Amarula Drenched Tiramisu

• 100g plain flour (all purpose flour)
• 200g sugar
• 150ml Boiling water
• 300ml Fresh cream
• 3ts Icing sugar
• 100g All-purpose flour
• 7 Large eggs
• 1 Egg white
• 1tsp Vanilla extract
• 1tbs strong black coffee made with 2 tsp instant espresso powder
• 250g White chocolate
• 250ml Amarula Cream Liqueur
• 750g full fat mascarpone (chilled)

• Make the cake. Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins – or spray with cake release.
• Put the flour, sugar, raising agents and salt in a large bowl (or the bowl of your stand mixer). Stir to combine.
• Add the eggs, milk and vanilla extract.
• Start beating together at the lowest speed setting, gradually increasing the speed to maximum once all the ingredients have been incorporated.
• Divide the batter between the tins and bake for 25-28 minutes, or until the cakes are springy to the touch and a skewer inserted in the center comes out clean.
• Leave the cakes in the tins for 10 minutes then turn out to a wire rack, right way up. Leave them to cool completely then level. Put the coffee and sugar in a saucepan and bring to a simmer, stirring so the sugar dissolves.
• Brush the flat side of the cakes with the syrup so that it soaks into the sponge. Put the mascarpone, icing sugar and half the cream in a bowl and beat with a hand mixer (or in a stand mixer) on low speed initially to combine the ingredients. Increase the speed and add remaining cream and Amarula and whisk until the frosting holds peaks. Don’t beat for too long – the frosting might become grainy. Put the frosting in the fridge unless you are using it straight away. Pipe the frosting over the cake layers and sandwich together. Add a generous layer of frosting over the top and sides of the cake and smooth using a offset spatula. Chill the cake in the fridge or freezer to seal the crumb coating.
• Add a second layer of frosting over the cake, either to cover completely or to allow the sponge to show through for a naked cake effect.
• Pipe the remaining frosting on top of the cake using a plain round tip. Dust lightly with cocoa powder.
• Keep chilled until you are ready to serve.
• For the ladyfingers – Preheat the oven to 190°C then line 2 cookie sheets with parchment paper, set aside.
• Separate the rest of the eggs, placing the yolks in a large bowl and the whites in a stand mixer fitted with a whisk attachment.
• Using a large whisk or hand mixer, whip the egg yolks with 1/4 cup of the sugar, until pale and fluffy, then beat in the vanilla. Set aside.
• Whip the egg whites on medium-high speed, until fluffy. Once light and fluffy add the other 1/4 cup of the sugar in a slow and steady stream while whipping. Continue to whip until the whites hold stiff peaks.
• Using a large metal spoon, gently fold in the whipped whites, taking care not to deflate all of the air you have incorporated.
• Once the egg white mixture and yolk mixture are almost combined sift the flour, and a pinch of salt if liked, over the batter.
• Continue to gently fold until all of the flour is incorporated.
• Fill a large piping bag with the batter and pipe the batter in 3 1/2 inch long lines about 1 inch apart.
• Bake for 14-15 minutes, or until just beginning to turn golden around the edges.
• Let the Ladyfingers cool completely before placing them around the cake.
• For the decoration – Heat the white chocolate and 100ml Amarula in a heatproof bowl in the microwave until completely melted.
• Mix together until nice and smooth and let cool for a few minutes.
• Pour the Amarula ganache over the cake and let cool in the fridge until it resembles a fudge texture. Serve and enjoy!

Contains gluten and dairy products.