Tiramisu Tres Leches Cake
Tiramisu Tres Leches cake! A sponge cake steeped in espresso flavored milk is smothered with creamy mascarpone whipped cream.
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Tiramisu Tres Leches Cake
Description
This Tiramisu Tres Leches Cake blends two classic desserts into one rich and delectable cake. This Tres Leches Cake is the best. It's coffee-flavored and finished with a delectable mascarpone topping for a truly unique cake.
It's made with a soft and moist sponge that's been soaked in a coffee-flavored three-milk combination and topped with delicately sweetened mascarpone whipped cream
Ingredients:
Sponge:
Milk Mixture:
Topping:
Instructions:
Sponge:
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- Crack the eggs and separate egg whites and yolks into two bowls.
- Using an electric mixer at high speed, beat the egg yolks. Then slowly ¾ cup of castor sugar until it's all dissolved.
- Add vanilla extract and milk. Beat again until everything is well combined.
- In a separate bowl beat egg whites on high speed until foamy.
- While continuing to beat, gradually add ¼ cup of castor sugar in stages. Using an electric mixer, whip the cream until stiff peaks form.
- Combine the two mixes and fold them together.
- In a separate bowl sift all-purpose flour, sea salt, and baking powder. Whisk these dry ingredients and add to the other mixture. Fold using a spatula until well blended.
- Grease a 9x13 dish or baking pan with butter.
- Pour the sponge cake batter into the pan and bake at 180C degrees for 30 minutes or until the skewer comes out clean.
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Milk Mixture:
- In a bowl add slightly warmed evaporated milk and coffee granules. Mix!
- Then add condensed milk and heavy cream and whisk until everything is well combined.
- Poke holes in the cold sponge cake with a fork and pour the milk mixture over the entire cake.
- Refrigerate for 3 hours or preferably overnight after wrapping in plastic wrap.
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Topping:
- Put mixer bowl and whisk in freezer for 15 minutes to chill. Pour heavy whipping cream and beat until stiff peaks form.
- In a separate bowl mix mascarpone and powdered sugar together until just smooth. DO NOT OVERBEAT!
- Fold whipped cream and mascarpone until entirely mixed.
- Pipe or spread the mascarpone topping on top of the cake. Dust it with cocoa powder and serve.
Note
- Homemade evaporated milk: To prepare evaporated milk, gently boil whole milk for 25 minutes in a medium pot, stirring occasionally. Once the liquid has been reduced, strain it into a separate container.
- Recipe calls for one can of condensed milk, but I found it to be a little too sugary. Start with half a can of condensed milk, then taste the mixture and add more if desired.
- Mascarpone can be replaced with cream cheese, but the amount of icing sugar will need to be adjusted because cream cheese has a more sour flavor than mascarpone.
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