This new challenge doesn’t feel immensely technical to me. The only thing that you need to bake is the sponge, the rest of it is just about measuring it out into equal portions so that it is evenly distributed throughout the cake. If it is does correctly it should mean that you get a balanced mouthful of everything in every bite. The aim is to do it as neatly as possible so that you get even layers that are clearly visible when you take it out of the tin, and when you cut into it.

Simple sponge
Looking at the recipe from BBC/Berry the method is very similar to a Swiss roll. That being said I’m going make sure my eggs and sugar are whisked well, using the hand blender so that I can get as much air in there as possible. I don’t want a skinny sponge, this is going to be hard enough to slice in half without it being too thin. Once it is has reached the ribboning stage and has a good volume, I added the sifted flour. ‘Fold in gently with a metal spoon’ always an odd turn of phrase.For me folding is origami and clean clothes, bed sheets, you certainly can’t fold a cake mix into an origami swan! So, mix in the flour with a metal spoon, using gentle figure 8 movements, until it is combined, but still airy. All the flour needs to be combined, unlike what Norman said on the show! Once poured into the pan, it needed to be tilted as if playing a labyrinth so that it was an even layer in the tray. Then into the oven it goes.

A Boozy Brew!
While the sponge was in the oven, the next step was to make the liquor. There is a tiramisu recipe from Nigella that uses Illy Espresso liquor, not something that is easily available, unless you know where to look. Luckily I recognised the shop on the programme as one near my work, so the other year my dad got it as a Christmas present…lucky man! Anyway this recipe used a slightly more economical version using instant coffee, brandy and hot water.

Mascarpone Marvel
Three tubs! Not 1 or 2 but 3, and not on their own either. They need to be mixed with double cream and icing sugar! This is not a dessert is not for the health conscious

Grating on my nerves!
Have you ever tried grating chocolate without it melting in you hands? If you manage to get to successfully grated remember to stick it straight in the fridge after, as the shavings will melt on contact with your warm hands.

Baking + Chocolate = Mess! Whether it is melted or mixed, tempered or grated, later in the day you will find it melted on clothes or up your arm, no matter how careful & clean you were!

Nicely does it – Part 1
Once the sponge is cooled it’s time for the technical bit. Slicing it in half! Getting down low so that the whole thing is at eye level it started sliding the long thin blade through the sponge. Luckily I could use the handle of the know as a guide. As long as I kept the handle touching the work surface, then it would be as even as I could make it. Unfortunately there was some slight unevenness to the sponge, which meant I needed to be inventive with the extra bits to make my layers even.

Time to pile on the layers
The first layer was the sponge, as it was the bottom one it was not a good idea to use the uneven layers for this, so I saved those for the middle. Once the sponge was in the bottom it became clear that my tin was a little big so was going to have to use something to fill the extra space…luckily I have a few cook books that could help.

The boozy brew needed to be evenly split between the four layers, so with a few extra bowls it was divided equally into four, along with the mascapone filling.

Spooning over the liquor worked well enough however I think next time I’ll be using a pastry brush for and even coating. Once absorbed it was time to spread over the creamy layer. Best to use a nice bendy palette knife for this part. Lastly sprinkle over a generous (cool) handful of the grated chocolate. The rest is easy, just keep repeating the process until there is nothing left. Then chill as long as possible.

Temper Temper
Other than the dusted cocoa and grated chocolate on the top the recipe calls for tempered chocolate decoration. For this process I have caved and given in to the gadgetry and bought a digital thermometer. Melting the chocolate is easy, anyone can do it, but somethings need to get a little technical. I followed the instructions on the recipe for this part, heat to 53C/127F then allow to cool to 31C/88F. Once it was cooled your meant to pipe it using a piping tube made of baking paper. Quite frankly for me that means potentially more chocolate mess. There is a reason there are plastic disposable piping bags out there, and for me this is just one of them! I didn’t really have any plan for the piping so that part was a little trial, error and general doodling.

Nicely does it – Part 2
When every this is ready it was time to present. The major dilemma was trying to to figure out how to get off of the lose bottom of the tin. Eventually after a few minutes of umming in and arrhing there was only one thing that would going to working. Tipping the tray slightly, it was a process of pushing the cake very gently, while pulling the baking parchment under the try. Similar to when used to cover your school books with sticky back plastic, just a bit messier!

Bellisima!
As you can see there was a good definition of the layers, especially when you cut it. To make it look better, it would probably be better if I have trimmed the sides. Another idea would be to have a very thin layer of tempered chocolate where the current grated chocolate chocolate is. This would create more texture to the dessert and add a little crunch, similar to a Vienetta. I’m not going to get away with not making this again, it seems to be a clear winner.

My dad is really missing out this week, this is one of his favourites but I have a feeling it’s not going to last until next weekend!