Teatime treats
TIRAMISU CAKE
MAKES A 20 CM
THREE-LAYER CAKE
• 3 eggs, at room temperature• 1 egg white, at room temperature• 140 g caster sugar• 5ml (1 tsp) vanilla extract• 140 g cake wheat flour• 50 g dark chocolate (70%), grated• 40ml (2 heaped tbsp) dark cocoa powder
MASCARPONE CREAM
• 3 eggs, at room temperature, separated• 750 g mascarpone cheese• 180 g caster sugar
COFFEE MARSALA SYRUP
• 250 ml (1 cup) espresso coffee• 100 ml (⅖ cup) Marsala
1. Preheat the oven to 180°C. Trace a 20cm circle onto three sheets of baking paper and place each sheet on a baking tray with the circle side facing down. (This will ensure no ink touches the savoiardi layers when baking.) Fit a piping bag with a 1cm round nozzle.
2. Separate the eggs and put the 4 egg whites in the bowl of an electric mixer fitted with the whisk attachment.
3. Put the egg yolks in a large bowl with half of the caster sugar and whisk by hand until pale and fluffy–a good 5–7 minutes. Add the vanilla extract and set aside.
Whisk the egg whites on low speed until soft peaks form,fold together until just incorporated. Transfer the batter to the piping bag.
