Description
This Italian Tiramisu Cake transforms the classic dessert into a layered sponge cake soaked in espresso and filled with light mascarpone cream. A rich yet airy treat, perfect for celebrations or refined everyday indulgence.
Ingredients
- 6 large eggs
- 180 g granulated sugar
- 180 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 500 g mascarpone cheese
- 4 large eggs, separated
- 120 g granulated sugar
- 240 ml strong brewed espresso, cooled
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 170°C. Grease and line three 20 cm round cake pans.
- Beat 6 eggs with 180 g sugar until pale and tripled in volume. Stir in vanilla extract.
- Sift flour and baking powder, then gently fold into egg mixture until combined.
- Divide batter into pans and bake for 18–22 minutes. Cool completely.
- For the cream, beat 4 egg yolks with 120 g sugar until pale. Mix in mascarpone until smooth.
- In another bowl, beat egg whites until soft peaks form. Gently fold into mascarpone mixture.
- Place one sponge layer on a serving plate. Brush with 1/3 of the espresso.
- Spread a layer of mascarpone cream on top. Repeat with remaining layers, finishing with cream on top.
- Refrigerate for at least 4 hours. Dust top with cocoa powder before serving.
Notes
- Add dark chocolate shavings between layers for extra richness.
- Mix half espresso with warm milk for a milder flavor.
- Make individual servings in dessert glasses for a fun twist.
- Use store-bought sponge to save time.
- Keep ingredients cold to maintain firm cream texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Layering, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 90mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 145mg
