The Ultimate Homemade Tiramisu Cake
This decadent Tiramisu Cake masterfully blends the rich, bold flavors of coffee-soaked sponge with a velvety, cream-filled core. Perfect for special gatherings or a sophisticated weekend treat, this dessert offers the comfort of a traditional layer cake with the classic profile of authentic Italian Tiramisu. It is designed to be accessible, approachable, and entirely alcohol-free, making it a crowd-pleasing dessert that feels gourmet without the stress of complex pastry techniques.
Ingredients
- 1/2 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 3 cups unbleached cake flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, very soft
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon cornstarch
- 3/4 cup whole milk
- 1 tablespoon coffee-flavored syrup (alcohol-free)
- 16 ounces mascarpone cheese, room temperature
- 5 large egg whites (for buttercream)
- 1 1/2 cups granulated sugar (for buttercream)
- 1 pinch sea salt
- 2 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 tablespoons coffee-flavored syrup (alcohol-free)
- 3/4 cup hot water
- 1 1/2 teaspoon espresso powder
- 3 tablespoons coffee-flavored syrup (for soaking)
- 1/4 cup unsweetened cocoa powder
- 12 chocolate covered espresso beans
Instructions
- Preheat your oven to 350ºF and grease two 8-inch round pans, lining them with parchment paper.
- In a medium bowl, whisk together the milk, sour cream, egg whites, and vanilla extract.
- In a stand mixer, combine the dry cake ingredients, then add the butter until the mixture resembles coarse crumbs.
- Slowly drizzle in the milk mixture and mix until light and fluffy; divide the batter into the prepared pans.
- Bake for 35 minutes, then cool completely.
- For the filling, warm the milk in a pot until steaming.
- Whisk egg yolks, sugar, and cornstarch, then slowly temper with the hot milk and return to heat until thickened.
- Stir in coffee flavoring, chill the mixture, and fold it into the mascarpone cheese.
- For the buttercream, whisk egg whites, sugar, and salt over a double boiler until it reaches 160ºF.
- Transfer to a mixer and whip until fluffy and cool, then slowly incorporate the butter, vanilla, and coffee flavoring.
- To assemble, brush cake layers with the espresso and coffee syrup mixture, stack with filling, and frost with buttercream.
- Dust with cocoa powder and garnish with espresso beans.
Notes
Ensure all dairy and egg ingredients are at room temperature to prevent curdling in the cake batter and filling. Store the finished cake in the refrigerator due to the mascarpone and egg-based fillings; bring to room temperature for 15-20 minutes before serving for the best texture.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 52gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 145mgSodium: 210mgFiber: 1gSugar: 32g
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