Go Back
Print

Tiramisu Cake

Servings 8 slices

Ingredients

For the cake:

  • 1 1/3 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 large eggs
  • 1 cup granulated white sugar
  • 1/2 cup whole milk
  • 2 tbs. butter
  • 1 tsp. vanilla extract

For the espresso soak:

  • 1/3 cup espresso
  • 1 tsp. vanilla extract

For the topping:

  • 2 egg yolks
  • 2 tbs granulated sugar
  • 3/4 cups heavy cream
  • 1/2 cup powdered sugar
  • 3/4 cup mascarpone cheese
  • 1/4 cup cocoa powder

Instructions

For the cake:

  1. Preheat your oven to 350 degrees and grease an 8-inch square pan, and optionally line the pan with parchment paper.
  2. In a medium bowl, stir together the flour, baking powder, and salt and set aside. In a large bowl, beat the eggs with an electric mixer using a whisk attachment (you can use a hand mixer here or a stand mixer) until they are thickened. This should take about 3-5 minutes. Then slowly add in the sugar as you continue to mix until you have a very thick and fluffy mixture. It should ribbon back onto itself. Sift the flour mixture into the whipped eggs and gently fold until just combined.
  3. In a microwave safe bowl, melt your butter in the microwave, covering with a paper towel to ensure it doesn't splatter over. Then add in your whole milk, and heat in the microwave for about 30 seconds, or until it's just warm to the touch. If your mixture gets too hot, let it cool down slightly before adding it to the cake- it should be warm, not hot. Add in the vanilla extract, then stir the warm mixture into your cake batter until the mixture is just combined and there are no uneven streaks. Pour into your prepared cake pan and bake for 25-35 minutes or until a toothpick comes out clean. Cool completely in the pan.
  4. Use a toothpick or a fork to poke small holes all over the top of the cake all the way down the bottom of the pan. In a small bowl, stir together the espresso and vanilla extract. Brush the mixture over your cake generously- use the entire espresso mixture here. I like to brush it on slowly so that it soaks into the cake really evenly.

For the topping:

  1. Over a double broiler, whisk together the egg yolks and sugar until sugar has dissolved. The mixture will be pale yellow, and thick. It should ribbon when you pull up your whisk. In a medium bowl, beat your heavy cream until it reaches soft peaks. Beat in the powdered sugar until just combined, and then add in your mascarpone cheese and beat until just combined and thick. Overbeating at this step can cause the mixture to break, so you just want the cheese to incorporate and make the mixture thick. Then, gently fold the egg yolk mixture in until combined and creamy. Spread the topping mixture over your cake evenly. Generously dust the top with cocoa powder. Cover the cake and chill in the fridge for at least 2 hours before serving. Enjoy!