The Ultimate Tiramisu Layer Cake

1. The Vanilla Sponge (Genovese)

6 large eggs (room temperature)
1 cup granulated sugar
1 cup all-purpose flour (sifted)
1/4 cup unsalted butter (melted and cooled)
1 tsp vanilla extract

2. The Mascarpone Frosting

16 oz (450g) Mascarpone cheese (cold)
2 cups heavy whipping cream (cold)
1 cup powdered sugar
1 tsp vanilla bean paste or extract

3. The Coffee Soak

1 cup strong espresso or very dark coffee (cooled)
2 tbsp sugar
2 tbsp Dark Rum or Amaretto (optional, but highly recommended)

Instructions

Step 1: Bake the Sponge

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

Beat eggs and sugar on high for about 8–10 minutes until thick, pale, and "ribbon stage."

Gently fold in sifted flour in three batches, being careful not to deflate the air.

Fold in the melted butter and vanilla.

Divide into pans and bake for 25–30 minutes. Let cool completely, then slice each cake in half horizontally to create 4 layers.

Step 2: Make the Filling

In a large chilled bowl, whisk the mascarpone, powdered sugar, and vanilla until smooth.

Slowly pour in the heavy cream while whisking on medium-high until stiff peaks form. Do not over-beat or the mascarpone will turn grainy!

Step 3: Assembly

Soak: Place the first cake layer on a plate. Generously brush with the coffee soak using a pastry brush.

Layer: Spread a thick layer of mascarpone cream. Repeat until the final cake layer is on top.

Coat: Lightly frost the outside of the cake (a "crumb coat").

Decorate: Use a piping bag with a large star or round tip to create the swirls around the top edge, as seen in your photo.

Finish: Dust the center and the swirls heavily with unsweetened cocoa powder.

NECHCHAD

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The Ultimate Tiramisu Layer Cake