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Tiramisu Cake

Heavenly Tiramisu Cake: Irresistibly Light and Creamy Delight

This Tiramisu Cake features layers of airy sponge soaked in espresso and amaretto, topped with silky mascarpone cream, creating an irresistible dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Genoise Sponge
  • 5 large Eggs At room temperature
  • 1 cup White Sugar Can substitute with coconut sugar
  • 1 cup Cake Flour Can be replaced with all-purpose flour
  • 1/4 cup Vegetable Oil Olive oil can be used
  • 1/2 cup Milk Non-dairy milk can be used
  • 1 teaspoon Vanilla Extract Opt for pure extract for better flavor
For the Mascarpone Cream
  • 16 ounces Mascarpone Cheese Or use cream cheese as an alternative
  • 1/4 cup Amaretto Optional for alcohol-free versions
  • 4 large Egg Yolks Ensure properly cooked for safety
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free version
For the Coffee Soak and Decoration
  • 1 cup Espresso Or use instant coffee in a pinch
  • 2 tablespoons Cocoa Powder Can be swapped for grated chocolate

Equipment

  • oven
  • Mixing bowls
  • Whisk
  • Cake pans
  • double boiler

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans. Whisk together eggs and sugar over simmering water until smooth and pale. Fold in sifted cake flour, vegetable oil, milk, and vanilla extract. Divide batter into pans and bake for 20-25 minutes.
  2. While cakes cool, prepare mascarpone cream. Whisk egg yolks and sugar over a double boiler until thick. Allow to cool, then blend in mascarpone and amaretto. Whip heavy cream to medium peaks and fold into mascarpone mixture.
  3. Soak each sliced sponge layer in cooled espresso mixture. Spread mascarpone cream on soaked layers, stacking until all layers are used. Finish with cream on top.
  4. Apply a crumb coat of mascarpone cream around the sides and top. Refrigerate for 4 hours or overnight to meld flavors.
  5. Dust the top of the cake with cocoa powder for decoration. Optionally pipe remaining mascarpone cream around the edges.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

This cake is best made a day in advance for optimum flavor.

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