Instructions

• Prepare cake tin:
• 01 Line base of a 20cm non stick spring form cake tin. Lightly grease the sides and cut a ring of non stick baking paper to line the base.
• Make cake:
• 02 In a large bowl sift all the dry ingredients bar the sugar. Mix well. Add sugar and now add all the wet ingredients. Beat smooth. Pour batter into the prepared spring form cake tin.
• Bake cake:
• 03 Place the cake in a pre-heated oven and bake until firm and a toothpick comes out clean. If your oven is hot and cracks appear on the top of the cake I would recommend to reduce the heat to 170ºC. Cool in the tin. Turn out and remove paper from the base.
• Make Tiramisu cream:
• 04 In a large bowl place mascarpone, cream, marsala, sugar and custard. Beat all together until consistency of thickly whipped cream. Set aside for later.
• Assemble using coffee soak:
• 05 Firstly remove chocolate cake from its tin and place on serving plate or board, paper base removed. Spoon a few teaspoons of liquid coffee all over the top. Let this soak before placing a double folded paper collar around the whole cake secured at one end with sticky tape or a paperclip. This collar is to provide support to the mascarpone topping.
• Assemble soaked sponge fingers:
• 06 Pour the coffee into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these on top of the chocolate cake.
• Assemble mascarpone cream:
• 07 Once the sponge fingers and the non stick paper collar are in place, gently spoon the mascarpone cream all over the top. Smooth with a palette knife. Place in the fridge to set.
• Serve:
• 08 Remove cake from the fridge 15 minutes or so before serving and in one gentle motion remove the paper collar. Using a sieve dust heavily the top with cocoa powder. Take to the table and ENJOY.