All the flavours of a tiramisu are combined in this delicious, moist cake. Brushing with alcohol and topping it with a coffee glaze transforms it into a stunning dessert.
INGREDIENTS
Cake
300 grams skin-on roasted almonds
300 grams caster sugar
1 tablespoon instant espresso coffee granules
75 grams brown rice flour
8 large egg whites, size 7 eggs
Tiramisu cream
1 tablespoon instant espresso coffee granules
2 tablespoons boiling water
250 grams mascarpone
⅓ cup cream
3 tablespoons demerara sugar
⅓ cup finely grated dark chocolate
To assemble
¼ cup marsala or Baileys coffee liqueur
Coffee Glaze, recipe below
¼ cup chopped roasted almonds
grated dark chocolate
Coffee Glaze
1 teaspoon instant espresso coffee granules
1 tablespoon butter, diced
2 tablespoons boiling water
1 teaspoon vanilla extract
1¾ cups icing sugar
METHOD
Grease 2 x 20cm cake tins and line fully with baking paper.
Preheat the oven to 160°C fan bake.
Place the almonds, sugar and coffee in a food processor, process until the nuts are finely ground but still with some texture.
Tip into a bowl and stir in the flour.
Beat the egg whites to soft peaks. Using a large metal spoon, fold the egg whites into the nut mixture in three lots. Pour the mixture into the tins and gently spread evenly.
Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tins.
Tiramisu cream: Dissolve the coffee in the boiling water, then cool.
Place all the remaining ingredients in a bowl, add the cooled coffee and whisk until thick. Don’t overmix or it will split and curdle. Cover and refrigerate for at least 1 hour to firm up.
To assemble: Brush both cakes with marsala. Place one cake on a serving platter and spread with the tiramisu cream. Place the second cake, marsala side down, on top.
Spoon over the Coffee Glaze and spread evenly, then scatter over the almonds and chocolate. Chill for 15 minutes to set the icing. Makes 1 cake
Coffee Glaze
Dissolve the espresso coffee and butter in the boiling water.
Add to the icing sugar along with the vanilla and whisk until smooth, adding a little more icing sugar, if needed, to make a thick but pourable icing.
Cook's note: The cake cake be fully assembled then covered and stored in the fridge for 1 day before serving.
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