Tiramisu Layer Cake
An elegant, velvety layer cake capturing the distinct flavors of strong espresso, mascarpone, and fine cocoa.
- 50 min
- 360 kcal / serving
- medium
- vegetarian
- Protein
- 4.7 g
- Fat
- 25.5 g
- Carbs
- 36.3 g
Contains: gluten, egg, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 pc sponge cake base (three layers, pre-baked or homemade)
- 500 g mascarpone cheese
- 200 g whipping cream
- 100 g powdered sugar
- 1 pack vanilla sugar
- 150 ml espresso (strong, cooled)
- 2 tbsp cocoa powder (unsweetened, for dusting)
Method
- Pour the cooled espresso into a shallow bowl; whip the heavy cream until stiff peaks form.
- Blend the mascarpone with sifted powdered sugar and vanilla sugar on low speed until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture to maintain a light and airy texture.
- Place the first sponge layer onto a cake plate and drizzle evenly with one-third of the espresso.
- Spread one-third of the mascarpone cream over the layer and top with the second sponge layer.
- Repeat the process for the remaining layers; coat the outside thinly with cream and dust heavily with cocoa powder before serving.
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