Tiramisu Cake from Tim
Indulge in the decadent layers of "Tiramisu Cake from Tim," a show-stopping dessert that combines the classic flavors of tiramisu with the allure of a layered cake. This recipe features airy sponge cake soaked in rich espresso, creating a moist, coffee-infused foundation. Each layer is generously coated with a velvety mascarpone and whipped cream filling, sweetened just enough with powdered sugar and accented by fragrant vanilla. A dusting of unsweetened cocoa powder and optional dark chocolate shavings elevates the presentation, making it as beautiful as it is delicious. Perfect for celebrations or an indulgent treat, this tiramisu cake is easy to make at home and best served chilled, allowing the flavors to blend harmoniously. With 10 servings and simple yet refined ingredients, this dessert promises to be the star of any gathering while satisfying the cravings of coffee and dessert lovers alike.
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Ingredients
- 150 grams Cake flour
- 200 grams Granulated sugar
- 4 pieces Eggs, large
- 60 grams Unsalted butter, melted
- 240 milliliters Espresso or strong coffee, cooled
- 500 grams Mascarpone cheese
- 240 milliliters Heavy cream
- 80 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Unsweetened cocoa powder
- 50 grams Dark chocolate (optional, for garnish)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease and line two 9-inch (23 cm) round cake pans with parchment paper.
Step 2
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for 8-10 minutes until pale and fluffy. The batter should form thick ribbons when lifted.
Step 3
Sift the cake flour into the egg mixture in three additions, gently folding with a spatula after each addition to maintain the airiness of the batter.
Step 4
Drizzle the melted unsalted butter along the edges of the batter, and very gently fold it in until just combined.
Step 5
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake for 20-25 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
Step 6
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7
While the cakes cool, prepare the mascarpone filling. In a medium bowl, beat the mascarpone cheese, powdered sugar, and vanilla extract together until smooth.
Step 8
In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Step 9
Once the cakes are cool, use a pastry brush to generously soak each layer with cooled espresso or coffee.
Step 10
Place one cake layer on a serving platter. Spread half of the mascarpone filling evenly over the top. Place the second cake layer on top and spread the remaining mascarpone mixture over it.
Step 11
Dust the top of the cake generously with unsweetened cocoa powder using a fine mesh sieve. For an optional touch, shave some dark chocolate over the top for extra indulgence.
Step 12
Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld together.
Step 13
Serve chilled and enjoy your homemade 'Tiramisu Cake from Tim'!
Nutrition Facts
| Serving size | (1542.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4815.1 |
| Total Fat 383.5g | 0% |
| Saturated Fat 238.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1830.0mg | 0% |
| Sodium 448.9mg | 0% |
| Total Carbohydrate 253.9g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 100.0g | |
| Protein 65.3g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 931.2mg | 0% |
| Iron 12.9mg | 0% |
| Potassium 1355.6mg | 0% |
Source of Calories