Decadent Tiramisu Layered Indulgence

For Sponge Cake:

• 6 large eggs at room temperature
• 1 cup (200 g) granulated sugar divided (Note 1)
• 1 ½ cups (180 g) cake flour
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract

For Espresso Syrup:

• ½ cup (120 ml) hot water
• 2 teaspoons instant espresso powder (Note 2)
• 3 tablespoons (45 ml) amaretto liqueur (Note 3)

For Tiramisu Cream:

• ½ cup (120 ml) sweetened condensed milk
• 8 oz (225 g) mascarpone cheese softened (Note 4)
• 1 teaspoon pure vanilla extract
• 2 cups (480 ml) heavy whipping cream cold
• 1 tablespoon (5 g) unsweetened cocoa powder for dusting, optional

To Make Sponge Cake:

• Preheat your oven to 350°F (177°C). Prepare two 9-inch or 8-inch cake pans by lining the bottoms with parchment paper. There’s no need to grease the sides of the pans, as this helps the cake rise.
• Carefully separate the egg whites from the yolks. It’s crucial to ensure absolutely no egg yolk gets into the whites, as this will prevent them from whipping up properly. (TIP: Eggs are often easier to separate when they are cold, straight from the refrigerator.)
• In a large mixing bowl, using a whisk attachment (or an electric mixer), whisk together the egg yolks, ½ cup of the granulated sugar, vanilla extract, and almond extract. Beat this mixture for about 5 minutes, until it becomes pale yellow in color and has tripled in volume, becoming thick and airy.
• In a separate bowl, sift together the cake flour and salt. Sifting helps to aerate the flour and remove any lumps, ensuring a finer texture for the cake.
• In another clean mixing bowl with a clean whisk attachment, begin to beat the egg whites at a medium-low speed until they become foamy and bubbly.
• Gradually add the remaining ½ cup of granulated sugar to the egg whites, one tablespoon at a time, while continuing to whisk. Increase the speed to medium-high as you add the sugar. Continue whisking for 7-10 minutes, until the egg whites form stiff, glossy peaks. When you lift the whisk, the peaks should stand upright.
• Using a spatula, gently fold about one-third of the whipped egg whites into the egg yolk mixture. This helps to lighten the yolk mixture. Continue to fold gently until mostly smooth. Then, add the remaining whipped egg whites and carefully fold them in until the batter is smooth and no streaks of white remain, being careful not to deflate the mixture.
• Incorporate the sifted flour into the batter in three separate additions. After each addition, gently whisk or fold the batter until just combined. Overmixing will develop gluten and result in a tough cake.
• Divide the batter evenly between the two prepared cake pans and gently smooth the tops with your spatula.
• Bake the cakes for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. It’s important not to open the oven door for at least the first 20 minutes of baking to prevent the cake from collapsing.
• Once baked, let the cakes cool in their pans for about 5 minutes. Then, run a thin knife around the edges of the pans and invert the cakes onto a wire cooling rack to cool completely. Once fully cooled, wrap each cake tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the cake thoroughly makes it much easier to slice into even layers.

To Make Espresso Syrup:

• In a small bowl, dissolve the instant espresso powder in ½ cup of hot water. Stir until there are no granules remaining. Then, stir in the amaretto liqueur until well combined. Set aside to cool to room temperature.

To Make Tiramisu Cream Filling:

• In a clean mixing bowl with a whisk attachment, beat the softened mascarpone cheese, sweetened condensed milk, and vanilla extract together. Mix on low speed until just combined and smooth, being careful not to overmix.
• In a separate, thoroughly chilled bowl, whip the very cold heavy cream on high speed until hard peaks form. The cream should be firm and hold its shape.
• Gently fold about half of the whipped cream into the mascarpone cheese mixture using a spatula. Then, add the remaining whipped cream and continue to gently fold until the entire mixture is well combined, light, and fluffy. Do not overmix. Refrigerate the cream filling immediately until you are ready to assemble the cake.

To Assemble the Cake:

• Once the sponge cake layers are completely cooled and thoroughly chilled (preferably overnight), carefully slice each cake horizontally into 2 even layers. You should have 4 layers in total.
• Place a small dollop of the mascarpone filling onto your chosen cake board or serving plate. This will act as an adhesive to keep your first cake layer in place. Carefully position the first cake layer on top.
• Drizzle approximately ¼ of the prepared espresso mixture evenly over the entire surface of this cake layer. Ensure even saturation for consistent flavor.
• Next, spread a generous amount of the tiramisu cream filling (roughly 1 cup) over the espresso-soaked cake layer. Spread it smoothly right to the edges using an offset spatula.
• Carefully place the next cake layer on top of the cream. Repeat steps 3 and 4 for the subsequent layers until all four cake layers are stacked with cream in between.
• Once all layers are stacked, take about half of the *remaining* cream filling and use it to apply a thin “crumb coat” to the entire cake – both the sides and the top. This layer seals in any loose crumbs and creates a smooth base for your final frosting. Refrigerate the cake for at least 1 hour to allow the crumb coat to firm up.
• After the crumb coat has chilled, frost the entire cake with the remaining tiramisu cream filling. Decorate as desired; for a classic look, you can use an offset spatula for swirls or a piping tip (like Wilton 1M) for decorative borders on top. NOTE: Due to the super soft and fluffy nature of this cream filling, you will not achieve the perfectly smooth and firm finish of a traditional buttercream. Embrace its delicate, cloud-like aesthetic!
• For the final touch, generously dust the entire top of the cake with unsweetened cocoa powder. Refrigerate the finished Tiramisu Layer Cake until you are ready to serve, allowing the flavors to meld beautifully.

Note 1: Sugar Type: Fine granulated sugar or caster sugar is highly recommended for the sponge cake. Their finer consistency allows them to dissolve more quickly and evenly into the egg mixture, contributing to a smoother, more stable batter and a more tender cake.

Note 2: Espresso Powder vs. Coffee: I use an instant espresso powder for its convenience and the intense coffee flavor it imparts. This yields the most authentic tiramisu taste. If you don’t have espresso powder, you can substitute with ½ cup of very strong, freshly brewed coffee. Ensure it is cooled before mixing with amaretto.

Note 3: Liqueur Choices: Amaretto is a sweet and nutty liqueur that provides the classic, unmistakable tiramisu flavor. My top choice for a quality amaretto is Disaronno. If amaretto is unavailable or you prefer a different flavor, you could substitute with Kahlua (for a coffee-flavored liqueur) or even dark rum. For a non-alcoholic option, use almond extract in a bit of water or coffee to mimic the nutty notes.

Note 4: Mascarpone Alternatives: Mascarpone is a soft, luxurious Italian cheese with a unique, subtle, and creamy flavor profile. While I strongly recommend sticking with mascarpone for the best results, you can use full-fat cream cheese as a substitute if absolutely necessary. However, please be aware that cream cheese is tangier than mascarpone, which will result in a slightly different, more pronounced flavor in your tiramisu cream. Ensure mascarpone is softened to room temperature before mixing.

Make-Ahead & Storage Tips:
– The baked sponge cake layers, once completely cooled, can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 1 week. For longer storage, they can be frozen for up to 1 month. Thaw in the refrigerator before assembling.
– The assembled Tiramisu Layer Cake is wonderfully adaptable. It can be made and assembled 1-2 days in advance of serving. In fact, the flavors deepen and meld beautifully during this resting period, making it even more delicious. Store the finished cake, loosely covered, in the refrigerator.