Name: The BEST Tiramisu Cake with Mascarpone Frosting Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 1 ½ cups cake flour; 1 ½ tsp baking powder; A pinch of salt; ½ cup unsalted butter, softened to room temperature, cut into 1-inch cubes; ½ cup sugar (100 g); ½ tsp vanilla extract; 2 large eggs, at room temperature; ½ cup whole milk, at room temperature; 3 Tbsp instant espresso powder; 3 Tbsp boiling water; 4 ½ cups full-fat mascarpone cheese, cold; 2 ½ cups powdered sugar, sifted (lightly spooned into a cup, not packed); ½ cup espresso or strong coffee, chilled; 1 ½ cups heavy whipping cream, cold

Ingredients

1 ½ cups cake flour

1 ½ tsp baking powder

A pinch of salt

½ cup unsalted butter (softened to room temperature, cut into 1-inch cubes)

½ cup sugar (100 g)

½ tsp vanilla extract

2 large eggs (at room temperature)

½ cup whole milk (at room temperature)

3 Tbsp instant espresso powder

3 Tbsp boiling water

4 ½ cups full-fat mascarpone cheese (cold)

2 ½ cups powdered sugar (sifted, lightly spooned into a cup, not packed)

½ cup espresso or strong coffee (chilled)

1 ½ cups heavy whipping cream (cold)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Grease and line two 6-inch round cake pans with parchment paper.

Step 2: In a bowl, sift together the cake flour, baking powder, and salt. Set aside.

Step 3: Dissolve the instant espresso powder in boiling water in a small measuring cup. Let it cool completely.

Step 4: Using a stand mixer fitted with the paddle attachment, cream the softened butter on medium speed until soft and creamy, about 2 minutes. Gradually add sugar and continue beating until pale and fluffy, scraping down the bowl occasionally.

Step 5: Beat in the vanilla extract. Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.

Step 6: On low speed, add the dry flour mixture in four parts, alternating with the milk. Start and end with the flour mixture. Mix until just smooth after each addition. Gently fold in the cooled espresso.

Step 7: Divide the batter evenly between the prepared pans. Smooth the tops and bake in the center of the oven for about 20 minutes or until a toothpick inserted comes out with a few moist crumbs. The edges should be pale golden and the cake will start to pull away from the sides.

Step 8: Allow the cakes to cool in the pans for 5 minutes, then turn out onto wire racks to cool completely, about 1 hour. Remove the parchment paper.

Step 9: To make the frosting, whip the mascarpone cheese on medium speed until creamy, about 2 minutes. Add powdered sugar and blend until smooth.

Step 10: Gradually mix in the chilled espresso or strong coffee. Finally, stir in the cold heavy whipping cream until the frosting is fully combined and creamy.

Step 11: Slice each cake horizontally to create four layers total. Brush each layer with coffee or your choice of liquor.

Step 12: Spread a thin layer of frosting on the first layer, add the second cake layer, and repeat, alternating frosting between layers.

Step 13: Once assembled, frost the outside of the cake. Garnish with chocolate shavings and a dusting of cocoa powder if desired. Chill before serving.

Tips & Variations

Use freshly brewed espresso or strong coffee for a richer coffee flavor in both the sponge and frosting.

For an adult twist, brush the layers with coffee liqueur like Kahlúa.

Make sure all cold ingredients (mascarpone, cream, coffee) are chilled to help the frosting hold its texture.

If you prefer a lighter cake, substitute half the butter with Greek yogurt for moisture with less fat.

Storage

Store the assembled tiramisu cake covered in the refrigerator for up to 3 days. This cake is best enjoyed within this time for freshness and texture. Before serving, let it sit at room temperature for about 20 minutes. If you have leftovers, store them in an airtight container and re-chill. Avoid freezing as the mascarpone frosting may separate.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the sponge layers a day ahead. Wrap them tightly in plastic wrap and keep refrigerated until ready to assemble.

What can I use instead of mascarpone cheese?

If mascarpone is unavailable, a mix of cream cheese and heavy cream can substitute, but it will slightly alter the flavor and texture. Use about 8 ounces of cream cheese whipped with ½ cup heavy cream until smooth.