Tiramisu cake

Tiramisu is an Italian dessert traditionally made from ladyfinger pastries, dipped in coffee, and layered with eggs, sugar, mascarpone, and flavoured with cocoa. We’ve created a low protein version, flavoured with marsala, to really pack a punch!  

VANILLA CREAM FILLING

Pour 250ml rice milk into a small saucepan with the butter, sugar, and paste. Heat gently, until the butter has melted and sugar dissolved.

In a small jug, place remaining rice milk, and cornflour. Blend together until smooth. 

Increase heat to saucepan to medium, and while continously stirring, pour milk/cornflour mixture into the pan.  Continue to stir., 2min.,until the mixture has just thickened (do not allow mixture to become too thick, as cornflour lumps will form). 

Pour this mixture into a container, leave to cool.  Once cooled, cover with cling film and place in a refrigerator., 2-3hrs ., until chilled and set firm. Meanwhile, prepare Vanilla Sponge.

VANILLA SPONGE

Pre-heat oven to 180°C. Grease and line a 19 x 19cm based cake tin with baking paper.

Place FATE mix and butter into a medium sized mixing bowl. Using electric beaters, mix together, 2min., until just combined (mixture will form a breadcrumb texture).

Mix the essence into the hot water, and pour into the cake mixture. Beat 1min., until thoroughly combined and smooth. Pour into the prepared cake tin., bake 20min. Remove from oven, stand in tin 5min.  Remove cake from tin, cool on a wire rack. Meanwhile, prepare tiramisu sauce.

TIRAMISU SAUCE

In a jug, combine coffee, marsala, and sugar.

ASSEMBLY AND TOPPING

Remove set cream filling from the refrigerator, beat with electric beaters, 2min., until just lightened.   

Line a 19cm x 19cm deep based cake tin with plastic wrap. Slice cooled sponge into halves, horizontally. Place one half into the base of the tin, drizzle with ½ of the coffee mixture.  Spread with vanilla cream filling, sprinkle with 1 Tbsp of the cocoa confectionary. Layer with remaining sponge half, and coffee mixture. Cover, refrigerate 2-3 hours or overnight.

Beat cream in a small bowl with electric mixer until soft peaks form. Spread top with cream and extra cocoa confectionary.