Description
- This rich and creamy Tiramisu Cake combines layers of vanilla sponge soaked in coffee syrup with a silky mascarpone zabaglione frosting. Finished with cocoa powder, it’s a decadent Italian-inspired dessert perfect for any celebration.
Ingredients
Zabaglione:
- 5 egg yolks
- 6 Tablespoons (75 g) granulated sugar
- ¼ teaspoon table salt
- 5 Tablespoons rum
- 1 ½ teaspoons vanilla extract
Cake:
- 6 Tablespoons (85 g) unsalted butter, softened
- ⅔ cup (160 ml) neutral cooking oil
- 1 ¾ cups (350 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 ⅔ cups (333 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon table salt
- 1 cup (240 ml) milk, room temperature
- 6 (210 ml) large egg whites, room temperature
Simple Syrup:
- ½ cup (120 ml) coffee
- ½ cup (100 g) granulated sugar
- 2 Tablespoons rum
Frosting:
- 2 cups (473 ml) heavy cream, very cold
- 1 cup (125 g) powdered sugar, divided
- 16 oz (454 g) mascarpone cheese, drained
- Natural cocoa powder for dusting
Instructions
- Set up a double boiler and whisk egg yolks with sugar until thick.
- Add salt, rum, and vanilla; continue whisking until mixture reaches 160°F.
- Cool zabaglione and refrigerate.
- Preheat oven to 350°F and prepare three 8-inch pans.
- Beat butter until creamy, add oil and sugar.
- Mix in vanilla, then dry ingredients alternating with milk.
- Beat egg whites to stiff peaks and fold into batter.
- Bake cakes 22–25 minutes; cool completely.
- Make syrup by heating coffee and sugar, then adding rum.
- Whip cream with half of powdered sugar; fold in mascarpone, zabaglione, and rest of sugar.
- Assemble by layering cake, brushing with syrup, and spreading frosting.
- Dust with cocoa powder and chill before serving.
Notes
- For an alcohol-free version, replace rum with strong coffee or rum extract.
- Cake keeps up to 3 days in the refrigerator.
- Best served chilled for the creamiest texture.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Cake, Dessert
- Method: Baked
- Cuisine: Italian, American