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Tiramisu Gâteau

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  • Serves: 8
Tiramisu Gâteau


  • 1 egg
  • 115g (4oz) caster sugar
  • 100g (3½oz) plain flour
  • 15g (½oz) cornflour
  • 25g (1oz) butter, melted
  • 115g (4oz) plain chocolate
  • 150ml (¼pt) very strong black coffee
  • 100ml (3½ fl oz) Tia Maria or Kahlua coffee liqueur
  • 300ml (½pt) double cream
  • 2.5ml (½ tsp) vanilla essence
  • 50g (2oz) caster sugar
  • 3 x 250g cartons mascarpone cheese
  • Chocolate shavings or grated chocolate
  • Cocoa powder, for dusting


  1. Preheat oven to 180°C., 350°F., Gas Mark 4. Grease and base line a 22cm (8½") spring form cake tin.

    Place eggs and sugar in bowl and whisk until pale, thick and creamy. The mixture should be thick enough to hold a trail when the whisk is pulled from the surface.

    Sieve together flour and cornflour and lightly fold in half using a metal spoon. Fold in half the melted butter, then repeat with remaining flour and butter. Fold in lightly to avoid knocking the air from mixture.

    Pour into tin and bake for 20-25 mins, or until golden. Turn out and leave to cool overnight, if time allows. Mix together coffee and liqueur. Cut cake into three layers.

    Line base and sides of cake tin with clear film and base with non-stick baking parchment. Place one sponge layer in base. Sprinkle over about a third of the coffee mixture.

    Using an electric whisk whip together cream, vanilla and sugar until it forms soft peaks. Fold into the cheese. Reserve 60ml (4tsp). Spread a third of the mixture over the sponge. Sprinkle over half the chocolate. Top with another layer of sponge. Drizzle over half the remaining coffee liqueur mixture. Top with half the remaining cheese mixture and all the chocolate. Top with the last sponge and press down lightly. Finish with a final layer of cheese mixture. Chill for 2 hours.

    Release from tin, peel off clear film and transfer to a serving plate. Spread reserved cheese mixture around edges. Sprinkle with chocolate, dust with cocoa and serve.

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