Tiramisu layer cake

Tiramisu inspired layer cake. Rich coffee sponge, mascarpone crème diplomat, and vanilla Swiss meringue buttercream.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. For the cake: Pre-heat your oven to 160ºC/140ºC fan. Line three 9 inch tins with greaseproof paper or re-usable baking sheets

Step 2

2. If using granules grind the coffee to a finer powder then mix with heated milk till dissolved meanwhile beat the butter and sugar together in a stand mixer

Step 3

3. Add the eggs and coffee and a bit of flour and mix then add the rest of the flour, cocoa and salt

Step 4

4. Split the mixture between the prepared tins. Then bake for 30-35 minutes until a skewer inserted in the centre comes out clean.

Step 5

5. Once the cakes are cooked, remove them from the oven. Leave them to cool in their tins for about 10 minutes before removing them from the tins and moving them to a wire rack to cool completely

Step 6

6. For the creme diplomat: Whisk together 4 large egg yolks, at room temperature, 3 tablespoons cornstarch, 1/4 teaspoon salt, and 2 teaspoons pure vanilla extract in a medium bowl.

Step 7

7. Place 2 cups whole milk and 1/2 cup granulated white sugar in a small saucepan and heat over medium-high just until tiny bubbles begin to form around the edges.

Step 8

8. Slowly pour the scalded milk into the egg mixture while whisking to temper. Return the liquid to the pot and continue to whisk over medium-high heat until it starts to bubble and thicken. Remove from the heat and whisk in unsalted butter cut into cubes.

Step 9

9. Transfer the mixture to a bowl, then cover with plastic wrap, gently pressing directly onto the surface of the mixture to prevent it from forming a skin. Chill until the pastry cream is cold, at least 2 hours preferably overnight

Step 10

10. Once ready to fill cake pour double cream into mixer and mix till half whipped then add mascarpone and whip till soft peaks. Put to the side and take pastry cream from the fridge and whip to loosen then fold in cream mixture, replace in fridge for max 30 minutes ready for assembly.

Step 11

11. For the Swiss meringue buttercream: Make sure all the tools you are using are completely cleaned, dried, and grease-free. A quick wipe with a little lemon juice or white vinegar is very helpful.

Step 12

12. Separate the eggs: If you haven’t done so yet, separate the eggs first. Separate 1 egg white in a small bowl, then place the egg white in your heatproof mixing bowl. Repeat with the remaining egg whites. This way, if a yolk breaks in one of them, you don’t waste the whole batch.

Step 13

13. Whisk sugar into the egg whites, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and be frothy white on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).

Step 14

14. No need to let it cool down to start this next step—it’s important to begin mixing while it is still warm. Transfer mixture to the bowl of a stand mixer fitted with a whisk attachment (if you aren’t already using the metal bowl that comes with it). You can use a hand mixer instead, but this step takes awhile and your arm tires quickly. On medium-high speed, beat the mixture until stiff glossy peaks form and the meringue is no longer warm to the touch, at least 10-15 minutes. On particularly humid days, this has taken me up to 17-18 minutes. If it’s still not reaching stiff peaks, stop the mixer, place the bowl—uncovered—in the refrigerator for 10 minutes, then return to the mixer and continue beating until stiff peaks form. (This has always worked for me when it’s taking forever to reach stiff peaks.)

Step 15

15. If the bowl and meringue still feel warm, wait until both cool to room temperature (around 70°F (21°C)) before adding the butter in the next step. Feel free to place it in the refrigerator. A warm bowl and meringue will melt the butter.

Step 16

16. Switch the stand mixer to the paddle attachment. On medium-high speed, add the butter 1 Tablespoon at a time. Wait for the butter to fully mix in before adding the next Tablespoon. After all the butter has been added, turn the mixer down to medium speed and fully beat in the vanilla and salt, about 30 seconds.

Step 17

17. Your Swiss meringue buttercream should be thick, creamy, and silky smooth and is ready to use on any cake, cupcake, or other confection.