Perfect recipe for using up leftover cakes
I recently made a wedding cake for a friend, and afterwards this left me with LOADS of spare chocolate cakes (You know, cakes dome up and you end up needing to cut off a lot of it. Ideally you would want to be able to make the cake rise flatly, which we can cover at another time).
In a bid to use them up, I’ve decided to try make tiramisu out of them. The results were great – the mascarpone cream really helped keep the cake soft and moist. For best results – it is best served 20-30 minutes after coming out of the fridge (cakes don’t usually taste as good cold, so better to have it closer to room temperature).
Make no mistake – although this is not a traditional tiramisu recipe, the mascarpone cream is properly authentic. It doesn’t take long to make but makes all the difference between an okay tiramisu and an excellent one. If you want a lighter version, you can use whipping cream rather than double cream. Some also use whipped egg white instead of cream – but personally think that it doesn’t give you as rich a taste as using cream.
I’ve decided not to put any coffee or alcohol into this but you can definitely do so as you see fit!
