Description
This elegant Tiramisu Cake combines the classic Italian flavors of espresso, rum, and mascarpone in a moist layered cake. It features a delicate sponge made from egg whites and a buttery batter, layered with coffee-soaked cake and a rich mascarpone zabaglione frosting. Finished with a dusting of natural cocoa powder, this dessert is perfect for special occasions and sure to impress your guests.
Ingredients
For the Zabaglione
- 5 egg yolks
- 6 Tablespoons granulated sugar
- ¼ teaspoon table salt
- 5 Tablespoons rum
- 1 ½ teaspoons vanilla extract
For the Cake
- 6 Tablespoons unsalted butter, softened
- ⅔ cup neutral cooking oil (vegetable, canola, or avocado oil)
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon table salt
- 1 cup milk, room temperature preferred
- 6 large egg whites, room temperature preferred
For the Simple Syrup
- ½ cup coffee
- ½ cup granulated sugar
- 2 Tablespoons rum
For the Frosting
- 2 cups heavy cream, very cold
- 1 cup powdered sugar, divided (2 x ½ cup)
- 16 oz mascarpone cheese, drained of excess liquid
- Chilled zabaglione (prepared earlier)
For Garnish
- Natural cocoa powder (for dusting)
Instructions
- Prepare the zabaglione: Set up a double boiler with simmering water. Off heat, whisk egg yolks vigorously for 60 seconds. Gradually add sugar, 1 tablespoon at a time, whisking 30-60 seconds between additions. Add salt and combine. Slowly whisk in rum and vanilla mixture. Place bowl over simmering water and whisk constantly until sugar dissolves and temperature reaches 160°F (71°C), about 5-10 minutes or longer, resulting in a thick pudding-like mixture. Transfer to a heatproof bowl, cool 10 minutes, then cover surface with parchment and chill in refrigerator.
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining bottoms with parchment paper. Shake out excess flour and set aside.
- Make the cake batter: Beat softened butter until creamy. Add oil and sugar, beating until well combined. Stir in vanilla extract, scraping bowl sides and bottom. In a separate bowl, whisk together flour, baking powder, and salt. Alternately add flour mixture and milk to butter mixture on medium speed, starting and ending with flour, mixing between additions until fully incorporated. Set batter aside.
- Whip egg whites: With clean, dry beaters, whisk egg whites starting low and increasing to high speed until stiff peaks form.
- Fold egg whites into batter: Gently fold the beaten egg whites into the batter using a spatula until just combined, scraping bowl sides and bottom carefully.
- Divide and bake the cake: Evenly divide the batter into prepared pans (~450g each). Bake for 22-25 minutes until golden brown and a toothpick inserted comes out clean or with moist crumbs.
- Cool cakes: Let cakes cool in pans for 10 minutes. Loosen edges with a knife and invert onto wire racks. Cool completely.
- Prepare simple syrup: In a small saucepan over medium-low heat, combine coffee and sugar; stir until sugar dissolves. Remove from heat, stir in rum, and set aside.
- Make frosting: Bring mascarpone cheese and chilled zabaglione to similar temperatures. Whip heavy cream and ½ cup powdered sugar until stiff peaks form. Gently fold mascarpone, zabaglione, and remaining ½ cup powdered sugar together, stirring minimally to avoid curdling. Then carefully fold whipped cream into this mixture until combined.
- Assemble the cake: Level cooled cakes if needed. Place first layer on cake tray and pierce with a fork. Brush generously with ¼ cup simple syrup. Spread thick even layer of frosting over it. Repeat with second and third layers. Frost cake sides with a thin, smooth semi-naked layer. Pipe or dollop remaining frosting on top.
- Finish and chill: Dust the top evenly with natural cocoa powder. Refrigerate covered for at least 1-2 hours before slicing and serving.
Notes
- Use room temperature eggs for best emulsification and volume.
- To ensure a light sponge, fold egg whites gently to retain airiness.
- Chilling the zabaglione before combining helps achieve smooth frosting texture.
- The semi-naked frosting finish helps showcase the layered cake visually.
- Allow the cake to chill well to set the frosting and meld flavors.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
