A stunning tiramisu cake featuring four layers of fluffy vanilla sponge soaked in coffee and liqueur, stacked with a luxurious mascarpone custard between each layer, and finished with an espresso Swiss meringue buttercream.
chocolate-covered espresso beansfor decoration on topnull
Steps
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1
Preheat oven to 350°F. Prepare two 8-inch round cake pans by lightly spraying and lining the bottoms with parchment paper.
2
Separate 5 eggs into a medium bowl, keeping whites and yolks separate; the yolks will be used for the filling.
3
Add 1/2 cup whole milk, 120g sour cream, and 2 teaspoons vanilla extract to the egg yolks and whisk until combined.
4
In a stand mixer bowl, whisk together 360g cake flour, 400g granulated sugar, 2 teaspoons baking powder, and 3/4 teaspoon salt.
5
Using the paddle attachment on low speed, add 226g softened unsalted butter one tablespoon at a time, mixing until the mixture resembles coarse breadcrumbs.
6
Slowly drizzle in half of the wet ingredients while mixing on low speed, stop to scrape down the bowl, then add the remaining wet ingredients.
7
Remove the paddle attachment and give the batter a final mix by hand until fully combined.
8
Divide batter evenly between the prepared pans, level with an offset spatula, and wrap with cake strips to prevent doming.
9
Bake in a 350°F oven for about 35 minutes, or until a skewer inserted in the center comes out clean.
10
Cool the cake layers in the pans for 15 minutes, then invert onto a wire rack to cool completely.
11
In a small saucepan, heat 3/4 cup whole milk over medium heat for 2-3 minutes until steamy and near boiling.
12
In a medium bowl, whisk together 5 egg yolks, 100g granulated sugar, and 1 teaspoon cornstarch.
13
Slowly drizzle the hot milk into the egg yolk mixture while whisking vigorously to avoid scrambling the eggs.
14
Pour the mixture back into the pot and whisk constantly over medium-low heat until thickened; the bubbling indicates it is ready.
15
Add 1 tablespoon of coffee liqueur while whisking to combine.
16
Transfer custard to a bowl, cover with parchment or plastic wrap to prevent a skin from forming, and cool to room temperature for about 30 minutes.
17
Gently fold the cooled custard into 454g softened mascarpone cheese until no streaks remain.
18
Cover the filling and refrigerate.
19
Add 5 egg whites, 300g granulated sugar, and a pinch of salt to a heatproof bowl.
20
Place the bowl over simmering water (without touching) and whisk constantly for 8-10 minutes until the mixture reaches 160°F and becomes smooth.
21
Transfer the hot egg white mixture to the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed for 10-12 minutes until glossy, soft peaks form.
22
Ensure 454g unsalted butter is at room temperature. Add one tablespoon at a time on medium-low speed, allowing each piece to fully incorporate before adding the next.
23
The mixture may become soupy, which is normal. Once all butter is added, beat on medium-high speed for 2-3 minutes until thickened. If still soupy, refrigerate for 5 minutes and remix.
24
Add 1 teaspoon vanilla extract and 3 tablespoons of coffee liqueur, scrape down the bowl, and mix until well combined.
25
Divide the buttercream into two portions: about 3/4 cup for piping decoration on top, and the rest for crumb coating.
26
Make the syrup by mixing 1.5 teaspoons espresso powder and 3 tablespoons coffee liqueur into 3/4 cup hot water. Set aside to cool slightly.
27
Slice each cooled cake layer in half horizontally using a serrated knife to create even layers.
28
Fit a piping bag with a medium round tip and fill with about 1 cup buttercream. Transfer the chilled mascarpone custard to another piping bag.
29
Place the first cake layer cut side up and brush or drizzle about 1/4 cup of the coffee syrup over it.
30
Spread a thin layer of buttercream on the cake, then pipe a buttercream border around the edge to contain the custard.
31
Fill the center with about 1 cup of mascarpone custard and spread into an even layer.
32
Dust lightly with unsweetened cocoa powder.
33
Place the second cake layer cut side up and repeat the process: coffee syrup, thin buttercream layer, border, custard, and cocoa powder.
34
Place the third cake layer cut side up and repeat once more: coffee syrup, buttercream, border, custard, and cocoa powder.
35
Place the final cake layer on top with the cut side down, ensuring all layers are properly aligned.
36
Give the reserved buttercream a quick whip, then pipe about 3/4 cup for decoration and use the rest to coat the cake.
37
Coat the entire cake with a thin layer of buttercream, smoothing with a bench scraper as desired.
38
Dust the top of the cake with unsweetened cocoa powder.
39
Pipe beautiful ruffle dollops of buttercream on top, ensuring they touch to create a clean edge.
40
Place a chocolate-covered espresso bean on top of every other dollop as a finishing touch.
41
Refrigerate the cake for at least 1 hour before slicing and serving.
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