How to Make Coffee Tiramisu Cake

Ingredients

• 3 large Egg Yolks (room temperature)
• 1 tbsp Honey
• 2 tbsp Brewed Coffee (strongly brewed, cooled)
• 0.5 tsp Vanilla Extract
• 3 large Egg Whites (room temperature, ensure no yolk)
• 0.5 tsp Lemon Juice (freshly squeezed)
• 60 g Granulated Sugar
• 75 g All-Purpose Flour (sifted)
• 0.5 tsp Baking Powder
• 1 pinch Salt
• 100 g White Chocolate (chopped for even melting)
• 1 tbsp Espresso (freshly brewed, hot)
• 1.5 tbsp Instant Coffee Powder (1 tbsp for ganache, 0.5 tbsp for frosting)
• 30 g Heavy Cream (hot for ganache)
• 250 g Cream Cheese (softened)
• 250 g Mascarpone Cheese (room temperature)
• 2 tbsp Powdered Sugar
• 150 g Double Cream (chilled)
• 1 cup Coffee (strong, cooled)
• 12 pieces Ladyfingers (store‑bought)
• 1 tbsp Heavy Cream (for frosting) (hot)
• 250 g Whipped Cream (stiff peaks)
• 1 tbsp Cocoa Granules (optional garnish)
• 1 tbsp Coffee Beans (whole, for garnish)
• 1 tbsp Chocolate Shavings (optional, dark or white)

Instructions

1. Preheat Oven

   Set the oven to 464°F (240°C) and let it fully preheat.

   Time: PT5M

   Temperature: 464°F

2. Make Egg‑Yolk Mixture

   In a medium bowl whisk together 3 egg yolks, 1 tbsp honey, 2 tbsp brewed coffee, and ½ tsp vanilla extract until smooth.

   Time: PT5M

3. Beat Egg Whites

   In a clean bowl, add 3 egg whites, ½ tsp lemon juice and 60 g sugar. Beat on high speed until stiff peaks form.

   Time: PT5M

4. Fold Yolks Into Meringue

   Add the yolk mixture to the whipped egg whites and beat on low speed just until incorporated.

   Time: PT2M

5. Add Dry Ingredients

   Sift together 75 g flour, ½ tsp baking powder and a pinch of salt. Gently fold into the batter.

   Time: PT2M

6. Prepare Pan

   Line the 25 × 35 cm sheet pan with parchment paper. Pour the batter in and spread evenly.

   Time: PT2M

7. Bake the Cake

   Bake for 5–7 minutes, about 7 minutes, until the top is lightly golden and a toothpick comes out clean.

   Time: PT7M

   Temperature: 464°F

8. Prevent Drying

   Five minutes into baking, place another sheet of parchment and a clean towel on top of the cake to trap moisture.

   Time: PT2M

9. Cool the Cake

   Remove the pan from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

   Time: PT10M

10. Prepare Coffee Ganache

    Melt 100 g white chocolate in a microwave or double boiler. Stir in 1 tbsp espresso, 1 tbsp instant coffee powder and 30 g hot heavy cream until smooth. Set aside to cool to room temperature.

    Time: PT7M

11. Make Cream Filling

    In a bowl, beat together 250 g cream cheese, 250 g mascarpone, 2 tbsp powdered sugar and 150 g double cream until fluffy. Fold in the cooled coffee ganache.

    Time: PT5M

12. Chill Filling

    Cover the filling bowl with plastic wrap and refrigerate for at least 30 minutes.

    Time: PT30M

13. Slice Cake Layers

    Using a sharp knife, cut the cooled cake lengthwise into two equal layers, each about 6 cm thick.

    Time: PT5M

14. Moisten Cake Layers

    Brush each cake layer with 1 cup of strong coffee, allowing it to soak but not become soggy.

    Time: PT5M

15. Add Ladyfingers

    Quickly dip each ladyfinger in coffee (just a second) and arrange a single layer between the two cake sheets.

    Time: PT5M

16. Refrigerate Assembled Cake

    Cover the assembled cake with plastic wrap and refrigerate for at least 6 hours or overnight to set.

    Time: PT6H

17. Prepare Coffee Frosting

    Warm 1 tbsp heavy cream, stir in ½ tbsp instant coffee powder, let cool, then fold into 250 g whipped cream until smooth.

    Time: PT5M

18. Frost and Decorate

    Spread the coffee frosting over the chilled cake. Garnish with cocoa granules, whole coffee beans and chocolate shavings as desired.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

25g

Carbohydrates

30g

Fat

45g

Fiber

1g