Cheats Tiramisu Cake

All the incredible taste profiles of a traditional Italian tiramisu, but without the fuss of ladyfingers and raw eggs! This show-stopping dessert features a simple chocolate cake base drenched in a coffee liqueur syrup, topped with a lusciously smooth and creamy mascarpone layer. It’s an easy yet elegant dessert that’s perfect for feeding a crowd.

Serves: 16

Prep Time: 40 minutes

Cook Time: 15 minutes

Set Time: 1 hour

Ingredients

For the Cake Base:

• 1 packet of chocolate cake mix

• Eggs (amount as per packet directions - see note 1)

• Milk (amount as per packet directions - see note 1)

• Margarine or butter (amount as per packet directions - see note 1)

For the Coffee Soak:

• 1 level tablespoon instant coffee

• ¼ cup Grand Marnier (see note 2)

For the Cream Topping:

• 125g cream cheese, cold

• 300g mascarpone cheese, cold

• 300ml thickened cream

  ½ cup icing sugar

For Assembly & Serving:

• Cocoa powder, for dusting

• Fresh strawberries, for serving (optional)

  
  

Method

1. Prepare Your Pan: Line a deep slice tray (approximately 30 x 20cm) with baking paper, leaving some overhang on the long sides to help lift the cake out later.

2. Make the Cake Batter: In a large bowl, prepare the chocolate cake batter following the directions on your packet mix. This typically involves beating the cake mix with eggs, milk, and butter/margarine until smooth.

3. Bake the Cake: Preheat your oven to 180°C. Spread the batter evenly into your prepared tin. Bake for 15 minutes, or until the sponge springs back lightly when touched. (Baking times may vary slightly depending on your oven).

4. Prepare the Coffee Soak: While the cake is baking, dissolve the instant coffee in ⅛ cup of boiling water. Stir well to ensure it's completely dissolved. Add the Grand Marnier and stir to combine. Set aside.

5. Soak the Cake: Remove the cake from the oven and leave it in the tin. Using a fork, prick the hot cake all over. Using a pastry brush, gently brush the coffee and liqueur mixture all over the surface of the cake. Keep brushing until all the liquid has been absorbed into the warm sponge.

6. Chill the Cake Base: Place the tin with the soaked cake into the fridge to cool completely. This step is important for the next layer.

7. Make the Whipped Cream: In a medium bowl, add the thickened cream. Using a hand mixer, whisk until soft peaks form. Set aside.

8. Make the Mascarpone Mixture: In a separate, larger bowl, combine the cold chopped cream cheese, cold mascarpone, and icing sugar. Whisk with a hand mixer until the mixture is smooth, creamy, and well combined.

9. Combine the Topping: Add the whipped cream into the mascarpone mixture. Beat again with the hand mixer on low speed just until everything is well incorporated and the mixture is thick and spreadable.

10. Assemble the Cake: Once the cake is completely cool, remove it from the fridge. Pipe or spread the cream mixture evenly over the entire surface of the cake.

11. Chill to Set: Return the assembled cake to the fridge for at least 1 hour to allow the topping to firm up. This makes it easier to slice.

12. Serve: Just before serving, dust the top liberally with cocoa powder. Use the baking paper overhang to lift the cake out of the tin. Cut into slices and serve with fresh strawberries, if desired.

    
    

Notes

Note 1: The Cake Mix

The required amount of eggs, milk, and butter will depend on the specific brand of the cake mix you purchase. Please follow the ingredient quantities and instructions on the back of the packet.

Note 2: The Liqueur

This recipe is very adaptable. For a different flavour profile, try using Kahlúa, Cointreau, Baileys Irish Cream, or the traditional Italian choice, Marsala wine.

• To make it alcohol-free: Simply omit the liqueur and increase the coffee solution by ¼ of a cup (use ½ cup of strong black coffee in total). The taste will be slightly different but still delicious.