Tiramisu Gateau

• 4oz (110g) butter/margarine
• 4oz (110g) caster sugar
• 2 large eggs (beaten together)
• 4oz (110g) self raising flour
• 200g plain chocolate (grated)
• 150ml very strong black coffee
• 100ml Tia Maria
• 300ml double cream
• 50g caster sugar
• 1/2 tsp vanilla extract
• 3 x 250g cartons marscapone (room temperature)

Pre-heat the oven 170 degrees.

Put the butter in a bowl with the sugar and cream together, mixing them together until they are pale and light. Slowly add the eggs, combining a bit at a time.

Get a sieve for the flour and using a metal dessert spoon, fold the flour into the mixture, sieving the flour into the bowl from as high up as possible to add air. Fold in the flour a quarter at a time.

The mixture should drop off the spoon easily when you tap it on the side of the bowl.

Grease a deep (at least 7" wide) springform cake tin and put greaseproof paper on the bottom. Scoop the mixture into the tin, and place in oven for 25-35 mins until golden brown and the tops are springy to touch. Leave to cool.

Grate up the chocolate. Mix the coffee and Tia Maria together. Cut the cake into 3 layers.

Line the base and sides of the tin with cling film. Then using a whisk mix the cream, vanilla and 50g caster sugar to soft peaks and fold in the marscapone. Remove about 1/4 of mix and 1/4 grated chocolate and set aside.

Place 1 sponge layer in base of cake tin, sprinkle over 1/3 coffee mix, 1/3 marscapone mix and then 1/3 chocolate, repeat with other 2 layers, then chill in fridge. When ready to serve remove from tin and put on serving platter. Carefully spread the remaining marscapone around the edge of the cake and cover with chocolate to finish.

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