Description
This elegant Tiramisu Cake features light, fluffy genoise layers soaked in an espresso and brandy syrup, layered with a rich mascarpone filling and finished with a smooth cream cheese whipped cream frosting. A dusting of cocoa powder adds a classic touch to this sophisticated Italian-inspired dessert that serves 10 and takes just under 2 hours to prepare.
Ingredients
Genoise Layers
- 6 large eggs (at room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup cake flour (sifted)
- 1/4 cup unsalted butter (melted and cooled)
Espresso Simple Syrup
- 1 1/2 cups hot water
- 2 1/2 tablespoons instant espresso powder
- 2 1/2 tablespoons brandy
- 2 1/2 teaspoons powdered sugar
Mascarpone Filling
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup dry Marsala wine
- 16 ounces mascarpone cheese (cold)
- 1 cup heavy whipping cream (cold)
Whipped Cream Frosting
- 6 ounces cream cheese (brick style)
- 3/4 cup powdered sugar
- 2 1/4 cups heavy whipping cream (cold)
- 2 teaspoons cocoa powder (for garnish)
Instructions
- Prepare the Genoise Layers: Preheat the oven to 350°F (175°C). Mist three 6-inch cake pans with non-stick spray, dust with flour, and line with parchment circles. In a large bowl, whip eggs, sugar, vanilla, and kosher salt on high speed until tripled in volume, about 5 to 7 minutes.
- Fold in Dry Ingredients and Butter: Gently sift in half the cake flour and fold until nearly combined. Fold in half of the melted butter, then sift in the remaining flour and fold gently again. Finish by folding in the remaining butter.
- Bake the Genoise: Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes until the edges are set, the tops are deeply golden, and springy to the touch. A toothpick inserted should come out clean. Cool completely in pans, then loosen edges with a knife and invert onto racks to cool fully.
- Make the Espresso Simple Syrup: In a small bowl, combine hot water, instant espresso powder, brandy, and powdered sugar. Stir well until dissolved.
- Prepare the Mascarpone Filling: Set a medium bowl over simmering water. Whisk egg yolks, sugar, and Marsala wine until thick, pale, and doubled in volume. Remove from heat and stir in the mascarpone cheese until smooth. Whip the heavy cream in a separate bowl to stiff peaks and fold carefully into the mascarpone mixture.
- Assemble the Cake: Place one genoise layer into an 8-inch tall-sided springform pan. Soak evenly with about one-third of the espresso syrup. Spread half the mascarpone filling over the soaked layer. Repeat with the second layer, espresso syrup, and remaining mascarpone filling. Top with the last genoise layer, soak with remaining syrup.
- Make the Whipped Cream Frosting: In a large bowl, beat cream cheese and powdered sugar until smooth using a whisk attachment. Slowly add heavy cream in a slow steady stream while mixing on medium-low, then increase speed to medium-high and whip until stiff peaks form.
- Finish the Cake: Frost the top and sides of the assembled cake with the whipped cream frosting. Dust the top with cocoa powder and decorate with dollops of the remaining frosting.
Notes
- Room temperature eggs whip better and create a lighter batter.
- Be gentle when folding to retain the airiness of the batter for optimal genoise texture.
- Ensure heavy cream is cold for best whipping results.
- Use a springform pan to facilitate easy layering and removal.
- The cake is best served chilled, so allow it to rest for at least 2 hours before serving.
- If Marsala wine is unavailable, dry sherry or sweet white wine can be a substitute.
- Espresso powder intensifies the coffee flavor essential for tiramisu taste.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
