This tiramisu cake layers egg-based sponge with espresso syrup and a mascarpone and whipped cream filling, finished with a dusting of cocoa powder. It needs time in the refrigerator so the flavours can meld together.

Table of Contents

Ingredients:

For the Cake Base:

6 large eggs (separated)
150g granulated sugar
150g all-purpose flour
1 tsp baking powder
1/4 tsp salt

For the Coffee Syrup:

250ml freshly brewed espresso (cooled)
3 tbsp coffee liqueur (optional)
2 tbsp granulated sugar

For the Mascarpone Cream:

500g mascarpone cheese (room temperature)
250ml heavy whipping cream
100g powdered sugar
1 tsp vanilla extract

For Garnish:

Unsweetened cocoa powder
Dark chocolate shavings (optional)

Instructions:

Step 1: Prepare the Cake Base

Preheat your oven to 180°C (350°F).
Grease and line two 9-inch round cake pans with parchment paper.
In a large bowl, beat the egg yolks and sugar together until thick and pale.
In a separate bowl, whisk the egg whites with salt until stiff peaks form.
Gently fold the egg whites into the yolk mixture, being careful not to deflate the air.
Sift the flour and baking powder over the mixture and fold gently to combine.
Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely on a wire rack.

Step 2: Make the Coffee Syrup

In a small bowl, combine the cooled espresso, coffee liqueur (if using), and sugar. Stir until the sugar dissolves.
Set aside to soak the cake layers later.

Step 3: Prepare the Mascarpone Cream

In a large bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until well combined.

Step 4: Assemble the Tiramisu Cake

Place one cake layer on a serving plate and brush generously with the coffee syrup.
Spread a layer of mascarpone cream evenly over the cake.
Place the second cake layer on top and repeat the process of brushing with coffee syrup and spreading mascarpone cream.
Spread the remaining mascarpone cream over the top and sides of the cake.

Step 5: Garnish and Chill

Dust the top of the cake generously with cocoa powder using a fine-mesh sieve.
Optionally, decorate with dark chocolate shavings for added texture and flavour.
Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavours to meld together.

Nutritional Information (Per Serving, Approx. 1/12th of the Cake):

Calories: 370
Protein: 7g
Carbohydrates: 34g
Sugar: 22g
Fat: 23g
Saturated Fat: 14g
Cholesterol: 160mg
Sodium: 85mg

Tips for Success:

Use Fresh Ingredients: High-quality mascarpone cheese, freshly brewed espresso, and fresh eggs are key to achieving the best flavour.
Don’t Rush the Chill Time: Letting the cake rest in the refrigerator ensures the flavours fully develop.
Customizable Coffee Flavour: Adjust the coffee strength and sweetness to suit your taste.

Frequently Asked Questions

How long should tiramisu cake chill?

Refrigerate the cake for at least 4 hours, preferably overnight, to allow the flavours to meld together.

Do I need the coffee liqueur?

No, the coffee liqueur is optional. The syrup is made with cooled espresso and sugar, and you can adjust the coffee strength and sweetness to suit your taste.

How is the mascarpone cream made?

Beat room-temperature mascarpone with powdered sugar and vanilla until smooth. Whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.

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Ingredients: