If someone told me a few years ago that rusks would become one of the most joyful parts of my baking journey, I would have smiled politely and changed the subject. Rusks, after all, were always the humble comfort food—dipped into morning coffee, shared on a quiet farm stoep, or packed along for a long road trip. They were dependable, nostalgic, and beautifully South African. But now? They’ve taken on an entirely new life.
When I started The Big Tasty Bite’s Rusk Series, I had no idea how far a single, simple bake could go. What began as a little experiment turned into an exploration of flavour, memory, and community. Rusks have connected me with people all over the world—from South Africans living abroad who miss that familiar “crunch,” to curious foodies in Europe and the U.S. who never imagined dunking a biscuit could be so satisfying.
And then came the Tiramisu Rusk—a simple sponge cake recipe, laced with gentle swirls of coffee and finished with a dusting of cocoa powder. It’s a rich base transformed into something quietly elegant; a bake that carries the comfort of home with the sophistication of a café indulgence. This rusk gives me all the tiramisu feels with a South African twist—just like its Italian muse—but still stays true to its South African roots.
What makes the Tiramisu Rusk so special isn’t just the flavour—it’s the story behind it. It represents this new era of baking where tradition meets inspiration. Rusks are no longer confined to the breakfast table; they’ve become little canvases for creativity. Think chai-spiced rusks, lemon poppyseed rusks, chocolate orange rusks… each one still on the recipe request list, of course.
What I’ve learned through this series is that rusks are a universal comfort. They speak to something deep in us—a desire for something simple, warm, and real. Whether you’re sipping espresso in Milan or rooibos in the Karoo, there’s something about that shared act of dipping and crunching that brings us together.
As I continue experimenting, I’ve realized that rusks are more than just a bake. And in a world that feels like it’s always rushing ahead, maybe that’s exactly what we need.
And here’s to the Tiramisu Rusk—proof that inspiration can come from anywhere, and that sometimes, the most unexpected bakes are the ones that bring us closest to home. Until the next batch. I’m thinking Aniseed Rusks or Seed & Nut Rusks…
Ingredients
- 2 large eggs room temparature
- 1 cup/200 grams white sugar
- 250 grams marscapone cold
- 1 tsp vanilla essence
- 1 ½ cups/225 grams cake flour all purpose flour
- ½ cup/75 grams corn flour or corn starch
- ½ tbsp baking powder or 1 1/2 tsp
- ¼ tsp fine sea salt
- ¼ cup/60 ml full cream milk cold
- 1 tbsp instant espresso granules or strong coffee granules
- 1 tbsp cocoa powder or more
Instructions
- Preheat the oven to 180℃/365℉ (no fan). Line a 23cmx33cmx6cm baking tin with baking spray or a very thin layer of butter.
- In a large bowl, using an electric whisk, beat the eggs and gradually add the sugar. Continue whisking until pale in colour and fluffy, about 2-3 minutes.
- Add the mascarpone and vanilla essence to the bowl and whisk until smooth, about 2 minutes.
- Add flour, corn flour, baking powder and salt. Whisk until roughly combined and add milk. Continue mixing until fully combined but resist over mixing.
- Pour 2/3rds of the batter into the lined baking tin and gently spread evenly, ensuring the edges aren't spread too thinly.
- Mix coffee and 1 tbsp warm water together and allow to cool slightly. Add to the remaining batter and combine. Add dollops of the coffee infused batter on top of the vanilla batter.
- Using a sift, dust a generous amount of cocoa powder on top. Using a butter knife or thin spatula, swirl the batters creating a marbled effect. The key is to create big swirls and not over mixing.
- Give it a little shake to allow the batter to spread and pop in the oven. Bake for 40-45 minutes or until slightly cracked on top and golden brown.
- Remove from the baked sponge from the oven and allow to cool slightly. Using a serrated knife, slice the rusks again, allowing for a smooth release.
- Allow to cool slightly before slicing into rectangles and removing the sponge from the tray. Once the sponge has mostly cooled, you can start sectioning the sponge into rectangles using a serrated knife. Note: Aim for 4 rusks lengthwise and 8 rusks width wise (this is a personal preference but you can slice them thicker or thinner - it's up to you). The thicker they are the longer they will take to dry.
- Drying: Preheat the oven to 90℃/194℉. Lay the sectioned sponge out onto a baking tray that's been lined with a rack, ensuring the tray isn't overcrowded. Place in the oven, with the door slightly ajar, using a cloth or wooden spoon, and dry for 6 hours or until fully dried (overnight can also be an option). Note: the rusks must be fully dried otherwise they'll slowly start to soften and stale.
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