Tiramisu Cake
Makes: Makes one, 8-inch round cake, serving 8 to 10
  • 2 tablespoons + 2 teaspoons unsalted butter
  • 4 large eggs
  • 125 grams ( /2 c + 1 tbsp) superfine sugar
  • 125 grams (1c) all-purpose flour
  • 400 grams (14 oz) mascarpone
  • 75 grams (lf3 c) superfine sugar
  • ½ cup+ 2 tablespoons heavy cream
  • ½ cup+ 2 tablespoons sweet dessert wine, such as muscat or marsala
  • ¾ cup+ 11/ 2 tablespoons strong black coffee
  • 50 grams (1% oz) dark chocolate
  1. Preheat the oven to 350°F. Grease the pan and line it with parchment paper.
  2. To make the cake, melt the butter and set aside to cool slightly.
  3. Whisk the eggs and sugar together in a large bowl until very thick and creamy.
  4. The mixture needs to reach the stage where, as the whisk is lifted out, it will leave a thick ribbon that sits on the surface for a short while before sinking back in. This will take a good 8 to 10 minutes with an electric mixer and much longer by hand.
  5. Sift one-third of the flour into the egg mixture and very gently fold it in, taking care to sweep right to the bottom of the bowl, as the flour can easily sink through. Sift and fold in the next third of the flour, and then the final third. Drizzle the butter over the mixture and carefully fold it in.
  6. Lightly spoon the batter into the prepared pan and bake for 25 to 30 minutes, until wellrisen, golden brown, springy, and- most importantly -shrinking away from the sides of the pan. Let cool completely in the pan, then unmold.
  7. To make the filling, beat the mascarpone with the sugar until smooth. Add a little of the cream to loosen the mixture and stir to combine. Pour in the remaining cream and whisk for a minute or two, until smooth and luxuriantly thick. Gradually stir in the wine.
  8. Using a large, serrated knife or cake-cutting wire, cut the cake horizontally into three thin layers. It can be tricky to cut them evenly, but just go slowly and breathe deep. It's not an issue if the layers are slightly irregular or even if they break: they'll be smothered in cream soon enough, masking all manner of sins. If you have a completely flat, rimless baking sheet, a sturdy sheet of plastic, or a thin cutting board, you can use this to help move each fragile cake layer: just shimmy it underneath the cake, and slide the cake off afterward. This is far more secure than using your hands, which risks puncturing or tearing the cake in the process. If the thought of cutting the cake into three layers makes you nervous, just settle for dividing it into two thicker layers -it won't taste any worse for it. Just use slightly less of the mascarpone cream filling if you do.
  9. Drizzle one-third of the coffee over one of the layers, then spread with one­ quarter of the cream. Grate one-third of the chocolate over the cream, the n stack the next cake layer on top. Re peat the layers, then spread the final one-quarter of the cream around the sides of the cake. Use a vegetable peeler to scrape thin curls of chocolate on top.
Recipe by Bakepedia at https://www.bakepedia.com/tiramisu-cake/