This elegant tiramisu-style cake combines the classic flavors of coffee and mascarpone in a layered presentation. The genoise sponge is brushed with a sweet espresso and rum syrup, adding depth and moisture to every bite. The filling is a luxurious blend of whipped cream, sugar, vanilla, and creamy mascarpone cheese, creating a light yet rich texture that melts in your mouth. Unlike traditional no-bake tiramisu, this version uses a structured cake layer, making it perfect for special occasions or when you want to impress guests. The final dusting of cocoa powder and chocolate shavings adds a beautiful finish. It’s a sophisticated dessert that balances sweetness with the bold kick of espresso. Best served chilled, this cake holds its shape beautifully while delivering intense flavor.
Tirami Su “Pick Me Up Cake”
Description
This elegant tiramisu-style cake combines the classic flavors of coffee and mascarpone in a layered presentation. The genoise sponge is brushed with a sweet espresso and rum syrup, adding depth and moisture to every bite. The filling is a luxurious blend of whipped cream, sugar, vanilla, and creamy mascarpone cheese, creating a light yet rich texture that melts in your mouth. Unlike traditional no-bake tiramisu, this version uses a structured cake layer, making it perfect for special occasions or when you want to impress guests. The final dusting of cocoa powder and chocolate shavings adds a beautiful finish. It&# 226;ÂÂs a sophisticated dessert that balances sweetness with the bold kick of espresso. Best served chilled, this cake holds its shape beautifully while delivering intense flavor.Ingredients
Directions
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Whisk the egg yolks and 1/4 cup of sugar together in a bowl until pale and thick.
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Whisk in the mascarpone cheese until smooth and well combined.
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In a separate large bowl, whip the chilled cream, remaining 1/4 cup sugar, and vanilla until soft peaks form.
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Gently fold the mascarpone mixture into the whipped cream until just combined and stiff. Set aside.
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In a small saucepan, combine 1/4 cup sugar, 2 tablespoons water, espresso, and rum. Heat gently until the sugar is fully dissolved to create a syrup.
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Slice the genoise cake horizontally into 3 even layers.
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Brush the first layer of cake with the espresso syrup.
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Spread a 1/2-inch thick layer of the mascarpone cream mixture on top of the first cake layer.
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Brush the second layer of cake with espresso syrup and place it on top of the cream layer.
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Spread another 1/2-inch layer of the mascarpone cream mixture on top of the second cake layer.
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Brush the third layer of cake with espresso syrup and place it on top.
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Cover the top and sides of the assembled cake with a thin layer of the remaining mascarpone cream.
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Sift cocoa powder over the top of the cake using a sieve.
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Decorate the sides of the cake with chocolate shavings.
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Refrigerate the cake for at least 3 hours before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 946.1kcal
- % Daily Value *
- Total Fat 82.9g128%
- Saturated Fat 47.5g238%
- Cholesterol 756.0mg252%
- Sodium 68.5mg3%
- Total Carbohydrate 36.7g13%
- Dietary Fiber 0.4g2%
- Sugars 36.0g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep the cake refrigerated at all times. It does not hold up well at room temperature and should be consumed within 2-3 days.
Ingredient Substitutions: If you prefer a non-alcoholic version, omit the rum and add an extra tablespoon of water to the syrup, or use vanilla extract instead.
Tips: Ensure the whipping cream and mascarpone are cold before whipping to achieve the best volume and stability. Do not overmix when folding the mascarpone into the cream to avoid deflating the mixture.
Variations: You can substitute the genoise cake with ladyfingers if you prefer a traditional no-bake texture, though the structure will be softer.
