COFFEE TIRAMISU CAKE
This Coffee Tiramisu Cake is rich, creamy, and infused with coffee flavor. Layers of soft sponge, coffee-soaked ladyfingers, and mascarpone cream make it a decadent dessert perfect for special occasions or coffee lovers.
Ingredients
For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the Coffee Soak:
- 1 cup strong brewed coffee cooled
- 2 tablespoons coffee liqueur optional
For the Mascarpone Cream:
- 1 cup heavy cream
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Unsweetened cocoa powder
- Chocolate shavings optional
Instructions
Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C). Beat eggs and sugar until thick and pale. Fold in flour and baking powder gently. Pour into a greased 9-inch round cake pan and bake for 18–20 minutes. Cool completely.
Make Coffee Soak:
- Mix brewed coffee with coffee liqueur (if using). Set aside.
Prepare Mascarpone Cream:
- Whip heavy cream until stiff peaks form. In another bowl, beat mascarpone with powdered sugar and vanilla. Fold whipped cream into mascarpone mixture until smooth.
Assemble the Cake:
- Slice sponge cake in half horizontally. Brush the layers with coffee soak. Spread mascarpone cream between layers and on top. Chill for at least 4 hours.
Garnish and Serve:
- Dust with cocoa powder and sprinkle chocolate shavings before serving.
Notes
- Make Ahead:
Cake can be prepared a day ahead to allow flavors to meld; keep chilled until serving. - Flavor Boost:
Add a dash of espresso powder to the mascarpone cream for extra coffee flavor. - Serving Suggestions:
Serve chilled with a cup of coffee or espresso for a perfect dessert pairing. - Allergy-Friendly Options:
Use dairy-free cream and mascarpone alternatives for a vegan version. - Storage Tips:
Store in the fridge for up to 3 days, covered tightly to maintain freshness.