Tiramisu Layer Cake
An unparalleled confection: creamy, coffee-flavored, and decadently delicious. The luscious filling is sandwiched between two cake layers of your choice. A light sponge cake is ideal since it soaks up all the flavorful soaking syrup.
- Prep time
- 45 min
- Cook time
- 38 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (113g) water
- 2 teaspoons espresso powder
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) Kahlua or amaretto liqueur
- 1 cup (227g) mascarpone cheese
- 1 cup (227g) heavy cream
- 1 tablespoon (14g) King Arthur Pure Vanilla Extract
- 1/3 cup (35g) confectioners' sugar
- 2 teaspoons Instant Clearjel
- one batch of Genoise, baked in two 9" layers
Instructions
- 1
To make the syrup: Stir the syrup ingredients over medium heat until the sugar dissolves. Bring to a full rolling boil, remove from the heat, and add the alcohol. Set aside to cool.
- 2
To make the filling: Combine the mascarpone and heavy cream in a large bowl and whisk at low speed until the mixture is smooth. Mix in the vanilla.
- 3
Whisk together the confectioners' sugar and ClearJel, and slowly add to the mixture. Increase speed to medium-high and whisk until medium peaks form.
- 4
To assemble the cake: Remove the top (browned) crust from the cake layers. Place one layer onto a baking sheet that's been lined with a piece of parchment or wax paper.
- 5
Sprinkle the cake with 3 tablespoons of the syrup.
- 6
Spread 2 cups of filling onto the cake. Top with the second layer. Sprinkle with 2 tablespoons syrup; let sit for several minutes, then top with the remaining filling.
- 7
Refrigerate the cake for several hours, so the filling can set completely.
- 8
Serving and storage information: When ready to serve, carefully move the cake to a large plate or serving platter. Garnish with cocoa and/or chocolate shavings. Serve cold; refrigerate any leftovers.