Tiramisu Cake

Tiramisu Cake

When I was asked to make a ‘Jackie-fied’ Tiramisu cake for a birthday celebration at Hartford House I couldn’t resist going completely overboard. Coffee, hazelnuts, Belgian dark-chocolate mousse, crispy ladyfinger biscuits and spoons of creamy mascarpone combined to make this a real wow! Be sure to remove the cake from the freezer a while before cutting to guarantee easy slicing and eating. Garnish with coffee dipped biscuits and top with a coffee-chocolate ganache.

Yields: 20cm cake round with an average height of 9cm

Coffee and Hazelnut Layer

Yield: 5mm-10mm in height base in 20cm tin


  • 63g salted Butter
  • 50g Brown Sugar
  • 1 whole Egg
  • 55g Cake Flour
  • 8g Good quality Coffee Powder
  • 1.3ml Baking Powder
  • 1.3ml Cinnamon Powder
  • 30g Sour Cream, whipped
  • 30g Hazelnuts, roasted, peeled and roughly chopped


  • 78ml Espresso Coffee
  • 25ml Kahlua
  • 50g Castor Sugar


  1. Cream the butter and sugar
  2. Add the egg
  3. Sift the flour, coffee powder, baking powder and cinnamon together. Add to the above mixture
  4. Add the sour cream and finish with hazelnuts
  5. Bake at 160˚ C for about 18 minutes or until cooked in a well greased and double-lined tin. When lining your tin ensure the paper around the side of the tin is well above the rim of the cake tin.
  6. Mix all the sauce ingredients together in a saucepan on the heat and stir until all sugar crystals are dissolved
  7. When baking is complete; make skewer incisions and pour over the cake. Set aside

Mascarpone Layer


  • 3 whole Eggs
  • 200g Castor Sugar
  • 50g Thick Cream,whipped
  • 400g Mascarpone


  1. Cream eggs and sugar over a double boiler until light and fluffy in appearance. Cool slightly.
  2. Add this to the whipped cream and mascarpone. Set aside

Chocolate Mousse Layer


  • 166g Dark Chocolate
  • 4 Eggs, separated
  • 30ml Cream
  • 25ml Kahlua


  1. Melt chocolate over a double boiler
  2. Allow to cool slightly and add egg yolks one by one followed by room temperature cream and Kahlua
  3. Finish by folding in stiffly beaten egg whites and set aside

Biscuit Layer

  • 2-3 boxes of Boudoir Biscuits
  • Good Quality Instant Coffee mixed within a cup of boiling water to taste

Assembling the Cake

  1. Top the cake base with a third of the mascarpone mixture, then dip about one box - one biscuits at a time - very quickly and lightly into the hot coffee mixture (so slight absorption occurs) and place on top of the mascarpone mixture to form a layer of biscuits (brake the biscuits if needed). Then pipe on the chocolate mousse. Top with another layer of soaked biscuits. Follow with another layer of mascarpone mixture, repeat a final biscuit and mascarpone layer. Freeze well
  2. Complete the cake by surrounding it with coffee soaked biscuits and topping it with a coffee/chocolate ganache

Please post your comments and any food-related questions below.
I look forward to hearing from you.