Tiramisu Cake

The president of the Not Too Sweet Cake Society

This actually isn’t the post I was planning on sharing this week, but a day sorting out my room of doom (soon to be a dining room/kitchen overflow room) and two days spent in London helping to judge the Annual Awards Of Excellence didn’t leave me with much time for recipe development so I decided to share a tried and tested recipe that has never let me down!

When I was selling cakes, this tiramisu cake was hands down my most popular flavour, I always found this quite surprising but I think I underestimate people’s love of tiramisu. This might be an unpopular opinion but I’m not really a fan of coffee in desserts, I like to drink coffee, I like to eat desserts, I don’t necessarily want them mixed together. However I know that I’m in the minority here and I do understand why people love tiramisu, it’s light, creamy and most importantly it isn’t too sweet, these are qualities that are hard to find in a dessert but even harder to find in a layer cake.

Before I get going on the recipe I wanted to go through the components and take a look at what makes this cake so special.