If you want tiramisu and cake at the same time, this tiramisu cake is the solution. Genoise cake with 5 ingredients, brushed with strong espresso and filled with irresistibly creamy coffee mascarpone cream. No raw eggs in the icing. Only 10 ingredients! With detailed step-by-step instructions, including process photos and videos.
- 6 large eggs
- 1 cup of granulated white sugar (200 g)
- 1 cup all-purpose flour, sifted (120 g)
- 1 tbsp cornstarch (7 g)
- 1 / 2tsp baking powder
- 1/2 cup of heavily brewed coffee, preferred espresso (120 ml)
- 4 + 1/2-cups full fat mascarpone, cold (1000 g)
- 2 + 1/2 cups of powdered sugar, sifted (300 g)
- 1 / 2cup heavily brewed coffee – preferred espresso, chilled (120ml)
- 1 + 1 / 2cups cream, cool (360ml)
- unsweetened cocoa for dusting
Decoration according to your wishes
- Whipped cream
- Cocoa powder
Preheat the oven to 175 ° C. Line the bottom and sides of three 20 cm baking tins with parchment paper. Put aside
Make the Genoise cake: Whisk the eggs at medium speed in a large mixing bowl with a hand or blender with whisk attachment until they combine. Add sugar and whisk at medium to high speed for about 10-12 minutes until it is white, pale, frothy, and three times its size. (It takes 3-5 minutes longer with a hand mixer than with a stand mixer). To determine if you have the right consistency, drop some batter from the whisk attachment on top of the mixed batter. The dripped dough should be visible for 10 seconds before sinking into the dough. If it sinks earlier, you will have to whisk longer.
Carefully fold in the flour and cornstarch baking powder with a wooden spoon. Do not rework the dough and do not work too quickly, otherwise too much air will be lost. Place in prepared baking tins and bake for 20-22 minutes until a toothpick centered in the center comes out clean. Let cool in the pans for 5 minutes. Then remove from the pans and remove the paper immediately. Place on a rack and let cool completely.
Make the mascarpone frosting: Stir the mascarpone creamy at medium speed for approx. 2 minutes. Add powdered sugar and stir until creamy and stir for another 1-2 minutes. Add coffee and whisk for 2-3 minutes until everything is well mixed and creamy. Stir in heavy cream and stir until creamy for another 2-3 minutes until everything is well mixed and creamy.
Assemble the cake: Place the first layer of cake on a cake board or cake stand. Brush with a third of the 1/2 cup of coffee. * Then spread 1/3 of the mascarpone cream on it with a spatula. Repeat again. Place the last cake layer on top and lightly frost the outside and sides of the cake with the rest of the frosting. Align the top and sides with the offset spatula. Chill in the refrigerator for at least 4 hours.
If desired, pour whipped cream over it. Then dust with cocoa just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
See step-by-step photos in the blog post above to see the consistency required at every step for complete clarity. You can find more information about mascarpone cheese in the blog post above. Watch the 103 second video to see the whole process. Blog post for additional information on how to freeze tiramisu cake, it is safe for toddlers etc.
* If you adjust the amount of coffee to your taste, note the following: More coffee = more intense coffee taste and more moist cake – the coffee can leak the longer it is in the fridge. Less coffee = light coffee taste and dry cake. I recommend staying between 1/4 – 3/4 cup of coffee. I used exactly half a cup of coffee for the whole cake. For me, this was the perfect balance between coffee taste and consistency.
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