Classic Tiramisu Layer Cake
An elegant Italian-inspired cake that transforms the beloved tiramisu into a stunning layer cake. Espresso-soaked sponge layers alternate with mascarpone cream and are dusted with cocoa powder for a sophisticated coffee-flavored dessert.
Ingredients
- 12 cups all-purpose flour
- 21 1/2 teaspoons baking powder
- 31/2 teaspoon salt
- 41/2 cup unsalted butter, softened
- 51 cup granulated sugar
- 64 large eggs, separated
- 71 teaspoon vanilla extract
- 83/4 cup strong espresso, cooled
- 92 tablespoons coffee liqueur (optional)
- 10For the mascarpone cream: 16 oz mascarpone cheese
- 111 1/2 cups heavy cream
- 123/4 cup powdered sugar
- 131 teaspoon vanilla extract
- 14Unsweetened cocoa powder for dusting
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Sift together the flour, baking powder, and salt.
Beat the butter and sugar until light and fluffy. Add egg yolks one at a time, then vanilla.
Add the dry ingredients and mix until just combined.
In a clean bowl, whip the egg whites to stiff peaks. Gently fold into the batter.
Divide batter between the pans and bake for 22-25 minutes until a toothpick comes out clean.
Cool the cakes completely on wire racks.
Mix the cooled espresso with coffee liqueur if using. Brush each cake layer generously with the espresso mixture.
For the cream, whip the heavy cream to stiff peaks. In another bowl, beat the mascarpone with powdered sugar and vanilla. Fold the whipped cream into the mascarpone.
Frost the espresso-soaked cake layers with the mascarpone cream. Dust the top generously with cocoa powder. Refrigerate for at least 2 hours before serving.