Tiramisu Cake

for 1 cake Ø 19 cm (about 8–10 servings)

1. Genoise Sponge (makes 2 sponges, cut into 6 layers total)

Total weight: ~1419 g

Ingredients:

• Whole eggs — 615 g (about 12 large)
• Sugar — 330 g
• Inverted sugar / honey — 40 g
• Sea salt — 4 g
• All-purpose flour — 305 g
• Potato starch — 70 g
• Butter 82% — 55 g
• Vanilla — ½ pod (seeds)

Instructions:

1. Whip room-temperature eggs, sugar, inverted sugar/honey, vanilla seeds and sea salt at maximum speed for ~10 min until tripled in volume (ribbon stage).
2. Sift flour + potato starch. Gently fold into the egg mixture with a whisk, keeping maximum volume.
3. Melt butter to 40 °C / 104 °F. Mix a little batter into the butter, then fold back gently.
4. Prepare two 20 cm rings lined with foil on a silicone mat. Divide batter equally. Tap to remove big bubbles.
5. Bake at 165 °C / 329 °F for 30–35 min (springy when touched).
6. Cool completely. Remove foil/rings. Cut each sponge into 3 even 1.5 cm layers (total 6 layers). Trim crusts if needed. Tip: Bake sponges immediately after mixing. You can halve the recipe and bake one layer at a time if oven space is limited.

2. Coffee Soaking Syrup

Total: ~532 g

Ingredients:

• Freshly brewed espresso — 350 g
• Cognac — 150 g
• Brown sugar — 30 g
• Sea salt — 2 g

Instructions:

1. Heat espresso + sugar + salt until sugar dissolves. Stir in cognac.
2. Cool to room temperature, then refrigerate until needed.

3. Coffee Mascarpone Frosting (for filling)

Total: ~1188 g

Ingredients:

• Mascarpone — 750 g
• Sea salt — 3 g
• Icing sugar — 75 g
• Whipping cream 35% — 350 g
• Coffee paste — 10 g

Instructions:

1. Mix mascarpone, sifted icing sugar, salt and coffee paste on low speed until smooth.
2. Add cold whipping cream. Whip on medium until stable and voluminous (avoid overwhipping).
3. Use immediately.

4. Coffee Cream Cheese Frosting

Total: ~537 g

Ingredients:

• Butter 82% — 140 g
• Cream cheese 65% — 350 g
• Icing sugar — 40 g
• Sea salt — 2 g
• Coffee paste — 5 g

Instructions:

1. Whip butter + icing sugar + salt + coffee paste until light and voluminous. Transfer to another bowl.
2. Soften cold cream cheese on low speed.
3. Combine both and mix on medium until smooth. Keep stable — avoid overwhipping. Tip: If runny, chill 1 h then remix gently.

5. Buttercream (for decoration — divide into 3 parts)

Total: ~362 g base + pastes

Ingredients:

• Butter 82% — 250 g
• Condensed milk — 110 g
• Sea salt — 2 g
• Coffee paste — sufficient quantity
• Cocoa paste — sufficient quantity

Instructions:

1. Whip butter + salt until light.
2. Add cold condensed milk. Whip until voluminous and pliable.
3. Divide into 3 equal parts: leave one plain (white), color one with coffee paste, one with cocoa paste. Tip: If runny, chill 1 h then remix with paddle.

6. Coffee Paste & Cocoa Paste (each ~70 g & 35 g)

• Coffee: 30 g instant coffee + 40 g hot water → cool.
• Cocoa: 15 g cocoa powder 24% + 20 g hot water → cool.

7. Assembling the Cake

Ingredients: Baked sponge discs, coffee syrup, coffee mascarpone frosting.

Instructions:

1. Brush each sponge layer generously with coffee syrup.
2. Pipe ~170 g mascarpone frosting per layer in a spiral, smooth with offset spatula. Stack 6 layers, pressing lightly.
3. Smooth sides, wrap with acetate + cake ring. Chill 12 hours to stabilize.

8. Decorating the Cake

Ingredients:

• Stabilized cake
• Coffee cream cheese frosting
• White, coffee & cocoa buttercreams
• Chocolate balls, coffee beans, cocoa powder 24%

Instructions:

1. Remove ring & acetate. Pipe coffee cream cheese frosting on top & sides; smooth completely.
2. Pipe wavy rim of coffee buttercream at base.
3. Pipe white buttercream arches on sides.
4. Pipe frozen elongated white buttercream drops between arches (freeze drops first on silicone mat).
5. Pipe “braid” of cocoa buttercream on top edge. Dust top with cocoa powder.
6. Pipe wavy coffee buttercream decoration on top.
7. Finish with coffee beans and chocolate balls.
8. Chill up to 72 hours before serving.

Storage: Refrigerator up to 72 hours.