Tiramisu Tres Leches Cake
User Reviews
4.7
Tiramisu Tres Leches Cake
Description
The cake batter is prepared by beating together egg yolks, sugar, and vanilla until pale and thick, then alternating additions of flour, salt, baking powder, and milk. Egg whites are whipped with sugar until stiff and gently folded into the batter to create a light, airy texture. The batter is baked in a 9x13 inch pan until set and cooled.
A milk sauce made of evaporated milk, sweetened condensed milk, milk, instant coffee, and optional rum is poured over the warm cake, soaking it to create moistness reminiscent of tres leches cake infused with tiramisu coffee flavors.
The cake is topped with a mixture of mascarpone cheese, powdered sugar, and Cool Whip or whipped cream, then garnished with shaved dark chocolate and optional raspberries to add texture and complementary flavors.
Leftover cake can be refrigerated for up to a week or frozen without whipped topping for up to two months. The rum can be omitted for an alcohol-free version. Mascarpone contributes richness typical of Italian tiramisu desserts.
Ingredients
Cake
- 6 large egg seperated
- ⅔ cup sugar
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- ½ cup milk
- 3 tablespoon sugar
Milk Sauce
- 12 ounce evaporated milk 1 can
- 14 ounce sweetened condensed milk 1 can
- ½ cup milk
- 2 tablespoon instant coffee (use more for a stronger coffee flavor)
- 3 tablespoon rum optional
Toppings
- 1 pound mascarpone cheese
- ½ cup powdered sugar same as icing sugar or confectioners sugar
- 3 cups Cool Whip (8 oz container) or whipped cream
- ½ cup dark chocolate shaved
- raspberry optional
Instructions
- Preheat your oven to 375℉. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the ⅔ cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
- Into another bowl whisk together the flour, salt and baking powder. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
- Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
- While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like, more for a stronger coffee flavor. I used Nescafe Espresso.
- Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
- In another bowl prepare the topping by whisking together the mascarpone cheese with the powdered sugar until smooth. Add the cool whip or whipped cream and continue whisking until fully incorporated and smooth.
- Top the cake with the mascarpone topping and if you'd like sprinkle some shaved chocolate over the top. You can also dust it with cocoa powder instead and/or serve it up with strawberries or raspberries.
Notes
- Total time excludes chilling; chilling duration varies and is important for flavor melding and texture.
- Omit rum from the milk sauce for an alcohol-free version.
- Mascarpone is an Italian cream cheese coagulated with acidic substances such as lemon juice or vinegar, adding richness.
- Store leftover cake refrigerated for 5 to 7 days to maintain freshness.
- For freezing, wrap cake tightly without whipped topping; freeze up to 2 months and thaw completely in fridge before serving.
- Prepare whipped topping fresh after defrosting for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 598kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 14g | 28% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 155mg | 52% |
| Sodium | 202mg | 8% |
| Potassium | 495mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 45g | 90% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 331mg | 33% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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