Ingredients
- 4 large eggs
- 1/2 cup sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup strong brewed espresso (cooled)
- 2 tablespoons coffee liqueur
- 2 tablespoons sugar
- 250 grams mascarpone cheese
- 1 cup heavy cream (cold)
- 80 grams powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder
- Chocolate drops or ganache dots
- Whipped cream swirls
- Fresh strawberries
- Mint leaves
- Edible flowers
Directions
Preheat oven to 175°C (350°F).
Beat eggs and sugar until pale and fluffy (about 5–7 minutes).
Gently fold in flour and vanilla.
Pour batter into a lined round cake pan and bake for 20–25 minutes.
Let the cake cool completely, then slice into 2–3 layers.
Mix cooled espresso, sugar, and liqueur (if using) to create the coffee syrup.
Beat cold heavy cream until soft peaks form.
In a separate bowl, mix mascarpone with powdered sugar and vanilla until smooth.
Gently fold the whipped cream into the mascarpone mixture to create the cream filling.
Chill the cream filling until ready to use.
Place the first sponge layer on a serving plate.
Brush the layer generously with the coffee syrup.
Spread an even layer of mascarpone cream over the sponge, adding chocolate drops or ganache dots if desired.
Repeat steps 11 through 13 with the next sponge layer.
Finish the top with a smooth layer of cream.
Dust the top surface evenly with cocoa powder.
Pipe whipped cream swirls onto the top and add chocolate decorations.
Garnish with fresh strawberries, mint leaves, and edible flowers.
For a richer flavor, chill the assembled cake overnight before serving.
Frequently Asked Questions
How should I store this Tiramisu Layer Cake to keep it fresh?
Because this cake contains mascarpone cheese and eggs, it must be stored in an airtight container in the refrigerator. It is best enjoyed within 3 days for optimal flavor and texture. Allow it to sit at room temperature for about 15 minutes before serving for the best mascarpone consistency.
Can I make the espresso soaking liquid for this cake ahead of time?
Yes, you can definitely prepare the espresso soaking liquid in advance. Simply brew 1 cup of strong espresso, cool it completely, and mix it with the 2 tablespoons of coffee liqueur. Store this mixture in the refrigerator for up to 3 days before you plan to assemble the cake layers.
What can I use if I don't have coffee liqueur for the Tiramisu Layer Cake?
If you omit the coffee liqueur, you can substitute it with an equal amount of strong, cooled espresso or use a dark rum or brandy for a different flavor profile. Ensure the liquid is completely cooled before using it to soak your sponge cake layers.
