I first discovered Mary Berry’s Tiramisu Cake on a rainy afternoon, searching for something sweet to bake that wasn’t too heavy but still indulgent. I was familiar with her famous recipes from her years on The Great British Bake Off, but this cake caught my eye. It’s a mix of classic Tiramisu and a light sponge, with the creamy, coffee-flavored goodness of the Italian dessert. The first time I made it, the house was filled with the warm, comforting scent of espresso, mascarpone, and a hint of cocoa. Every bite was a perfect blend of flavors and textures.
I remember sitting down with a slice, thinking, "How can something so simple taste so divine?" This cake isn’t just about the flavor-it’s about the experience of making it and sharing it with others. And so, I want to share that with you. If you love Tiramisu and cake, this recipe is a match made in dessert heaven.
Mary Berry Tiramisu Cake Recipe
Mary Berry’s Tiramisu Cake isn’t just another cake recipe. It takes the rich, velvety texture of Tiramisu and turns it into a lighter, more accessible dessert in cake form. It combines coffee-soaked sponge layers with a mascarpone frosting that melts in your mouth. As a fan of Tiramisu, I was thrilled by how this cake captured the essence of the traditional dessert but in a way that felt fresh.
The best part? You don’t need a lot of fancy equipment, and it’s a forgiving recipe for anyone, even beginners. Trust me when I say this is a crowd-pleaser. People will think you spent hours preparing it, when in reality, it comes together rather quickly.
Ingredients Needed
To make Mary Berry’s Tiramisu Cake, you’ll need:
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For The Sponge Cake
- 3 large eggs (room temperature)
- 100g caster sugar
- 100g self-raising flour (sifted)
- 1 tsp vanilla extract
- 2 tbsp hot water
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For The Filling And Frosting
- 250g mascarpone cheese
- 300ml double cream (whipped)
- 75g icing sugar
- 1 tsp vanilla extract
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For Soaking The Cake
- 3 tbsp strong coffee (cooled)
- 2 tbsp coffee liqueur (optional, but adds a great depth of flavor)
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For Decoration
- Unsweetened cocoa powder
- Dark chocolate shavings (optional)
I always make sure to use good-quality mascarpone and coffee for the best flavor. The whipped double cream gives that airy texture to the frosting, which I think is what makes this cake stand out.
Equipment Needed
- Cake tin: You’ll need an 8-inch round cake tin. A loose-bottomed tin is great for easy removal of the cake.
- Electric hand whisk: If you want fluffy sponge layers and whipped cream, this is essential.
- Mixing bowls: For combining the ingredients for both the cake and the frosting.
- Sieve: To sift the flour and cocoa powder. This ensures a smooth batter and prevents lumps.
- Spatula: For spreading the frosting and layering the cake evenly.
- Tea towel or cooling rack: To help cool the cake layers faster.
- Sifter or small strainer: To dust the cocoa powder over the finished cake for that perfect finish.
This cake doesn’t require too much, but having the right equipment helps it all come together without stress.
How To Make Mary Berry Tiramisu Cake?
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Prepare The Sponge
Preheat your oven to 180°C (160°C fan) and line your cake tin with parchment paper. In a large bowl, whisk the eggs and sugar together until the mixture is pale and fluffy. Gradually add in the sifted flour, folding gently with a spatula. Then add the vanilla and hot water, stirring until smooth.
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Bake The Sponge
Pour the mixture into the tin and level the surface. Bake for 20-25 minutes, or until the cake is golden and springs back when touched. Let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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Make The Frosting
While the cake is cooling, combine the mascarpone cheese, double cream, icing sugar, and vanilla extract in a bowl. Whisk until it thickens and forms soft peaks. Be careful not to overwhisk-it should be smooth and creamy, not stiff.
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Assemble The Cake
Once the sponge has cooled, slice it in half horizontally. Mix the coffee and coffee liqueur (if using) in a small bowl, then drizzle it generously over the cut side of each cake layer.
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Layer The Cake
Spread half of the mascarpone frosting over the bottom layer of the cake. Place the second layer on top, then frost the top and sides with the remaining cream. Dust the top with cocoa powder and, if desired, sprinkle some chocolate shavings for a touch of elegance.
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Chill And Serve
Let the cake chill in the fridge for at least an hour before serving. This helps the flavors meld and the frosting set.
Recipe Variations
- Boozy Twist: For a stronger kick, add a bit of rum or amaretto to the soaking syrup instead of or alongside the coffee liqueur.
- Fruit Addition: You could add thin layers of mascarpone and fresh berries, like raspberries, between the sponge layers for a fruity twist on the classic Tiramisu cake.
- Gluten-Free: Swap the self-raising flour for a gluten-free flour mix to make it suitable for those with dietary restrictions. Just be sure to check the texture during baking, as gluten-free cakes can sometimes be a little denser.
I’ve tried a few of these variations, and they all add something special to the recipe, depending on what you’re in the mood for.
What Goes Well With Mary Berry Tiramisu Cake?
- Coffee: A strong, well-brewed coffee pairs beautifully with the cake. The coffee and cake flavors complement each other perfectly.
- Vanilla ice cream: A scoop of creamy vanilla ice cream on the side will enhance the indulgence without overpowering the cake’s delicate flavors.
- Fresh berries: A handful of fresh berries adds a lovely contrast to the richness of the cake and offers a pop of color.
- Whipped cream: For extra luxury, serve with an extra dollop of whipped cream on the side.
What I Have Learnt
One of the most important things I’ve learned while making this cake is that patience is key. The cooling time for the sponge and the chilling time for the cake allow all the flavors to develop and meld together. It’s tempting to dig in right away, but letting it rest makes all the difference.
Another lesson is the versatility of the recipe. Whether you’re making it for a special occasion or just a cozy afternoon treat, this cake fits almost any situation. It’s a crowd-pleaser that looks sophisticated but doesn’t require you to be a baking expert.
FAQs
What Are The Key Ingredients For Mary Berry’s Tiramisu Cake?
The key ingredients for Mary Berry’s Tiramisu Cake include sponge fingers (ladyfingers), mascarpone cheese, double cream, strong coffee, cocoa powder, sugar, eggs, and a bit of coffee liqueur (optional). The cake is assembled in layers with the sponge fingers soaked in coffee and layered with mascarpone cream mixture.
How Do You Make The Sponge Fingers For Mary Berry’s Tiramisu Cake?
To make the sponge fingers for Mary Berry’s Tiramisu Cake, you can either buy pre-made ladyfingers or make your own by whisking eggs, sugar, and flour, then piping the mixture into finger-shaped biscuits and baking until light and crisp. If you prefer, using store-bought sponge fingers is a quicker option.
Can You Prepare Mary Berry’s Tiramisu Cake In Advance?
Yes, Mary Berry’s Tiramisu Cake can be prepared in advance. It is recommended to assemble the cake and let it chill in the fridge for several hours or overnight. This allows the flavors to meld together and the sponge fingers to absorb the coffee and mascarpone mixture, resulting in a more flavorful and moist cake.