Mary Berry Tiramisu Recipe (Tiramisu Cake) (2023)

Chocolate Dessert RecipesItalian

by Caroline Sciberras May 21, 2023

written by Caroline Sciberras May 21, 2023 0 comment 9 minutes read

This tiramisu recipe by Mary Berry, as its name implies really is a mood uplifter. In fact, the Italian phrase “tirami su” translates literally to ‘lift me up’. This dessert that combines the flavors of coffee, cocoa, and mascarpone can usually be either served as a mini tiramisu portion in a glass or as a cake prepared in a large dish. Both versions are delicious and here we will enjoy the elegant and sweet recipe incorporated into a layered cake form.

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Yields: 9 portions
Prep Time: 20 mins Cook Time: 1-2 hours Total: 2 hours

What is tiramisu?

Tiramisu cake is a classic Italian dessert that combines the flavors of coffee, cocoa, and creamy mascarpone cheese. It is typically made by layering ladyfingers (sponge biscuits called Savoiardi in Italy) that have been soaked in coffee and sometimes rum or coffee liqueur. The ladyfingers are then layered with a mixture of mascarpone cheese, sugar, and often egg yolks. The cake is finished with a dusting of cocoa powder on top.

This Mary Berry tiramisu cake is typically served chilled, allowing the flavors to meld together and creating a creamy, delicious treat. Our recipe serves 9 portions but of course, you cut the pieces the size you prefer and you can still serve it in a glass if you prefer.

Why does this Mary Berry tiramisu recipe work?

• Mary Berry’s tiramisu recipe uses homemade sponge instead of ladyfingers and so you don’t have to dig in for ladyfingers in a supermarket.
• This tiramisu is a harmonious and mouthwatering fusion of flavors and textures. The coffee-infused ladyfingers provide a moist and tender base, while the creamy mascarpone cheese mixture adds richness and smoothness. The cocoa powder on top adds a touch of bitterness and visual appeal.
• This dessert is one of the classic Italian dessert recipes with a distinct and well-loved flavor profile. So if you love Italian flavors this should be one of your top choices.
• The tiramisu recipe by mary berry uses brandy, but you can use other preferred coffee liqueur or rum that adds to the overall flavor of the dessert making it a multidimensional dessert.
• Visually, this recipe by Mary Berry is a showstopper. Good news is that it doesn’t require any professional expertise to make like some other cakes..

Mary Berry tiramisu recipe

Ingredients

For the sponge

• 1 teaspoon softenedbutter, for greasing
• 4 large free-rangeeggs
• 3½ oz (100 g)caster sugar
• 3½ oz(100 g) self-raising flour

For the filling

• 1 tbsp instantcoffee granules
• 5½fl oz (150ml) boiling water
• 3½fl oz (100ml)brandy
• 9 oz tubs (3 x 250g) full-fatmascarponecheese
• 10½fl oz (300ml) double cream
• 3 tbspicing sugar, sifted
• 2¼ oz (65g)dark chocolate, grated

For the decoration

• 3½ oz(100g) dark chocolate, finely chopped
• 2 tbspcocoa powder

Preparation

FOR THE SPONGE

1. Preheat your oven to 180C or 350F/
2. Grease a 35x25cm/14x10in Swiss roll tin and line it with baking parchment.
3. Place the eggs and sugar in a large bowl.
4. Whisk them together, using an electric hand-held mixer, until the mixture becomes very pale and thick.
5. Sift the flour over the mixture and gently fold it in using a metal spoon or spatula, being careful not to overmix.
6. Pour the batter into the prepared cake tin and tilt the tin to level the surface.
7. Bake for 20 minutes or until the sponge has risen, turned golden-brown, and feels springy to the touch.
8. Allow it to cool in the tin for five minutes.
9. Transfer it onto a wire rack to cool completely.

FOR THE FILLING

1. Dissolve the coffee in the boiling water and add the brandy. Set it aside to cool.
2. Carefully slice the sponge in half horizontally to create two thin sponges of equal depth. Before slicing the sponge make sure it is completely cool.
3. Cut two 18cm/7in squares from each sponge using the base of the cake tin as a guide. See tip below for discards.
4. Line the base and sides of the square tin with parchment paper, leaving excess parchment to help lift the cake from the tin later.
5. Beat the mascarpone cheese in a large bowl until smooth.
6. Gradually add the cream and icing sugar, beating until you have a creamy and spreadable frosting.
7. Place one layer of sponge in the base of the lined cake tin.
8. Spoon one-quarter of the coffee brandy mixture over the sponge.
9. Spread one-quarter of the mascarpone frosting over the soaked sponge.
10. Sprinkle one-third of the grated chocolate on top.
11. Add the second sponge layer, repeating the process from step 7 to 10.
12. Repeat the process the third sponge layer.
13. Place the fourth sponge layer on top and spoon over the remaining coffee mixture. Use a palette knife to spread a thin layer of the remaining frosting over the top of the cake and seal in any loose crumbs.
14. Clean the palette knife and spread the rest of the frosting in a thicker layer over the cake.
15. Chill the cake in the fridge for at least one hour before turning it out.
16. While the cake chills, melt half of the chopped chocolate in a small bowl set over a pan of gently simmering water (making sure the bowl doesn’t touch the water).

FOR THE DECORATION

1. Stir the chocolate until it reaches a melting temperature of 53C/127F.
2. Remove the bowl from the heat and add the remaining half of the chopped chocolate.
3. Continue stirring gently until the chocolate cools to 31C/88F or lower and thickens enough to be piped.
4. Place a sheet of baking parchment on your work surface and use another sheet to create a paper piping bag.
5. Transfer the melted chocolate into the paper piping bag.
6. Snip off the end and pipe decorative shapes onto the baking parchment. Allow them to set until needed.
7. Dust the chilled tiramisu cake with cocoa powder before turning it out onto a serving plate, using the parchment paper to help lift it out of the tin.
8. Decorate the cake with the chocolate shapes.

Tips

• You can use any excess sponge trimmings for cake pops, mini tiramisu or trifles.

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