This tiramisu cake uses sponge cake instead of the traditional Italian ladyfingers. For ease, I have used a microwave sponge cake. It is one of my most popular recipes, particularly for my parents. Their friends love it too and they often talk about how I must make it for them again. But I’ve been reluctant over recent years because it’s one of those things that taste so good that it’s dangerous!
Firstly, it is a lot of calories and secondly, the alcohol content makes this an adult-only kind of dessert so you just need to make sure the kids don’t accidentally take it from the fridge. We have to be particularly care about my daughter, who is now able to just grab things from the fridge and (of course) desserts are her favourite!
But having said that, I love this recipe. It is one of those things that is very hard to mess up and is perfect for making ahead.
Prep time 20 mins
Cook time 3-4 mins
Chill time 3-4 hours
Serves 4 (generous), approx. 623 calories per serve
Microwave sponge cake
90g caster sugar
75g plain flour
1/2 tsp baking powder
1/2 tsp vanilla essence
1 shot espresso
40g caster sugar
250g mascarpone cheese
150ml light thickened cream
Mix all the sponge cake ingredients together and pour the batter onto a lined microwave-proof tray. Microwave on high for 3-4 minutes, depending on your microwave. You don’t want to over-cook it or it will get dry.
Meanwhile, mix together the coffee syrup ingredients in a bowl. If the sugar doesn’t dissolve completely, zap it in the microwave at 10 second bursts until it dissolves.
In a separate bowl, mix together the mascarpone and thickened cream until smooth.
Cut a layer of sponge cake and place at the bottom of the ramekin. Pour some of the coffee syrup and top with some of the cream mixture. Repeat with another layer of sponge cake, syrup and top with cream. You can dust the top with cocoa powder (optional).
Let it set in the fridge for 3-4 hours and serve. To avoid a crust forming at the top, I cover it in plastic wrap if refrigerating for more than 6 hours.