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GBBO 5 Technical Bake #4: Mary Berry’s Tiramisu (GBFBO

August 31, 2014

This week on the Great British Fake Bake Off (GBFBO) I will be making no-coffee, no-cream, no-brandy tiramisu. The reason for the fake this week is not laziness for once, it’s that Mr B doesn’t like coffee, neither of us are big fans of whipped cream and I didn’t have any brandy.

mary berry tiramisu gbbo

Instead of the coffee I dissolved cocoa powder into the soaking liquid. Instead of whipped cream I used half fat creme fraiche, a little vanilla essence and less sugar than the recipe states – since the cocoa would add as much of a contrast to the sweetness as coffee would have done. Instead of brandy I used a bit more hot water and the last of some butterscotch liqueur I’d been sent by Fay from Food Fables in a foodie penpal parcel.

It keeled over!

I didn’t do the tempered chocolate decorations (oh really, what did you expect?) and I found that I didn’t need nearly as much mascarpone and had a lot of the grated chocolate left. I think I over soaked the sponge, as it oozed rather. However, I was rather proud at how well the sponge came out. I definitely would have got point for even layer, if nothing else! Not my prettiest bake..

Tiramisu Towers

 

Mary Berry’s Tiramisu Cake
Recipe lifted straight from here – go to link for extra instructions

You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin (and a cook’s thermometer if you’re doing the tempered chocolate)
Ingredients
For the sponge
a little softened butter, for greasing
4 large free-range eggs
100g/3½oz caster sugar
100g/3½oz self-raising flour
For the filling
1 tbsp instant coffee granules
150ml/5½fl oz boiling water
100ml/3½fl oz brandy / extra water / other liqueur
3 x 250g/9oz tubs full-fat mascarpone cheese (I only used 1 tub)
300ml/10½fl oz double cream (I used 1 250g tub half fat creme fraiche + 1 tsp vanilla essence)
3 tbsp icing sugar, sifted (I used 1 tbsp)
75g/2½oz dark chocolate (36% cocoa solids), grated
For the decoration
100g/3½oz dark chocolate, (70% cocoa solids), finely chopped
2 tbsp cocoa powder

Preparation method
Preheat the oven to 180C/160C(fan)/350F/Gas 4.
Grease a 38x25cm/15x10in Swiss roll tin and line with baking parchment.

For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick.
The mixture should leave a light trail on the surface when the whisk is lifted.
Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.

Pour the mixture into the prepared cake tin and tilt the tin to level the surface.
Bake for 20 minutes, or until risen, golden-brown and springy to the touch.
Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.

For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.

When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
Line the base and sides of the square tin with long rectangles of baking parchment; there should be plenty of excess parchment which you can use to help lift the cake from the tin later. I just stacked it and wrapped it in foil to chill overnight as I didn’t have the right sized tin. 

Place the mascarpone cheese in a large bowl and beat until smooth.
Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
Place one layer of sponge in the base of the lined cake tin.
Spoon over one-quarter of the coffee brandy mixture.
Then spread one-quarter of the mascarpone frosting over the soaked sponge.
Scatter over one-third of the grated chocolate.

Place the second sponge on top, spoon over another quarter of the coffee mixture then spread another quarter of the frosting over the soaked sponge.
Scatter over another one third of the grated chocolate.
Repeat with the third sponge and another one-quarter of the coffee mixture and frosting and the remaining grated chocolate.
Place the fourth sponge on top and spoon over the remaining coffee mixture.
Using a palette knife spread a very thin layer of the remaining frosting over the top of the cake – this is called a ‘crumb coat’ and will seal in any loose crumbs of sponge.
Wipe the palette knife and spread the rest of the frosting in a thicker layer over the cake.
Chill for at least one hour in the fridge before turning out.

If you want to do the tempered chocolate decoration, go to the BBC link

Dust the chilled tiramisu cake with the cocoa powder before turning out onto a serving plate, using the parchment paper to help lift out of the tin. Decorate with the chocolate shapes.

This is being entered into  My GBBO Bakealong and the Great Bloggers Bake Off

 

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4 Comments leave one →
  1. jennypaulin permalink
    August 31, 2014 6:12 pm

    personally i would prefer your fake off to the real thing as i am not a big coffee fan, although i will eat in cake of course! your layers look great actually and its a great colour
    thank you for linking up x

  2. September 1, 2014 8:57 am

    Wow this looks fantastic – the layers look amazing 🙂 x

  3. lucyparissi permalink
    October 11, 2014 2:32 pm

    I want a contestant to do a ‘fake’ recipe on #GBBO simply to see the reaction of the ‘male judge’! This looks awesome fake or no. Thanks for linking to #GBBO Bake Along

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