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Tiramisu Layer Cake: The Ultimate Coffee-Soaked Dessert Recipe
Jessica

Tiramisu Layer Cake

Three layers of espresso-soaked genoise sponge cake with creamy mascarpone frosting, dusted with cocoa powder for the ultimate Italian-inspired dessert.
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Prep Time 45 minutes
Cook Time 25 minutes
chilling time 4 minutes
Total Time 5 hours 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs room temperature, separated
  • 200 grams granulated sugar divided
  • 130 grams cake flour
  • ½ teaspoon baking powder
  • 2 teaspoons instant espresso powder
  • 150 milliliters hot water
  • 30 milliliters coffee liqueur such as Kahlúa
  • 500 grams mascarpone cheese room temperature
  • 300 milliliters heavy whipping cream cold
  • 100 grams powdered sugar
  • 2 teaspoons vanilla extract
  • unsweetened cocoa powder for dusting
  • dark chocolate shavings optional, for garnish

Equipment

  • Three 6-inch round cake pans
  • Stand mixer or hand mixer
  • Wire cooling racks
  • Offset spatula
  • Cake turntable

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 6-inch round cake pans and line bottoms with parchment paper.
  2. Separate 6 eggs, placing whites in one bowl and yolks in another. Beat yolks with half the sugar until pale and thick, about 5 minutes.
  3. Whip egg whites with remaining sugar until stiff peaks form. Gently fold yolk mixture into whites.
  4. Sift in 130g cake flour and ½ teaspoon baking powder. Fold carefully to maintain volume.
  5. Divide batter among pans and bake for 20-25 minutes until tops spring back when touched. Cool completely.
  6. Dissolve 2 teaspoons espresso powder in 150ml hot water. Stir in 30ml coffee liqueur for soaking syrup.
  7. Whip 300ml cold heavy cream with 100g powdered sugar and 2 teaspoons vanilla until stiff peaks form.
  8. Beat 500g mascarpone until smooth, then gently fold in whipped cream mixture.
  9. Place one cake layer on serving plate. Brush with espresso soak. Spread mascarpone frosting on top. Repeat with remaining layers.
  10. Frost top and sides with remaining mascarpone cream. Dust heavily with cocoa powder. Refrigerate at least 4 hours before serving.

Notes

  • Cake layers can be baked 1 day ahead and wrapped tightly at room temperature
  • For best results, use room temperature mascarpone to prevent lumps in frosting
  • Chill cake for 30 minutes before final frosting to prevent sliding layers
  • Store covered in refrigerator for up to 4 days