Tres Leches Tiramisu Delight (Print Version)
Rich tres leches tiramisu mingles soft cake, mascarpone cream, and cocoa for an elegant layered dessert.
# Ingredients:
→ Sponge Cake
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
¼ teaspoon salt
04 -
4 large eggs, separated
05 -
1 cup granulated sugar, divided
06 -
¼ cup whole milk
07 -
1 teaspoon vanilla extract
→ Tres Leches Soak
08 -
½ can condensed milk (7 oz), sweetened
09 -
½ can evaporated milk (6 oz)
10 -
¼ cup heavy cream
11 -
¼ cup strong brewed coffee or espresso
→ Mascarpone Cream
12 -
16 oz mascarpone cheese, softened
13 -
1 cup powdered sugar
14 -
2 ½ cups heavy whipping cream
15 -
1 teaspoon vanilla extract
→ For Assembly
16 -
1 tablespoon cocoa powder, for dusting
# Steps:
01 -
Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides.
02 -
In a bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the egg yolks with ½ cup sugar until pale and thick. Stir in the milk and vanilla. In a separate bowl, beat the egg whites until foamy, gradually adding the remaining ½ cup sugar until stiff peaks form. Fold the egg whites into the yolk mixture, then gently fold in the dry ingredients. Pour batter into the prepared baking dish and bake for 20-25 minutes, until golden. Cool completely.
03 -
Carefully lift the cooled cake out using the parchment paper. If the cake is too soft to slice, leave it as one layer. Alternatively, if firm, slice horizontally into two layers and return both layers to the baking dish.
04 -
In a bowl, whisk together the condensed milk, evaporated milk, heavy cream, and coffee. Poke holes in both layers with a fork. Slowly pour the milk mixture over the cake, ensuring even coverage. Refrigerate for at least 2 hours.
05 -
Beat mascarpone, powdered sugar, and vanilla until smooth. Separately whip heavy cream to stiff peaks, then fold into the mascarpone mixture until fluffy.
06 -
If using a single cake layer, spread the mascarpone cream over the top, dust with cocoa, and refrigerate. If using two layers, place the soaked bottom layer onto a sheet pan. Spread half the mascarpone cream evenly over the bottom layer. Place the second layer on top, and spread remaining cream evenly. Dust with cocoa using a fine sieve.
07 -
Refrigerate assembled cake for at least 2 hours or overnight to allow flavors to meld. Serve chilled.
# Notes and Tips:
01 -
Ensure the sponge cake is fully cooled before slicing to avoid breakage.