This easy tiramisu torte is ideal for all the tiramisu lovers! It has a rich tiramisu flavor and if you like the taste of a cream and coffee – like my husband – then this cake will easily become your favorite dessert. Even if you don’t like many coffee flavors – you can substitute the coffee with unsweetened cocoa.
- 3 eggs
- ½ cup superfine sugar
- ¼ cup all-purpose flour
- ¼ cup self-rising flour
- ¼ cup corn starch
- 2 tablespoons instant coffee granules (I used espresso)
- ¾ cup boiling water
- ⅓ cup marsala wine
- 2 tablespoons coffee-flavored liqueur
- 1 lb. mascarpone cheese
- ⅓ cup confectioners’ sugar
- 1¼ cup heavy cream
- Preheat oven to 350 F/ 180 C/ Gas Mark 4. Grease deep 9-inch square cake pan with butter.
- Beat eggs in small bowl with electric mixer about 10 minutes or until thick and creamy; gradually add sugar, one tablespoon at a time, beating until sugar dissolves between additions. Transfer to large bowl.
- Sift flours twice. Sift flours over egg mixture; fold ingredients together. Spread mixture into pan.
- Bake sponge about 25 minutes. Turn sponge immediately onto a parchment-covered wire rack, turn top-side up to cool.
- Meanwhile, dissolve coffee in the water in a small heatproof bowl. Stir in marsala and liqueur; cool.
- Beat mascarpone and confectioners’ sugar in small bowl with electric mixer until smooth. Beat in cream and 1/3 cup of the coffee mixture.
- Split sponge in half vertically, then split each sponge in half horizontally. Place one of the cake rectangles on a serving plate, cut side up; brush with a quarter of the remaining coffee mixture, then spread with 2/3 cup of mascarpone mixture.
- Repeat layering process finishing with the cake, cut-side down, and remaining mascarpone mixture spread on top and sides of cake. Refrigerate cake 2 hours.
- Decorate the cake with coarsely chopped candied or toffee almonds, if you like.
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