Tiramisu cake

Latest comments and suggestions

• Kay

  05 November 2007

  Kay rated and commented on this recipe

  

  The chocolate topping took ages to set thick enough, and then we thought there was too much of it- next time I'll halve the amount.

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• sally

  19 April 2008

  sally rated and commented on this recipe

  

  I did as the last commentor said and halved the topping, which was indeed enough, but this is just the most perfect cake recipe, it is just so scrummy. I used marscapone light for the filling, but this is just everything I want a cake to be and will be made repeatedly from now on!

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• lurvlyloz

  27 September 2008

  lurvlyloz rated and commented on this recipe

  

  very nice cake. perfect sponge reciepe as usually i am rubbish at sponge! made it for dinner at the parents tonight and enjoyed by all.

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• Louise

  10 January 2009

  Louise rated and commented on this recipe

  

  wonderful, i thought that the sponge would be too soggy if i added all the espresso so i only used half but i think now i will use it all in future. I used Betty Crocker ready made chocolate frosting for the topping, cheating a bit i know but it is very nice.

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• vgleave

  21 January 2009

  vgleave commented on this recipe

  delicious cake! next time i think i would add slightly more espresso - i thought the sponge was ever so slightly dry otherwise! i would also say to lessen the amount of topping, even though it is very yummy, i think the amount makes it a little sickly.

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• Kev

  31 December 2009

  Kev rated this recipe

  

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• Denise

  31 March 2010

  Denise commented on this recipe

  How long does the cake keep for after baking?

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• Artha

  07 April 2010

  Artha commented on this recipe

  I've made this cake several times and i must say the recipe has never failed me...itz a lovely cake and was loved by all each time i made it...wud definitely recommend everyone to try this recipe

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• Artha

  07 April 2010

  Artha rated this recipe

  

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• GraceW

  24 April 2010

  GraceW rated and commented on this recipe

  

  Great recipe. I doubled the espresso amount and it came out wonderfully moist yet still held well enough to cut into squares. I also just placed all the batter in one tin and then cut the cake in half horizontally. Would definitely make this again.

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• Dizzy Bec

  30 May 2010

  Dizzy Bec rated and commented on this recipe

  

  OOOOh this cake is so good. The in laws keep asking for it, and the kids who 'don't like coffe cake' changed their minds sharpish.

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• AnnaGsy

  16 July 2010

  AnnaGsy commented on this recipe

  Absolutely delicious!! And easy! Didn't look quite as presentable as the one in the picture though!!

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• keir

  02 August 2010

  keir rated and commented on this recipe

  

  Amazing - this went down well (and speedily) by one and all. One of the yummiest cakes I've had. I used about 80ml of coffee as it didn't look quite enough and it was perfect. I also felt the chocolate topping was a lovely amount - perhaps I have a sweeter tooth than previous commentators. Only thing I'd say is I followed the instructions about putting the cake back in the tin to ice it - no idea why as it seemed to be unnecessarily fiddly.

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• Mrs P

  28 April 2011

  Mrs P rated and commented on this recipe

  

  I made this round as I only had one square cake tin .... Worked really well as the topping covered the sides as well. Used more coffee and was even better on the second day.......highly recommended

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• ana

  08 August 2011

  ana commented on this recipe

  Could anyone please tell what happens if I use ricotta instead of mascarpone? We don't get mascarpone in my country.

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• bblackcat09

  11 April 2012

  bblackcat09 rated and commented on this recipe

  

  Tasty, but looked nothing like the picture! As other people have suggested I didn't use quite as much coffee mixture as suggested, but this didn't detract from the taste.

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• Melania

  09 May 2012

  Melania rated and commented on this recipe

  

  This recipe turned out quite well, and went down a treat at a dinner party. As suggested, I doubled the espresso and used three quarters of the chocolate ganache. I made one cake and halved it, which meant the cooking time almost doubled and was a little dry - nothing that couldn't have been fixed with a dribble of cream. A good recipe for tiramisu novices (like myself)

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• Ang

  07 April 2013

  Ang rated this recipe

  

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• Ang

  07 April 2013

  Ang rated this recipe

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http://www.bbcgoodfood.com/recipes/4587/

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Ingredients

• 300g butter , plus some for the tin
• 300g caster sugar
• 4 eggs
• 300g self-raising flour

FILLING

• 4 tsp caster sugar
• 2 shots espresso coffee (or make up 60ml of very strong coffee)
• 250g tub mascarpone
• icing sugar to taste

TOPPING

• 200g dark chocolate
• 50g butter

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Difficulty and servings

Cuts into 12

Preparation and cooking times

Ready in 1 hr 15 minutes

Ingredients

• 300g butter , plus some for the tin
• 300g caster sugar
• 4 eggs
• 300g self-raising flour

FILLING

• 4 tsp caster sugar
• 2 shots espresso coffee (or make up 60ml of very strong coffee)
• 250g tub mascarpone
• icing sugar to taste

TOPPING

• 200g dark chocolate
• 50g butter

631 kcalories, protein 6.3g, carbohydrate 62.6g, fat 41.2 g, saturated fat 24.8g, fibre 1.2g, salt 0.82 g

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