Tiramisu Cake With Mascarpone Cream Recipe

If you crave a luscious coffee-flavored treat, this tiramisu cake with mascarpone cream recipe is sure to impress. You get the best of both worlds: light and airy cake layers soaked in rich espresso, plus a velvety mascarpone cream that practically melts on your tongue. Whether you are new to baking or an experienced dessert lover, this recipe is a delightful addition to your coffee dessert repertoire.

Ingredients

• 1 ½ cups of all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 4 large eggs, room temperature
• ½ cup milk (any variety you prefer)
• ¼ cup vegetable oil
• Pinch of salt

For the coffee soak:

• 1 cup strongly brewed espresso, cooled
• 1 tablespoon granulated sugar (optional)

For the mascarpone cream:

• 16 ounces (2 cups) mascarpone cheese, chilled
• 1 cup heavy cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For topping:

• 2 tablespoons unsweetened cocoa powder

Directions

1. Preheat and prepare:
   Preheat your oven to 350°F. Lightly grease a 9-inch cake pan or line it with parchment paper to ensure easy removal.

2. Mix the batter:
   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs, milk, and oil, then blend until you have a smooth, lump-free batter.

3. Bake the cake:
   Pour the batter into your prepared pan. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool completely on a wire rack.

4. Prepare the coffee soak:
   While the cake cools, stir your cooled espresso with a tablespoon of sugar if you like a sweeter soak. Set aside.

5. Whip the mascarpone cream:
   In a separate bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on medium speed until thick and fluffy. Do not overbeat, or the mixture can separate.

6. Assemble the layers:

• Carefully slice the cooled cake into two even layers (or three if you want more layers).
• Transfer the bottom layer to a plate or cake stand.
• Generously brush or spoon espresso over the surface until it’s evenly soaked.
• Spread half of the mascarpone cream on top in a smooth layer.
• Place the next layer of cake on top, then soak it in the remaining espresso.
• Finish by covering the top with the rest of the mascarpone cream.

1. Dust with cocoa powder:
   Use a fine-mesh sieve to dust cocoa powder on top. This adds a classic tiramisu touch.

2. Chill before serving:
   For the best taste, chill your tiramisu cake for at least 2 hours. The flavors will meld, and the texture becomes beautifully sliceable.

Tips & variations

• Use ladyfingers for layers: If you prefer a more traditional tiramisu texture, replace the cake layers with ladyfingers. Dip them lightly in espresso to avoid sogginess.
• Add a splash of liqueur: A tablespoon of coffee liqueur or rum can give your tiramisu an authentic Italian flare.
• Go gluten-free: Swap out regular flour for a 1:1 gluten-free baking blend if you have dietary restrictions.
• Serve with chocolate shavings: Grate dark chocolate over the mascarpone layer for an extra decadent garnish.

Nutrition facts

Final thoughts

Tiramisu cake with mascarpone cream is a sweet way to celebrate coffee’s bold flavor in a classic dessert format. You can whip it up for a family gathering or keep slices on hand in your fridge for a well-deserved treat. Try experimenting with different toppings and liqueurs to make it truly your own.

Frequently asked questions (faqs)

1. Can I make tiramisu cake ahead of time?
   Yes. In fact, you might find it tastes even better after resting overnight. The cake absorbs the coffee flavors fully, and the mascarpone cream sets nicely.

2. What if I do not have espresso?
   You can substitute strong drip coffee or instant coffee mixed with hot water. Just make sure it is concentrated to capture that signature tiramisu flavor.

3. How do I store leftover tiramisu cake?
   Cover it tightly and store in the refrigerator for up to three days. Keep it in a container that prevents the cream from drying out.

4. Can I freeze it?
   While you can freeze it, the texture of the mascarpone cream might change slightly once thawed. For best results, enjoy your tiramisu within a few days of making it.

Tiramisu Cake With Mascarpone Cream Recipe

Recipe by Alpine Mountain Coffee

0.0 from 0 votes

Servings

12

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

370

kcal

Ingredients

• 1 1/2 cups of all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 4 large eggs, room temperature

• 1/2 cup milk (any variety you prefer)

• 1/4 cup vegetable oil

• Pinch salt

• For the coffee soak:

• 1 cup strongly brewed espresso, cooled

• 1 tablespoon granulated sugar (optional)

• For the mascarpone cream:

• 16 ounces (2 cups) mascarpone cheese, chilled

• 1 cup heavy cream

• 1/2 cup powdered sugar

• 1 teaspoon vanilla extract

• For topping:

• 2 tablespoons unsweetened cocoa powder

Directions

• Preheat and prepare: Preheat your oven to 350°F. Lightly grease a 9-inch cake pan or line it with parchment paper to ensure easy removal.
• Mix the batter: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the eggs, milk, and oil, then blend until you have a smooth, lump-free batter.
• Bake the cake: Pour the batter into your prepared pan. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool completely on a wire rack.
• Prepare the coffee soak: While the cake cools, stir your cooled espresso with a tablespoon of sugar if you like a sweeter soak. Set aside.
• Whip the mascarpone cream: In a separate bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract on medium speed until thick and fluffy. Do not overbeat, or the mixture can separate.
• Assemble the layers:
• Carefully slice the cooled cake into two even layers (or three if you want more layers).
• Transfer the bottom layer to a plate or cake stand.
• Generously brush or spoon espresso over the surface until it’s evenly soaked.
• Spread half of the mascarpone cream on top in a smooth layer.
• Place the next layer of cake on top, then soak it in the remaining espresso.
• Finish by covering the top with the rest of the mascarpone cream.
• Dust with cocoa powder: Use a fine-mesh sieve to dust cocoa powder on top. This adds a classic tiramisu touch.
• Chill before serving: For the best taste, chill your tiramisu cake for at least 2 hours. The flavors will meld, and the texture becomes beautifully sliceable.

Notes

• Use ladyfingers for layers: If you prefer a more traditional tiramisu texture, replace the cake layers with ladyfingers. Dip them lightly in espresso to avoid sogginess.
  Add a splash of liqueur: A tablespoon of coffee liqueur or rum can give your tiramisu an authentic Italian flare.
  Go gluten-free: Swap out regular flour for a 1:1 gluten-free baking blend if you have dietary restrictions.
  Serve with chocolate shavings: Grate dark chocolate over the mascarpone layer for an extra decadent garnish.