Making this tiramisu dessert is as easy as 1,2,3. Traditional Italian recipes for tiramisu use sweet Marsala wine, but you can substitute brandy or rum if you prefer.
- Prep time15 minutes
- 10 portions
- 115 grams Bertolli buttery spread light
- 115 grams caster sugar
- 2 medium eggs lightly beaten
- 115 grams self raising flour
- 1 tsp baking powder
- 4 tbsps Marsala wine, brandy or rum
- 150 ml strong black coffee
- 150 Elmlea double cream light for whipping
- 25 grams icing sugar
- 1 tsp vanilla extract
- 250 grams tub reduced fat mascarpone cheese
- 250 grams tub ricotta cheese
- cocoa butter for dusting
- Preheat the oven to 160°C, 150°C fan oven, Gas 3. Grease and line the base of a 20cm (8 inch) sandwich tin with non-stick baking parchment.
- To make the cake, put the Bertolli, sugar and eggs into a bowl and sift the flour and baking powder over. Beat until well mixed. Tip the mixture into the prepared tin and smooth the top.
- Bake in preheated oven for 30-35 minutes until firm to the touch. Turn out, remove the paper and cool completely on a wire rack.
- Cut the cooled cake into small pieces and arrange in the base of a shallow serving dish. Stir the Marsala into the coffee and pour evenly over the cake.
- In a bowl, whisk together the whipping cream, sugar and vanilla until light and fluffy. Soften the mascarpone and ricotta cheeses and fold in the whipped cream.
- Spoon the mixture evenly over the cake and chill for at least 2 hours.
- Just before serving, sift some cocoa powder over the surface.