Tiramisu Layer Cake Recipe
Sponge cake layered with espresso-flavored mascarpone mousse, topped with whipped cream & cocoa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Mascarpone Mousse Ingredients
Topping Ingredients
Method
Cake Preparation
- 1
Preheat and Mix Dry Ingredients
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until evenly mixed.
- 2
Mix Wet Ingredients
In another bowl, whisk together the eggs, milk, melted unsalted butter, and vanilla extract until well combined.
- 3
Combine and Bake
Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix. Pour the batter into a greased 9x13 inch baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Mascarpone Mousse Preparation
- 4
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over cold water and let it sit for about 5 minutes to bloom.
- 5
Mix Mascarpone and Espresso
In a large bowl, whisk the mascarpone cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the mascarpone mixture along with the cooled espresso and coffee liqueur, if using.
- 6
Incorporate Gelatin
Heat the bloomed gelatin in the microwave for about 10 seconds until dissolved. Stir the dissolved gelatin into the mascarpone mousse mixture. Mix until fully combined.
Assembly
- 7
Layer the Cake
Once the cake is completely cooled, slice it horizontally into two equal layers. Place the first layer on a serving platter. Spread half of the mascarpone mousse evenly over the layer.
- 8
Add Second Layer
Carefully place the second layer of cake on top of the mousse. Spread the remaining mascarpone mousse over the top.
- 9
Chill and Top
Cover and refrigerate the cake for at least 4 hours, preferably overnight. Before serving, whip the heavy cream with powdered sugar until stiff peaks form, and spread it over the top of the cake. Dust with cocoa powder.