Immerse yourself in the delicate flavors of this exquisite Tiramisu cake, featuring airy sponge layers soaked in rich espresso and enveloped in a velvety mascarpone frosting.
Ingredients:
Sponge Cake:
- 6 eggs, brought to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ teaspoon kosher salt
- 1 cup all-purpose flour
- ½ teaspoon baking powder
Mascarpone Cream:
- 720 g mascarpone cheese, softened for 30 minutes, full-fat
- 3 cups cold heavy cream
- 2 cups powdered sugar
- ½ teaspoon kosher salt
Assembly:
- ¾ cup brewed espresso, cooled
- 2 tablespoons cocoa powder for dusting
Instructions:
- Begin by preheating your oven to 180°C (350°F) and lining an 8-inch cake pan with parchment paper for non-stick baking.
- In a large mixing bowl, combine the room-temperature eggs with granulated sugar, kosher salt, and vanilla extract. Using an electric mixer or a stand mixer with a whisk attachment, whip the ingredients on high speed for about 10 minutes until the mixture becomes pale and voluminous.
- Gently sift the flour and baking powder over the whipped egg mixture, carefully folding it in with a spatula until the flour streaks disappear and the batter is uniform.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes. If you’re using individual cake pans, bake for approximately 18 minutes. A toothpick should come out clean when the cake is done.
- Once baked, allow the cake to cool completely. If baked in one pan, slice horizontally into three even layers with a serrated knife.
- Prepare the espresso and let it cool. Meanwhile, whip the mascarpone cream by beating the heavy cream, powdered sugar, vanilla extract, and salt until you reach stiff peaks. Gently fold in the room-temperature mascarpone cheese until the mixture is creamy and smooth.
- To assemble, place a small dollop of cream on your serving plate to anchor the cake. Lay down the first sponge layer and lightly brush it with espresso.
- Spread a third of the mascarpone cream evenly over the first layer. Add the second sponge layer, brush with espresso, and repeat with cream. Top with the final layer, brush with espresso, and apply the remaining cream.
- If desired, scrape some cream from the sides for a semi-naked look. Pipe additional cream dollops on top if you wish.
- Refrigerate the cake in an airtight container for at least 4 hours to set.
- Before serving, dust the top generously with cocoa powder to finish off the classic Tiramisu appearance.
Additional Tips:
- Always use ingredients at room temperature to ensure a smooth batter and even mixing.
- High-fat mascarpone cheese is key to a stable and creamy frosting that holds its shape.
- Do not overwork the cake batter to maintain a light and moist sponge.
- Using cake strips can help achieve evenly baked layers without domed tops.
- Allow the cake to cool completely before frosting to prevent the cream from melting.
- For best results, let the dessert rest in the fridge overnight, allowing the flavors to meld beautifully.
Indulge in this elegant Tiramisu cake, a true delight with its sophisticated flavors and creamy texture. It’s a dessert that promises to be the crowning glory of any dining experience
