6-Inch Tiramisu Layer Cake (Print Version)

# Ingredients:

→ Sponge Cake

01 - 120 ml whole milk, let it come to room temp
02 - 2 teaspoons vanilla extract
03 - 3 big eggs, should be at room temp
04 - 200 g white sugar
05 - 170 g unsalted butter, softened up
06 - 0.25 teaspoon salt
07 - 1.5 teaspoons baking powder
08 - 190 g basic white or cake flour

→ Coffee Soak

09 - 36 g white sugar
10 - 2 tablespoons coffee liqueur if you want
11 - 240 ml strong espresso, let cool first

→ Mascarpone Filling

12 - 2 teaspoons vanilla extract
13 - 85 g powdered sugar
14 - 360 ml cold heavy cream
15 - 450 g mascarpone cheese, at room temp

→ Topping

16 - Chocolate shavings or a few coffee beans (your call)
17 - 3 tablespoons unsweetened cocoa powder

# Instructions:

01 - Right before you share it, dust the cake with cocoa through a sieve. Top with chocolate shavings or a few coffee beans if you feel fancy. Cut slices and enjoy it cold.
02 - Wrap it up and stick it in the fridge for a good 4 hours, even better if you wait all night. It'll set up nicely and the flavors get cozy.
03 - Grab your completely cool cakes and level off the tops if needed. Slice each across, so you have four thin rounds. Put the first on your plate, brush well with the coffee soak, then slather on some mascarpone mix. Do this for each layer, making sure cream goes on the top too.
04 - Mix up the mascarpone and powdered sugar until it's smooth. Pour in the cold cream and vanilla, beating slowly until it's thick and holds its shape. Don't go too far, or you'll over whip it.
05 - Stir up the espresso, sugar, and that optional liqueur in a bowl. Keep mixing until the sugar vanishes. Put it aside for later.
06 - Spoon the batter into both pans and try to get them even. Bake until a toothpick poked in the middle pops out clean, usually about 25 to 30 minutes. Let them cool 10 minutes in the pans, then get them out onto a rack to cool all the way.
07 - Sift your flour, baking powder, and salt into a bowl. In a different bowl, beat the butter and sugar until they're light. Drop in eggs one at a time, then stir in the vanilla. Swap in the dry stuff and milk little by little until it just comes together.
08 - Heat the oven to 175°C. Grease two 15-cm pans and line with baking paper.

# Notes:

01 - You'll get a better dessert if eggs and mascarpone are not cold. Also, your cake layers need to be totally cool before you start stacking everything.

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