Tiramisu Layer Cake
Tiramisu layer cake – a dreamy dessert for all occasions. Melt in your mouth tender and light sponge cake layers are soaked with intense espresso and filled with fluffy eggless tiramisu cream.
Yes, you read that right. Eggless tiramisu cream! It’s so creamy, and fluffy, and dreamy. It’s what cloud should be made of!
This cake may look so complicated, but I assure you it’s not! You can make the sponge cakes a day or two ahead, then simply assemble it together the day you plan on serving. And if you’re not a pro at decorating cakes, like me, don’t fret. Who said the sides of the cake has to be perfectly smooth?
In fact, I never have patience to smooth out the sides. I just crumb coat the whole cake first, and then pile more frosting and just swipe up to create semi-presentable pattern. It’s almost like my signature pattern, you know. (Doesn’t it remind you of my supreme chocolate cake?)
Ok, here’re the step by step photos to make the sponge cake and tiramisu cream filling. And as you may have watched it, I demonstrated how to assemble this tiramisu layer cake in the short video up on top of this post.
When soaking the layers with espresso, be generous! And if you want, you can also add shaved chocolate in between the layers. It’s a great addition, but it’s not necessary. Just a little something.
Yeah, it sure is an effortlessly elegant and impressive dessert for all occasions.
Hope you’ll get to make this beautiful tiramisu layer cake soon. And thank you for stopping by.
Tiramisu Layer Cake
Yield: 8-10 servings
- 1 1/4 cups cake flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (200gr) sugar
- 1/2 cup (120ml) boiling hot water
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 2 teaspoons espresso powder
- 3 tablespoons Disaronno (or Kahlua)
- 2 cups (480ml) heavy whipping cream
- 1/2 cup (12oml) sweetened condensed milk
- 1 teaspoon vanilla extract
- 8 oz (225gr) mascarpone cheese, softened
- To make the sponge cakes, preheat the oven to 325°F (160°C). Lightly spray two 7-inch (18cm) round cake pans and line with parchment paper.
- Sift the cake flour with salt.
- Separate the eggs.
- In a mixing bowl with paddle attachment, beat egg yolks 2 tablespoons cold water until it's doubled in size, about a minute.
- Add sugar, vanilla extract and almond extract. Continue to beat until the mixture is thick and pale yellow on medium high speed.
- Reduce the speed to low and slowly pour in hot water.
- Add the flour and mix until combined.
- In a separate bowl, whisk egg whites until foamy. Then add cream of tartar and continue to beat until hard peaks form.
- Gently fold in half of egg whites into the egg yolk mixture.
- Add the remaining egg whites and fold in until well combined.
- Divide the batter into the prepared cake pans.
- Bake for 30 minutes, or until the inserted toothpick comes out clean.
- Cool the cakes in the pan for 5 minutes.
- Carefully run a knife around the edges to release the cake from the pan. Then invert the cakes onto a cooling rack. Cool completely.
- To make the syrup, dissolve espresso powder in 1/3 cup of water, and stir in disaronno.
- To make the tiramisu cream, in a mixing bowl with whisk attachment, beat mascarpone cheese, sweetened condensed milk and vanilla extract until combined.
- In a separate bowl, whip the heavy cream until hard peaks form. Gently fold in half of whipped cream into mascarpone cheese mixture. Then add remaining whipped cream and mix until well combined. Refrigerate until ready to use.
- To assemble the cake, once the cake is completely cooled, cut each cake horizontally.
- Place the first layer on a serving platter lined with parchment paper.
- Generously brush on coffee syrup. Don’t be shy; soak the cake with the syrup pretty good.
- Then spread about 1 cup of tiramisu cream. Place the next layer and repeat until all the layers are stacked.
- Cover the cake with remaining cream. If desired, decorate the cake using a piping bag fitted with star tip. (I used Wilton 1M tip.) Dust with cocoa powder. Refrigerate until ready to serve.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This recipe was originally published on June 17th, 2013.
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