueur, such as Kahlua or Tia Maria, can be used in this recipe.
Note

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Ingredients

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