Ingredients

For the Sponge Cake:

• 1 ½ cups all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp salt

• 4 large eggs, room temperature

• ¾ cup granulated sugar

• ½ cup whole milk, warmed

• ¼ cup unsalted butter, melted

• 1 tsp pure vanilla extract
  
  

For the Coffee Syrup:

• 1 cup hot water

• 2 tbsp instant espresso powder (or strong brewed coffee)

• 2 tbsp coffee liqueur (optional, e.g., Kahlúa or Marsala wine)

• 2 tbsp sugar
  
  

For the Mascarpone Cream Filling:

• 1 ½ cups heavy whipping cream, cold

• 1 cup mascarpone cheese, cold

• ½ cup powdered sugar

• 1 tsp pure vanilla extract
  
  

For Dusting:

• Unsweetened cocoa powder

• Chocolate shavings (optional)
  
  

Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the eggs and sugar using an electric mixer on high speed for about 5–6 minutes, until pale and fluffy.

4. Add vanilla extract, then gently fold in the dry ingredients in two parts.

5. Mix the warm milk and melted butter together, then slowly pour into the batter. Gently fold until combined.

6. Divide the batter evenly between the two pans and bake for 20–25 minutes or until a toothpick inserted comes out clean.

7. Let cakes cool completely on a wire rack.

Step 2: Make the Coffee Syrup

1. In a bowl, combine hot water, espresso powder, sugar, and liqueur (if using).

2. Stir until sugar dissolves. Set aside to cool.

Step 3: Prepare the Mascarpone Cream

1. In a chilled bowl, beat the cold heavy cream until soft peaks form.

2. In another bowl, mix mascarpone cheese, powdered sugar, and vanilla extract until smooth.

3. Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
   
   

Step 4: Assemble the Tiramisu Cake

1. Place one cake layer on a serving plate.

2. Brush generously with half of the cooled coffee syrup — make sure the cake soaks it up without becoming soggy.

3. Spread half of the mascarpone cream evenly over the soaked cake.

4. Add the second cake layer and repeat the process with the remaining coffee syrup and cream.

5. Smooth the top and sides with a spatula.

6. Dust the top with cocoa powder and garnish with chocolate shavings if desired.

Step 5: Chill and Serve

1. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors blend.

2. Before serving, dust again lightly with cocoa powder for a fresh look.

Chefify Tips

• ☕ Use espresso and Mascarpone for authentic Italian flavor.

• ❄️ Chill your mixing bowl and whisk before whipping the cream for better volume.

• 💤 The longer it chills, the better it tastes — overnight is ideal.