This tiramisu cake comes with quite a twist on an old favourite.
Tiramisu is a popular rich and creamy Italian dessert flavoured with coffee and liqueur. It’s made of sponge fingers that are dipped into coffee which has been flavoured with liqueur and layered with a delicious, creamy mascarpone mixture.

This tiramisu is made up-side-down and uses cream cheese instead of mascarpone to produce a firmer tiramisu. This allows the cake to be turned out, filled with fresh berries in the centre and sliced.

I have used the Mastrad Silicone Savarin Cake Pan for this gorgeous dessert.

Ingredients (Makes, 1 large tiramisu cake)

• 1 cup strong black coffee
• 1/4 cup Kahlua, Tia Maria or Marsala
• 500g cream cheese, softened at room temperature
• 1/3 cup caster sugar 2 egg yolks
• 200ml thickened cream
• 300g (15) sponge finger biscuits (savoiardi)
• 40g grated milk chocolate
• 2 punnets strawberries, halved
• 1 punnet blueberries
• 150g white chocolate, melted, to decorate

Special Equipment

• 1 x Mastrad Silicone Savarin Cake Pan or similar

Method

1. Pour coffee and liqueur into a shallow, heat proof dish and set aside to cool.
2. Beat cream cheese using an electric mixer until smooth.
3. Add sugar and continue to beat for 1 minute.
4. Add egg yolks and beat until well combined.
5. Add cream and beat for a further minute or until smooth.
6. Dip 5 biscuits into the coffee liqueur (do not soak) and arrange to cover the base of the pan.
7. Pressing down slightly to shape.
8. Cover biscuits with 1/2 the cream cheese mixture and sprinkle with half the grated chocolate.
9. Repeat with 5 coffee liqueur biscuits, then remaining cream cheese, grated chocolate and finishing with the remaining biscuits.
10. Cover with plastic wrap, lightly tap pan on the bench and top with a plate to compress.
11. Refrigerate with plate on top, overnight or until firm and set.
12. Remove from refrigerator and carefully invert cake onto a round serving platter.
13. Fill centre of cake with berries and drizzle with melted white chocolate.

TIP: * Be patient when inverting the cake. Press slightly on silicone ring to assist in the process.