We love tiramisu, so thought we’d try a different twist on it by making a gateau. It’s delicious, light and you’ll most definitely not stop at one piece. It’s also a little cheeky too as it has some Disaronno in it too.
Before getting started pre-heat the oven to 180c.
Tiramisu Gateau Recipe
- 4 medium eggs
- 165g caster sugar
- 25g Melted butter
- 100g plain flour
- 15g cornflour
- 200g plain chocolate
- 150ml strong black coffee
- 100ml Disaronno
- 300ml double cream
- ½ tsp vanilla essence
- 500g mascarpone
Mix the eggs and 115g sugar in a food processor until you have a fluffy mixture. Next, sift the flour and cornflour together and then fold half into the creamy egg mixture, along with half the butter, trying not to lose the air from the previous mixing. Fold in the second half of the flour and butter and then transfer to a springform tin.
Place in the over for around 25 minutes and then leave to cool.
Meanwhile mix the coffee with the Disaronno and leave aside. Next, grate the chocolate (we used our food processor to do this), place in a bowl and leave aside.
Next, whip the cream, vanilla and the remaining sugar until you have soft peaks. Add the mascarpone and fold into the mixture.
To assemble the cake place one layer back into a clean springform tin and put one third of the coffee mixture on top of the sponge. Next add one third of the mascarpone mixture, followed by one third of the chocolate, which you should sprinkle on top. Do the same for the next two layers of cake, until you have all three layers covered.
Place in the fridge for at least two hours and then enjoy!