Tiramisu Cake
This Tiramisu Cake transforms the classic Italian coffee-flavored dessert into an elegant, towering layer cake. Featuring light-as-air sponge cake soaked in bold espresso and filled with a cloud-like mascarpone frosting, it is the ultimate treat for coffee lovers.
Prep
45m
Cook
25m
Serves
12
1 Ingredients
| Qty | Ingredient |
|---|---|
| 6 pieces 300 g | Large Eggs (Room Temperature) |
| 1 cup 200 g | Granulated Sugar |
| 1 cup 125 g | All-purpose Flour |
| 1 tsp 5 ml | Vanilla Extract |
| 16 oz 450 g | Mascarpone Cheese (Chilled) |
| 2 cups 480 ml | Heavy Whipping Cream |
| 1 cup 120 g | Powdered Sugar |
| 1 cup 240 ml | Strong Brewed Espresso (Cold) |
| 2 tbsp 30 ml | Coffee Liqueur (e.g., Kahlua) |
| 3 tbsp 20 g | Unsweetened Cocoa Powder |
2 Method
Step 1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2. In a large bowl, beat the eggs and granulated sugar on high speed for about 8-10 minutes until the mixture is thick, pale, and tripled in volume.
Step 3. Gently fold in the sifted flour and vanilla extract using a spatula, being careful not to deflate the air bubbles.
Step 4. Divide the batter evenly between the prepared pans and bake for 23-25 minutes or until a toothpick comes out clean. Let the cakes cool completely.
Step 5. In a separate bowl, whisk together the cold espresso and coffee liqueur. Set aside.
Step 6. To make the frosting, beat the mascarpone cheese and powdered sugar until smooth. Slowly pour in the heavy cream and whip until stiff peaks form.
Step 7. Slice each cooled cake layer in half horizontally to create four thin layers.
Step 8. Place the first layer on a serving plate. Generously brush it with the espresso mixture. Spread a layer of mascarpone frosting over the top.
Step 9. Repeat the process for all layers. Frost the top and sides of the cake with the remaining cream.
Step 10. Refrigerate the cake for at least 4 hours (ideally overnight) to allow flavors to meld. Dust with cocoa powder just before serving.
💡 Chef's Tips
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Do not overbeat the mascarpone or it may curdle; stop as soon as it reaches stiff peaks.
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Use a pastry brush to apply the espresso soak to ensure even distribution without making the cake soggy.
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High-quality Dutch-processed cocoa powder makes a significant difference in the final flavor profile.
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Ensure your eggs are at room temperature to achieve the maximum volume when whisking.
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