Chocolate Tiramisu Cake 

Wow your guests with this show-stopping vertical chocolate tiramisu cake (recipe below). Layered with mascarpone icing and dusted with cocoa powder, this is a dessert that’s sure to impress.
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Chocolate tiramisu cake
Serves 16
Prep 45 mins (+ chilling & 20 mins cooling time)
Cooking 30 mins
12 Coles Australian Free Range Eggs, separated
1½ cups (330g) caster sugar
¾ cup (75g) self-raising flour
¾ cup (75g) cocoa powder
Cocoa powder, extra, to dust
Mascarpone cream
1 tbs instant coffee
2 tbs boiling water
375g cream cheese, softened
⅓ cup (75g) caster sugar
750g mascarpone
½ cup (125ml) marsala wine
1. Preheat oven to 180°C. Grease three 24cm x 34cm (base measurement) rimmed baking trays. Line with baking paper, allowing sides to overhang. Use an electric mixer to whisk the egg yolks and sugar in a large bowl until pale and creamy. Stir in flour and cocoa powder.
2. Use a clean electric mixer to whisk the egg whites in a bowl until soft peaks form. Add one-third of egg white to the cocoa mixture. Stir to combine. Fold in remaining egg white until just combined. Spoon among prepared pans. Use the back of a metal spoon to smooth the surface. Bake in batches, swapping trays halfway through cooking, for 15 mins or until dry to touch. Place 3 large sheets of baking paper on a clean work surface. Dust heavily with extra cocoa powder (this stops the cake sticking to the paper). Turn 1 cake onto 1 sheet of prepared baking paper. Remove the top sheet of baking paper. Repeat with remaining cakes. Set aside for 20 mins to cool.
3. To make the mascarpone cream, place the coffee and boiling water in a small bowl. Stir until coffee dissolves. Use an electric mixer to beat the cream cheese and sugar in a large bowl until smooth. Add the coffee mixture and beat until smooth. Add the mascarpone and wine and beat until soft peaks form.
4. Use a large serrated knife to trim the edges of each cake. Cut each cake in half lengthways. Thinly spread some of the mascarpone mixture evenly over 1 cake half. Starting from 1 short end, roll up the cake to enclose the filling. Spread another cake half with a little more of the mascarpone mixture. Top with the rolled cake, seam-side down. Roll up cake half to enclose the rolled cake. Repeat rolling with remaining cake halves and half the mascarpone mixture, finishing with a cake half.
5. Turn the cake roll onto 1 flat end on a serving plate. Spread half the remaining mascarpone mixture over the top and side. Place the remaining mascarpone mixture in a piping bag fitted with a 1cm plain nozzle. Pipe over the top of the cake.
6. Dust with extra cocoa powder to serve.
Swap me
To make this cake without alcohol, use hazelnut-flavoured coffee syrup or caramel-flavoured coffee syrup instead of wine.
Show your stripes
To get that fun stripe effect, we’ve rolled up the cake halves to make 1 big roll, then turned it upright. This creates vertical stripes when you cut the cake into wedges.
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