We can agree that tiramisu takes the prize for being pretty much the best dessert of the planet – you can eat a load of it and still feel human, it makes you feel a little fancy when eating it and, if there’s any left over (no chance!) – it's even better the second time around. Today, we’ve got a cake version of the recipe by the ever-talented Emelia Jackson from her new book, You Had Me at Cake.

Images and edited text from You Had Me at Cake by Emelia Jackson photography by Armelle Habib, Murdoch Books RRP $39.99.

Much like the traditional tiramisu, this cake has a vanilla sponge base (it’s a hot milk sponge, which makes for the softest, most velvety vanilla cake), a beautiful coffee and Marsala soak and is layered with a mascarpone whip and cocoa powder. Ten out of ten, if I do say so myself. 

INGREDIENTS 

Makes a 20cm two-layer cake

cocoa powder, for dusting 

HOT MILK SPONGE

285g plain flour

2 teaspoons baking powder 

1 teaspoon salt 

4 eggs, at room temperature 

326g caster sugar

120g unsalted butter 

275ml full-cream milk 

2 teaspoons vanilla bean paste 

COFFEE AND MARSALA SOAK  

100ml marsala 

100ml espresso coffee 

MARSCAPONE WHIP

165g mascarpone cheese, cold 

400ml thickened cream 

66g caster sugar 

11/3 teaspoons vanilla bean paste 

METHOD

Preheat the oven to 160°C fan-forced. Line the base of two 20cm round cake tins with baking paper.

To make the sponge, combine the flour, baking powder and salt in a bowl and whisk to break up any lumps.

Using an electric mixer fitted with the whisk attachment, whisk the eggs and sugar on medium–high speed until tripled in volume – a good 5–7 minutes.

Meanwhile, in a saucepan over medium heat, combine the butter, milk and vanilla and warm together until the butter has completely melted and the mixture has just come to a simmer.

Using a whisk or spatula, gently fold the dry ingredients through the egg mixture until just combined. Finally, pour over the hot milk and butter mix and fold together. This will be a runny cake batter, which just adds to the moistness once baked.

Evenly pour the batter into the cake tins and bake for 25–30 minutes or until a skewer inserted into the centre of each cake comes out clean. Allow the cakes to cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely.

For the soak, combine the Marsala and coffee and set aside.

For the mascarpone whip, combine all of the ingredients in a bowl and whisk until thick peaks form – a hand mixer works best here! Be careful not to overwhisk the cream or it will split.

To assemble, place one of the vanilla cakes onto the base of a cake stand and soak it with half of the Marsala soak. Top with half of the mascarpone whip, swirling it to the edges of the cake. Dust the top of the mascarpone liberally with cocoa powder (you can also use grated dark chocolate here if you prefer the less bitter flavour), before repeating the process with the next layer of cake, soak and cream. 

Top with a light flourish of cocoa powder, then refrigerate for 1–2 hours so all of the flavours can meld together.