Tiramisu, the beloved Italian dessert, has captured the hearts and taste buds of dessert enthusiasts worldwide. This Tiramisu Cake recipe takes the classic flavors of the traditional tiramisu and transforms them into a stunning layered cake.

The result is a perfect balance of coffee-soaked sponge cake, creamy mascarpone filling, and a dusting of cocoa powder that will transport you straight to the streets of Italy.

This dessert is ideal for special occasions, dinner parties, or when you simply want to indulge in a slice of Italian-inspired heaven. The combination of light, airy sponge cake and rich, velvety mascarpone cream creates a textural contrast that’s simply irresistible. The bold coffee flavors, complemented by a hint of liqueur, add depth and sophistication to this elegant dessert.

While the original tiramisu is typically made with ladyfingers, this cake version uses layers of homemade sponge cake for a more substantial and impressive presentation.

Don’t be intimidated by the multiple components – each step is straightforward, and the end result is well worth the effort. So, let’s dive into this delightful Tiramisu Cake recipe that’s sure to become a new favorite in your dessert repertoire.

Ingredients:

For the Sponge Cake:

• 6 large eggs, separated
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Coffee Syrup:

• 1 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur (such as Kahlúa)
• 2 tbsp granulated sugar

For the Mascarpone Filling:

• 16 oz mascarpone cheese, room temperature
• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 tsp vanilla extract

For Assembly and Decoration:

• 1/4 cup unsweetened cocoa powder
• Dark chocolate shavings (optional)

How to Make:

Prepare the Sponge Cake:

1. a) Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. b) In a large bowl, beat the egg yolks and 1/2 cup of sugar until pale and creamy.
3. c) In a separate bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of sugar while continuing to whip until stiff peaks form.
4. d) Gently fold the egg white mixture into the egg yolk mixture.
5. e) Sift the flour, baking powder, and salt over the egg mixture. Fold in gently until just combined.
6. f) Add vanilla extract and fold to incorporate.
7. g) Divide the batter evenly between the prepared pans.
8. h) Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. i) Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Coffee Syrup:

1. a) In a small saucepan, combine the cooled coffee, coffee liqueur, and sugar.
2. b) Heat over medium heat, stirring until the sugar dissolves.
3. c) Remove from heat and let it cool to room temperature.

Make the Mascarpone Filling:

1. a) In a large bowl, beat the mascarpone cheese until smooth.
2. b) In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. c) Gently fold the whipped cream mixture into the mascarpone cheese until well combined.

Assemble the Cake:

1. a) Once the cakes have cooled completely, use a serrated knife to carefully slice each cake horizontally into two even layers, creating four layers in total.
2. b) Place one cake layer on a serving plate or cake stand.
3. c) Brush the layer generously with the coffee syrup, allowing it to soak in.
4. d) Spread a thick layer of the mascarpone filling over the soaked cake layer.
5. e) Dust the filling lightly with cocoa powder using a fine-mesh sieve.
6. f) Repeat the process with the remaining cake layers, coffee syrup, and mascarpone filling.
7. g) For the final layer, spread the remaining mascarpone filling over the top and sides of the cake.

Decorate and Chill:

1. a) Dust the entire cake generously with cocoa powder using a fine-mesh sieve.
2. b) If desired, garnish with dark chocolate shavings around the edges or on top of the cake.
3. c) Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.

Serve:

Remove the cake from the refrigerator about 15-20 minutes before serving to allow it to come to room temperature. This will ensure the best flavor and texture. Slice and serve with a dollop of whipped cream if desired.

Chef’s Notes:

For the best flavor, use high-quality ingredients, especially when it comes to the mascarpone cheese and coffee.

If you prefer a non-alcoholic version, you can omit the coffee liqueur and replace it with additional strong coffee in the syrup.

Be careful not to overbeat the mascarpone cheese, as it can become grainy. Mix just until smooth and creamy.

For a more pronounced coffee flavor, you can add 1-2 teaspoons of instant espresso powder to the cake batter.

To achieve clean slices, dip your knife in hot water and wipe it dry between each cut.

This cake can be made up to 2 days in advance and stored in the refrigerator. The flavors will continue to develop over time.

For a more traditional tiramisu flavor, you can use Marsala wine instead of coffee liqueur in the syrup.

If you’re short on time, you can use store-bought sponge cake layers, but homemade ones will provide the best texture and flavor.

To make chocolate shavings, use a vegetable peeler on a block of dark chocolate. For best results, slightly warm the chocolate block before shaving.

For a fun variation, try making individual tiramisu cakes by using a round cookie cutter to cut smaller circles from the cake layers and assembling mini versions in dessert glasses or ramekins.

Nutritional Value (approximate, per serving, based on 12 servings):

• Calories: 550
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 215mg
• Sodium: 170mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 9g

Please note that these nutritional values are estimates and may vary based on specific ingredients used and portion sizes. This Tiramisu Cake is a rich, indulgent dessert and should be enjoyed in moderation as part of a balanced diet.

This Tiramisu Cake is a delightful twist on the classic Italian dessert, perfect for those who love the flavors of tiramisu but want something a bit more substantial and impressive.

The layers of coffee-soaked sponge cake alternating with creamy mascarpone filling create a harmonious blend of textures and flavors that’s sure to please any palate.

Whether you’re serving it at a dinner party, celebrating a special occasion, or simply treating yourself to a luxurious dessert, this Tiramisu Cake is bound to become a new favorite in your recipe collection.

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