Tiramisu Milk Sponge Cake

Method

METHOD FOR THE BATTER:

Cream the eggs and sugar together until pale in colour and voluminous, add the flour and baking powder by folding it through while heating the milk and butter over a medium heat until the butter has completely melted and the milk comes to a gentle simmer.

Pour the milk and butter mixture into the egg mixture while stirring continuously to prevent any lumps. Grease a selection of mini bundt tins before pouring the batter into them and baking for 15-20minutes at 180⁰C, the time will depend on the size of the dish you’re using.

METHOD FOR THE SYRUP:

While the cakes are baking prepare the syrup by heating the milk, espresso and sugar together, once the mixture comes to a gentle boil allow it to cook for 5 minutes before taking off the heat.

Once the cakes are cooked spoon some of the milk syrup over them and allow to cool slightly before turning out allowing the syrup to soak through.

METHOD FOR FROSTING:

Cream the icing sugar and cream cheese until smoother and add the coffee liqueur.

Gently fold in the mascarpone (Do not overmix!). Place in a piping bag fitted with a plain nozzle.

Once the cakes have cooled simply pipe the frosting over and serve.