Tiramisu sponge

I recently heard of a study about the perfect nap. Tell me more, I said! Apparently the optimal nap time is 18 minutes. It is enough time to recharge your batteries without waking up feeling sluggish. And, according to this study, coffee takes around 20 minutes to metabolise in your system. So if you have a coffee just before you take your nap, you wake up just as the caffeine is kicking in, and boom, you’re ready to face the world!

I love coffee. Sometimes its the only thing that gets me through the day. I also love chocolate and sometimes that’s the only thing that gets me through the day, so this sponge is the best of both worlds; 3 layers of nana’s classic sponge, sandwiched together with a rich, creamy, and boozy filling.  It was also a fantastic excuse to finally purchase a bottle of Lewis Road Creamery’s chocolate cream liqueur, which is pretty much dessert in itself!

Lewis Road Creamery chocolate cream liqueur

 

Ingredients

For the sponge
6 eggs, separated
6 tablespoons sugar
6 tablespoons cornflour
1½ dessertspoons flour
1½ teaspoons baking powder
Boiling water

For the filling

220g mascarpone (I used Zany Zeus)
275ml cream
2-3 tablespoons freshly brewed espresso
1/3c Lewis Road Creamery chocolate cream liqueur
50g dark chocolate, finely grated (I used Whittakers 62%)
icing sugar for dusting

Method

For the sponge

Preheat your oven to 180°C, grease three 20cm baking tins and line the base with baking paper – set aside.
Sift the cornflour, flour and baking powder onto a piece of baking paper, then sift it back onto another piece of baking paper. Repeat twice (this helps to incorporate lots of air into the mixture) and set aside.
Using the whisk attachment on your mixer beat the egg whites until stiff.
Add the yolks and beat until well incorporated.
Add the sugar bit by bit, following with a splash of boiling water (about a tablespoon).
The mixture will look lovely and thick and should form a slowly dissolving ribbon if you drizzle some back into the bowl.
Remove the bowl from the mixer and sprinkle the flour mixture over evenly.
Fold it in very gently and very slowly, you don’t want to deflate that lovely airy mixture.
Pour the mixture into the prepared pans (weigh them if want them to be exactly the same) and bake for 20 minutes.

Leave to cool in the tin for 5 minutes before gently turning out and leaving to cool completely.

For the filling

In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, cream, coffee, and liqueur until soft peaks form.

Assembly

Place one sponge on a serving platter and top with half the filling. Use a palette knife to even it out then sprinkle with 1/3 of the grated chocolate.
Place another sponge on top and repeat as above.
Place the final sponge on top, dust with icing sugar and the remaining chocolate.

Notes

  • The sponge is best served on the day it is made. The filling can be made the day before.
  • Refrigerate the sponge for at least 30 minutes before serving so the filling has time to slightly set, otherwise it will squish out when you slice it.

sponge slice

 

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