TIRAMISU CAKE

Prep time: 40 mins | Cook time: 20 mins | Chill Time: 4 hrs | Total time: 1 hr | Servings: 16

This is my daughter’s favourite cake. This Tiramisu cake is very light and airy, and it tastes spectacular with layers of moist genoise cake and heavenly mascarpone frosting with beautiful decoration.

Ingredients

Genoise Cake:

½ c. strong brewed coffee, espresso preferred – for brushing (120ml)

1 c. granulated white sugar (200 grams)

6 large eggs

1 c. all-purpose flour, sifted (120 grams)

½ tsp baking powder

1 tbsp cornstarch (7 grams)

Mascarpone Frosting:

1+½ c. heavy cream, cool (360ml)

4 + ½ c. full-fat mascarpone, cold (2.2 pounds/1000 grams)

½ c. strong brewed coffee – espresso preferred, chilled (120ml)

unsweetened cocoa for dusting on top

2+½ c. powdered sugar, sifted (300 grams)

Decoration:

cocoa powder

whipped cream

How to make Tiramisu Cake

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using parchment papers, line the bottom and sides of three 9-inch (20cm) baking pans and set aside.

Step 2: For the genoise cake, whisk the eggs in a mixing bowl using a handheld or stand mixer fitted with a whisk attachment on medium speed until just mixed. Then, add the sugar and mix for about 10 to 12 minutes on medium-high heat until white pale, foamy, and the size has tripled.

Step 3: Carefully fold in the flour, cornstarch, and baking powder using a wooden spoon until just combined. Into the prepared pans, evenly divide the mixture and bake in the preheated oven for about 20 to 22 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and allow them to cool for about 5 minutes in the pans before taking them out of the pans and immediately removing the paper. To a wire rack, transfer the cakes and allow them to cool completely.

Step 4: For the mascarpone frosting, mix the mascarpone for about 2 minutes on medium speed until creamy. Add in the powdered sugar and beat for an additional 1 to 2 minutes or until creamy and blended. Now, add the coffee and mix well for another 2 to 3 minutes until combined. Lastly, add the heavy cream and whisk for 2 to 3 minutes more until creamy and completely incorporated.

Step 5: To assemble the cake, put the first cake layer on a cake stand or cake board. Brush the top with a third of half cup coffee, then spread 1/3 of the mascarpone cream over using an offset spatula. Do the same process one more time. Add the last cake layer on top and lightly frost the outside of the cake with the rest of the frosting. Using an offset spatula, level the top and sides of the cake.

Step 6: Place the cake in the fridge for 4 hours to chill.

Step 7: After 4 hours, remove the cake from the fridge. If desired, pipe the whipped cream on top and dust with cocoa. Slice and serve. For any leftovers, you can place them in an airtight container and store them in the fridge for up to 3 days.

Nutrition Info.

Calories: 490kcal