- For the cake dough:
- 2 eggs
- 1/3 cup caster sugar or 70 g
- ½ teaspoon vanilla essence
- ½ cup plain flour or 70 g, sifted
- For the cream:
- 2/3 cup liquid cream or 165 ml
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 500 g or 2½ cups Mascarpone cheese
- 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
- 3 tablespoons NESCAFÉ Gold Coffee, dissolved in ¾ cup or 185 ml of hot water
- 1½ tablespoons cocoa powder
Tiramisu Cream Cake
INGREDIENTS
Tiramisu Cream Cake with
Tiramisu Cream Cake with 
- For the cake dough:
- 2 eggs
- 1/3 cup caster sugar or 70 g
- ½ teaspoon vanilla essence
- ½ cup plain flour or 70 g, sifted
- For the cream:
- 2/3 cup liquid cream or 165 ml
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 500 g or 2½ cups Mascarpone cheese
- 2 tablespoons gelatine powder, dissolved in 5 tablespoons of hot water
- 3 tablespoons NESCAFÉ Gold Coffee, dissolved in ¾ cup or 185 ml of hot water
- 1½ tablespoons cocoa powder
NUTRITIONAL INFORMATION
Tiramisu Cream Cake with
Tiramisu Cream Cake with
- Energy 465 (Kcal)
- Protein 9.3 (g)
- Carbohydrate 40 (g)
- Total Fat 31 (g)
HOW TO PREPARE
Tiramisu Cream Cake with
Tiramisu Cream Cake with
1
Whisk the eggs and caster sugar for 6-8 minutes or until it thickens, then mix in the vanilla essence.
2
Sift the flour over the egg mixture in three stages. Use a metal spoon to gently fold the mixture together.
3
Pour the mixture into a 22cm greased and floured round tin. Bake in a 190°C preheated oven for 20 minutes or until when inserting a skewer in the center it comes out clean. Then move out onto a wire rack to cool.
4
In a bowl, combine fresh liquid cream, Nestlé® Sweetened Condensed Milk and mascarpone cheese. Mix until the mixture is smooth and almost firm then pour over the dissolved gelatin and stir constantly until well combined.
5
Cut and throw away 1 cm from the edges of the cake and then slice it into 2 layers. Place one layer of cake over the bottom of 22cm cake tin and spoon ½ quantity of the melted NESCAFÉ Gold Coffee. Pour over evenly ½ of the cream mixture. Repeat the layering process ending with cream mixture.
6
Chill for 3 hours or until the cake is firm, after that dust with cocoa powder and remove from tin. Slice and serve.
REVIEWS
Tiramisu Cream Cake with
