Tiramisu Gateaux


Total Time
02hrs 25mins
Cook Time
Prep Time
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Tiramisu Gateaux

For the Sponge

Pre heat oven to 180° C. Line a 26 cm round spring form tin with silicon paper.
Place Sponge Cake Mix, water and eggs into a bowl. Using an electric mixer, whisk for 1 minute on low. Scrape down the sides of the bowl and mix on high for a further 6 minutes until the mixture is light and fluffy.
Put mixture evenly into the cake tin and smooth over the top. Bake for approx 25 min until golden brown and cooked when tested in the middle. Cool in the tin 5 min then turn out onto a wire rack. Leave to cool completely.

For the Filling

Soak gelatine sheets in iced water. Using an electric mixer, beat mascarpone until smooth. Add egg yolks, incorporating well, set aside.
In a separate bowl, using an electric mixer, whisk egg whites until soft peaks form. Gradually add sugar until the mixture is thick and glossy.
Squeeze excess water from the gelatine sheets, and dissolve over hot water. Mix melted gelatine into mascarpone. Fold meringue into mascarpone. Fold whipped cream into mascarpone/meringue.

To Assemble

Cut sponge horizontally into three even layers. Place the bottom layer back into the lined spring form tin. Using a pastry brush, dab the coffee /Kahlua all over the sponge. Divide mascarpone mixture in two and place one half into the spring form tin and spread evenly over the sponge.
Repeat with the next layer of sponge and mascarpone mixture. Top with the remaining layer of sponge.
Remove cake from the spring form tin. Using the extra whipped cream, mask the top and sides of the cake. Decorate with chocolate shavings and dust with cocoa powder.
Cut evenly into twelve wedges. Serve with extra whipped cream and shot of espresso.
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