Tiramisu-Style Squares

Tiramisu is a coffee-flavoured Italian dessert, made of ladyfingers (savoiardi biscuits) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and flavoured with cocoa powder.

So, I’m taking out the classic ladyfingers and replacing them with some dense coffee flavoured sponge cake instead, and now we have a new dessert, in a cake version and with a bit of chocolate ganache.

How does that sound?

Separate the egg whites from the yolks.

Beat egg whites with a pinch of salt using an electric mixer until you reach stiff peaks.

Combine flour, sugar, instant coffee and cocoa powder. Add room temperature butter and vanilla extract, then mix until combined. Fold in the egg whites.

Pour the batter in a lined baking tin and bake in a preheated oven at 180°C for 20 minutes.

Mix sugar and the yolks for two minutes, then add mascarpone cheese and vanilla extract and mix for two more minutes until the mixture is combined. Spread the cream over the base and refrigerate for 30 minutes.

Heat up heavy cream and mix with dark chocolate until the chocolate melts. Pour over the cream and place in the refrigerator overnight to set.

Before serving sprinkle with cocoa powder.

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Tiramisu-Style Squares

Yield: 6

Ingredients

Sponge cake

• Instant coffee - 2 tablespoons
• Butter - 150 g
• Cocoa powder - 2 tablespoons
• All purpose flour - 135 g
• Vanilla extract - 2 teaspoons
• Egg whites - 4
• Granulated sugar - 100 g

Cream

• Mascarpone cheese - 250 g
• Egg yolks - 4
• Granulated sugar - 50 g
• Vanilla extract - 2 teaspoons

Ganache

• Heavy cream - 150 ml
• Dark chocolate - 300 g
• Cocoa powder - 2 tablespoons

Instructions

1. Beat egg whites with a pinch of salt using an electric mixer until you reach stiff peaks.
2. Combine flour, sugar, instant coffee and cocoa powder. Add room temperature butter and vanilla extract, then mix until combined. Fold in the egg whites.
3. Pour the batter in a lined baking tin and bake in a preheated oven at 180°C for 20 minutes.
4. Mix sugar and the yolks for two minutes, then add mascarpone cheese and vanilla extract and mix for two more minutes until the mixture is combined. Spread the cream over the base and refrigerate for 30 minutes.
5. Heat up heavy cream and mix with dark chocolate until the chocolate melts. Pour over the cream and place in the refrigerator overnight to set.
6. Before serving sprinkle with cocoa powder.