Eggless Tiramisu Heart Cake
Gentle, indulgent, delicious dessert for tiramisu lovers and coffee lovers, dessert lovers too! It's a heart cake like no other and literally screams pick me up and is quite perfect for V Day! One bite in and you'll know what I mean!Makes a 6" heart cake
Ingredients
- 105 g cultured buttermilk
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- Pinch of salt
- 1/2 tsp instant coffee powder
- 85 g all purpose flour/maida
Mascarpone filling
- 200 g cream / 25% fat
- 2 tsp agar agar
- 20 g sugar (to taste}
- 100 g white chocolate chopped
- 200 g mascarpone
- 25 g Kahlua {or a shot of strong coffee}
Cocoa powder to dust over
Instructions
Eggless coffee sponges
- Preheat the oven to 180C. Line a 6" and a 4" heart mold/tin with foil/parchment and grease lightly.
- In a large bowl, add all the ingredients and give them a good whisk.
- Divide the batter between the tins {about 185g in the 6" / 75g in the 4" tin). Bake for 15-20 minutes, until the tester comes out clean. Cool completely, then trim the tops.
Mascarpone filling
- Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar. Alternatively, this can be done in the microwave in 30 second bursts.
- Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth.
- Whisk in the mascarpone just before you need to pour it in. Taste and adjust sweetness if required.
Assemble (see video}
- Secure an acetate sheet snugly around the 6" heart shaped coffee sponge.
- Moisten with Kahlua/coffee. Pour over half the mascarpone filling. Place the 4" sponge in the centre of the filling and very gently push in a little. Moisten the small sponge with kahlua/coffee, then pour the remaining filling over to cover it completely.
- Place in the freezer for 3-4 hours until frozen, then gently peel off the acetate sheet. Leave to set in the fridge overnight.