Tiramisu Cake
A soft, coffee-flavored layered cake with light mascarpone cream, reminiscent of classic tiramisu but easier to slice and share.
Ingredients
For the Cake
- 4 large large eggs
- 120 g sugar 1/2 cup + 2 tbsp
- 120 g all-purpose flour 1 cup
- 1 tsp vanilla extract
- a pinch salt
For the Coffee Syrup
- 250 ml strong brewed espresso or coffee, cooled 1 cup
- 2 tbsp sugar
- 2 tbsp coffee liqueur optional, e.g., Kahlúa or Marsala
For the Cream Filling
- 500 g mascarpone cheese about 2 cups
- 300 ml heavy cream, cold 1 1/4 cups
- 100 g powdered sugar
- 1 tsp vanilla extract
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings optional
Instructions
Preparation
- Preheat oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake pans.
- In a large bowl, beat the eggs, sugar, salt, and vanilla with an electric mixer for 5–7 minutes until pale and fluffy.
- Gently fold in the sifted flour using a spatula.
- Divide the batter between the pans and bake for 20–25 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely.
Making the Coffee Syrup
- Mix the cooled espresso with sugar and liqueur (if using). Stir until the sugar dissolves.
Preparing the Cream
- In a bowl, beat the cold heavy cream until soft peaks form.
- In a separate bowl, mix the mascarpone, powdered sugar, and vanilla until smooth.
- Fold in the whipped cream gently to keep the mixture light and fluffy.
Assembling the Cake
- Slice each sponge cake in half horizontally to create four layers total (or keep as two if you prefer a taller cake with thicker layers).
- Place the first layer on a serving plate. Brush generously with coffee syrup. Spread a layer of mascarpone cream on top. Repeat with remaining layers.
- Finish with a thick layer of cream on top.
Chilling the Cake
- Refrigerate the cake for at least 4 hours (or overnight) to let the flavors blend.
- Before serving, dust the top with unsweetened cocoa powder and add chocolate shavings if desired.
Notes
Use cold heavy cream for better whipped peaks. Fold the whipped cream gently into mascarpone to keep the filling light. Don’t soak the sponge too long — brush the syrup in layers so the cake stays moist but not soggy. Chill the cake at least 4 hours for the best texture and flavor melding.