This Italian classic is taken to a whole new level as elegant individual dessert cakes with a rich chocolate topping.
- 185 ml (¾ cup) strong freshly brewed coffee
- 60 ml (¼ cup) marsala
- 75 g good-quality dark chocolate (70% cocoa), grated
- chocolate sprinkles, to garnish (optional)
- melted butter, to grease
- 4 eggs, at room temperature
- 165 g (¾ cup) caster sugar
- 60 ml (¼ cup) milk
- 20 g butter
- 110 g (¾ cup) self-raising flour, plus extra to dust
- 30 g (¼ cup) cornflour
- 150 ml thickened cream
- 90 g (⅔ cup) icing sugar, sifted
- 125 g mascarpone
- 250 g good-quality dark chocolate (54% cocoa), chopped
- 80 ml (⅓ cup) pouring cream
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 2½ hours
Cooling time: 20 minutes
To make the sponge layers, place the oven rack in the lower third of the oven and then preheat it to 180°C (160°C fan-forced). Brush two 30 cm x 20 cm shallow cake tins with a little melted butter to lightly grease and then line the base and sides with one piece of baking paper, cutting into the corners to fit.
Use an electric mixer with a whisk attachment on high speed to whisk the eggs and sugar in a large bowl until until the mixture is very thick and pale (about 5 minutes). Lift the whisk out of the mixture and draw a figure-eight; if the trail stays on the surface long enough for you to finish drawing, then the mixture is ready. If not, continue to whisk for a further minute and then test again.
Heat the milk and butter in a small saucepan over medium heat just until the butter melts. Remove from the heat. Sift the flour and cornflour together over the egg mixture. Immediately pour the warm milk mixture down the side of the bowl and whisk again with the electric mixer briefly, until the flour mixture is just incorporated (be careful not to overmix).
Divide the mixture evenly between the prepared tins and use a spatula or the back of a spoon to spread evenly. Gently tap the tins on the benchtop three times to settle the mixture. Bake for 12-14 minutes or until the cake is a pale golden colour, springs back when lightly touched in the centre and starts pulling away from the sides of the tin. Remove from the oven and stand for 2 minutes before turning onto a wire rack to cool completely (this will take about 20 minutes).
Line the base and sides of a 16 cm x 26 cm cake tin with two strips of non-stick baking paper allowing the paper to overhang the sides by about 10 cm.
To make the mascarpone mixture, use an electric mixer with a whisk attachment to whisk the cream and icing sugar on medium speed until soft peaks form. Add the mascarpone and whisk until firm peaks just form.
Cut each of the sponge in half. Combine the coffee and marsala. Place one sponge layer on the base of the prepared tin and sprinkle with a quarter of the coffee mixture. Spread with a third of the mascarpone mixture (about ½ cup) and then sprinkle with a third of the grated chocolate. Continue to layer with the remaining sponge, coffee mixture, grated chocolate and mascarpone mixture, finishing with a sponge layer sprinkled with the remaining coffee and Marsala mixture. Cover with plastic wrap and place in the fridge for at least 2 hours or until firm enough to cut.
Use the overhanging baking paper to remove the tiramisu from the tin and transfer to a cutting board. Use a sharp knife, trim the edges and then cut into 8 portions, about 4.5 cm x 7 cm each, and place on a wire rack over a tray. Return to the fridge while making the chocolate ganache.
To make the chocolate ganache, combine the chocolate and cream in a heatproof bowl and place over a saucepan of barely simmering water (make sure the base of the bowl doesn’t touch the water). Stir occasionally until just melted and combined.
Remove the cakes from the fridge. Pour a little of the chocolate ganache over each cake, spreading it to cover the top. Sprinkle with the chocolate sprinkles, if using, and return to the fridge for 30 minutes or until the ganache is set before serving.
• These tiramisu cakes will keep in an airtight container in the fridge for up to 3 days.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.
This recipe is part of our Bakeproof: Little cakes.