Tiramisu Cake Mascarpone Frosting (Print-Friendly Format)
Layers of espresso sponge and mascarpone frosting create a rich, coffee-infused indulgence.
# Required Ingredients:
→ Cake Layers
01 -
190 g cake flour
02 -
1.5 teaspoons baking powder
03 -
Pinch of salt
04 -
113 g unsalted butter, softened, cut into 2.5 cm cubes
05 -
100 g granulated sugar
06 -
0.5 teaspoon vanilla extract
07 -
2 large eggs, at room temperature
08 -
120 ml whole milk, at room temperature
09 -
3 tablespoons instant espresso powder
10 -
3 tablespoons (45 ml) boiling water
→ Mascarpone Frosting
11 -
1.125 kg full-fat mascarpone cheese, cold
12 -
310 g powdered sugar, sifted
13 -
120 ml chilled espresso or strong coffee
14 -
360 ml cold heavy whipping cream
→ Garnish
15 -
Chocolate shavings, for dusting
16 -
Unsweetened cocoa powder, for dusting
→ Assembly
17 -
Coffee or coffee liqueur, for soaking layers
# How to Make It:
01 -
Preheat oven to 177°C. Grease and line two 15 cm round cake pans with parchment paper.
02 -
In a mixing bowl, sift together cake flour, baking powder, and salt. Set aside.
03 -
Combine instant espresso powder with boiling water in a small cup and let cool.
04 -
Using a stand mixer fitted with paddle, cream softened butter on medium speed for about 2 minutes until soft and creamy. Gradually add granulated sugar, mixing until pale and fluffy and scraping down the bowl as needed.
05 -
Add vanilla extract, then mix in eggs one at a time, ensuring each is well combined before adding the next. Scrape the bowl as necessary.
06 -
On low speed, add flour mixture in four additions alternating with the milk, beginning and ending with the flour. Mix until just smooth. Gently fold in the cooled espresso mixture.
07 -
Divide batter evenly between prepared pans. Smooth tops. Bake for 20 minutes, or until a skewer inserted comes out with moist crumbs and edges are pale golden.
08 -
Let cakes cool in pans for 5 minutes. Turn out onto wire racks, peel off parchment, and let cool fully for about 1 hour.
09 -
Using a mixer on medium speed, whisk cold mascarpone until creamy, about 2 minutes. Add sifted powdered sugar and blend until smooth. Gradually mix in chilled espresso, then stir in heavy cream and mix until fully combined and creamy.
10 -
Once cooled, slice each cake horizontally to yield four even layers. Brush each layer with coffee or coffee liqueur.
11 -
Spread a thin layer of mascarpone frosting on the bottom cake layer. Stack the next layer, brushing with coffee and adding more frosting. Repeat layering and frosting until fully assembled. Coat the sides and top with remaining frosting.
12 -
Garnish the finished cake with chocolate shavings and generously dust with cocoa powder. Chill if desired before serving.
# Additional Information:
01 -
For optimal texture, use room temperature eggs, butter, and milk.
02 -
If substituting espresso powder, instant coffee powder works in equal measure.
03 -
Chill cake layers before assembly if they are delicate to handle.
04 -
For best results, serve at room temperature after letting stand for 20 minutes.
05 -
Store covered in refrigerator for up to 2 days.