Tiramisu cake with berries

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.

  • 40 mins cooking
  • Serves 8
  • Print


Tiramisu cake with berries
  • 125 gram butter
  • 2 teaspoon instant coffee powder, plus 1/4 cup extra
  • 3/4 cup (180ml) hot water
  • 100 gram dark eating chocolate, chopped
  • 1 1/2 cup (330g) caster sugar
  • 3/4 cup (110g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 3 tablespoon cocoa powder
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 1/2 cup (375ml) water
  • 2 tablespoon marsala
  • 1 cup (250g) mascarpone cheese
  • 300 millilitre thick cream
  • 120 gram raspberries


Tiramisu cake with berries
  • 1
    Preheat oven to 160°C. Grease 23cm-square cake pan and line base with baking paper.
  • 2
    Combine butter, 2 tsp coffee powder, hot water, chocolate and 1 cup sugar in medium saucepan. Stir over low heat until chocolate is melted. Place chocolate mixture in a large bowl and cool 5 minutes.
  • 3
    In two batches, whisk in sifted flours and 2 tbs cocoa powder, then whisk in egg and essence. Pour mixture into prepared pan.
  • 4
    Bake about 40 minutes. Stand cake in pan 5 minutes, before turning onto wire rack to cool.
  • 5
    Meanwhile, combine the water and remaining sugar and coffee in a medium saucepan. Stir over heat, without boiling, until sugar is dissolved. Bring to a boil and boil uncovered without stirring for 5 minutes. Remove from heat, stir in marsala and cool. Reserve 1/3 cup of the coffee syrup.
  • 6
    Split cake in half horizontally. Place halves, crust- side up, on a tray. Brush with remaining coffee syrup. Cover and refrigerate 3 hours or overnight.
  • 7
    Cut each cake half into eight equal pieces. Combine mascarpone, cream and reserved coffee syrup in medium bowl; whisk gently until mixture thickens slightly.
  • 8
    Assemble tiramisu among eight serving dishes. Place a piece of cake on each dish, top using half of the mascarpone mixture. Repeat, using remaining cake and mascarpone mixture. Top with raspberries; dust with remaining sifted cocoa powder.

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