Helen’s tiramifle

Felt like having Christmas dessert. Make this Pao de long cake; a sponge cake like tiramisu and then next day turn it into tiramifle. It’s a cross of tiramisu and trifle. My creation after I had eaten it at a friend’s Christmas dinner a few years ago. Hers were different. I prefer mine a bit of technique and taste.

This dessert is best eaten in summer to cool you down. However, I still can eat it any time. As my fruits are going to expire. I throw them in as a decoration and its healthy to have some fruits. Let bake and enjoy this delicious healthy dessert!!!!


9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
half of lemon zest (optional) or orange zest (optional)


Preheat the oven to 180°C. Grease and flour the tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.

Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). Let the cake cool in the pan for 10 minutes, then remove from pan. Let cool completely on rack before transferring to cake container.

The next day use it to make ‘Short Black Tiramisu in 15 minutes


6-8 short espresso coffee might need more depend on moist of cake; not make too soggy
1 splash frangelico
350 ml pouring custard
1 Tsp vanilla essence
1 Pao de long one day old cake
blackberries and strawberries for decoration


Mix well frangelico, vanilla and custard then place in fridge to cool. Meanwhile cut up a day old Pao de long cake into serving size; soak in espresso coffee then place in the dessert bowl with a layer or two vanilla custard on top of it and at the bottom, followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder.