Name: Tiramisu Cake Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 3 h 10 min
Cuisine: Italian
Ingredients: 5 egg yolks; 6 Tablespoons granulated sugar; ¼ teaspoon table salt; 5 Tablespoons rum; 1 ½ teaspoons vanilla extract; 6 Tablespoons unsalted butter (softened); ⅔ cup neutral cooking oil (vegetable, canola, or avocado oil); 1 ¾ cups granulated sugar; 1 teaspoon vanilla extract; 2 ⅔ cups all-purpose flour; 1 Tablespoon baking powder; 1 teaspoon table salt; 1 cup milk (room temperature preferred); 6 large egg whites (room temperature preferred); ½ cup coffee; ½ cup granulated sugar; 2 Tablespoons rum; 2 cups heavy cream (very cold); 1 cup powdered sugar (divided); 16 oz mascarpone cheese (drain any excess liquid); Natural cocoa powder (for dusting)

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Introduction

This Tiramisu Cake is a delightful fusion of classic Italian flavors combined into a moist layered cake. With coffee-soaked layers, rich mascarpone frosting, and a dusting of cocoa powder, it’s a show-stopping dessert perfect for any occasion.

A three-layer light brown cake with a smooth, creamy off-white frosting spread between the layers and on the outside, showing a semi-naked style where parts of the cake are visible. On top, there are evenly spaced swirls of white whipped cream, each dusted lightly with cocoa powder. The cake sits on a round white marble board with a fine sprinkle of cocoa powder around its base. In the foreground, there is a white marble surface with a copper sifter holding cocoa powder and some loose cocoa powder scattered nearby, along with gold forks resting on a red cloth. The soft background is blurred with neutral light tones, highlighting the cake as the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 egg yolks
6 tablespoons granulated sugar
¼ teaspoon table salt
5 tablespoons rum
1 ½ teaspoons vanilla extract
6 tablespoons unsalted butter (softened)
⅔ cup neutral cooking oil (vegetable, canola, or avocado oil)
1 ¾ cups granulated sugar
1 teaspoon vanilla extract
2 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup milk (room temperature preferred)
6 large egg whites (room temperature preferred)
½ cup coffee
½ cup granulated sugar
2 tablespoons rum
2 cups heavy cream (very cold)
1 cup powdered sugar (divided)
16 oz mascarpone cheese (drain any excess liquid)
Natural cocoa powder (for dusting)

Instructions

Step 1: Prepare the zabaglione by setting up a double boiler with simmering water. In a heatproof bowl, whisk the egg yolks vigorously for about 60 seconds off heat.
Step 2: Add sugar one tablespoon at a time, whisking thoroughly between additions. Stir in salt, then gradually whisk in the rum and vanilla mixture. Whisk continuously over the double boiler until sugar dissolves and the mixture thickens, about 5-10 minutes. Cool, cover with parchment, and refrigerate for at least 10 minutes.
Step 3: Preheat oven to 350°F (175°C). Prepare three 8-inch cake pans by greasing, flouring, and lining with parchment paper.
Step 4: Beat softened butter until creamy. Add oil and sugar, mixing well. Stir in vanilla extract and scrape the bowl to combine.
Step 5: In a separate bowl, whisk flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture on medium speed, beginning and ending with flour. Combine fully after each addition.
Step 6: Beat egg whites in a clean bowl to stiff peaks. Gently fold them into the batter until combined.
Step 7: Divide batter evenly into the prepared pans (about 450g each). Bake for 22-25 minutes until golden and a toothpick comes out clean or with moist crumbs. Cool in pans for 10 minutes, then invert onto racks and cool completely.
Step 8: Prepare the simple syrup by combining coffee and sugar in a saucepan over medium-low heat until sugar dissolves. Remove from heat, stir in rum, and set aside.
Step 9: For the frosting, bring mascarpone and chilled zabaglione to similar temperatures. Whip heavy cream with half the powdered sugar until stiff peaks form. Gently fold mascarpone, zabaglione, and remaining powdered sugar together, then fold in whipped cream carefully.
Step 10: Assemble the cake by leveling layers if needed. Brush each layer with an even amount of simple syrup. Spread a thick layer of frosting between each layer and on top.
Step 11: Frost the sides with a thin semi-naked layer. Use remaining frosting to pipe dollops on top.
Step 12: Dust the top with natural cocoa powder. Refrigerate covered for at least one to two hours before serving.

Tips & Variations

Use freshly brewed strong coffee for a more pronounced coffee flavor in the simple syrup.
For a boozier cake, increase the rum in the syrup and zabaglione slightly, but do so carefully to maintain balance.
If mascarpone is difficult to find, substitute with a blend of cream cheese and heavy cream, though the flavor will differ slightly.
Make sure egg whites are at room temperature for better volume when whipped.
To avoid curdling the mascarpone mixture, fold ingredients gently and do not overmix.

Storage

Store the assembled tiramisu cake in the refrigerator covered with a cake dome or plastic wrap for up to 3 days. For best texture and flavor, consume within two days. Reheat is not recommended as it is best served chilled.

How to Serve

A slice of creamy layer cake with four visible layers of light yellow sponge and smooth white frosting in between each layer, resting on a white plate with a subtle pattern. The front edge of the slice has a decorative swirl of white cream dusted with brown cocoa powder. Behind the slice, a blurred whole cake shows similar layers and cream swirls on top. The plate sits on a red cloth on a white marbled surface, with a gold-colored fork placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and frosting a day ahead. Assemble the cake and refrigerate it overnight for the best flavor and texture.

Can I use instant coffee instead of brewed coffee?

Yes, dissolve instant coffee in hot water to substitute brewed coffee for the simple syrup. Make sure it’s strong enough to impart the coffee flavor.