Tiramisu “Pick-Me-Up” Cake

This elegant Tiramisu "Pick-Me-Up" Cake reimagines the classic Italian dessert by substituting traditional ladyfingers with a light, airy Genoese sponge cake. The result is a delicate, cloud-like texture that balances the rich, creamy mascarpone filling with the bold, aromatic kick of strong espresso and a hint of rum. Layered meticulously and chilled until set, this cake offers a sophisticated finish to any meal. It is perfect for dinner parties, special celebrations, or whenever you need a luxurious sweet treat that feels indulgent yet refined. The coffee-soaked layers provide a robust flavor profile that cuts through the sweetness, making it a favorite among dessert lovers.

Cuisine: Italian

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 785.1

Dietary: Gluten-free, Vegetarian

Description

This elegant Tiramisu "Pick-Me-Up" Cake reimagines the classic Italian dessert by substituting traditional ladyfingers with a light, airy Genoese sponge cake. The result is a delicate, cloud-like texture that balances the rich, creamy mascarpone filling with the bold, aromatic kick of strong espresso and a hint of rum. Layered meticulously and chilled until set, this cake offers a sophisticated finish to any meal. It is perfect for dinner parties, special celebrations, or whenever you need a luxurious sweet treat that feels indulgent yet refined. The coffee-soaked layers provide a robust flavor profile that cuts through the sweetness, making it a favorite among dessert lovers.

Ingredients

2 Egg Yolks 1 Genoese - (genoese) cake,
1/2 cups Sugar -sliced in 3 layers
1 cups Mascarpone cheese
1/4 cups Sugar
1 pint Whipping cream - chilled
3/4 cups Espresso - or strong coffee
1 teaspoons Vanilla
1 oz Rum

Directions

1
Whisk egg yolks and 1/4 cup sugar together until pale and thick.
2
Whisk in the mascarpone cheese until smooth.
3
In a separate bowl, whip the chilled cream, the remaining sugar, and vanilla until soft peaks form.
4
Fold the mascarpone mixture into the whipped cream gently until fully combined and stiff.
5
Set the filling aside in the refrigerator.
6
Make a syrup by dissolving 1/4 cup sugar in 2 Tbsp water, then stirring in the espresso and rum.
7
Slice the Genoese cake horizontally into three even layers.
8
Brush the first cake layer generously with the espresso syrup.
9
Spread a half-inch thick layer of the mascarpone cream filling over the soaked cake.
10
Brush the second cake layer with espresso syrup and place it on top of the filling.
11
Spread another half-inch layer of mascarpone filling over the second cake layer.
12
Brush the third cake layer with espresso syrup and place it on top.
13
Cover the top and sides of the assembled cake with a thin layer of the remaining mascarpone filling.
14
Sift cocoa powder over the top of the cake using a sieve.
15
Decorate the sides of the cake with chocolate shavings.
16
Refrigerate the cake for at least three hours before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 785.1kcal

% Daily Value *
Total Fat 69.6g108%
Saturated Fat 43.8g219%
Cholesterol 216.0mg72%
Sodium 40.0mg2%
Total Carbohydrate 34.9g12%
Dietary Fiber 0.4g2%
Sugars 34.2g
Protein 4.0g8%

* 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

This cake does not hold up well when exposed to heat; keep it refrigerated until just before serving.

The original Tiramisu uses ladyfingers, but this version substitutes a light Genoese sponge cake for a softer, more airy texture.

Ensure whipping cream is well-chilled before whipping to achieve proper volume and stiffness.

For a non-alcoholic version, omit the rum and increase the espresso slightly.

Keywords: tiramisu, cake, mascarpone, espresso, italian, dessert, sponge, genoese, coffee, rum, chocolate, layered, cream, chilled, easy, party, make-ahead, rich, classic, no-bake-filling

Read it online: https://www.chefs-mate.com/recipe/tiramisu-pick-me-up-cake/