Tiramisu Dessert Cake made with coffee soaked layers of sponge cake and liquor mascarpone cream with a dusting of cocoa. Most often the sponge cake is made up of lady fingers, but for this recipe I went with thick and fluffy vanilla genoise cake. The genoise absorbs the espresso like sponge, but keeps a light airy texture.
For the cake frosting, a mixture of mascarpone cheese, cream cheese, powdered sugar and coconut spiced rum cream create an amazingly smooth and delicious balance to the cake. Every bite is a magical experience of coffee and coconut rum.
Tips for Tiramisu Dessert Cake:
- Gently fold you cake flour into the whipped egg mixture with figure eight strokes and a loop around the edges until cake flour is absorbed. Don't stir.
- Once cake layers are cool, you can wrap in plastic wrap and refrigerate or freeze until ready to use.
- Make sure cream cheese and mascarpone are room temperature before making frosting.
- Tiramisu cake is best enjoyed within 3 days of assembling. Store in an air tight container in the fridge.
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Tiramisu Dessert Cake
Tiramisu dessert cake made with coffee soaked layers of sponge cake and liquor mascarpone cream with a dusting of cocoa.
Ingredients
Genoise Cake
- 5 Large Eggs
- 1 Cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 Cup Cake Flour
- ¼ teaspoon Kosher Salt
Coconut Spiced Rum Cream Frosting
- 16 ounces Mascarpone Cheese, room temperature
- 8 ounces Cream Cheese, room temperature
- 3 ounces Spice Cream Rum
- 5 Cups Powdered Sugar
Espresso Soak
- 1 Cup Freshly Brewed Espresso
Topping
- Whipped Cream, piped
- Cocoa Powder, for dusting
Instructions
Genoise Cake
- Prepare three 6 inch cake pans with non-stick spray and line the bottom with parchment paper.
- Preheat oven to 350 F (180 C).
- In the bowl of a stand mixer fitted with whisk attachment on medium high speed whip eggs, sugar, salt and vanilla until light and fluffy. (about 10 minutes) Mixture should triple in volume.
- Remove bowl for mixer and carefully fold in sifted cake flour a third at a time. Divide batter evenly between all three cake pans.
- Place cake pans on a cookie sheet and bake on middle rack for 20-22 minutes until slightly golden on the edges.
- Place cakes on cooling rack to cool completely before removing from cake pans.
Cream Frosting
- In bowl of stand mixer fitted with whisk attachment on medium speed, whip mascarpone and cream cheese until fluffy and smooth.
- Add Spice Cream Rum and one cup of powdered sugar. Mix until incorporated.
- Scrape bottom and sides of bowl as needed.
- Add remaining cups of powdered sugar one at a time and mix until thick and smooth.
Espresso Soak and Assemble
- Place one cooled layer of cake onto desired serving plate.
- Brew one cup of fresh espresso and grab a pastry brush.
- Dip pastry brush into espresso and generously paint the top of the first cake layer. The espresso will soak through the cake and be absorbed. You can do as much or as little as you like. Just make sure not to overly soak the cake.
- Next, cover the top of the first cake layer with a generous layer of Coconut Spiced Rum Cream Frosting.
- Repeat espresso soak and frosting layer with remaining two cake layers.
- Apply a think layer of frosting around sides of cake and smooth with offset spatula or bench scraper.
- Pipe whipped cream with desired piping tip around top rim of cake. Sift cocoa powder on the top of cake.
- Place cake in the fridge to firm for 3-4hrs. Slice and serve.
Did you make this recipe? Let me know by leaving a recipe rating below or by tagging @twocupsflour on instagram. I love seeing your fabulous creations!
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