Ombre Tiramissu Cake

I baked this Ombre Tiramisu Cake for my son’s birthday!!!! Dark chocolate, espresso and vanilla layers combined together into a one cake with the stunning creamy ombre mascarpone frosting.  My son loves chocolate and vanilla but most of all he enjoys coffee flavor. Therefore, this three-layer cake is definitely a success!!! (Lucky me 🙂 ) It’s a perfect treat that is sure to please any coffee lover.

INGREDIENTS

For the cakes

  • 225 g unsalted butter
  • 225 g caster sugar
  • 225 g plain flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 large eggs
  • 3 tablespoons milk
  • 1/2 vanilla pod
  • 1 tablespoon espresso powder
  • 1 tablespoon cocoa powder

For the coffee syrup

  • 1 tablespoon espresso powder
  • 80 g caster sugar
  • 120 ml water

 

For the mascarpone filling

  • 3 extra large egg yolks
  • 85g granulated sugar
  • 225g marscarpone cheese
  • 240 ml cup cold heavy cream
  • 2 egg whites
  • 1/2 teaspoon pure vanilla extract
  • 1 tbsp coffee syrup

For the mascarpone frosting

  • 750 g mascarpone, softened
  • 115 g icing sugar
  • 1/2 vanilla pod
  • 1 teaspoon espresso powder
  • 30 g 70% dark chocolate, melted
  • 1 tablespoon cocoa powder, for dusting

DIRECTIONS

For the cakes

  1. Preheat the oven to 180°C. Grease and line 3 round 22cm baking tins.
  2. In a large bowl, start by creaming the butter and caster sugar together until light and fluffy in texture.
  3. Add in the eggs, one at a time whisking in each time until well combined.
  4. Scrape off the vanilla seeds of half a pod and add to the batter. Pour in the milk and gently whisk.
  5. Sift the dry ingredients into the bowl, plain flour, baking powder and baking soda and fold through with a spatula.
  6. Divide the batter into three equal parts.
  7. Set one portion of the batter aside for the vanilla layer.
  8. Add in unsweetened cocoa powder to another portion and stir through for the chocolate layer of the cake.
  9. Next add in the espresso powder to the remaining portion and transfer the batter into the prepared baking tins. Level out the tops as best you can.
  10. Place in the oven and bake for about 20 minutes or until a skewer inserted through the centre comes out clean.
  11. Let the cakes cool on a wire rack and repeat the process to bake the remaining two chocolate and vanilla cakes.

For the coffee syrup

  1. Place the caster sugar, espresso powder and water into a saucepan and bring to a simmer until the sugar has completely dissolved.
  2. Set aside to cool down.

 For the mascarpone filling

  1. Fill a small saucepan with about 1-inch of water.  Bring to a simmer.  
  2. Add the yolks and sugar to the bowl of a stand mixer.  Place the bowl over the pot of simmering water.  
  3. Using a whisk, beat the mixture until is pale yellow and thick ribbons fall from the whisk, about 4-5 minutes.
  4. Transfer the bowl to the stand mixer fitted with the paddle attachment.  
  5. Add the mascarpone and beat until smooth and creamy, about 2-3 minutes.
  6. In a medium mixing bowl, add the chilled cream and beat until stiff peaks.  
  7. Add the vanilla and 1 tablespoon of the coffee syrup.  Gently fold to combine.
  8. In a clean mixing bowl, beat the egg whites to stiff peaks.  
  9. With a rubber spatula, gently fold the mascarpone mixture unto the cream until blended and smooth.  
  10. Fold in half the beaten egg whites.  Add the remaining egg whites and fold until the mixture is smooth and no streaks remain.

For the mascarpone frosting

  1. In a large bowl, combine the mascarpone, icing sugar, vanilla seeds and stir through with a spatula. Divide the batter into three bowls- roughly into half and two quarters.
  2. Set the larger half aside. Stir in espresso powder into one of the smaller portions and set aside. Next, stir in the cooled, melted dark chocolate into the other smaller portion.

To assemble cake

  1. Place the chocolate layer onto the surface and using a pastry brush, generously soak the tops of each cake with the coffee syrup as you go along.
  2. Spread the mascarpone filling onto the first layer.
  3. Then place the coffee cake on the top and top with another layer of mascarpone filling.
  4. Place the vanilla cake and roughly crumb coat the entire cake with a thin layer of vanilla mascarpone frosting to seal in the loose crumbs and set in the fridge for about 15-20 minutes.
  5. Once the cake is out the fridge, start with the dark chocolate frosting at the bottom third of the cake, followed by the espresso frosting in the middle and the vanilla towards the top.
  6. To finish the top of the cake you could simply spread a thick layer of the vanilla frosting and dust with cocoa powder. Enjoy!

♥♥♥♥♥

Recipe adopted from The Cook Book Life.

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