Look what I have! This new cake is unbelievable…
It’s a Tiramisu Poke Cake!
This cake is made with white sheet cake, sprinkled with coffee and topped with mascarpone cream. This cake is made from scratch and you can find the recipes for everything below!
I am a huge fan of Tiramisu and have been ever since I moved to US. The first time I tried it was at my family’s restaurant. It was love at first bite!
I watched my mom make Tiramisu many times and for some reason, the cream looked very complicated. It could be because I was just a kid and to a kid it could seem a little hard. So I carried this notion in my head for years. I finally decided to be brave and try this amazing dessert.
I called my mom and asked her about the recipe. It did not seem hard at all! The only thing about asking my mom for recipes is that her experience gets in a way. She has many, many years of experience as a chef and she doesn’t use exact measurements much. She tends to just throw ingredients together and she is always dead on. So when I asked her how she made Tiramisu, she said:
“Mascarpone, egg yolks, heavy cream, Amaretto and sugar.”
“Do you remember the measurements?”
“Do I ever?”
“Alright…I’ll figure it out!”
After reading many, many recipes for Tiramisu, I did come up with a mascarpone cream recipe that I liked. The authentic mascarpone cream for Tiramisu is made with egg whites but I like using whipped heavy cream for light and creamy mix-in. I also prefer Amaretto over dark rum.
I really wanted to make the traditional Tiramisu into a poke cake so I used my favorite white cake recipe for the cake layer.
**Raw egg warning!**
**Uses alcohol and coffee. (You can use decaf if you want to avoid caffeine and alcohol is very minimal.)
Tiramisu Poke Cake
- White Cake:
- 1/2 cup of butter room temperature
- 1 cup of white granulated sugar
- 1 tsp vanilla extract
- 4 egg whites room temperature (save the yolks)
- 2 cups of flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cup of buttermilk
- Mascarpone Cream:
- 8 oz Mascarpone
- 1/2 cup heavy whipping cream
- 1 tbs white granulated sugar
- 6 egg yolks
- 3 tbs white granulated sugar
- 2 tbs Amaretto
- 1 tsp vanilla extract
- 2-3 tbs Cocoa Powder for dusting
- About 1/4 cup of coffee for topping the cake
Preheat the oven to 350 and grease a 9x13 baking pan.
In a bowl, beat butter for about thirty seconds and add sugar. Beat for about a minute, until light.
Add egg whites one at a time, beating after each addition. Add vanilla and mix until combined.
Sift flour, baking soda, salt and baking powder together.
Lower the mixer speed to low.
Alternating, add flour mixture and buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
Transfer the batter into the baking sheet, spread evenly. Bake for 20-25 minutes, until the toothpick inserted in the center comes out clean.
Cool completely before frosting!
(Use whisk attachment) Beat the cold heavy cream and 1 tbs of sugar in the cold bowl of an electric mixer, until soft peaks appear. Set aside.
Thoroughly clean and dry the mixer before starting on the rest of the cream. Use the whisk attachment.
Whip the egg yolks and 3 tbs of sugar thoroughly, on medium-high speed, for about 3 minutes, until light yellow, think and frothy.
Add the mascarpone cheese and amaretto liqueur, mix on low-medium speed.
Gently fold the whipped cream into the mascarpone cream.
Poke holes all over the cake.
Sprinkle the coffee over the top of the cake. Try to do it evenly and not too much so that the whole cake doesn't get soaked (just the top). You can use a spray bottle if you have one that you use for food, or just your hands.
Spread the mascarpone cream evenly over the top.
Dust with cocoa powder.
**Keep refrigerated when not using.**
Recipe NotesRecipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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