Indulgent Layered Tiramisu with Homemade Custard and Velvety Mascarpone Cream

Experience the luxurious flavors of this classic Tiramisu, enhanced with a rich homemade custard and a velvety mascarpone cream. Each layer of this dessert is crafted to perfection, from the light cocoa sponge cake to the smooth, creamy filling. The hint of coffee-soaked cake pairs beautifully with the sweet mascarpone and the richness of the custard, creating a dessert that is both indulgent and sophisticated. Finished with a dusting of cocoa powder, this Tiramisu is not just a dessert, but a true experience for your taste buds.

Why You’ll Love This:

You’ll love this Tiramisu for its perfectly balanced layers of flavor and texture. The light and airy sponge cake is soaked in a fragrant coffee syrup, providing a subtle bitterness that complements the creamy sweetness of the mascarpone filling. The homemade custard adds a luxurious, custard-like richness that elevates this dessert to a new level. Whether you’re a Tiramisu enthusiast or trying it for the first time, this recipe will impress with its depth of flavor and elegant presentation.

Perfect Occasion:

This Tiramisu is perfect for any special occasion where you want to serve a dessert that is both impressive and delightful. It’s an excellent choice for dinner parties, holidays, or a romantic evening. The rich flavors and beautiful presentation make it a show-stopping end to any meal. Serve it chilled with a cup of espresso or a glass of dessert wine for an authentic Italian experience.

Decoration Tips:

For a classic finish, dust the top of the Tiramisu generously with high-quality cocoa powder. You can also add a few chocolate shavings or a sprinkle of finely grated dark chocolate for extra indulgence. If you’re feeling creative, use a stencil to create a decorative cocoa powder pattern on top. Serve the Tiramisu on a simple white plate to let its rich, layered beauty shine.

Ingredients:

For the Sponge Cake:

• 2 eggs
• 1/2 cup sugar
• 1 packet of vanilla extract
• 1/2 cup all-purpose flour
• 1.5 heaping tablespoons cocoa powder
• 1/2 packet baking powder
• 1 tablespoon cornstarch

For the Cream:

• 250 grams mascarpone or lightly salted labneh
• 200 ml heavy cream
• 1 packet of vanilla extract
• 4 tablespoons powdered sugar

For the Custard:

• 4 egg yolks
• 4 tablespoons sugar
• 1 teaspoon of the prepared cream

For Soaking the Cake:

• 1/2 cup warm water
• 1 teaspoon instant coffee

Instructions:

1. Prepare the Sponge Cake:
   • Preheat your oven to 180°C (356°F). In a mixing bowl, beat the eggs, sugar, and vanilla extract together until the mixture becomes pale and reaches a creamy consistency.
   • Sift the flour, cocoa powder, baking powder, and cornstarch into the egg mixture. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
   • Pour the batter onto a baking tray lined with parchment paper, spreading it out to form a thin layer slightly smaller than the size of the tray.
   • Bake in the preheated oven for 10-15 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely.
2. Prepare the Cream:
   • In a mixing bowl, whip the powdered sugar, vanilla extract, and heavy cream together until thickened and holds soft peaks.
   • Add the mascarpone cheese and gently fold it into the whipped cream mixture using a spatula until smooth and fully combined. Place the cream in the refrigerator to chill.
3. Prepare the Custard:
   • In a heatproof bowl, whisk together the egg yolks and sugar until the sugar is dissolved and the mixture becomes pale.
   • Place the bowl over a pot of simmering water (double boiler), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens and forms a custard-like consistency.
   • Remove from heat and let it cool slightly, then mix in a teaspoon of the prepared mascarpone cream. Set aside to cool completely.
4. Assemble the Tiramisu:
   • Dissolve the instant coffee in the warm water and set it aside to cool slightly. Once the cake is cool, cut it into the desired shape using a cake ring or cutter.
   • Place the cake layer on a serving plate or inside a cake ring. Brush the cake generously with the coffee mixture to soak it.
   • Spread a layer of the mascarpone cream over the soaked cake, then carefully pour the custard on top, spreading it evenly.
   • Dust the top generously with cocoa powder for a classic finish. Optionally, add chocolate shavings or grated dark chocolate for decoration.
   • Chill the Tiramisu in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Enjoy!