Tiramisu Tres Leches Cake
Tiramisu Tres Leches cake is the ultimate dessert mashup of Italian Tiramisu and Mexican Tres Leches cake!! Creamy mascarpone whipped cream slathered on a sponge cake that is soaked in espresso infused milk.
Servings 16 Servings
Calories 318kcal
Equipment
Ingredients
Cake
- 4 large eggs
- 1 cup all purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon cream of tarter
- ¾ cup + 2 tablespoons sugar
- ½ cup milk whole milk preferably
Coffee Milk
- 2 tablespoons instant coffee
- 1 ½ cups milk whole milk preferably
- ¾ cup heavy cream
- 7 ounces sweetened condensed milk (½ of a 14 ounce can)
- 2 tablespoons white rum (optional)
- 2 teaspoons vanilla extract
Mascarpone whipped cream
- 2 cups heavy cream
- 1 cup + 2 tablespoons confectioners sugar
- 1 cup mascarpone
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Additional ingredient
- Cocoa powder for dusting
Instructions
Bake cake
- Separate the eggs while they’re still cold, placing the whites in a medium bowl and the yolks in a larger bowl. Cover both bowls and let them sit at room temperature for at least 30 minutes before you start preparing the cake.
- Pre heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick cooking spray and set aside.
- Whisk together all purpose flour, baking powder and salt together in a small bowl and set aside.
- Using a handheld electric mixer, beat the egg whites and cream of tartar for about 2 minutes, or until stiff peaks form. Rinse and dry the beaters thoroughly and set the bowl aside.
- Using the hand held electric beater, beat egg yolks for about 2 minutes, until thick. Add sugar in 3 batches and continue to beat for about 4 more minutes, until thick and falls back as ribbons when beater is lifted. Add ½ cup milk and beat for a few seconds, until mixed well.
- Switch to a rubber spatula and fold in flour mixture in 2 additions. Then, fold the beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour batter into prepared pan, spreading into an even layer. Bake for 20 to 23 minutes, until slightly golden on top and a toothpick inserted in the middle comes clean. Place pan on a wire rack to cool completely.
Prepare the coffee milk while the cake is cooling
- Warm the milk on the stovetop or in the microwave—there's no need to bring it to a boil. Remove from heat, stir in the instant coffee, and let it cool to room temperature. Once cooled, mix in ¾ cup of heavy cream, sweetened condensed milk, rum (if using), and vanilla extract.
Soak cake
- Once the cake has cooled completely, use a toothpick or fork to poke holes all over the surface. This will allow the milk to penetrate the cake and make it exceptionally moist.
- Gently and slowly pour the coffee milk evenly over the cake to ensure uniform distribution. This helps avoid any areas that might be too dry or overly saturated with milk. Cover pan with a foil and refrigerate overnight.
Assembly
- Add 2 cups heavy cream, confectioners sugar, mascarpone, vanilla extract and salt into a large bowl and continue to beat until it is thick and frosting consistency.
- Spread the mascarpone cream evenly on top of the cake and smooth top.
- Using a strainer, evenly dust cocoa powder over the top of the cake to cover the surface.
- Cover the pan with foil and refrigerate for a few hours to allow the cake to set before serving. Store any leftover cake in the refrigerator.
Notes
Nutrition
Serving: 1slice | Calories: 318kcal | Carbohydrates: 17g | Protein: 7g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 152mg | Potassium: 180mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 948IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg