Tiramisu Cake

Course Cocktail, Dessert

Cuisine American, Italian

Author Jenn

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.

In bowl of stand mixer fitted with whisk attachment on medium speed, whip mascarpone and cream cheese until fluffy and smooth.
Add Coconut Spiced Rum Cream 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.

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.