Description
This Tiramisu Cake transforms the classic Italian dessert into a stunning layer cake. With espresso-soaked sponge layers and a mascarpone whipped cream filling, it’s rich, creamy, and utterly indulgent. Perfect for special occasions or make-ahead entertaining, this cake is even better the next day.
Ingredients
3 layers sponge cake or ladyfingers
1 cup strong brewed espresso, cooled
2 tablespoons coffee liqueur or Marsala wine (optional)
1 pound (450g) mascarpone cheese, cold
1 cup heavy cream, cold
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder for dusting
Instructions
1. Bake or prepare your cake layers and let them cool completely.
2. Brew the espresso and stir in liqueur if using. Let it cool to room temperature.
3. In a bowl, beat mascarpone, sugar, and vanilla until smooth.
4. In a separate bowl, whip the cream to stiff peaks, then fold into mascarpone.
5. Place the first cake layer on a plate and brush with espresso.
6. Spread a layer of mascarpone cream over it.
7. Repeat with remaining layers, ending with cream on top.
8. Dust the top with cocoa powder through a fine mesh sieve.
9. Refrigerate at least 6 hours or overnight before serving.
Notes
Best when chilled overnight.
Use cold mascarpone and cream for best consistency.
Do not oversoak the cake layers.
Dust cocoa powder just before serving for best appearance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 18g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: tiramisu cake, mascarpone dessert, coffee cake