Description

Soft tiramisu cake made with vanilla genoise sponge soaked in espresso coffee and layered with mascarpone whipped cream and cocoa powder. Serves 8 to 10.

Ingredients

Vanilla genoise sponge

9 large eggs room temperature
270 g (1½ cups) granulated sugar
270 g (2¼ cups) cake flour
2 tsp vanilla extract
¼ tsp salt

Mascarpone frosting

350 g (12.3 oz) mascarpone cold
380 ml (1½ cups) heavy cream cold
150 g (1¼ cups) powdered sugar
2 tsp vanilla extract
unsweetened cocoa powder for dusting

Coffee syrup

400 ml espresso or strong coffee cooled
1 tbsp sugar

Instructions

Vanilla genoise sponge cakes

Preheat oven to 350°F / 180°C and line three 6-inch (15 cm) cake pans with parchment paper.
Beat eggs, sugar, and vanilla in a stand mixer on high speed for about 10 minutes until pale, thick, and tripled in volume.
Sift flour and salt together then gently fold into the egg mixture until smooth.
Divide the batter between the pans and bake about 30 minutes until golden and set.
Let the cakes cool completely on a rack then wrap and chill for at least 1 hour.

Mascarpone frosting

Place mascarpone, heavy cream, powdered sugar, and vanilla in a bowl and whip on low speed until smooth and thick.

Assemble the cake

Level the sponge cakes with a serrated knife or cake leveler.
Place the first layer on a cake board and brush with the coffee syrup.
Spread mascarpone cream and dust lightly with cocoa powder.
Repeat with the remaining layers.
Cover the cake with mascarpone cream, decorate the top with piped cream, and dust with cocoa powder.
Chill the cake for at least 1 hour before serving.