Dessert or ice cream dessert? That's the only question about this recipe. My son described it as “divine tiramisu”!
Beat the cream ingredients with a mixer and place it in the fridge to cool and thicken.
Beat the eggs with the sugar first with the mixer and then add the rest of the ingredients. Continue beating them for 3-4 minutes.
Grease a 23x32cm/9x13” baking tray and sprinkle it with cocoa powder, so that our sponge cake does not stick.
Pour the mixture into the pan and bake in a preheated oven at 180°C / 350°F for about 20 to 25 minutes.
Let the cake in the pan for 10 minutes to cool, then turn the cake out onto a wire rack to cool completely.
Cut the cake in half horizontally to make the two layers for our dessert.
Use half of the soak to moisten one layer of the sponge cake and spread half of the cream on it.
Place the other layer of the sponge cake on top, moisten it with the rest of the coffee-liqueur soak and spread the rest of the cream.
Evenly dust the top with cocoa powder until it is completely covered.
Allow the Tiramisu cake to set for about two hours in the fridge. The taste gets better and the consistency creamier when you give it time to rest.
Servings 0