This dessert is the perfect combination of sponge, custard and coffee and it’s sure to wow family and friends!
- ¾cup strong black coffee, cooled
- ¼cup liqueur (Baileys, Tia Maria or Kahlua), or brandy
- 200g pottle mascarpone
- 1cup (250g) vanilla bean custard*
- 1tsp Gregg's Ground cinnamon
- 1chocolate flake bar, crumbled
- 1x 20cm square vanilla sponge cake
- Cocoa powder for dusting
- Melted chocolate (optional)
Step 1Line the base and sides of a loaf tin (11 cm x 21 cm x 7 cm – 7 cup capacity) with clingfilm.
Step 2Mix the coffee with the liqueur or brandy.
Step 3Mix mascarpone, custard and Gregg’s Ground cinnamon until smooth. Fold through the crumbled flake bar.
Step 4Cut the sponge in half and cut each half horizontally. You will need 3 pieces. (The extra piece will be used to fill any gaps).
Step 5Place a piece of sponge into the base of the loaf tin, using the remaining piece to fill any gaps. Pour over 1/3 of the cooled coffee mixture. Spoon over 1/3 of the custard mix, spreading it to cover the sponge. Top with another piece of sponge cake and another 1/3 of the coffee and custard mix. Repeat the layers, smoothing out the fil custard layer on the sponge cake. Cover with cling film and refrigerate for 4 hours or overnight.
Step 6Carefully remove the tiramisu cake from the loaf tin. Using a spatula slide the cake off the clingfilm onto a serving platter. Dust with cocoa powder just before serving. If wished melt and drizzle a little melted chocolate over the cocoa powder.