Tiramisù Layer Cake with Mascarpone Mousse combines the timeless flavours of classic Italian tiramisù with the elegance and indulgence of a layered cake. This recipe elevates the beloved dessert by layering delicate vanilla Genoise sponge cake with a luxurious mascarpone mousse filling infused with Marsala wine and espresso.
Ingredients:
For the soak:
- 3/4 cup (190g) sweet Marsala
- 1/2 cup plus 2 tablespoons (150g) brewed espresso, cooled
For the filling:
- 1 1/2 teaspoons unflavoured powdered gelatine
- 1 cup (224g) heavy cream
- 4 large (59g) egg yolks, room temperature
- 2 tablespoons (26g) sweet Marsala wine
- 2 tablespoons (26g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 8 oz (227g) mascarpone
To make:
- Vanilla Genoise Sponge Cake
- Espresso Swiss Meringue Buttercream
Method:
In a bowl, combine the sweet Marsala and brewed espresso. Set aside.
In a small bowl, dissolve the gelatine in 2 tablespoons of cold water. Leave to soak for 5 minutes.
Heat the heavy cream in a small saucepan.
In a separate bowl, whisk together the egg yolks, sweet Marsala, sugar, vanilla extract and salt until well combined.
Gradually pour the hot cream into the yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and reaches 160°F (71°C) on an instant-read thermometer, about 2-3 minutes.
Remove from the heat and stir in the gelatine until dissolved.
Pour the mascarpone into a large bowl. Pour the warm egg yolk mixture over the mascarpone and whisk until smooth and well combined.
Cover with cling film, pressing it directly onto the surface of the filling to prevent a skin forming. Refrigerate until cold and set, about 2 hours.
Make the Vanilla Genoise and the Espresso Swiss Meringue Buttercream according to their recipes.
Cut the Vanilla Genoise into layers to fit your cake tin or desired cake size.
Place one layer of Genoise on a serving platter or cake board.
Brush generously with the Marsala espresso soak mixture.
Spread a layer of mascarpone mousse filling over the soaked cake layer.
Repeat with the remaining cake layers, soaking mixture and filling, finishing with a layer of mascarpone mousse.
Refrigerate the cake for at least 4 hours or overnight to allow the flavours to meld and the cake to set.
When ready to serve, decorate the top with cocoa powder, chocolate flakes or more mascarpone mousse.
