Tiramisu Cake
A stunning fusion of classic Tiramisu flavors and an elegant layer cake. This baked version features a light, airy vanilla sponge soaked in rich espresso, layered with a silky mascarpone frosting, and finished with a generous dusting of cocoa.
Ingredients
Instructions
- 1
Preheat oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake pans with parchment paper.
- 2
In a large bowl, whisk eggs and sugar using an electric mixer until pale, thick, and tripled in volume (about 8-10 minutes).
- 3
Gently fold in the sifted flour and baking powder in three additions using a spatula, being careful not to deflate the eggs.
- 4
Fold in the melted butter and vanilla extract until just combined.
- 5
Divide batter evenly between prepared pans and bake for 25-30 minutes until golden and a skewer comes out clean. Let cool completely on a wire rack.
- 6
Combine cooled espresso with coffee liqueur in a small bowl.
- 7
In a large bowl, whisk mascarpone, powdered sugar, and a splash of the cream until smooth. Gradually add remaining heavy cream and whisk until stiff peaks form.
- 8
To assemble: Place one cake layer on a serving plate. Brush generously with half the coffee soak. Spread a thick layer of mascarpone frosting over the top.
- 9
Place the second cake layer on top, brush with remaining coffee soak, and frost the top and sides of the cake with the remaining mascarpone mixture.
- 10
Refrigerate for at least 3 hours (preferably overnight) to allow the flavors to meld and the cake to set.
- 11
Just before serving, dust generously with cocoa powder and garnish with chocolate shavings.
Tips, Variations and Storage
Nutrition Information
Frequently Asked Questions
Can I bake this in one pan?
You can, but you'll need to increase the bake time and carefully slice the cake horizontally into two layers once cooled.
My mascarpone frosting is grainy, can I fix it?
Graininess usually happens from over-whisking. To avoid this, ensure everything is cold and stop as soon as stiff peaks form.