In case you need to have Tiramisu and cake at the identical time, then this Tiramisu Cake is the answer. 5 element genoise cake brushed with robust coffee and packed with irresistibly creamy coffee mascarpone cream. No uncooked eggs within the frosting. just 10 elements!


Tiramisu Cake is not as difficult to make as you may think. let’s begin with the cake layer. it's far a genoise cake and manufactured from 5 ingredients: eggs, granulated white sugar, all-motive flour, cornstarch, and baking powder.

You can mix the batter with a handheld mixer, but I inspire you to apply a stand mixer (when you have one) simply because it's so an awful lot easier and additionally quicker. The cake batter wishes to be mixed approximately 10 minutes whilst combined with a stand mixer when you operate a hand mixer plan three-5 minutes longer to get the required consistency.


Genoise Cake

  • 6 large eggs
  • 1 cup granulated white sugar (200g)
  • 1 cup all-purpose flour, sifted (120g)
  • 1 tbsp cornstarch (7g)
  • 1/2 tsp baking powder
  • 1/2 cup strong brewed coffee, espresso preferred (120ml)

Mascarpone Frosting

  • 4 + 1/2 cups mascarpone (2.2 lbs / 1000g)
  • 2+1/2 cups powdered sugar, sifted (300g)
  • 1/2 cup strong brewed coffee, espresso preferred (120ml)
  • 1+1/2 cups heavy whipping cream (360ml)
  • unsweetened cocoa for dusting on top

Decoration to your preference

  • whipping cream
  • cocoa powder


  1. Preheat oven to 350°F / a hundred seventy five°C. Line the lowest and the sides of three eight" (20cm) baking pans with parchment paper. Set aside.
  2. Make the genoise cake: In a large blending bowl, the usage of a hand-held or stand mixer fitted with a whisk attachment, whisk eggs on medium speed simply till blended. upload sugar and whisk on medium-excessive pace for about 10-12 mins till white light, foamy and tripled in length. (It takes three-5 minutes longer with a handheld mixer compared to a stand mixer). To recognise if you have the proper consistency, let a piece of batter drip off the whisk attachment on top of the combined batter. The dripped batter should be seen for 10 seconds before it sinks into the batter. If it sinks in advance, you need to whisk longer. 
  3. With a wood spoon, fold in flour, cornstarch baking powder cautiously. don't overwork the batter and do not work too fast in any other case, it'll lose an excessive amount of air. Divide in organized baking pans and bake for 20-22 minutes till a toothpick centered within the center comes out clean. permit cool in the pans for 5 minutes. Then take away from pans and get rid of the paper right now. transfer to a twine rack and permit cool completely.
  4. Make the mascarpone frosting: Whisk mascarpone on medium velocity till creamy. upload powdered sugar and whisk until creamy and mixed. add espresso and whisk till nicely combined and creamy for approximately 2-3 mins. Stir in heavy cream and whisk till fully blended and creamy for every other 2-three mins.
  5. assemble the cake: area the primary cake layer on a cake board or cake stand. Brush with a 3rd of the 1/2 cup coffee.*  Then unfold 1/3 of the mascarpone cream with an offset spatula on pinnacle. Repeat one extra time. location last cake layer on pinnacle and gently frost the outdoor and the edges of the cake with the remaining frosting. level the pinnacle and sides with the offset spatula. sit back at the least 4 hours inside the fridge. 
  6. Pipe whipped cream on top if preferred. Then dust with cocoa simply before serving. store leftovers in an hermetic field inside the fridge up to three days.

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