12ozMascarpone cheeseuse cold straight from the fridge
1½cupChilled Heavy whipping creamstraight from the fridge
¾cup confectioner’s sugar
1teaspoonvanilla extract
Pinch of salt
For coffee mixture
2tablespooninstant coffee
½cupwater
Or use ½ cup strong expresso
Cocoa for dusting
Approx ½ cup Unsweetened cocoa powderas needed
Instructions
Preheat the oven at 325 deg F for a glass pan & 350 deg F for a metal pan.
Line a 7 by 11” pan or 9 “ pan with parchment paper.
Cream the sugar, water, and yogurt until the sugar is completely dissolved. Add oil and vanilla extract and whip well until oil is emulsified.
In another bowl sift all dry ingredients and give it a quick mix. Now, slowly add sifted flour fold into the wet ingredients. Fold the dry ingredients in the wet ones with a spatula or whip it with a hand blender/stand mixer until lump-free and smooth.
Do not over mix. The batter should be medium consistency.
Bake in preheated oven for 25-30 minutes or till a toothpick inserted into the cake comes out with fewer crumbs, not sticky batter.
Let it cool in the pan for 10 minutes and then carefully invert it on a cooling rack. Peel off the parchment paper. Cover the cake loosely with clean muslin or dishcloth to prevent it from drying as it cools.
Let it cool completely before handling. I like to store the cake covered in foil at room temperature overnight before layering.
Slice the cake horizontally with a serrated knife or a cake leveler to make two layers. Place one layer into the pan. Brush it generously with coffee mixture. Then spread a thick layer of mascarpone frosting.
Place another layer on the top and repeat the process. Dust the top generously with cocoa. Lean up the edges with a napkin. Cover it with plastic wrap and let it sit in the refrigerator for at least 4-6 hours to chill.
You can choose to cut the cake layers into strips to mimic Savoiardi, dip it in the coffee mixture, and go ahead with the recipe.
Video
Notes
Use an appropriate pan for this recipe
The glass pan looks the most attractive when you make tiramisu. You can see all the beautiful layers. But it is not mandatory. A ceramic pan, casserole, pie dish, or metal pan is fine as well. However, you should use the right pan size.
This recipe fits well in an 8”, 9”, or a 7 by 11” pan. To make it in a 9 by 13” pan, simply use 1.5 times this recipe. You can cut the recipe into half to fit a smaller pan or individual trifle glasses.
Important tips to keep in mind
Completely cool the sponge cake before handling it. I recommend making it the previous day.
Use freshly brewed coffee cooled to lukewarm or room temperature, not very hot.
I had to click photos so I cut this cake in 3 hours. It will set beautifully if you let it rest for few extra hours before cutting.
This cake tastes the best chilled. Let the tiramisu sit in the fridge to set for at least 6 hours before eating.
How to store eggless tiramisu cake
Refrigerate the cake covered at all times.
I do not recommend freezing the tiramisu cake because the cream will be a bit watery once you thaw it.
Shelf life and make ahead of time tips
This cake stays well refrigerated up to 3-4 days after it is layered.
You can make the sponge cake and frosting up to 2 days in advance. Store it covered in the refrigerator.
Get creative with serving Tiramisu
Honestly, you do not need any decorating skills to make a tiramisu cake. You can choose to layer everything in a casserole or any appropriate deep glass / ceramic bowl.
To step up a bit, I like to layer it in a trifle glass or individual serving bowls.
Add some color to your dessert by putting sliced strawberries and mint leaves as garnish.