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Classic Tiramisu with Rhum and Orange

Classic Tiramisu with Rhum and Orange


Cake Base:

  • 165 g Cake Flour

  • 4 g Baking Powder 

  • 3 g Salt 

  • 40 g Baker's Delite Chiffon Cake Oil 

  • 115 g Sugar 

  • 220 g Eggs 

  • 6 g Baker's Delite Cakemate 

  • 5 g Vanilla Extract 


  • 500 g Baker's Delite Whip Crème 

  • 85 g Mlekovita UHT Full Cream Milk, cold 

  • 300 g Mascarpone 

  • as desired Orange Zest

Coffee Soak:

  • 3 g Instant Coffee Powder 

  • 60 g Hot Water

  • 20 g Rhum


For Cake Base: 

1. Preheat the oven to 180°C. Prepare and line 11" x 16" x 1" jelly roll pan.
2. In a bowl, sift cake flour, baking powder, and salt. Set aside.
3. In a mixing bowl, combine eggs, sugar, Baker's Delite Cakemate,
    and Baker's Delite Chiffon Cake Oil. Beat at medium speed for 2 minutes. Scrape
    the sides of the bowl.
4. Shift to high speed and continue beating for 7 minutes or until foamy.
5. Add sifted dry ingredients and mix for 1 minute at low speed, then scrape the

6. Pour the batter into the prepared jelly roll.

7. Bake for 10 to 12 minutes until done.

8. While the cake is baking, prepare a clean tea towel on your workspace. Dust it

    with a generous amount of powdered sugar. Once the sponge is baked, carefully

    invert it into the sugared towel.

9. Remove the parchment paper, then dust the cake with more powdered sugar.

    Roll the cake and towel together from the short side into a tight spiral. Allow the

    rolled cake to cool completely to room temperature on a cooling rack.

For Filling and Frosting:

1. Cream Baker’s Delite Whip Crème and mascarpone at low speed for 2 minutes.

2. Gradually add cold Mlekovita Full Cream Milk and beat at medium speed for 3 


3. Scrape the sides and bottom of the bowl.

4. Beat at high speed for 4 minutes or until desired volume and texture are



1. Once the sponge is baked and cooled, unroll the sponge.

2. Dissolve coffee powder in hot water then set aside. Once cooled, mix rhum into

    the mixture. Brush it on top of the unrolled sponge.

3. Drizzle or brush the coffee mixture over the cake.

4. Spread mascarpone whipped cream on top, leaving small border.

5. Pipe the remaining mascarpone cream on the sponge, then dust

    it with cocoa powder.

6. Create a design in the middle and top with orange zest and slices in between.

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