This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
CA
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions >  Latest Articles > Nadiya Hussain's Tiramisu Cake

Nadiya Hussain's Tiramisu Cake
Great British Food

Nadiya Hussain's Tiramisu Cake

Posted August 14, 2017   |   1665 views   |   Food & Drink   |   Comments (0) Nadiya tells Great British Food magazine: “The smell of strong coffee makes my stomach turn, but strangely enough I can just about bear the pain if I know it’s about to be mixed into cake, or tiramisu. Or – best of all – tiramisu cake!”

Makes: Approximately 12 slices

Prepare: 45 minutes, plus cooling and chilling

Cook: 35 minutes

 

For the cake:

· 225g unsalted butter, softened, plus extra for greasing

· 240g sponge fingers (approx 36)

· 60ml whole milk

· 3 tbsps instant coffee

· 225g light brown sugar

· 4 medium free-range eggs

· 225g self-raising flour, sifted

· 1 tsp baking powder

· 100ml boiling water

· 4 tbsps instant coffee

· 3 tbsps cocoa powder

 

For the vanilla Mascarpone cream:

· 300ml double cream

· 50g caster sugar

· 250g full-fat Mascarpone cheese

· 1 tbsp vanilla bean paste 

1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease the base of two 20cm round springform cake tins and line with baking paper.

2. Line the base of each tin with the sponge fingers, sugary side facing down. As you line, make sure to cut, carve and get the fingers to the right length to fit all the gaps in the base – tightly packing the fingers will stop them rising to the top while baking. Set aside.

3. For the coffee mixture, put the milk and coffee into a small pan and warm just until the coffee has dissolved into the milk. Leave the mixture to one side to cool completely.

4. Put the butter and sugar into the bowl of a mixer, or use an electric hand-held mixer, and beat until it is light, fluffy and almost white in colour. This can take 10 minutes on a medium to high speed. You can also mix by hand, but it will take a bit longer.

5. Add the eggs one at a time, making sure to incorporate them well, then add the flour and baking powder and fold through until well combined. Add the coffee mixture and fold that in too.

6. Divide the mixture between the two tins and spread it all over the sponge fingers. Level off the top and bake for 30–35 minutes, until a skewer inserted comes out clean.

7. When the cakes are baked you will find they don’t have a smooth surface like a normal cake does. Instead, there will be small bubbles all over the surface – this is just the air from the sponge. You may even have a rogue sponge finger that has come to the top, but that doesn’t matter too much. 

8. Leave the cakes to cool in the tins, then turn out on to a wire rack to cool completely, sponge finger side up.

9. When the cakes are completely cool, put the boiling water and the coffee into a small jug or bowl and stir to dissolve. Brush the tops of the cakes (the sides with the sponge fingers exposed) with the hot coffee mixture, making sure to use up all of the liquid.

10. Make the vanilla Mascarpone cream just before assembling. Put the cream and sugar into a bowl and whisk until it has just thickened very slightly.

11. Now put the Mascarpone and vanilla bean paste into another bowl and whisk to loosen – this way it will incorporate better with the cream. Then, fold the cream into the Mascarpone.

12. Take one of the springform tins you baked the cake in and grease the inside again. Line generously with cling film, making sure there is an overhang. You will need 2 pieces of cling film that criss-cross.

13. Put one cake back into one of the tins, sponge finger side up. The cake won’t be snug, as it will have shrunk while baking. Dust half the cocoa powder over the top of the cake. Spoon on all the Mascarpone cream and make sure it is levelled off completely, using a spatula.

14. Now add the second cake, sponge finger side up. Make sure to press the cake down slightly so that all the layers meld together.

15. Place a circle of baking paper on top, wrap in the cling film, and chill until it’s time to serve. Dust the top of the cake with the remainder of the cocoa powder and serve immediately.

For more great articles like this get the Sep 17 issue of Great British Food below or subscribe and save.

Single Issue - Jun-18 Replica Edition included
$5.49
Or 549 points
Annual Digital Subscription
Only $ 2.75 per issue
SAVE
50%
$32.99
Or 3299 points
6 Month Digital Subscription
Only $ 3.50 per issue
SAVE
36%
$20.99
Or 2099 points

View Issues

About Great British Food

Great British Food brings Britain's best food and drink to life – featuring fantastic seasonal recipes, mouthwatering food photography, interesting and imaginative features and interviews with top chefs.

More great content like this...

For more great articles like this subscribe to Great British Food today.

Most read articles this month


ALEX HILDRED: MARY ROSE DIVER

ALEX HILDRED: MARY ROSE DIVER

When she took up scuba 40 years ago, Alexandra Hildred had no idea that her life would become inextricably linked with a Tudor warship. Now the Mary Rose Trust’s Head of Research and Curator of Ordnance & Human Remains, she tells STEVE WEINMAN about the lead-up to the raising of the iconic wreck, still one of the biggest such operations ever attempted. More...
WHEN THE MUSE GOES MISSING!

WHEN THE MUSE GOES MISSING!

Nashville songwriter Mark Cawley shares some tactics for reviving those elusive creative juices when you’ve lost the flow More...
How I got  published

How I got published

The author’s debut was actually her sixth novel, she tells Dolores Gordon-Smith More...
3 Free Reads for the New Year

3 Free Reads for the New Year

Spend all your money in December? Us too. We’ve pulled together our 3 favourite free reads available for you on Pocketmags. Everyone loves a free read! More...
News from the world of the piano

News from the world of the piano

Argerich and Babayan in Cleveland More...
5 Digital Magazines for Spring

5 Digital Magazines for Spring

Here at Pocketmags, we simply cannot wait to welcome in a new season of bloom and blossom. Jumpstart your motivation with our selection of 5 digital magazines for spring. More...
3 Fitness Trends You Haven’t Tried

3 Fitness Trends You Haven’t Tried

We’ve all heard of the crazy exercises people are trying - from animal yoga to orange theory. But if one of your New Year's resolutions is to get fit and find some sort of exercise you’ll enjoy then maybe you will love one of these… More...
Take your research to the next level

Take your research to the next level

Starting with this issue, and running all through 2018, the Academy learning experience will help you learn more about the records, resources and research skills you need to become the best genealogist you can be. We have case studies for you to pit your wits against, documents for you to decipher, old handwriting for you to tackle, and more… More...
How to Celebrate Valentine’s Day Without a Valentine

How to Celebrate Valentine’s Day Without a Valentine

It’s been hitting you in the face since the 1st of February, from the red and pink hues occupying every storefront window, to the heart-shaped boxes of chocolate taking over your local supermarket, there is simply no escaping the mushy romantic vibes of Valentine’s Day. More...
5 Free Ways to Celebrate Valentine's Day

5 Free Ways to Celebrate Valentine's Day

It’s the one, and the only day of the year that is devoted to a crazy, little thing called love. Where all you need are three words, eight letters and twenty-four hours to steal the heart of the one you most desire. More...
Vouchers Gift Cards A magazine subscription is the perfect gift but you'll need something to show on the big day. View All
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points