Cooking with Toti
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Tiramisu Layer Cake (My Homemade Version)
Light sponge layers brushed with espresso-amaretto and mascarpone cream, dusted with cocoa.
Serves
10–12
Time
1 hr + 4 hr chill
A homemade tiramisu in cake form — fluffy sponge layers brushed with espresso and amaretto, layered with cold mascarpone cream, finished with a generous cocoa dusting.
Instructions
- 1
Preheat oven to 350°F (175°C). Line the bottoms of two round cake pans.
- 2
Over a gentle water bath, whisk eggs + sugar until sugar dissolves and the mix is warm (not hot).
- 3
Transfer the bowl to a stand mixer; whip on high 5–7 min until pale, thick, fluffy. Mix in vanilla.
- 4
Sift flour, baking powder and salt; fold gently into the egg mixture.
- 5
Divide between pans; bake 20–25 min until lightly golden and a toothpick comes out clean. Cool completely.
- 6
Slice each cake horizontally into 4 thin layers total.
- 7
Whip cold cream with powdered sugar and vanilla to soft peaks. Smooth mascarpone separately, then fold cream into mascarpone until light and creamy.
- 8
Mix cooled espresso with amaretto.
- 9
Stack: cake → soak (brushed lightly) → cream → repeat. Frost top (and sides if desired).
- 10
Dust generously with cocoa and refrigerate at least 4 hours (overnight best) before slicing.
Toti’s Tips
- ✓Sifting the flour keeps the sponge light.
- ✓Same mixer bowl for heating and whipping saves time.
- ✓Chill before slicing for clean layers.
Storage
- •Refrigerator up to 3 days, covered.
More photos
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