Italian Tiramisu Layer Cake with Mascarpone Cream and Coffee Soak
A show-stopping twist on the classic Italian dessert, featuring tender sponge layers soaked in rich espresso and enveloped in a velvety mascarpone cream. This no-bake cake delivers sophisticated flavors perfect for special occasions.
Ingredients
Ingredients
- 6 large egg yolks room temperature
- 3/4 cup granulated sugar divided
- 1 tsp vanilla extract pure
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 8 oz mascarpone cheese room temperature, softened
- 1 cup heavy cream cold
- 2 cups strong brewed coffee cooled to room temperature
- 2 tbsp coffee liqueur optional, or use extra coffee
- 1/2 cup unsweetened cocoa powder for dusting
Notes
Storage: Keep refrigerated for up to 4 days. Cover loosely to prevent condensation from dripping on top. Make-Ahead: Cake actually improves after 24 hours as flavors meld. Prepare up to 2 days ahead. Variations: Swap coffee for decaf or use espresso powder dissolved in water. For alcohol-free version, omit liqueur and add 1 tsp vanilla to coffee soak. Use ladyfingers instead of sponge cake for traditional twist. Serving: Bring cake out 15 minutes before serving for easier slicing. Garnish with chocolate shavings or espresso beans for extra flair.