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Whenever I want to wow my friends but only need something for a few people or a low-key family meal, I grab this dreamy tiramisu layer cake. You get soft cake soaked in espresso, super fluffy mascarpone cream, and a cocoa shower on top. It feels fancy with very little work.
I whipped up this cake for my folks' anniversary one stormy Sunday. It’s now a must-have at our birthday bashes and for those laid-back coffee hangouts with pals.
Delightful Ingredients
- Chocolate shavings or coffee beans optional: makes your cake look fancy on top Grab some nice chocolate for better shavings
- Unsweetened cocoa powder for dusting: for a rich color and a bittersweet kick Dutch-style cocoa adds deep flavor
- Powdered sugar: sweetens up your mascarpone cream Best to use fresh so it stirs in smooth
- Heavy cream cold: whips up nice and fluffy for the filling Go for full fat so the texture holds up
- Mascarpone at room temperature: gives the cream its rich, smooth backbone Italian varieties are worth the splurge
- Coffee liqueur optional: pumps up the syrup with deeper flavor Try a classic Italian brand if you want old-school taste
- Strong espresso cooled: classic coffee punch soaks into the cake Use your favorite espresso or a stovetop pot for real depth
- Whole milk at room temperature: brings moistness and keeps your cake tender Choose a creamy milk for better results
- Vanilla extract: adds a cozy vibe to everything Real stuff is best if you can get it
- Eggs at room temperature: help make the crumb lighter Room temp lets everything blend just right
- Granulated sugar: keeps your cake sweet and soft Fine sugar mixes in easiest
- Unsalted butter softened: makes the cake moist and velvety Pick European-style for something extra
- Salt: sharpens up all the other flavors A pinch of fine sea salt does wonders
- Baking powder: gives a nice rise Every batch needs fresh baking powder
- All-purpose or cake flour: builds the basic structure while making things fluffy Always go for unbleached if you can
Simple Step-by-Step
- Chill and Finish Up:
- Wrap up your finished cake and pop it in the fridge for at least four hours (overnight is even better) Just before serving, shake on cocoa and stick on chocolate shavings or coffee beans for looks
- Layer Everything Together:
- Slice each cake round in half so you get four thin pieces Brush each with your coffee syrup and slather with a thick layer of mascarpone mix Stack each one carefully, ending with the cream on top
- Mix Up the Mascarpone Cream:
- Whip cold mascarpone with powdered sugar and a splash of vanilla until it’s just smooth Whip up cold heavy cream in another bowl until it holds stiff peaks Gently fold it into the mascarpone to keep things airy
- Brew the Coffee Mix:
- Dissolve sugar in cooled espresso Add some liqueur if that’s your thing Taste your syrup so it’s bold and not too sweet Using a brush, soak each cake layer with this mix
- Cool and Bake Layers:
- Split the batter between pans and smooth out on top Bake 25 to 30 minutes—look for springy tops and a clean toothpick Let them sit in the pans for about ten minutes, then cool all the way on a wire rack
- Whip Up the Cake Batter:
- Beat butter and sugar until really fluffy—this takes at least 5 minutes Toss in eggs one at a time, mixing and scraping the sides each go Stir in the vanilla After sifting flour, salt, and baking powder, add them in three parts, alternating with milk Be gentle so you keep things light
- Fire Up the Oven and Get Pans Ready:
- Preheat your oven to 350 and line two six-inch pans with parchment Grease and dust the sides with flour for easy cake removal
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Mascarpone always takes this to the next level The texture’s so soft and that light tang is just perfect It always reminds me of when my grandma used to sneak me spoonfuls while she was making treats Every time I bake it, I’m back in her little kitchen
Keeping It Fresh
If you have leftover cake, wrap it up and keep it chilled for up to three days You’ll find the flavors only get better by day two To freeze, wrap slices tightly in plastic then bag them Freeze for up to a month and let them thaw in the fridge overnight
Swaps You Can Use
No mascarpone? Mix equal parts full-fat cream cheese and heavy cream as a stand-in If you’re out of espresso, just use some really strong brewed coffee Want a richer cake? Use half and half instead of milk
How to Serve
This cake pairs great with a hot shot of espresso or some sweet dessert wine Bring it out at small get-togethers or as the showstopper after an Italian meal For a little something extra, drizzle a splash of coffee liqueur on the plates before serving
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Story Behind It
Tiramisu is a classic in Italy and this version stacks all those iconic bits—espresso, cocoa, mascarpone—in a way that feels kind of American I love how it blends old-school comfort with something new on our table at home
Recipe FAQs
- → How do I keep my sponge from drying out?
Make sure to give each layer a good soak with cooled espresso plus coffee liqueur. That’s how you’ll keep things soft and tasty.
- → Is it alright to prepare this cake the night before?
Definitely. If you let your cake chill for at least four hours, or even overnight, it’ll taste even better and set up nicely.
- → Can mascarpone be swapped out?
You sure can use cream cheese instead, but you’ll get a different feel and taste—still good though!
- → What cocoa should I use for dusting?
Stick to plain, good-quality unsweetened cocoa powder if you want that authentic bittersweet top layer.
- → Do I need to add coffee liqueur?
No worries if you skip the liqueur. Espresso alone gives plenty of bold coffee punch, and there’s zero alcohol.
- → How should I dress up the top?
Once you’ve added the cocoa, toss on some chocolate curls or a couple coffee beans for a nice extra look.