Tiramisu Cake with Coffee Mascarpone (Printable)
Soft sponge layers infused with espresso, filled with velvety mascarpone cream, dusted with cocoa.
# What You'll Need:
→ Cake Layers
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup whole milk
04 - 1/2 cup unsalted butter, softened
05 - 4 large eggs
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon salt
08 - 2 teaspoons vanilla extract
→ Coffee Syrup
09 - 3/4 cup strong brewed espresso or coffee, cooled
10 - 3 tablespoons coffee liqueur (optional)
11 - 2 tablespoons granulated sugar
→ Mascarpone Filling
12 - 1 1/4 cups heavy cream, cold
13 - 1 cup mascarpone cheese, room temperature
14 - 1/2 cup powdered sugar
15 - 1 teaspoon vanilla extract
→ For Assembly
16 - Unsweetened cocoa powder for dusting
17 - Dark chocolate shavings (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Beat the eggs and sugar until light and fluffy, about 3-4 minutes. Add butter and vanilla extract; mix well.
03 - Whisk together the flour, baking powder, and salt in a separate bowl.
04 - Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
07 - Stir together espresso, coffee liqueur (if using), and sugar until the sugar dissolves.
08 - Whip the heavy cream to stiff peaks in a chilled bowl. In another bowl, beat mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into mascarpone mixture until fully combined.
09 - Slice each cake layer horizontally for a total of four layers.
10 - Place one layer on a serving plate and brush generously with coffee syrup. Spread a quarter of the mascarpone filling over the cake.
11 - Repeat layering with remaining cake, syrup, and filling, ending with a mascarpone layer on top.
12 - Cover and chill the assembled cake at least 4 hours or overnight for best flavor.
13 - Dust the top with cocoa powder and optionally garnish with chocolate shavings before serving.
# Expert Tips:
01 -
- You get all the sophisticated flavors of a classic Italian café dessert in a sliceable cake that travels beautifully
- The coffee soaked layers keep the cake incredibly moist for days, unlike traditional sponge cakes that dry out
02 -
- The mascarpone filling can break if you overmix it, so fold the whipped cream in gently and stop as soon as its combined
- Coffee syrup should be brushed generously but not so much that the cake becomes soggy in the center
03 -
- Chill your mixing bowl and beaters before whipping the cream, it will whip faster and hold its shape better
- If your mascarpone feels grainy, press it through a sieve before mixing for the smoothest filling