A super-easy and quite delicious tiramisu recipe in sheet cake form! Fluffy, moist vanilla cake soaked in a coffee brandy mixture and topped with a mascarpone Chantilly frosting.
Preheat the oven to 350F. Prepare a 13" x 9" sheet cake pan by adding parchment paper.
In a standing mixer, sift in the flour, baking powder, salt and sugar. Give it a whisk and set aside.
In a large bowl, add egg whites, milk, vanilla, almond extract, and sour cream. Whisk together.
Attach a paddle attachment to the stand mixer. Add in room temperature butter in cubes or pieces.
On medium speed, beat for ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.
Pour the batter into the prepared sheet cake pan.
Bake for 30 - 35 minutes and/or until a toothpick inserted comes out clean.
Let the cake cool to room temperature.
For the Syrup:
Make a pot of very strong coffee. I use a moka pot.
Mix the coffee, brandy, and liqueur together in a medium bowl. Set to the side.
For the Frosting:
In a stand mixer fitted with a whisk attachment, add heavy whipping cream, confectioners sugar.
Beat on high until whipped.
Add vanilla extract. Give it another whip on high.
Fold in mascarpone by hand using a spatula. Switch to a whisk and beat.
For the Assembly:
I trimmed the sides of the cake. You don't have to do this, but I wanted a nice fresh edge.
Drizzle on the syrup until the cake is covered.
Use an ice cream scooper to add the frosting.
Smooth with an offset spatula.
Dust with unsweetened cocoa powder.
Video
Notes
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
If you're not into adding alcohol then mix the coffee with some simple syrup and vanilla to the soak the cake with. If you hate the taste of coffee but are still tempted to try this then sub in some hot chocolate and mix with the brandy.
If you can't get ahold of mascarpone then try mixing the following room temperature ingredients together for a reasonable facsimile. 8oz cream cheese, 1/4 cup heavy cream, 2tbs unsalted butter