Preheat oven 180°C/ 160°C (fan forced) and grease and line a large rectangular cake tin with baking paper
Beat together Tiramisu mix with eggs, milk and butter with electric beaters on low speed for one minute until well combined
Increase speed to high and continue beating for two minutes. Spoon into tin and bake for 20-30 minutes. Remove and cool completely on a wire rack
Cut cake in half to get two rectangles.
Tips & Hints
Marscapone can be substituted by using another 300ml of thickened cream
Syrup and Icing
Ingredients
1 smooth coffee cake icing sachet
1/2 cup hot water
1/4 cup coffee liqueur
250g mascarpone
300ml thickened cream
1 tablespoon cocoa powder, sifted
1 tablespoon drinking chocolate, sifted
Method
Combine icing sachet, hot water and liqueur together and mix until dissolved. Place one half of the cake on a rectangular serving plate. Drizzle half the syrup over the cake.
Mix together the marscapone and cream together in a mixing bowl and beat with an electric mixer until the consistency of thick cream (do not over beat).
Spread one third of the cream mixture over the soaked cake, place the second piece of sponge on top and repeat with the remaining syrup.
Use the rest of the cream mix to cover the top and sides of the cake.
Combine cocoa and drinking chocolate and dust over cake. Refrigerate for 2 hours before cutting.
