For an impressive dessert, try our chocolate tiramisu cake. It's rich in flavour and brings the wow factor to any festive table.
Serves1616
Cook time30 mins30 minutes
Prep time45 mins45 minutes, + chilling and 20 mins cooling time
+ chilling and 20 mins cooling time
Start by preheating the oven to 180 degrees celsius. Then grease three 24 centimeter by 34 centimeter rimmed baking trays. Line with baking paper allowing the sides to overhang.
To make the cake, place the egg yolks and sugar in a large bowl of an electric mixer and whisk until pale and creamy. Then stir in the flour and cocoa powder. Next add the egg whites to a clean bowl of an electric mixer, whisk until soft peaks form, then add 1/3 of the egg white to the cocoa mixture. Stir to combine. Fold in the remaining egg whites until well combined.
Spoon the cake mixture evenly among the prepared pans and use the back of a metal spoon to smooth the surface. Bake swapping the trays halfway through cooking for 15 minutes or until dry to touch. Place three large baking sheets of baking paper on a clean work surface. Dust heavily with extra cocoa powder. Turn one cake onto one sheet of the prepared baking paper. Carefully remove the top sheet of baking paper. Repeat with the remaining cakes then set aside for 20 minutes to cool.
To make the mascarpone cream place the coffee and boiling water in a small bow,l stir until the coffee dissolves. Place the cream cheese and sugar in a large bowl of an electric mixer and beat until smooth. Add the coffee mixture and beat until smooth and well combined. Add the mascarpone and wine and beat until soft peaks form.
Use a large serrated knife to trim the edges of each cake, then cut each cake in half lengthwise. Thinly spread some of the mascarpone mixture evenly over one cake half, starting from one short end roll up the cake to enclose the filling. Spread another cake half with a little more of the mascarpone mixture. Top with the rolled cake seam side down. Roll up the cake half to enclose the rolled cake repeat the rolling with the remaining cake halves and half the mascarpone mixture finishing with a cake half turn the cake roll onto one flat end and place on a serving plate.
Spread half the remaining mascarpone mixture over the top and the sides of the cake. Place the remaining mascarpone mixture in a piping bag fitted with a one centimetre plain nozzle and pipe over the top of the cake. To finish, dust the cake with cocoa powder. This vertical tiramisu cake will add some wow factor to any celebration.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease three 24cm x 34cm (base measurement) rimmed baking trays. Line with baking paper, allowing sides to overhang. Use an electric mixer to whisk the egg yolks and sugar in a large bowl until pale and creamy. Stir in flour and cocoa powder.
Step 2
Use a clean electric mixer to whisk the egg whites in a bowl until soft peaks form. Add one-third of egg white to the cocoa mixture. Stir to combine. Fold in remaining egg white until just combined. Spoon among prepared pans. Use the back of a metal spoon to smooth the surface. Bake in batches, swapping trays halfway through cooking, for 15 mins or until dry to touch. Place 3 large sheets of baking paper on a clean work surface. Dust heavily with extra cocoa powder (this stops the cake sticking to the paper). Turn 1 cake onto 1 sheet of prepared baking paper. Remove the top sheet of baking paper. Repeat with remaining cakes. Set aside for 20 mins to cool.
Step 3
To make the mascarpone cream, place the coffee and boiling water in a small bowl. Stir until coffee dissolves. Use an electric mixer to beat the cream cheese and sugar in a large bowl until smooth. Add the coffee mixture and beat until smooth. Add the mascarpone and wine and beat until soft peaks form.
Step 4
Use a large serrated knife to trim the edges of each cake. Cut each cake in half lengthways. Thinly spread some of the mascarpone mixture evenly over 1 cake half. Starting from 1 short end, roll up the cake to enclose the filling. Spread another cake half with a little more of the mascarpone mixture. Top with the rolled cake, seam-side down. Roll up cake half to enclose the rolled cake. Repeat rolling with remaining cake halves and half the mascarpone mixture, finishing with a cake half.
Step 5
Turn cake roll onto 1 flat end on a serving plate. Spread half the remaining mascarpone mixture over top and side. Place remaining mascarpone mixture in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.
Step 6
Dust with extra cocoa powder.
Recipe tip
COOK. STORE. SAVE. Swap me: To make this cake without alcohol, use hazelnut-flavoured coffee syrup or caramel-flavoured coffee syrup instead of wine.
Show your stripes: To get that fun stripe effect, we’ve rolled up the cake halves to make 1 big roll, then turned it upright. This creates vertical stripes when you cut the cake into wedges.
Prep time45 mins45 minutes, + chilling and 20 mins cooling time
+ chilling and 20 mins cooling time
Ingredients
12 Coles Australian Free Range Eggs, separated
1 1/2 cups (330g) caster sugar
3/4 cup (75g) self-raising flour
3/4 cup (75g) cocoa powder
Cocoa powder, extra, to dust
Mascarpone cream
1 tbs instant coffee
2 tbs boiling water
375g cream cheese, softened
1/3 cup (75g) caster sugar
750g mascarpone
1/2 cup (125ml) marsala wine
Description
For an impressive dessert, try our chocolate tiramisu cake. It's rich in flavour and brings the wow factor to any festive table.
Method
Step 1
Preheat oven to 180°C. Grease three 24cm x 34cm (base measurement) rimmed baking trays. Line with baking paper, allowing sides to overhang. Use an electric mixer to whisk the egg yolks and sugar in a large bowl until pale and creamy. Stir in flour and cocoa powder.
Step 2
Use a clean electric mixer to whisk the egg whites in a bowl until soft peaks form. Add one-third of egg white to the cocoa mixture. Stir to combine. Fold in remaining egg white until just combined. Spoon among prepared pans. Use the back of a metal spoon to smooth the surface. Bake in batches, swapping trays halfway through cooking, for 15 mins or until dry to touch. Place 3 large sheets of baking paper on a clean work surface. Dust heavily with extra cocoa powder (this stops the cake sticking to the paper). Turn 1 cake onto 1 sheet of prepared baking paper. Remove the top sheet of baking paper. Repeat with remaining cakes. Set aside for 20 mins to cool.
Step 3
To make the mascarpone cream, place the coffee and boiling water in a small bowl. Stir until coffee dissolves. Use an electric mixer to beat the cream cheese and sugar in a large bowl until smooth. Add the coffee mixture and beat until smooth. Add the mascarpone and wine and beat until soft peaks form.
Step 4
Use a large serrated knife to trim the edges of each cake. Cut each cake in half lengthways. Thinly spread some of the mascarpone mixture evenly over 1 cake half. Starting from 1 short end, roll up the cake to enclose the filling. Spread another cake half with a little more of the mascarpone mixture. Top with the rolled cake, seam-side down. Roll up cake half to enclose the rolled cake. Repeat rolling with remaining cake halves and half the mascarpone mixture, finishing with a cake half.
Step 5
Turn cake roll onto 1 flat end on a serving plate. Spread half the remaining mascarpone mixture over top and side. Place remaining mascarpone mixture in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.
