- 3 eggs, separated
- ⅓ cup (75g) caster sugar
- 2 tbsp amaretto
- 750g mascarpone cream
- 2 x 20cm round Victoria sponge cakes (recipe below)
- 1 cup (250ml) strong espresso coffee
- 250ml thickened cream
- 2 tbsp icing sugar, sifted
- Dutch cocoa to dust
- Place the egg yolks, 2 tbsp caster sugar and amaretto in a heatproof bowl set over a saucepan of simmering water (making sure the bowl is not touching the water). Whisk using electric beaters for 5-8 minutes, or until thick and pale. Take off the heat.
- In three batches, add the mascarpone cream, making sure it is well incorporated after each batch. Whisk the egg whites and remaining sugar until it forms stiff peaks. In two batches, fold the egg white mixture into the mascarpone cream.
- Place one sponge in the base of a 2.5-litre capacity (20cm diameter) round dish. Slowly pour over half the coffee. Spoon over half the mascarpone mixture. Top with sponge, gradually pour over remaining coffee and top with remaining mascarpone, smooth the top with a pallet knife. Refrigerate for 2-4 hours.
- Whip the cream and icing sugar together until stiff peaks form. Spoon over the tiramisu and dust with cocoa powder to serve.
Tip: This dessert can be made the day before. Just before serving, whip the cream and spoon over. If you don’t want to use alcohol, add water to the egg mixture.
Victoria Sponge Cakes Recipe:
- 4 eggs at room temperature
- ½ cup (110g) caster sugar
- ⅔ cup (100g) plain flour
- ½ tsp baking powder
- 60g melted unsalted butter, cooled
- Preheat oven to 200°C (180°C fan forced). Place eggs and sugar in the bowl of an electric mixer with a whisk attachment. Whisk on high speed for 12 minutes, or until the eggs have tripled in volume and are pale and thick.
- Meanwhile, sift the flour and baking powder together three times into a large bowl. Set aside. Sift a third of the flour mixture over the egg mixture; using a large metal spoon carefully fold until just combined. Repeat with remaining flour.
- Drizzle the butter around the edge of the bowl with cake mixture and gently fold to combine. Pour into lightly greased tins lined with baking paper. Bake until the cake springs back when lightly tapped and is golden (see cooking times, right).
- To cool the cake, carefully invert while warm onto wire racks covered with clean tea towels and a sheet of baking paper dusted with icing sugar (the icing sugar will prevent cake sticking to the paper).
- Two 20cm round cake tins baked for 12-15 minutes.
- One 20x30cm slice tin baked for 15 minutes.
- One 20cm square tin baked for 15-18 minutes.