Posted on Leave a comment

Tiramisu Crunch Cake

Tiramisu Crunch Cake

When you feel like eating a cookie, there is nothing better than this German Chocolate Chip Cookies. They are as delicious as they sound! Chewy chocolate chip cookies topped with a mouthwatering pecan-coconut frosting that will remind you of German Chocolate cake. They are easy to bake and just the right cookie to satisfy that ever enduring crave for something sweet.

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield24 Cookies
  • Cuisine
    • German
  • Course
  • Cooking Method
    • Baking


Vanilla Sponge

  • 160g salted butter, softened
  • 560g caster sugar
  • 480g cake flour
  • 30ml (2 tbsp) baking powder
  • 1/2 tsp fine salt
  • 480ml full cream milk, at room temperature
  • 1 tsp vanilla extract
  • 4 large eggs, at room temperature

Coffee Syrup

  • 120ml hot espresso
  • 80g caster sugar
  • 30ml grappa or your favourite liqueur (optional)

Mascarpone Frosting

  • 140g salted butter, room temperature
  • 1kg icing sugar, sifted
  • 230g Lancewood Medium-Fat Cream cheese
  • 230g Lancewood Mascarpone
  • 1 tsp vanilla extract

Cocoa Crumble

  • 80g soft brown sugar
  • 60g salted butter, at room temperature
  • 160g cake flour
  • 40g cocoa powder
  • 30ml whole coffee beans


Preparing the Sponge Cake

  1. To make the sponge, preheat the oven to 190 degrees Celsius (170 if you’re using a fan-forced oven). Grease and line 4 x 20cm cake tins with baking paper. If like me, you don’t have 4 (who does), you’ll have to reline and bake the cakes in batches (which is perfectly okay).
  2. Using an electric handheld or stand mixer (with the paddle attachment), place the butter, sugar, flour and baking powder in the bowl and mix on low speed until it resembles a sandy breadcrumb texture.
  3. Whisk together the milk, vanilla and eggs then, with the speed still on low, gradually pour the liquid into the dry ingredients. Beat the batter until smooth and light – about 2 minutes.
  4. Divide the cake batter in between your lined tins (if you’re OCD like me you can weight it so they’re all even – I used 400g in each of my tins).
  5. Bake in the preheated oven for 20-25 minutes or until golden, springy to the touch and a wooden skewer comes out clean. Allow the layers to cool completely before levelling them off by cutting off the tops with a bread knife. Allow to completely cool before use.

Preparing the Cocoa Crumble and Espresso Syrup

  1. For the cocoa crumble; combine all the ingredients in a medium bowl and spread out evenly on a lined baking tray. Bake in a 180 degrees Celsius (160 if you’re using a fan-forced) oven for 15-20 minutes. Allow to cool.
  2. To make the espresso syrup; brew the espresso and stir in the sugar until completely dissolved.

Preparing the Mascarpone Frosting

  1. For the mascarpone frosting; Using an electric handheld or stand mixer (with the paddle attachment) cream the butter and icing sugar together until light and fluffy – about 9 minutes.
  2. Then add the cream cheese and vanilla extract and beat until smooth.
  3. Fold in the mascarpone, don’t overmix.
  4. Place the frosting into a piping bag with a plain nozzle.

Original recipe – here.


  1. To assemble the Tiramisu Crunch Cake: make a collar that’s 22cm long and 15cm wide out of acetate or double folded baking paper and insert it into the same springform cake tin you used to bake the cakes.
  2. Place the first layer of cake in the bottom of the cake tin.
  3. Brush generously with espresso syrup (don’t be afraid to really soak it as this is what will make it taste like tiramisu!), pipe a layer of frosting to cover the base and sprinkle with the cocoa crumble.
  4. Repeat this process until all the cake layers have been used. Make sure that each layer is pressed down properly.
  5. Finish the cake with a layer of frosting and the cocoa crumble.
  6. Place in the freezer for a minimum of 6 hours or until the frosting is firm.
  7. To unmold, remove the Tiramisu Crunch Cake from the cake tin, peel of the acetate and allow it to come back to room temperature before serving with a dark chocolate sauce.
Leave a Reply

Your email address will not be published. Required fields are marked *