Tiramisu Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line bottoms with parchment; lightly flour the sides.

In a medium bowl whisk together the flour, baking powder and salt; set aside.

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), cream the softened butter and 1 cup granulated sugar on medium-high speed for 2–3 minutes, until light and fluffy.

Add eggs one at a time, beating 20–30 seconds after each addition until incorporated. Scrape bowl as needed. Mix in the vanilla.

With mixer on low, add the dry ingredients in three additions alternating with the milk (dry, milk, dry, milk, dry). Mix just until combined; do not overmix.

Divide batter evenly between prepared pans and smooth tops. Bake 22–28 minutes, or until a toothpick inserted in center comes out clean and tops spring back slightly.

Cool cakes in pans on a rack 10 minutes, then invert onto racks to cool completely. Once cool, trim tops to level if needed. Slice each layer horizontally to create four thin cake layers total (optional) or keep as two layers and split each if desired for more soaking surface.

While cakes bake, combine the cooled espresso, 2 tablespoons granulated sugar and the rum or Marsala in a small bowl. Stir until sugar dissolves. Taste and adjust strength or sweetness. Set aside at room temperature.

Prepare a double boiler: bring an inch of water to a simmer in a saucepan. In a heatproof bowl whisk together the 5 egg yolks and 3/4 cup granulated sugar until smooth.

Place the bowl over the simmering water (bowl should not touch the water) and whisk constantly for about 6–8 minutes until the mixture becomes thick, pale, and reaches about 160°F (71°C) — it should coat the back of a spoon. Remove from heat and allow to cool slightly.

In a separate bowl, beat the mascarpone briefly to loosen it. Fold half of the slightly cooled yolk-sugar mixture into the mascarpone until smooth and lump-free, then fold in the remaining portion until homogeneous. Add the vanilla and a pinch of salt.

In a chilled bowl, whip the heavy cream to medium-stiff peaks using a whisk or mixer (about 2–4 minutes). Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining cream until smooth and uniform. Do not overfold or overwhip; cream should be pillowy and hold shape.

Place one cake layer on a cake board or serving plate. Brush the top generously with about 1/4 of the coffee syrup (use a pastry brush or spoon), allowing syrup to soak in but not saturate to the point of collapsing the crumb.

Spread about 1/3 of the mascarpone cream over the soaked layer in an even layer, leaving a small border at the edge. Repeat with the next cake layer, using another 1/4 of the coffee syrup and another 1/3 of the cream. If you have sliced layers into four, use smaller amounts per layer to build four tiers.

Top with the final cake layer, brush with remaining syrup (reserve a little to adjust moisture later if needed), and spread the remaining mascarpone cream over the top and sides of the cake, smoothing with an offset spatula. For a traditional look, you may leave sides rustic.

Chill the assembled cake at least 4 hours, preferably overnight, to allow flavors to meld and cream to set.

Just before serving, dust the top liberally with unsweetened cocoa powder using a fine sieve and scatter chocolate shavings if using. Slice with a sharp knife wiped between cuts. Keep refrigerated; serve chilled or slightly chilled.