Side Pannel
No-Cook Tiramisu Cake
No-Cook Tiramisu Cake
- Recipe Submitted by maryjosh on 03/26/2019
Ingredients List
- 450g pkt Coles Make at Home Double Sponge Unfilled Cake, split
- 1 tbs gelatine powder
- 2½ tbs boiling water
- 750g cream cheese, softened
- 395g can sweetened condensed milk
- 2 tsp vanilla extract
- 1 cup (250ml) espresso coffee
- Whipped cream, to serve
- 1 tsp cocoa powder
Directions
Step 1
Line the base and side of a 20cm round (base measurement) springform pan with baking paper. Cut two 20cm discs from the cake.
Step 2
Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Set aside to cool slightly.
Step 3
Use an electric mixer to beat the cream cheese in a bowl until smooth. Gradually beat in the condensed milk and vanilla until mixture thickens. Gradually beat in the gelatine mixture.
Step 4
Line the base of the prepared pan with 1 cake disc. Drizzle with half the coffee. Pour over half the cream cheese mixture. Top with the remaining cake disc. Drizzle with remaining coffee. Pour a little of the remaining cream cheese mixture over the cake. Transfer to the fridge.
Step 5
Place the remaining cream cheese mixture in the fridge for 20-30 mins or until just firm enough to pipe. Transfer to a piping bag fitted with a 2cm plain nozzle. Pipe over the cake. Place in the fridge for 4 hours or overnight, or until set. Transfer to a serving plate. Spread the side of the cake with whipped cream. Dust with cocoa powder.
Line the base and side of a 20cm round (base measurement) springform pan with baking paper. Cut two 20cm discs from the cake.
Step 2
Sprinkle gelatine over boiling water in a heatproof jug. Stir until gelatine dissolves. Set aside to cool slightly.
Step 3
Use an electric mixer to beat the cream cheese in a bowl until smooth. Gradually beat in the condensed milk and vanilla until mixture thickens. Gradually beat in the gelatine mixture.
Step 4
Line the base of the prepared pan with 1 cake disc. Drizzle with half the coffee. Pour over half the cream cheese mixture. Top with the remaining cake disc. Drizzle with remaining coffee. Pour a little of the remaining cream cheese mixture over the cake. Transfer to the fridge.
Step 5
Place the remaining cream cheese mixture in the fridge for 20-30 mins or until just firm enough to pipe. Transfer to a piping bag fitted with a 2cm plain nozzle. Pipe over the cake. Place in the fridge for 4 hours or overnight, or until set. Transfer to a serving plate. Spread the side of the cake with whipped cream. Dust with cocoa powder.
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