Description
Classic tiramisu cake blends Italian espresso-soaked sponge with creamy mascarpone layers. Delicate coffee notes and rich textures make this dessert an irresistible culinary experience you’ll savor to the last delightful bite.
Ingredients
Scale
- 6 large eggs
- 1 cup (200 g) granulated white sugar
- 1 cup (120 g) all-purpose flour, spooned and leveled, then sifted
- ½ cup (120 mL) strong brewed coffee, espresso preferred, for brushing
- 1 tbsp (8 g) cornstarch
- ½ tsp (2 g) baking powder
- 4 ½ cups (1080 g) full-fat mascarpone, cold
- 2 ½ cups (300 g) unpacked powdered sugar, sifted
- ½ cup (120 mL) strong brewed coffee, espresso preferred, chilled
- 1 ½ cups (360 mL) heavy whipping cream, cold
- Unsweetened cocoa powder
- Whipped cream
Instructions
- Preparation: Line three 8-inch baking pans with parchment paper, ensuring smooth cake release.
- Genoise Base: Whisk eggs on medium speed, gradually adding sugar and increasing mixer speed. Whip until mixture becomes voluminous, pale foam tripling in size, creating an airy foundation.
- Baking Process: Gently fold dry ingredients into egg mixture, maintaining air bubbles. Distribute batter evenly in prepared pans and bake until toothpick comes out clean.
- Cooling Stage: Remove cakes from pans immediately after baking, discarding parchment paper. Cool completely on wire rack to preserve optimal texture.
- Mascarpone Cream: Whisk mascarpone until smooth, gradually incorporating powdered sugar, coffee, and heavy cream. Blend until achieving silky, uniform consistency for filling and frosting.
- Cake Assembly: Layer genoise disks, brushing each with coffee for intense flavor. Spread mascarpone cream between layers, creating harmonious texture and taste profile.
- Finishing Touch: Cover entire cake with remaining mascarpone cream, smoothing sides and top with offset spatula. Refrigerate for minimum four hours to allow flavor integration and structural setting.
- Serving Presentation: Optionally garnish with whipped cream piping and cocoa powder dusting. Serve chilled and store remaining slices in sealed container to maintain freshness.
Notes
- Precision Matters: Meticulously line cake pans to ensure smooth cake release and prevent sticking.
- Whip with Care: Gradually increase mixer speed when whipping eggs to create a voluminous, airy foam that’s crucial for the cake’s light texture.
- Gentle Folding Technique: Use delicate, precise motions when incorporating dry ingredients to preserve the carefully developed air bubbles in the batter.
- Flavor Melding Magic: Refrigerate the completed cake for at least four hours to allow the coffee and mascarpone flavors to fully develop and harmonize.
- Prep Time: 20min
- Cook Time: 22min
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 404
- Sugar: 35 g
- Sodium: 70 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 110 mg