View all Recipes

Allpress x Farro Tiramisu Birthday Cake

Allpress x Farro Tiramisu Birthday Cake

Allpress x Farro Tiramisu Birthday Cake

Who doesn’t love luscious layers of coffee, cream, and rich chocolate? This decadent cake is infused with the iconic flavour of Allpress’ Espresso Blend, our best-selling coffee and the same blend that’s been poured by our baristas for 15 years. 

Prep: 40 mins + overnight rest
Cook Time: 30 mins
Serves: 20cm cake


Preheat the oven to 180°C fan bake. Butter the inside of a 20cm springform cake tin and dust with flour.

In a large bowl, beat the eggs and sugar until thick and creamy. Sift the flour and baking powder together, then fold gently through the egg mixture.

Place the Allpress coffee, milk, and butter in a small saucepan over a medium heat. Heat gently until the butter has melted, taking care not to let the mixture boil. Cool slightly, then fold into the batter.

Pour the batter into your prepared tin and smooth the top. Bake for 25-30 minutes, until the sponge comes away from the sides and the top bounces back when pressed gently.

Allow the sponge to cool for 10 minutes before removing from the tin. Cool completely before completing the cake.

For the coffee syrup: place the sugar and coffee in a small bowl and pour over ½ cup boiling water to dissolve the sugar. Add the rum or brandy, if using. Cool and refrigerate before assembling your cake.

For the ricotta mascarpone filling: whisk together the ricotta, mascarpone, icing sugar, and coffee until smooth. Fold through the hazelnuts.

To assemble and serve: line a 20cm springform tin with cling film, ensuring you have plenty of overhang.

Cut the sponge cake in half horizontally. Place one half of sponge into the prepared tin and sprinkle with ¼ cup of the coffee syrup (more if your sponge looks a little dry).

Spread the ricotta filling evenly over the base sponge. Top with the next layer of sponge and drizzle over another ¼ cup of coffee syrup. Wrap well with cling film and refrigerate for at least 12 hours (but ideally 24).

To serve: take the cake out of the fridge, remove from the tin and sprinkle the top with cocoa. Drizzle over the chocolate sauce and top with a scattering of chopped hazelnuts.



Shop the recipe:

Sponge cake base:
50g butter, plus extra for buttering
1¼ cups flour, plus extra for flouring
3 eggs
¾ cup caster sugar
1 tsp baking powder
2 Tbsp Allpress Espresso, or Allpress coffee shots
2 Tbsp milk

For the coffee syrup:
2 Tbsp caster sugar
2 Tbsp Allpress Espresso, or Allpress coffee shots
2 Tbsp rum or brandy (optional)

For the ricotta mascarpone filling:
125g ricotta
125g mascarpone
¼ cup icing sugar, sifted
1 Tbsp Allpress Espresso, or Allpress coffee shots
¼ cup roasted hazelnuts, finely chopped

To assemble and serve:
Cocoa for dusting
1 bottle Farro chocolate sauce
¼ cup roasted hazelnuts, roughly chopped


You may also like

View all recipes