A delectable layered tiramisu cake is the perfect way to celebrate the festive season. We teamed up with Ilse van der Merwe, better known as The Food Fox, to show you how to create this coffee and brandy drenched masterpiece.
Layered Tiramisu Cake (serves 8-12)
2 round sponge cakes
1 cup black coffee, cooled
3 tablespoons (45 ml) brandy or whisky (optional)
2 egg yolks
1/2 cup caster sugar
2 x 250 g mascarpone cheese
2 egg whites, whisked to stiff peaks
About 40 g dark chocolate, for grating
Fresh cherries, for topping
Method
Cut the round tops off each sponge cake to make them flat and perfect for layering. Now cut each sponge cake in half horizontally. Mix the coffee and brandy (if using alcohol) in a cup. Set aside. In a large mixing bowl, use electric beaters to whisk the yolks and caster sugar until light and creamy. Add the mascarpone and whisk until well incorporated but not too stiff. Add the whisked egg whites to the whisked mascarpone mixture and use a spoon to fold it in until fully incorporated. Set aside. Place the first layer of cake on your cake plate/stand. Spoon a quarter of the coffee mixture all over the cake, then top with a generous layer of mascarpone mixture. Top with another layer of cake, coffee drizzle and mascarpone mixture, repeating until you’ve used all 4 layers and ending with mascarpone mixture. Top with grated dark chocolate (or use a vegetable peeler) and fresh cherries. Refrigerate for 1-2 hours before serving, preferable covered with a cake dome.
Tip: It is traditional to use raw eggs in tiramisu for a deliciously moist result, so make sure that you use fresh eggs. If you don’t like eggs, rather whisk a cup of fresh/whipping cream with the sugar and mascarpone, taking care not to over-whisk the mixture as it can easily become “dry” and buttery. Use in the same way.
This show-stopping cake is the perfect way to spoil your loved ones this holiday. Watch our video to see how Ilse prepares this very enjoyable layer cake.
Photos by Daniela Zondagh.
