Jamie Oliver’s tiramisu cake recipe is ‘absolutely delicious’

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Jamie Oliver’s tiramisu cake recipe is ‘absolutely delicious’

Jamie Oliver shared the recipe in Delicious Magazine in 2017. The chocolatey, boozy cake was described as « absolutely delicious » by a reader who tried the recipe herself.

Alyson posted: « Absolutely delicious! Made this for my son’s birthday and it came out perfectly. Very easy too, just a few extra steps because of the two flavours of butter icing. »

How to make tiramisu cake


  • 300g unsalted butter, softened
  • Four eggs, lightly beaten
  • 180g caster sugar, plus extra 25g
  • 180g self-raising flour, sifted
  • 2/3 cup (160ml) hot espresso
  • 1/3 cup (80ml) Vin Santo (Italian dessert wine – substitute Marsala)
  • 500g pure icing sugar, sifted
  • 250g mascarpone
  • 50g dark (70%) chocolate, coarsely grated, plus extra finely grated to serve
  • Dark-chocolate-coated coffee beans, to decorate


1. First, preheat the oven to 180°C and grease two 20cm springform cake pans. Make sure to line the bases with baking paper.

2. Next, melt 50g of butter and put it to one side for later. Place the eggs and caster sugar in a mixer with a whisk attachment for seven minutes or until the mixture is pale and fluffy.

3. Gently fold the flour into the egg mixture using a large metal spoon before pouring the melted butter down the side of the bowl. Fold until just combined.

4. Divide the mix between the two pans and bake the cakes on the centre shelves in the oven for 25 minutes or until a toothpick inserted into the cakes comes out clean.

5. Once baked, allow the cakes to cool for five minutes before turning them out onto a wire rack.

6. When the cakes are completely cool, trim the tops of the cakes until they’re level and then slice each cake in half horizontally. It’s best to use a bread knife with a serrated edge to do this.

7. Stir caster sugar into the hot espresso until it’s dissolved and add the wine. Brush the cakes with the espresso making sure to keep some of the coffee mix for later.

8. Next, put the remaining butter into the mixer and fit a paddle attachment. Beat the butter for two minutes or until it’s thick and pale.

9. Add the icing sugar and beat it for a further five minutes or until it’s got a creamy consistency.

10. Put half of the buttercream into a separate bowl, add mascarpone cheese and beat until smooth. Add chocolate through the mascarpone mix and allow it to chill for half an hour. Spoon a tablespoon of the espresso mix into the remaining buttercream and beat it until smooth.

11. Next, it’s time to assemble your cake. Place one cake on a plate and top it with half the coffee buttercream. Top the second cake with a third of the mascarpone buttercream. Spread the remaining coffee buttercream over the third cake. The final cake should then be thinly covered with the remaining mascarpone buttercream.

12. If you’re feeling brave, you can transfer any remaining buttercream to a piping bag fitted with a 1cm star nozzle. Pipe around the top edge of the cake and decorate with chocolate cover coffee beans and finely grated chocolate.

If you’re not one for decorating, you can simply dust the top with some cocoa powder.

Cet article est apparu en premier sur https://www.express.co.uk/life-style/food/1870440/Jamie-Oliver-tiramisu-cake-recipe


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