This gorgeous two-layered cake is a tiramisu lover’s dream. The fluffy mascarpone and marsala filling uses instant custard to help the stacked cake stay strong. Genius!
In this recipe
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Baker’s tips and tricks
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How to Assemble and Decorate Tiramisu Cake
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Ingredient swap that works or not
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What to drink with your tiramisu cake
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plan ahead
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Storage Instructions
All the familiar flavors of your favorite tiramisu are packed into this layered cake that you can slice into thick wedges – talk about having your cake and eating it too! Layers of soft, coffee-flavored cake encase a thick, luxurious mascarpone filling with Marsala tips. A fine dusting of cocoa powder between each layer adds depth and sophistication to every bite.
Where regular tiramisu has the ladyfingers dipped in coffee, this tiramisu cake infuses the drink right into the cake, so every bite is balanced and flavorful. The rich filling is slightly tangy due to the mascarpone and smells of Marsala. The cocoa powder provides a little bitterness and tastes like a piece of fine dark chocolate in combination with the slightly sweetened cream and the fluffy cake.
Baker’s tips and tricks
Baking can seem stressful at times, but it doesn’t have to be! Learning just a few simple rules can make all the difference in your baking journey.
- The neatest way to line a cake pan with parchment paper is to trace a circle (use the cake pan as a guide) on a piece of parchment paper. Carefully cut out the circle with scissors and press it into the bottom of the pan.
- The eggs will crack faster when they are at room temperature rather than straight from the fridge. If you forgot to pull the eggs out in time (we all know that!), simply place them in a small bowl of hot tap water for 10 minutes to clear up the cold.
- Unlike eggs, whipped cream and mascarpone are best whipped up cold.
- An offset spatula is an invaluable tool in almost any baking project. The staggered shape makes it easy to smooth and level the infill.
- Any small fine mesh strainer or sifter will do for sprinkling the cocoa powder over the filling and lid, but I like a tea ball with a handle for more precise control.
How to Assemble and Decorate Tiramisu Cake
This is a two layer cake with a whipped mascarpone for filling and decoration. If, like me, you’ve always struggled with making evenly stacked layered cakes, the technique in this recipe is for you!
- Line a round cake tin with cling film. This makes it easy to remove the cake from the mold after assembly.
- Layer and stack the baked cake in the cake pan, making sure the edges are straight without risk of filling spilling out the sides or the cake layers slipping and sliding over the creamy filling.
- After assembly, the cake is cooled to make it firmer.
- Turn the chilled cake over a serving platter and peel off the plastic wrap.
- Spread a thin layer of the filling on the sides of the cake (it won’t completely cover it) and swirl some on top for decoration.
Ingredient swap that works or not
While it’s easy to ridge when cooked, baking follows slightly different rules. Each recipe has been carefully designed to work with a range of ingredients. Sticking as close to the recipe as possible will often give you the best results.
- The mascarpone is essential for the typical tiramisu taste reminiscent of your favorite Italian restaurant. Do not skip or replace it with other dairy products.
- Make sure the custard in the filling is the instant variety and not the stovetop-cooked variety (often called Cook & Serve). Instant pudding contains a modified starch that thickens the liquid without heating and is the key to a stable, fluffy filling that stacks well.
- Cake flour produces a fine-grained cake with a tender and spongy crumb. If you replace it with another flour, e.g. B. All-purpose flour, the cake will be coarse and dry.
- If you want to avoid alcohol in this recipe, simply use more brewed black coffee instead of Marsala.
What to drink with your tiramisu cake
Of course, a cup of hot coffee or freshly brewed espresso goes well with a piece of this creamy tiramisu cake. If you’re serving the cake after dinner, consider pairing it with dainty glasses of fortified wine like Vin Santo, sherry, or port. A small pile of fresh raspberries next to each slice of cake is a welcome addition to all the richness.
plan ahead
Make the cake layers up to 24 hours in advance. Store them in an airtight container at room temperature. Stuffing and soaking can be done up to 2 days in advance. Store both in airtight containers in the fridge.
The cake can be assembled up to 24 hours in advance (minus the top layer of cream and dusting with cocoa powder). Keep covered and chilled in the cake pan.
Storage Instructions
Store leftover cake slices in an airtight container in the refrigerator for up to 4 days.
Treats for coffee lovers
- Coffee Ice Cream
- Walnut mocha cake
- How to make classic tiramisu
- coffee smoothie
- Coffee Oreo Ice Cream
Tiramisu Cake
ingredients
For the cake:
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Non-stick cooking spray or very soft butterfor the pan
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1 1/4 cups (145G) cake flour (like Swan’s Down)
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1 1/4 teaspoon baking powder
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2 big eggsat room temperature
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1 cup (200G) sugar
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1/2 teaspoon kosher salt
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1/2 teaspoon vanilla extract
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1/2 cup (118G) neutral oillike rapeseed
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1/2 cup (112g) brewed black coffeechilled
For the filling:
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2 cups (454G) heavy cream
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16 ounces (454G) mascarpone
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1 (3.5-ounce) package Instant Custard Mix (not cooking & serving)
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1/4 cup (56G) Marsala wine
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1/4 cup (30G) powdered sugar
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1 teaspoon vanilla extract
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1/2 teaspoon kosher salt
To assemble the cake:
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1/4 cup (56g) brewed black coffeechilled
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2 tablespoon Marsala wine
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2 tablespoon powdered sugar
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2 tablespoon cocoa powder
special equipment
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blender
method
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Preheat the oven:
Position a rack in the center of the oven and preheat to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper. Lightly spray the sides of each pan with non-stick cooking spray or use your hands to grease them with a thin layer of softened butter.
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Combine the dry ingredients:
In a small bowl, whisk together the cake flour and baking powder. put it aside
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Beat the eggs and sugar until fluffy:
In a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until fluffy, about 1 minute. With the mixer running, add the sugar in 4 portions, beating for 2 minutes between each addition. The eggs will look pale and fluffy, forming a thick ribbon when the whisk is lifted from the bowl.
Add the salt and vanilla. Mix until well combined, about 1 minute.
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Add oil and coffee:
On medium-high speed, slowly add the oil in a thin, steady stream. Stir until fully incorporated, about 1 minute. Pour in the 1/2 cup of coffee and continue beating for an additional minute until well combined.
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Add flour mixture:
Add the flour mixture all at once; Mix on low speed until just combined without large pockets of dry flour visible, about 1 minute. Using a rubber spatula, scrape down the sides and bottom of the bowl. Gently fold the dough a few times to ensure it is evenly mixed.
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Bake a cake:
Divide the batter between the 2 prepared cake pans. Bake 20 to 25 minutes, until cakes are lightly golden brown and tops spring back when pressed lightly. Allow the cakes to cool in the molds for 10 minutes before turning out onto a wire rack to cool completely. Peel off the parchment paper.
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Make the whipped mascarpone filling:
When ready to assemble the cake, in a stand mixer fitted with the whisk attachment, beat the heavy cream, mascarpone, instant custard mix, Marsala, powdered sugar, vanilla and salt on medium speed until thick and fluffy, 3 to 4 minutes.
Measure out 2 1/2 cups of the whipped mascarpone filling. Transfer to an airtight container and refrigerate until ready to assemble the cake. This will be used for the top and sides of the cake. The cake is layered with the remaining filling.
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To make the coffee marsala soak:
In a small bowl, stir together 1/4 cup coffee, Marsala, and powdered sugar.
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Assemble cake:
Line an 8-inch round cake pan with plastic wrap, leaving a 2-inch overhang all the way around. The cake is assembled in the cake pan and the plastic wrap makes it easy to remove.
Place 1 completely cooled cake in the pan. Using a pastry brush, spread half of the coffee marsala drink evenly onto the cake. Use a fine-mesh sieve or sifter to sift in a thick layer of cocoa powder (about 2 teaspoons).
Add the filling (not the 2 1/2 cups you set aside in the fridge) to the pan. Level the surface with the back of a spoon or an offset spatula. Sift 2 teaspoons of cocoa powder over the filling.
Place the second cake on top of the filling and press down lightly to ensure there aren’t any large air bubbles between the two layers of cake. Spread the remaining coffee and marsala mixture over the cake.
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Cool the cake:
Pull up the plastic wrap to enclose the cake. It’s okay if the cake isn’t completely covered. Chill the cake in the refrigerator to allow the filling to set, at least 2 hours and up to overnight.
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Decorate and serve the cake:
To serve, place a large plate upside down on the cake tin and carefully turn. Lift off the cake pan and peel off the plastic wrap.
Stir in the reserved 2 cups of whipped mascarpone filling. Use an offset spatula or butter knife to spread a thin layer of the filling (about 1/2 cup) around the sides of the cake. The sides are still quite “bare” and not fully covered.
Spread the remaining filling over the cake. Create swoops and swirls with the back of a spoon.
Dust the top with the remaining 2 teaspoons cocoa powder.
For clean and neat cuts, always slice the cake while it is still cold. After each cut, wipe any leftover cake off the knife with a damp kitchen towel to keep it from grinding and smearing on each slice.
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| nutritional information (per serving) | |
|---|---|
| 677 | calories |
| 51g | Fat |
| 49g | carbohydrates |
| 6g | protein |
