Tiramisu

1. Preheat the oven to 180C/350F. Grease and base line a 22cm (8.5 inches) spring-form cake tin. Place eggs in a bowl and whisk while slowly adding sugar. Whisk until pale, thick and creamy. The mixture should be thick enough to hold a trail when the whisk is pulled from the surface.

2. Sieve the flour and cornflour together and lightly fold in half with the mixture using a metal spoon. Fold in half of the melted butter, then repeat with the remaining flour and butter. Fold in lightly to avoid knocking the air from the mix.

3. Pour into the prepared tin and bake for 20-25 minutes or until golden. Turn out and leave to cool overnight if time allows.


4. Mix the coffee and the coffee liquor together. Cut the cake into 3 layers.

5. Line the base and sides of the cake tin with clear film and base it with non stick baking parchment. Place one sponge layer in the base. Sprinkle over a bout a third of the coffee mixture.

6. Whip the double cream, vanilla and sugar together until it forms soft peaks. Fold in the mascarpone cheese. Mix well. Spread 1/3 of the mixture over the sponge. Sprinkle over half of the grated chocolate. Top with another layer of sponge. Drizzle over half of the remaining coffee mixture. Top with half of the remaining cheese mixture and all the grated chocolate. Top with the last sponge and press down slowly and lightly. Finish with a final layer of cheese mixture. Chill for 2-3 hours.

7. Release form the tin, peel off the clear film and transfer to a serving plate. Spread the reserved cheese mixture around the edges. Sprinkle with chocolate, dust with cocoa powder and serve.1. Preheat the oven to 180C/350F. Grease and base line a 22cm (8.5 inches) spring-form cake tin. Place eggs in a bowl and whisk while slowly adding sugar. Whisk until pale, thick and creamy. The mixture should be thick enough to hold a trail when the whisk is pulled from the surface.

2. Sieve the flour and cornflour together and lightly fold in half with the mixture using a metal spoon. Fold in half of the melted butter, then repeat with the remaining flour and butter. Fold in lightly to avoid knocking the air from the mix.

3. Pour into the prepared tin and bake for 20-25 minutes or until golden. Turn out and leave to cool overnight if time allows.


4. Mix the coffee and the coffee liquor together. Cut the cake into 3 layers.

5. Line the base and sides of the cake tin with clear film and base it with non stick baking parchment. Place one sponge layer in the base. Sprinkle over a bout a third of the coffee mixture.

6. Whip the double cream, vanilla and sugar together until it forms soft peaks. Fold in the mascarpone cheese. Mix well. Spread 1/3 of the mixture over the sponge. Sprinkle over half of the grated chocolate. Top with another layer of sponge. Drizzle over half of the remaining coffee mixture. Top with half of the remaining cheese mixture and all the grated chocolate. Top with the last sponge and press down slowly and lightly. Finish with a final layer of cheese mixture. Chill for 2-3 hours.

7. Release form the tin, peel off the clear film and transfer to a serving plate. Spread the reserved cheese mixture around the edges. Sprinkle with chocolate, dust with cocoa powder and serve.