Description
This Tiramisu Layer Cake is a delightful twist on the classic Italian dessert. It features coffee and rum-soaked vanilla cake layers generously frosted with a creamy mascarpone and zabaglione mixture, finished with a dusting of cocoa powder. It’s a perfect dessert for coffee lovers and those seeking a decadent, homemade treat.
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 ½ cups (333 g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon table salt
- 1 cup (240 ml) milk
- 6 large egg whites
- 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
- For the Zabaglione: Set up a double boiler with 1-2 inches of simmering water in a saucepan and a heatproof bowl on top (bowl should not touch water). Whisk egg yolks in the bowl. Add sugar 1 tablespoon at a time, whisking well after each addition. Add salt, rum, and vanilla extract; whisk vigorously. Place bowl over simmering water and whisk constantly until sugar dissolves and mixture reaches 160F (71C), about 5-10 minutes. Mixture will thicken. Pour into a separate bowl, cool for 10 minutes, then cover surface with plastic wrap and refrigerate.
- For the Cake: Preheat oven to 350F (175C). Grease, flour, and line three 8-inch round cake pans with parchment paper. Beat softened butter until creamy. Add oil and sugar; beat until combined. Stir in vanilla extract. Whisk together flour, baking powder, and salt in a separate bowl. Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. In another clean bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the cake batter. Divide batter evenly among prepared pans. Bake for 22-25 minutes until golden brown and a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto a cooling rack to cool completely.
- For the Simple Syrup: Combine coffee and sugar in a small saucepan over medium-low heat. Stir until sugar dissolves. Remove from heat and stir in rum. Set aside.
- For the Frosting: Soften mascarpone cheese for 10-20 minutes. In a large bowl, beat heavy cream and ½ cup powdered sugar until stiff peaks form. Set aside. In a separate bowl, gently fold together mascarpone cheese, zabaglione, and remaining ½ cup powdered sugar until just combined. Gently fold in whipped cream until thoroughly combined.
- Assembly: Level cake layers if needed. Place first cake layer on a cake stand. Pierce all over with a fork. Brush generously with simple syrup (about ¼ cup per layer). Top with a thick layer of frosting. Repeat with remaining cake layers. Frost the sides thinly. Use remaining frosting to pipe dollops on top. Sift cocoa powder evenly over the top. Refrigerate for at least 1-2 hours before slicing.
Notes
- Store leftover Tiramisu Layer Cake in an airtight container in the refrigerator for up to 4 days.
- Ensure all equipment for whipping egg whites is clean, dry, and grease-free for best results.
- Mascarpone cheese is sensitive; avoid over-mixing and ensure it’s at the correct temperature.
- Chilling the cake for at least an hour before slicing is crucial for it to hold its shape.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 839 kcal
- Sugar: 56 g
- Sodium: 391 mg
- Fat: 53 g
- Saturated Fat: 25 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.3 g
- Carbohydrates: 78 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 181 mg
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