Mary Berry Tiramisu Cake Recipe

This indulgent Tiramisu Cake is a coffee lover’s dream as well as being surprisingly light! Soaking the warm sponge with a strong coffee-brandy syrup makes the crumb go moist and boozy, which along with the whipped mascarpone frosting adds a rich creaminess to this cake that is so impressive for a celebration.

Mary Berry Tiramisu Cake Recipe Inredients

• The Sponge:
  • 225g (8 oz) butter, softened
  • 225g (8 oz) caster sugar
  • 275g (10 oz) self-raising flour
  • 1 tsp baking powder
  • 4 large eggs
  • 2 tbsp milk
  • 1 tbsp coffee essence (or 1 tbsp instant coffee dissolved in 1 tbsp boiling water)
• The Syrup:
  • 150ml (5 fl oz) strong black coffee
  • 2 tbsp brandy (or Tia Maria/Kahlúa)
  • 1 tbsp caster sugar
• The Mascarpone Frosting:
  • 250g (9 oz) full-fat mascarpone cheese
  • 300ml (1/2 pint) double cream
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar, sifted
• The Finish:
  • Cocoa powder, for dusting
  • Grated dark chocolate

How To Make Mary Berry Tiramisu Cake Recipe

1. Prep the tin: Preheat your oven to 180°C (160°C fan/350°F/Gas 4). Grease and line a 30 x 23 cm (12 x 9 inch) traybake tin with baking parchment.
2. Make the sponge: In a large bowl, measure the softened butter, caster sugar, flour, baking powder, eggs, milk, and coffee essence. Beat well with an electric mixer for about 2 minutes until the mixture is smooth and blended.
3. Bake: Pour the batter into the prepared tin and level the surface. Bake for 35–40 minutes, or until the cake is well-risen and springs back when pressed lightly in the center.
4. Make the syrup: While the cake bakes, mix the hot strong black coffee with the brandy and caster sugar. Stir until the sugar dissolves.
5. Soak the sponge: Once the cake comes out of the oven, prick it all over with a cocktail stick or skewer while it is still hot. Spoon the coffee syrup evenly over the hot cake, allowing it to soak into the sponge. Leave the cake to cool completely in the tin.
6. Whip the topping: In a bowl, whisk the mascarpone cheese, vanilla extract, and sifted icing sugar gently to loosen. Pour in the double cream and whisk until the mixture holds soft peaks and is spreadable. Do not overbeat or it will become grainy.
7. Decorate: Remove the cooled cake from the tin and peel off the parchment. Spread the mascarpone frosting generously over the top of the cake. Use a fork to create a wavy pattern in the cream.
8. Serve: Dust liberally with cocoa powder and sprinkle with grated dark chocolate just before cutting into squares.

Recipe Tips!

• The Hot Soak: Pouring the syrup over the hot cake is the secret! The heat helps the liquid penetrate deep into the crumb immediately rather than pooling on top and making a soggy crust.
• Coffee Strength: Make the coffee syrup strong! Since it gets diluted by the sweet sponge and cream, you need a punchy espresso or very strong instant coffee mix to cut through the sugar.
• Mascarpone Watch: Mascarpone is temperamental. It can curdle (split) if you look at it wrong! Whisk the cream into the cheese slowly and stop the second it looks thick enough to spread.
• Traybake Ease: Baking this in a rectangular tray means no fiddly layering or stacking! It slices beautifully into squares, making it perfect for feeding a crowd without the stress of a round layer cake.

What To Serve With Mary Berry Tiramisu Cake Recipe?

This Mary Berry Tiramisu Cake Recipe is a rich dessert that stands on its own! However, a fresh cup of Espresso or an Americano is the natural partner to echo the coffee notes. For a festive touch, serve it with a glass of Amaretto on the rocks! If you want to break up the creamy texture, a few chocolate-covered coffee beans on the side add a fantastic crunchy contrast.

How To Store Mary Berry Tiramisu Cake Recipe

• Refrigerate: Because of the fresh cream topping, this cake must be stored in the fridge. Keep it in an airtight container for up to 3 days.
• Room Temp: Let the cake sit out for 20 minutes before serving. Fridge-cold sponge can feel dense; bringing it closer to room temperature softens the butter crumb.
• Freeze: You can freeze the soaked sponge (without the topping) for up to 1 month. Defrost fully, then whip up the fresh cream frosting on the day of serving.

Mary Berry Tiramisu Cake Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 30g
• Carbohydrates: 40g
• Protein: 6g

Nutrition information is estimated per square (12-15 servings).

FAQs

Try More Recipes:

• Mary Berry Apple and Lemon Curd Cake Recipe
• Mary Berry Apple and Walnut Cake Recipe
• Mary Berry Bramley Apple Cake Recipe

Mary Berry Tiramisu Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British-Italian Courses:Dessert

Difficulty:BeginnerPrep time: 25 minutesCook time: 35 minutesRest time:67 hours 40 minutesTotal time:2 hours Cooking Temp:100 CServings:15 servingsEstimated Cost:25 $Calories:450 kcal Best Season:Available

Description

A clever traybake twist on the Italian classic. Coffee-soaked sponge topped with luxurious mascarpone cream and cocoa. It cuts perfectly and feeds a crowd.

Ingredients

• 225g butter, 225g sugar, 275g flour
• 4 eggs, coffee essence
• 150ml strong coffee + brandy (syrup)
• 250g mascarpone, 300ml cream
• Cocoa powder

Instructions

1. Beat cake ingredients together until smooth.
2. Bake in traybake tin at 180°C for 35-40 mins.
3. Mix hot coffee, sugar, and brandy.
4. Prick hot cake and pour syrup over; cool.
5. Whisk mascarpone, sugar, and cream to soft peaks.
6. Spread over cold cake and dust with cocoa.

Notes

• Soak the cake while hot for the best texture.
• Don’t overbeat the mascarpone or it will curdle.
• Keep refrigerated due to the fresh cream.

Keywords:Mary Berry Tiramisu Cake Recipe