I love tiramisu and I love cake so it’s only logical that I’d bring the two together! The mascarpone filling and Swiss buttercream are flavored with brandy while the cake layers are soaked in a mixture of coffee, brandy, coffee liqueur and sugar. This might be my all time favorite cake ever.
The mascarpone filling is very creamy, almost too creamy for a layer cake but you can make it work! Chill and don’t overwork. If your cake starts to lean then it’s time for a skewer in the center and a few minutes in the fridge to set up.
If there’s any trouble then it’s worth it!
A delicious, decadent dessert!
- 2 1/4 cups cake flour
- 1 cup milk room temperature
- 6 large egg whites room temperature
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp table salt
- 1 1/4 sticks unsalted butter softened but still cool
- 1/4 cup sour cream
- 5 egg whites room temperature
- 1 ½ cup granulated sugar
- 1 pinch sea salt
- 1 ¾ cup unsalted butter room temperature
- 1 tsp vanilla extract
- 1 tbsp Instant Espresso dissolved into 3 tbsp of Brandy. You will mix this in at the end to flavor the buttercream.
- 1 cup strong coffee
- 1/3 cup brandy
- 2 tbsp coffee liqueur
- 6 large egg yolks
- 3/4 cup sugar
- 3/4 cup whole milk
- 32- ounce mascarpone cheese at room temperature
- 1/4 cup cocoa powder unsweet
- 12 chocolate covered espresso beans
Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers as a result.
In a large bowl, mix the milk, sour cream, egg whites, and extracts.
In an standing mixer combine the sugar, baking powder, flour and salt. Mix at a slow speed. Add the butter -- in cubes -- slowly. Continue on low for an additional 2 minutes.
Put 1/2 of the milk mixture to the side. Add the rest to the flour mixture.
On medium speed setting, beat for 1.5 minutes. Add the remaining milk mixture and beat for an additional 1 minute.
- Evenly distribute the batter between the two pans.
Bake for 27-30 minutes and/or until a toothpick inserted comes out clean.
- Let the cake cool to room temperature.
- In a heatproof bowl -- over a saucepan of simmering water -- whisk the yolks and sugar. Continue until the sugar dissolves.
- Whisk in the milk slowly.
- Whisk consistently until the combined ingredients have a light/airy consistency (around 10 minutes).
The internal temperature of the mixture should register at 170 degrees when you finish.
- Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).
- Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.
- Whisk until it is ALMOST COMBINED completely. Word of caution: do not over mix or it will have a grainy consistency.
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.
- Transfer the bowl to a stand mixer with a paddle attachment.
While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. Mix in your 1 tbsp Instant Espresso (dissolved into 3 tbsp of Brandy, used to flavor the buttercream).
You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you're ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).
Mix the coffee, brandy, and liqueur. Set to the side.
Allow cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Cut cake layers in half.
- Transfer cooled, mascarpone custard to a piping bag.
- Place first layer — cut side up — on a cake stand. Drizzle the coffee mixture on top (about 1/3 cup per layer).
- Pipe the mascarpone filling on top.
- Place next layer on top. Repeat until all layers have been added.
- Cover the cake in the Swiss Meringue and scrape the sides so it has a “naked” look.
- Smooth the top of the out with an offset spatula and scrape the side of a “naked look.”
- Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere).
- Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip.
Given that the mascarpone is very soft, your cake may be unstable. If this is the case, use a skewer through the center to stabilize it. Keep it refrigerated. Make the mascarpone buttercream so it can chill in the fridge for as long as possible.
How to Make Tiramisu Cake
How to Make Tiramisu Cake
I love tiramisu and I love cake so it’s only logical that I’d bring the two together! The mascarpone filling and Swiss buttercream are flavored with brandy while the cake la…