Tiramisu Cake brings the flavours of the famous Italian classic dessert right into cake form but takes it to perfection as one exquisite treat. Tiramisu is known for its rich and creamy texture and the delightful coffee flavour the cake brings, making it the perfect indulgence for any occasion to celebrate a special celebration or spend the gathering among friends. Essentially, Tiramisu Cake involves the famous combination of coffee and mascarpone cheese. The cake is layered using a light, fluffy sponge, usually ladyfinger biscuits, in strong espresso coffee, so every moment is flavoured with an intense coffee flavour. Italian flavours are also absorbed by adding just a hint of coffee liqueur - an ideal addition to Kahlúa or even Marsala wine to the cake. The creamy filling is a sweet, exotic mix of mascarpone cheese, heavy cream, and sugar whipped to silky smoothness and fluffiness. This can be an indulgent cream to layer with the coffee-soaked sponge, creating a delightful texture contrast. It sometimes has cocoa powder or grated chocolate for a rich finish that perfectly complements the cake's flavour profile. A no-bake version of Tiramisu Cake is exceptional, allowing the layers to melt harmoniously into one in the refrigerator. This cake is perfect for warmer months or those who crave something light but still satisfying; each slice brings about a balance of sweet and bitter flavours that melts in mascarpone's creamy texture. Tiramisu Cake is best enjoyed chilled, yet it can be consumed just the same if enjoyed at room temperature, which makes this dessert versatile in any venue. Elegant presentation combined with self-indulgent flavours assures that guests will leave this place with an air of satisfaction and a crux for another sweet bite of how tiramisu has become so adored in Italian cuisine and beyond.

• 1/2 cup maida
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 200 gms sugar
• 3 large eggs
• 1/2 cup milk
• 360 ml brewed coffee
• 40 gms powdered sugar
• Chocolate shavings
• 1/2 tbsp baking poder
• 1 tsp vanilla extract

• Preheat the oven to 180 C (350 F).
• Grease and line two 8-inch round cake pans with parchment paper so they do not stick. This is very important to ensure that cakes are completely baked without any lumps and will easily release from the pans, which is critical for a perfect outcome in your recipe tiramisu cake.
• Dry ingredients mixture. In a medium bowl, sift together 1 1/2 cups all-purpose flour, one 1/2Tsps baking powder, and 1/2 salt. Let it rest as is, combining everything very well so that your dry ingredients are evenly distributed; this will help you acquire a smooth batter for your tiramisu cake recipe.
• Beat 1/2 cup of softened unsalted butter and 1 cup of granulated sugar in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This would make the cake soft and airy.
• Whisk in 3 large eggs, one at a time, fully incorporating each egg before adding the next. Then whisk in 1Tsp of vanilla extract for flavour.
• Add the flour mixture to the wet ingredients, alternating with 1/2 cup of milk. Start and end with dry ingredients. Mix only until just combined; being careful not to overmix can dent the cake.
• Divide the batter evenly into prepared cake pans. Smooth tops with a spatula, then place them in an oven that has been preheated and bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Remove from pans and cool on a wire rack completely for about 10 minutes.
• As the cakes cool, whisk together 1 1/2 cups of brewed coffee and ¼ cup of coffee liqueur if using. Let this be cool. This will be used to saturate the cake layers to add extra moisture and flavour.
• Chill a mixing bowl in the fridge; whip 1 cup of heavy cream with an electric mixer on high speed until stiff peaks. Be careful not to overwhip - it will curdle into butter. Set the whipped cream aside.
• Mix soft mascarpone cheese of 8oz in another bowl with ⅓ cup powdered sugar until it is well smoothed and creamy. Fold the whipped cream into the mascarpone mixture gently until well mixed.
• When the cakes have cooled, use a serrated knife to level the tops of the cakes if they are uneven. That allows the layers to lay even when stacked on top of each other.
• Brush the cooled coffee syrup evenly over each cake layer using a pastry brush. Allow the cake to soak in the syrup for about 10 minutes. This will allow the cake to have a flavour so characteristic of tiramisu.
• Place the first layer of cake on a serving plate. Top this cake layer with a generous spreading of mascarpone cream filling. Place the second layer over that, repeat the process, and be sure to use all of the mascarpone filling to coat the cake completely.
• Chill the cake for at least 2 hours or overnight. Chilling lets all the flavours mix in and sets a firm structure for cutting.
• Dust the top of the cake liberally with cocoa powder using a fine mesh sieve before you serve it. The dust gives a touch of bitterness to the cake, thus balancing out the sweetness of the cake.
• And top it off with shavings or curls of chocolate to give it an extra flavour! Chill it down and enjoy it with a cup of coffee or espresso for that complete tiramisu flavour. Enjoy your rich, creamy, smooth Tiramisu Cake.