Inspired From Rome
Tiramisu cake combines two of my favorite desserts to eat. I just love the flavor of espresso with creamy filling and frosting with the Tiramisu and the moist texture of cake. I decided to marry those two favorites together for a light and easy cake to whip up in a whim with a creamy delicious mascarpone icing.
Last summer I took a wonderful trip to Italy and had some of the best Tiramisu ever! Wow, it was so great and I have never had anything quite like that. It simply melted in your mouth and incredibly creamy and delicious. The flavors were so balanced and that hint of espresso in the cake layers, perfecto!
This cute little shop was located in Rome near the Spanish Steps, check out the link as I describe our experience in my “Food Finds” section Also, the dessert was freshly made that we were told to eat it within 30 minutes of purchasing it. No worries, as we scoffed it down within 5 minutes and it literally disappeared in record time. It was that good!
My first experience with Tiramisu was living at Ft. Hood and being a member of the Gourmet Club. This was a fun group of army wives who were avid foodies back in the 90’s that got together for themed lunches. The recipe was termed an “American Version” and packed with Marsala wine and espresso and it was delicious. I still have the recipe and it set the tone for a love of this dessert.
This cake is dedicated to that wonderful dessert experience in Rome that will forever live in my memory and palate! What makes this recipe versatile is you can use your favorite vanilla cake recipe, sponge cake, or genoise for the base of this cake. I used a genoise cake base as it is light and airy in texture and goes very well with the richness of the icing.
Additionally, I like using different shape pans with cakes to give them a different look and spin on the traditional round cake. Feel free to use one 8″ round pan for this cake.
With that, I hope you enjoy this Tiramisu cake and it gives your own personal Rome dessert experience at home to share with your family and friends.
Tiramisu Cake with Mascarpone Cream Icing
Tiramisu and cake come together to make this a light and wonderful collaboration of the great Italian dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Dessert
- Cuisine: American
- 1/2 recipe yellow cake (Your favorite recipe (I used 1/2 genoise recipe))
- 1/2 cup strong brewed espresso (cooled)
- 4 TBS butter (unsalted, softened)
- 4 oz mascarpone cheese (softened)
- 2 cups powdered sugar
- 1 tsp coffee extract
- cocoa powder
- chocolate covered espresso beans
- Preheat oven to 350 and grease two small rectangular 9 1/2 x 3 1/2 pans or line with parchment paper.
- Mix your yellow cake recipe as directed and pour into the cake pans 3/4 full.
- Bake 10-12 minutes just till done. Remove cakes from the oven and cool completely. If using an 8′ round pan, baking time could be longer.
- In a stand mixer, cream the butter and mascarpone cheese till light and creamy.
- Add the powdered sugar and mix on low speed till incorporated.
- Add the coffee extract and mix till combined then turn the mixer up on medium high and beat about 1-2 minutes till light and fluffy. You can adjust the coffee extract to your liking, adding more if desired for the right coffee flavor.
Decorating the Cake
- Take your cake layer and place on a platter.
- Brush the espresso over the cake layer gently and generously to cover all areas of the cake.
- With a large star tip, pipe horizontally across the cake with the mascarpone icing piping each star directly next to each other to cover the cake without any gaps.
- Sprinkle the top lightly with cocoa powder and garnish with the chocolate espresso beans.
- Refrigerate till ready to serve.
This makes two rectangular cakes.