Tiramisu Cake

Ingredients

Steps

1. 1

   Preheat the oven to 350°F and prepare your pan. Bring the milk and eggs to room temperature before starting.

2. 2

   In a large bowl, mix the milk, sour cream, egg whites, and extracts with a fork until even throughout.

3. 3

   In an electric mixer, combine the sugar, baking powder, flour, and salt and mix on low speed. Add the butter in cubes, slowly, then continue on low for 2 more minutes.

4. 4

   Set 1/2 cup of the milk mixture aside and add the rest to the flour mixture.

5. 5

   Beat on medium speed for 1 1/2 minutes, then add the reserved 1/2 cup and beat for 1 minute more.

6. 6

   Distribute the batter evenly into the prepared pan.

7. 7

   Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

8. 8

   For the mascarpone custard, whisk the egg yolks and sugar in a heatproof bowl set over a saucepan of simmering water until the sugar dissolves, then slowly whisk in the milk.

9. 9

   Whisk constantly until the mixture is light and airy, about 10 minutes; it should register 170°F.

10. 10

    Remove the bowl from the saucepan, set it in ice water, and whisk about 1 minute until cooled.

11. 11

    Place the mascarpone in a large bowl and fold the cooled custard in with a rubber spatula until almost fully combined. Do not overmix or it will turn grainy.

12. 12

    For the buttercream, combine the egg whites, sugar, and salt in a bowl and whisk briefly.

13. 13

    Set the bowl over a pan of simmering water, making sure the water does not touch the bowl. Whisk occasionally as it warms, then constantly, until the mixture reaches 160°F.

14. 14

    Transfer the bowl to a stand mixer fitted with the paddle attachment.

15. 15

    With the mixer running on low, add the room-temperature butter in tablespoon-sized dollops, letting each incorporate before adding the next. Mix in the instant espresso dissolved in 3 tablespoons of brandy.

16. 16

    Stir together the strong coffee, brandy, and coffee liqueur for the soak.

17. 17

    Transfer the cooled mascarpone custard to a piping bag.

18. 18

    Core the cooled cakes, or scoop out the centers with a small knife.

19. 19

    Drizzle the coffee mixture into the openings.

20. 20

    Pipe the mascarpone filling inside.

21. 21

    Pipe the espresso Swiss meringue buttercream on top using an 869 tip, dust with cocoa powder, and finish with a chocolate-covered espresso bean.

22. 22

    Buttercream can be piped into a bag or zip-top bag and frozen. To use, bring to room temperature, transfer to a bowl, and beat about 10 seconds to restore the consistency.