Tiramisu cake

Tiramisu is Italian for 'lift me up' and I bet that's how you've felt after eating that stodgy calorie laden dessert that's served everywhere in the UK.  I was recently lucky enough to eat tiramisu made by an Italian friend and it was completely different.  It was light and refreshing and had hardly any of the mascarpone that its usually stuffed with.  Although not strictly tiramisu this cake echoes that in that it has all the flavours and is light and a pleasure to eat.  It also lifts you up.  This is also a fatless and flourless sponge so may be useful for those of you with dietary intolerances

TIRAMISU CAKE

 

 



• 6 eggs, separated
• 250g light muscavado sugar
• 350g ground almonds
• 1.5 tsp baking powder

For the filling

 

• 250g mascarpone
• 2 tbsp. golden syrup
• 1 tbsp. cold espresso
• 1 tsp vanilla extract
• 5tbsp double cream
• 1 Caramac bar grated

Preheat your oven to 200C/400F/Gas 6

Grease and line the bases of two 20cm (8") loose bottomed cake tins

In a large bowl whisk the egg whites till stiff

In another bowl whisk the egg yolks and sugar till pale and creamy

Gently fold the egg whites into the yolk mixture in three portions

Fold in the almonds and baking powder till thoroughly and evenly combined

Divide the mixture equally between the two tins and tap them on the side to release any air bubbles

Bake for 20-30 minutes until the top feels springy to the touch and the sides are shrinking away from the tin.  A skewer should come out clean.

Run a knife round the edge of the tin and release the cakes from the tin but leave to cool on the bases.

Once the cakes are cool remove the baking paper

 

For the filling combine the mascarpone with the syrup, coffee and vanilla in a large bowl

In another bowl whisk the cream until soft peaks form then fold into the mascarpone in two portions

 

Smooth half of this over one of the cakes spreading it right up to the edge

Spread the rest over the top then grate the Caramac over the top ( easiest at room temperature)

Chill in the fridge for a few hours to set the filling.