Tiramisu cake: Perfect vanilla sponge soaked with coffee syrup, creamy mascarpone filling, chocolate, coffee mousse

Tiramisu cake recipe:

Tiramisu cake: vanilla sponge soaked with coffee syrup, creamy mascarpone filling, chocolate & coffee mousse in the middle layer, cocoa on top. a practice cake to also congratulate myself on quiting my job

This Tiramisu cake Recipe is from a Russian blogger olga_lovecake, she shared it for the viewers of one of her webinars, so you can’t openly find it but I translated it.

Vanilla sponge:

• 4 large eggs
• 150g sugar
• 150g flour
• 1/2tsp vanilla
• 4g baking powder (optional – if you’re not sure if you’ve whipped your eggs enough or if eggs are not the best quality it will help to make the sponge fluffier)

Directions :

1. Preheat oven to 180C.
2. Whip eggs with sugar until light and fluffy / ribbon stage, 10-15 minutes.
3. Add vanilla, gently stir to combine.
4. Sift in flour and baking powder (if using), gently fold in to avoid losing air in the eggs.
5. Pour into high 17cm cake pan (or alternatively you can use 2 pans, then baking time will be shorter) and bake for ~35mins or until toothpick comes out clean – check after 25 mins.
6. Cool down completely before slicing into 4 even layers (or store tightly wrapped in plastic overnight, that will minimize the crumbs while slicing).*

Syrup:

Ingredients :

• 130g water
• 50g sugar
• 15g instant coffee

Directions :

Combine everything in a pot, bring to boil, cool down completely before using. Alternatively use espresso instead of instant coffee, might need to adjust the water tho.

Chocolate & coffee mousse:

Ingredients :

• 5g gelatine
• 25g milk (for gelatine)
• 70g chocolate (milk or dark, I prefer dark so its less sweet)
• 50g milk (for chocolate)
• 1/2tsp instant coffee
• 105g whipping cream 33% fat

Directions :

1. Stir gelatine in cold milk and leave to absorb for a few mins.
2. Warm chocolate, milk and instant coffee, stir until combined, add gelatine mix, stir until combined, cool to 35-40C (or until barely warm).
3. Whip cold cream until soft peaks, add cooled chocolate mixture, gently stir until combined.
4. Prepare 15-16 cake ring or a cake pan, line the bottom with plastic wrap (so mousse wouldn’t ooze out) and set it on a tray or something flat and transferrable. Pour the mousse in and transfer into the freezer until set, 1-2h (or to freeze overnight/8h+ if you are not in a rush).
5. When ready to use, slide the knife around it, and as long as the mousse is set you can gently take it out and put it in the cake – center it 1-2cm from the edge so it doesn’t show from the outside for aesthetics only. Even if it’s frozen, it will defrost inside the cake in around ~8h.

Mascarpone cream (just for filling a 17cm cake, not enough for outside frosting) :

Ingredients :

500g Mascarpone (room temperature is easier to combine)
100g whipping cream 33% fat (cold)
60g powdered sugar

Directions :

Whip everything until smooth creamy consistency, use straight away or store in the fridge.

You may also like :

• Cherry-chocolate cake recipe.
• Easy carrot cake with cheesecake frosting.
• Ultimate Beginners guide to the French macarons.