Ingredients
Cooking spray
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
5 large eggs, separated
1 1/4 c. granulated sugar, divided
1 tsp. pure vanilla extract
1/2 c. milk
4 tbsp. melted butter, cooled
1/2 c. strong brewed coffee
1 tbsp. dark rum
1 1/2 c. (3 sticks) butter, softened
8 oz. mascarpone, room temperature
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
3 c. powdered sugar
1/4 c. heavy cream
2 tbsp. cocoa powder, for garnish
Preparation
Step 1Make the cake: Preheat oven to 350° and grease two 8" pans with cooking spray and line with parchment. In a large bowl whisk together flour, baking powder, and salt.Step 2In another large bowl using a hand mixer, beat together egg yolks and 1 cup sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.Step 3In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.Step 4Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Step 5Pour batter into prepared pans and bake until a toothpick inserted into middle of the cakes comes out clean and tops are lightly golden, 26 to 28 minutes. Step 6Let cool completely, then slice in half to create 4 thin round layers.Step 7In a small bowl or measuring cup, stir to combine coffee and rum.Step 8Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter, mascarpone, vanilla, and salt until smooth. Add powdered sugar gradually, until completely combined. If buttercream is too thick, add heavy cream one tablespoon at a time until preferred texture is reached.Step 9Build cake: Place first layer of cake on serving dish, then brush cut side with coffee mixture. Add a layer of frosting to the top, then top with next cake layer. Continue brushing layers with coffee mixture and topping with an even layer of frosting until all layers are used. Frost sides of cake, reserving remaining frosting for the top of the cake.Step 10Transfer remaining frosting to piping bag, then pipe dollops all over the top of the cake. Dust with cocoa powder before serving.
If you’re unfamiliar, tiramisu is a traditional Italian dessert that consists of espresso (and sometimes rum)-dipped lady finger cookies layered with mascarpone cream (think super velvety cream cheese) and dusted with cocoa powder. Think of it like the classiest, most grown up icebox cake imaginable. Unlike an icebox cake though, a classic tiramisu truly is a labor of love, even for the most talented bakers. Getting that mascarpone cream just right is tricky (not to mention finding lady fingers at your local store). Skip all that by swapping sponge cake in for the lady fingers, and simply brushing them with espresso before frosting them in a mascarpone frosting. No worries if you don’t have a pastry brush—use a small (clean, unused!) paint brush instead, or try bunching up a coffee filter or paper towel, dip it into the espresso, and blot it onto your cake instead. Once you’ve got those basics down, try switching things up even further by adding additional ingredients. Missing those lady fingers? Try crumbling some up between the layers and on top for decoration. Take inspiration from our raspberry tiramisu and add jam and fresh berries to your tiramisu cake too. Dust your cake with cocoa powder, or add shaved chocolate instead. Cakes are meant to be enjoyable, so have fun with it. Made this? Let us know how it went in the comments below.Editor’s Note: This recipe was updated on July 15, 2022.
