This tiramisu torte was created as part of a paid partnership with Menier.
This tiramisu cake is a modern take on the classic tiramisu pudding. The sponge is made with ground walnuts and coffee giving this cake a mild, but gorgeously tangy flavour that complements the rich, dark chocolate wonderfully. The masala mascarpone and whipped cream filling is subtle but not overpowering, and the ganache and 80% cocoa chocolate shards makes this cake perfect for an indulgent table centrepiece.
What makes this tiramisu torte so special?
Chocolate is the ultimate festive must, but sometimes it can be overwhelming finding the right recipe for the festive season. Here’s why I love this cake:
- You can make everything in advance. Prep the cake at least three days ahead of time. Simply leave to cool once out the oven, wrap tightly in clingfilm and place in an airtight container. Pour out your chocolate rectangles and keep in the fridge for up to three days to set, and make your filling 24hrs in advance. All you then need to do is assemble on the day and pour on the ganache!
- The nuts can be substituted for anything from almonds, to ground brazil nuts or even macadamia nuts.
- It’s great for a showstopper dessert, but also light enough to be made and eaten delicately with a cup of coffee or a small sherry on Christmas Day!
Ingredients and alternatives
- Flour: I always recommend using self-raising flour where stated, but you can add 2tsp of baking powder to every 150g plain flour if that’s all you have.
- Chocolate: this recipe uses Menier’s 80% cocoa Organic Swiss Dark Chocolate for Fine Desserts and Cakes. If you’re using any of their other chocolate, choose one that’s at least 70% or above.
- Butter: always use unsalted butter in this recipe.
- Coffee: I recommend Nescafé Azera where instant coffee powder is required.
- Double cream: whipping cream is also a great alternative for this recipe. Single creams won’t whip to stiff peaks, so these can’t be used to make the custard for this cake.
- Eggs: 3 large eggs can be used in this recipe instead of medium eggs.
- Marsala: madeira or sherry are also great alternatives for that traditional tiramisu flavour.
- Sugars: this recipe calls for golden caster sugar, but you can always use regular caster sugar.
- Mascarpone: crème fraîche would work well instead of mascarpone with its velvety texture.
- Cream: always use either double or whipping cream for this recipe. Single cream won’t whip to stiff peaks, and therefore won’t create a thick enough filling.
Tiramisu torte how-to:
What if my ganache seizes and becomes too hard to pour onto the tiramisu torte?
Add a tablespoon or two of boiling water to loosen it up again. Mix and try pouring again. The secret is to work quickly once you’ve added your cream, so get everything ready and prepped before hand so you’re ready to pour straight away.
How do I slice my tiramisu torte evenly?
Use a tape measure to measure a 10cm middle point on opposite sides, then line a large cerated knife up and cut in one go. When you’re slicing the cake horizontally, you can insert toothpicks at intervals along the halfway point as a guide rather than doing it by eye.
Can I use anything other than edible gold leaf?
Edible glitter or lustre sprays can also be found on many cake decorating sites. If using gold leaf, apply with tweezers or a paintbrush to avoid it sticking to your fingers!
Help! My chocolate cracked when cutting the triangles.
This means your chocolate is too cold. Be sure to leave it to come to room temperature for at least 30 minutes before attempting to cut it and use a sharp chefs knife. Alternatively, run your knife under hot water, dry it off and then cut into the chocolate. Place the triangle back into the fridge to firm up before inserting into the top of the torte.
I like my tiramisu a little boozy. Can I emphasise the marsala flavour?
Yes! Before you top each cake layer with the marsala mascarpone, using a pastry brush to brush each cake layer with a little marsala to soak them a bit.
Want to see me make this cake?
For the cake
- 175 g self-raising flour
- 100 g walnuts ground
- 175 g unsalted butter
- 175 g golden caster sugar
- 3 medium eggs
- 3 tbsp instant espresso powder
- 200 g Menier Organic Swiss Dark Chocolate at least 80% cocoa
For the filling
- 200 g mascarpone
- 4 tbsp marsala
- 75 g golden caster sugar
- 60 ml double cream
For the chocolate ganache
- 100 g Menier Organic Swiss Dark Chocolate
- 150 ml double cream
- Edible gold leaf to decorate
To make the cake
- Heat your oven to 180C / 160C fan / 350F and line a 20 x 20 cm square tin with baking parchment.
- Put the walnuts in a food processor and whizz until they have a similar consistency to ground almonds.
- In a large bowl (or the bowl of a stand mixer), beat the butter and sugar using an electric whisk. Add the eggs and coffee, then whisk again until completely combined.
- Sift in the flour and add the ground walnuts, then fold into the mixture using a spatula until everything is evenly incorporated.
- Pour into the prepared tin and level the top. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean or with a few dry crumbs clinging to it. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
- Line two additional baking trays with parchment paper and using a ruler, measure out four 10 x 20 cm rectangles. Melt the 200g of chocolate in a heatproof bowl, set over a saucepan of simmering water. Divide the chocolate between the four rectangles, spreading out to fill the shapes with an offset spatula. Put in the fridge for at least 30 minutes (ideally an hour) to set.
To make the filling
- Beat the mascarpone with the marsala and sugar in a large bowl. In a separate bowl, whip the cream until you get soft peaks, then gently fold into the mascarpone mixture.
To prepare the cake
- Using a serated bread knife, cut the cake in half so you have two rectangles, then slice each half horizontally through the middle to make four thin rectangles.
- Put one rectangle on wire rack and top with a third of the filling. Add a chocolate rectangle (from the fridge), then repeat the layers twice again, topping with the final cake rectangle. Cover with clingfilm and chill for 30 minutes. Set aside the final chocolate rectangle.
- Once the cake has chilled, remove it from the fridge and neaten the edges using a chefs knife.
To make the ganache
- Melt the 100g of chocolate in a large heatproof bowl, set over a saucepan of simmering water.
- Once it has completely melted, remove from the heat and pour in the cream, whisking or beating with a spoon until it starts to thicken and seize.
- Place the cake (still on the wire rack) on a baking sheet. Pour the ganache over the cake, working quickly to coat the top and sides. Use a spatula to evenly distribute the chocolate before it starts to set, allow the tray below to catch any drips.
- Chill for at least 30 minutes.
For the decoration
- Remove the final chocolate rectangle from the fridge and leave to come to room temperature. This will avoid your chocolate from cracking when you try to cut it.
- Once it has warmed up a little, use a chefs knife to cut the final chocolate rectangle into triangles – big and small. Insert gently into the top of the torte and finish with the edible gold leaf.
- Slice and serve with some additional marsala mascarpone or whipped double cream.
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