Coffee is a way of life! And so are desserts!
My husband turned 30 this past month and his favorite dessert is Tiramisu! I have tried my hand at making tiramisu earlier but I wanted to give it a spin and add cake layers to it.
Check out the recipe below and give this a try!
- 2 cups Cake flour ( I used All purpose baking flour, since that’s what I had available). To know more about the difference see this link .
- 2 teaspoon Baking Powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, if refrigerated, put in microwave for 20 secs to bring to room temperature
- 1 cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup butter milk
- 2 tablespoon Instant Coffee, I used Nescafe
- 3 tablespoon water
- 1/2 cup Water
- 1/3 cup sugar
- 1 tablespoon Kahlua
- 8 ounce mascarpone cheese (you can find it in the cheese section of your supermarket)
- 1/2 cup confectioners sugar
- 1 1/2 teaspoon pure vanilla extract
- 1 tablespoon Kahlua
- 1 cup heavy cream ( make sure its cold, that would ensure perfect consistency of the frosting)
Don’t be intimidated by number of ingredients listed above, this is fairly simple to put together once you have all the ingredients laid out.
- Pre-heat oven to to 350 degrees F. Butter and dust 2- 9 inch cake pans.
- Sift together cake flour, baking powder, baking soda and salt.
- In a bowl, beat the butter, vanilla extract and sugar until soft and creamy.
- Beat in eggs one by one , don’t over mix.
- Add dry ingredients slowly (this is the step that I make the most mess in!) alternating with buttermilk. Beat until the batter is smooth.
- Fill the two cake pans and bake at 350F for about 25-30 mins. Run a knife through the center of the cakes to make sure they are done.
- Once done, take the cake out and cool.
Espresso Extract and Sugar Syrup:
Stir in instant coffee powder in water in a small pan and bring it to boil. Keep aside to cool. Add Kahlua to the liquid once it cools.
Stir in sugar in water in a small pan and bring it to boil. Keep aside to cool. Add the espresso extract to the syrup.
Concocting frosting is my favorite part. In a bowl, mix the mascaporne, sugar, vanilla extract and kahlua. I also added couple of teaspoons of the espresso extract as well.In a separate bowl whisk the heavy cream until it starts holding peaks. Mix the mascaporne mix into the cream till its well folded in.
Let your imagination take over now! I started with a cooled layer of cake, (I evened the cake with a knife since my cake had crowned). Soak the cake with a the espresso extract syrup. Then I had a thin layer of frosting.
No tiramisu is complete without a layer of ladyfingers. I soaked the ladyfingers in the espresso extract syrup and layered them over the frosting. They are very fragile and mushy but they taste wonderful as a cake layer.
Repeat the above process once more with the other cake later and finish off with a thick layer of frosting. For decoration, I dusted the cake with semi sweet cocoa powder and gold sugar crystal and lined the cake with Pirouette cookies. The cake topper is really a photo booth accessory!
Hope you enjoy making this cake as much as I did! Leave comments if you have any questions!