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Amarula Drenched Tiramisu Cake

A classic Italian dessert with an Amarula twist.Light sponge cake brushed with a coffee syrup and topped with an Amarula marscapone cream. Dusted with cocoa powder to finish. Preparation time: 20mins. Cooking time: 25mins. Chilling crumb coat: 30 minutes.





  • 350g plain flour (all purpose flour)
  • 330g sugar
  • 1tbsp baking powder
  • 5tsp salt
  • 200g unsalted butter
  • 3 large eggs (at room temperature)
  • 200ml whole milk (at room temperature)
  • 5tsp bicarbonate of soda
  • 2tsp vanilla extract
  • 120ml strong black coffee made with 2 tsp instant espresso powder
  • 100g granulated sugar
  • 200g icing sugar
  • 450g full fat mascarpone (chilled)
  • 240ml chilled double cream
  • 60ml Amarula Cream Liqueur
  • 2tbsp cocoa powder for dusting 


Make the cake. Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins – or spray with cake release.

Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer).Stir to combine.

Add the eggs, milk and vanilla extract.

Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.

Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean.

Leave the cakes in the tins for 10 minutes then turn out to a wire rack, right way up. Leave them to cool completely then level.

Put the coffee and sugar in a saucepan and bring to a simmer, stirring so the sugar dissolves.

Brush the flat side of the cakes with the syrup so that it soaks into the sponge.

Put the mascarpone, icing sugar and half the cream in a bowl and beat with a hand mixer (or in a stand mixer) on low speed initially to combine the ingredients. Increase the speed and add the remaining cream and Amarula and whisk until the frosting holds peaks. Don’t beat for too long – the frosting might become grainy. Put the frosting in the fridge unless you are using it straight away.

Pipe the frosting over the cake layers and sandwich together. Add a generous layer of frosting over the top and sides of the cake and smooth using an offset spatula. Chill the cake in the fridge or freezer to seal the crumb coating.

Add a second layer of frosting over the cake, either to cover it completely or to allow the sponge to show through for a naked cake effect. 

Pipe the remaining frosting on top of the cake using a plain round tip. Dust lightly with cocoa powder.

Keep chilled until you are ready to serve.