Classic Tiramisu Cake

Classic Tiramisu Cake is a sophisticated dessert that captures the rich flavors of coffee, mascarpone cheese, and cocoa in elegant layers. This Italian favorite is transformed into a stunning cake, perfect for celebrations or indulging in a luxurious treat. With its creamy texture and bold coffee notes, this cake brings a touch of European charm to any occasion.

The History of Tiramisu

The origins of tiramisu date back to the 17th century in Italy, where layered desserts were first crafted. However, the modern version of tiramisu is believed to have emerged in the Veneto region during the 1960s. Its name, meaning “pick me up,” reflects the invigorating blend of coffee and sweet mascarpone. Over time, tiramisu evolved from a no-bake dessert into innovative variations, including layered cakes that maintain the dish’s signature flavors while introducing a new texture and presentation.

Ingredients Breakdown

• Mascarpone Cheese: The creamy foundation of the filling, offering a luxurious texture and subtle tanginess.
• Espresso or Strong Coffee: Provides the bold coffee flavor essential to tiramisu. Freshly brewed and cooled espresso works best.
• Ladyfingers (Savoiardi): Traditional sponge-like cookies that soak up the coffee, adding structure and flavor to the layers.
• Egg Yolks and Sugar: Whipped together to form a rich and airy base for the mascarpone mixture.
• Cocoa Powder: Adds a touch of bitterness to balance the sweetness, dusted generously over each layer.
• Cake Layers: A light, coffee-infused sponge cake or Genoise serves as the base for this variation.
• Optional Liqueur: Marsala wine, Kahlúa, or amaretto can enhance the coffee-soaking mixture for a boozy twist.

Step-by-Step Recipe

1. Prepare the Coffee Mixture: Brew espresso or strong coffee and let it cool. Add sugar and liqueur if desired.
2. Bake the Cake Layers: Prepare a light sponge cake or Genoise. Bake in two round pans and allow the layers to cool completely.
3. Make the Mascarpone Filling: Whisk egg yolks and sugar over a double boiler until thick and pale. Cool slightly, then fold in mascarpone cheese until smooth.
4. Whip the Cream: Beat heavy cream until stiff peaks form and gently fold into the mascarpone mixture.
5. Assemble the Cake: Place one cake layer on a serving plate and brush generously with the coffee mixture. Spread a layer of mascarpone filling over the top. Add a second cake layer, brush with coffee, and spread more filling. Repeat for additional layers if desired.
6. Decorate: Smooth the remaining mascarpone filling over the sides and top of the cake. Dust with cocoa powder and refrigerate for at least 4 hours or overnight to set.
7. Serve: Slice and enjoy the chilled cake, allowing the flavors to meld beautifully.

Tips for the Perfect Tiramisu Cake

Use high-quality coffee or espresso for the best flavor. Ensure the mascarpone cheese is at room temperature to prevent lumps in the filling. Whip the cream to stiff peaks but avoid over-whipping, which can make it grainy. Let the assembled cake chill for several hours to allow the layers to meld together for a cohesive flavor and texture.

Variations and Customizations

• Alcohol-Free Version: Omit the liqueur in the coffee mixture for a kid-friendly option.
• Chocolate Lover’s Tiramisu: Add a layer of chocolate ganache between the cake and filling.
• Fruit Tiramisu: Incorporate sliced strawberries or raspberries between the layers for a fruity twist.
• Gluten-Free Option: Substitute the cake layers with gluten-free sponge cake or ladyfingers.
• No-Egg Filling: Use whipped cream and mascarpone alone for a simpler, egg-free version.

Health Considerations and Nutritional Value

While tiramisu is a rich dessert, small adjustments can make it slightly lighter. Use reduced-fat mascarpone or Greek yogurt for the filling and opt for a lower-sugar coffee mixture. Moderation is key, as tiramisu is high in calories and fat due to the cream and mascarpone. However, its inclusion of coffee and cocoa adds small amounts of antioxidants and an indulgent boost to any meal.

Frequently Asked Questions (FAQ)

• Can I make tiramisu cake ahead of time? Yes, it’s best made a day in advance to allow the flavors to meld.
• How long does tiramisu cake last? Store it in the refrigerator for up to three days in an airtight container.
• Can I freeze tiramisu cake? While freezing is possible, it may alter the texture slightly. Wrap it tightly and freeze for up to one month. Thaw in the refrigerator before serving.
  

Classic Tiramisu Cake

Classic Tiramisu Cake reimagines the beloved Italian dessert in elegant layers of coffee-soaked cake, creamy mascarpone filling, and cocoa. Perfect for celebrations, it combines rich flavors and a luxurious texture in every bite.

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Servings 11

Ingredients

  

For the Cake Layers:

• 1 ½ cups cake flour
• 1 ½ teaspoons baking powder
• A pinch of salt
• ½ cup unsalted butter softened to room temperature and cut into 1-inch cubes
• ½ cup sugar 100 g
• ½ teaspoon vanilla extract
• 2 large eggs at room temperature
• ½ cup whole milk at room temperature
• 3 tablespoons instant espresso powder
• 3 tablespoons boiling water

For the Mascarpone Frosting:

• 4 ½ cups full-fat mascarpone cheese cold
• 2 ½ cups powdered sugar sifted (lightly spooned into the cup, not packed)
• ½ cup espresso or strong coffee chilled
• 1 ½ cups heavy whipping cream cold

Instructions

 

Making the Sponge Layers

• Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.
• Sift Dry Ingredients: Sift the cake flour, baking powder, and salt together in a bowl. Set aside.
• Dissolve Espresso Powder: In a small measuring cup, dissolve the espresso powder in boiling water and let it cool completely.
• Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the butter on medium speed until soft and creamy, about 2 minutes. Gradually add the sugar, beating until the mixture is pale and fluffy. Scrape down the sides of the bowl occasionally.
• Add Vanilla and Eggs: Beat in the vanilla extract. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl as needed.
• Alternate Dry and Wet Ingredients: Reduce the mixer speed to low and add the dry flour mixture in four parts, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined after each addition. Finally, gently fold in the cooled espresso.
• Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the center of the oven for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be pale golden, and the cake will slightly pull away from the sides of the pans.
• Cool: Let the cakes cool in the pans for 5 minutes, then turn them out onto wire racks. Peel off the parchment paper and allow them to cool completely, about 1 hour.

To Make the Frosting

• Prepare the Frosting: Using a mixer on medium speed, whisk the mascarpone until smooth and creamy, about 2 minutes. Gradually add the powdered sugar and blend until smooth. Slowly mix in the chilled coffee until fully incorporated. Finally, stir in the heavy whipping cream until the frosting is creamy and well-combined.

Assembling the Cake

• Assemble the Cake: Slice each cake horizontally to create four thin layers. Brush each layer lightly with liquor or coffee, depending on your preference. Spread a thin, even layer of frosting over the first cake layer, then stack the second layer on top. Repeat the process, alternating frosting between each layer. Once all layers are assembled, frost the outside of the cake completely.
• Decorate: Finish by garnishing with chocolate shavings and a light dusting of cocoa powder for a classic tiramisu presentation.

Notes

Room Temperature Ingredients: For the best texture, make sure your eggs, butter, and milk are at room temperature before you begin.

Espresso Powder: If espresso powder is unavailable, you can substitute it with an equal amount of instant coffee powder.

Assembling: If the cake layers are too soft to handle, refrigerating them for about 30 minutes before assembling can help make the process easier.

Serving: This cake is best enjoyed the day it’s made, but can be stored in the refrigerator for up to 2 days. For optimal flavor, let it sit at room temperature for about 20 minutes before serving.