Chocolate tiramisu cake

For an impressive dessert, try our chocolate tiramisu cake. It's rich in flavour and brings the wow factor to any festive table.

16

45m

Note: + Chilling and 20 mins cooling time

30m

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

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. 

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. 

Dietary information

Vegetarian
Nut-free
Peanut-free
Sesame-free
Soy-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.