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Tiramisu Torte - Australian Women's Weekly Food

This recipe is for a tiramisu torte that layers classic tiramisu ingredients of sponge cake, coffee, marsala wine, and mascarpone cheese. The torte is composed of multiple layers of sponge cake that is split, brushed with coffee-flavored liqueur, and filled with mascarpone cream. It is decorated on top with chopped toffee-coated almonds. The torte takes over an hour and a half to make and serves 12 people.

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Sofia Tavares Pereira
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153 views3 pages

Tiramisu Torte - Australian Women's Weekly Food

This recipe is for a tiramisu torte that layers classic tiramisu ingredients of sponge cake, coffee, marsala wine, and mascarpone cheese. The torte is composed of multiple layers of sponge cake that is split, brushed with coffee-flavored liqueur, and filled with mascarpone cream. It is decorated on top with chopped toffee-coated almonds. The torte takes over an hour and a half to make and serves 12 people.

Uploaded by

Sofia Tavares Pereira
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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16/06/2019 Tiramisu torte | Australian Women's Weekly Food



RECIPE

Tiramisu torte

Imagine a classic tiramisu layered on top of another tiramisu and then coated in delicious mascarpone frosting and
toffee-coated Vienna almonds and you'll still only just comprehend the the marvel that is this tiramisu torte.

OCT 28, 2018 2:00PM

1 hr 15 mins cooking Serves 12

Ingredients

butter, to grease

3 eggs

1/2 cup (110 grams) caster sugar

1/4 cup (35 grams) plain flour

1/4 cup (35 grams) self-raising flour

1/4 cup (35 grams) cornflour

2 tablespoons instant coffee granules

3/4 cup (180 millilitres) boiling water

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16/06/2019 Tiramisu torte | Australian Women's Weekly Food

1/3 cup (80 millilitres) marsala




2 tablespoons coffee-flavoured liqueur

500 grams mascarpone cheese

1/3 cup (55g) icing sugar

300 mililitres thickened cream

Vienna almonds, coarsely chopped, to decorate (see tips)

Method

1 Preheat oven to 180°C/160°C fan-forced. Grease a deep 22cm-square cake pan with butter.

2 Beat eggs in a small bowl with an electric mixer about 10 minutes or until thick and creamy. Add

caster sugar, one tablespoon at a time, beating until sugar is dissolved between additions.

Transfer to a large bowl.

3 Sift flours together twice into a separate bowl, and then sift a third time over the egg mixture,

then fold ingredients together. Spread mixture into pan.

4 Bake sponge for 25 minutes. Turn sponge out immediately, top-side up, onto a wire rack lined

with baking paper to cool.

5 Meanwhile, dissolve coffee in the water in a small heatproof jug. Stir in marsala and liqueur. Cool.

6 Beat mascarpone and icing sugar in a small bowl with an electric mixer until smooth. Beat in

cream and 1/3 cup of the coffee mixture.

7 Split sponge cake in half vertically, then each of the halves in half horizontally. Place one of the

cake rectangle on a serving plate, cut side up. Brush with a quarter of the remaining coffee

mixture, then spread with 2/3 cup of mascarpone mixture. Repeat layering process, finishing with

cake, cut-side down. Spread remaining mascarpone mixture on top and sides of cake. Refrigerate

cake for 2 hours.

8 To serve, decorate cake with coarsely chopped Vienna almonds.

Notes

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16/06/2019 Tiramisu torte | Australian Women's Weekly Food



To prevent the torte from leaning to one side, alternate the sponge pieces when layering so that the

cut side of the sponge is on different sides of each layer. Vienna almonds are toffee-coated almonds,

available from specialist nut shops.

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