Tiramisu cake

  • 8 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


Tiramisu cake
  • 4 eggs, separated, at room temperature
  • 3/4 cup caster sugar, plus 1/2 cup extra
  • 2/3 cup wheaten cornflour
  • 1/4 cup cocoa powder
  • 2 teaspoon baking powder
  • 1 1/2 tablespoon instant coffee granules
  • 500 gram cream cheese, at room temperature
  • 1 cup icing sugar
  • 300 millilitre cream, whipped
  • dark chocolate, grated, to decorate


Tiramisu cake
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease a deep 22cm (base diameter) round cake pan. Line base with baking paper.
  • 2
    Using an electric mixer, beat egg whites in a small clean, dry bow until soft peaks form. Gradually beat in 3/4 cup sugar, 1 tablespoon at a time, until dissolved. Beat in egg yolks.
  • 3
    Transfer mixture to a large bowl. Sift cornflour, cocoa powder and baking powder twice into a large bowl, then sift over egg mixture. Fold to combine.
  • 4
    Pour mixture into prepared pan, then smooth surface. Bake tor 30-35 minutes or until cake springs back when touched. Turn out onto a wire rack. Turn cake upright; Cool completely.
  • 5
    Meanwhile, combine 1 1/2 cups water and extra sugar in a small saucepan over low heat. Cook and stir for 1-2 minutes or until sugar dissolves. Bring to the boil. Boil, uncovered, without stirring, for 3 minutes. Stir in coffee; cool. Chill for 1 hour.
  • 6
    Using an electric mixer, beat cream cheese and icing sugar in a small bowl until smooth. Beat in 1/3 cup of the coffee syrup. Fold in whipped cream. Reserve 1 cup of cream mixture. Divide remaining cream mixture into 3 equal portions.
  • 7
    Cut cake horizontally into 3 equal layers; place one layer on a serving plate. Brush with 1/4 cup of the coffee syrup, then spread a portion of cream mixture over top of cake. Top with second piece of remaining cake. Brush with 1/4 cup of remaining coffee mixture; spread with portion of remaining cream mixture. Repeat layers. Spread reserved cream mixture around side of cake; press chocolate onto side of cake. Chill cake for 3 hours before serving.


This cake is best made at least 4 hours, and up to a day, ahead.