Tiramisu inspired Tres Leches Cake
If you love Tiramisu and Tres Leches, this dessert brings the best of both worlds. It’s soft, soaked and topped with a creamy frosting. It’s just like traditional Tres Leches, but with the coffee and mascarpone flavors of Tiramisu. I wanted something a little different but still familiar and this combo turned out really good.
This cake is a mix between Tiramisu and Tres Leches, and honestly it’s such a good combo. The coffee, the creamy topping, the soft sponge… everything just works together. If you’ve never had Tres Leches before, it’s a light sponge cake soaked in a mix of three kinds of milk: usually condensed milk, evaporated milk and whole milk. It sounds heavy, but it’s actually super light and fluffy once it soaks up the milk. I added some coffee to the milk mixture to give it that tiramisu twist and it turned out so good.
The texture is one of my favorite parts. You definitely have to keep it in the fridge though. Since it’s soaked in milk and topped with mascarpone cream, it can spoil fast if it sits out too long. I’d say don’t leave it out for more than 30 minutes, especially on a warm day. Cold from the fridge is actually the best way to eat it anyway. It’s super refreshing and not too sweet.
This isn’t a traditional tiramisu or a classic Tres Leches, but somewhere in between. And that’s why I love it. It feels familiar but still a little different. Just make sure you store it properly and finish it within a couple of days.
Tips and tricks
Keep it in the fridge - This cake is soaked in milk and topped with mascarpone cream, so it needs to be stored cold at all times. Leaving it out at room temperature can cause it to spoil quickly, especially in warm weather. It actually tastes better cold, so straight from the fridge is the way to go.
Cool overnight before frosting - After soaking the sponge with the milk mixture, let it chill in the fridge overnight before adding the mascarpone cream. This gives the cake time to absorb all the liquid fully and set up properly.
Fold the batter gently - When making the sponge cake, be careful not to overmix or stir too hard. Use a spatula and gently fold the ingredients to keep the batter airy. This helps the sponge rise nicely and stay fluffy, which is important since it will be soaking up a lot of liquid later.
Add more coffee if you love bold flavor - The base milk mixture has coffee in it, but if you’re a real coffee lover, don’t be afraid to add a bit more. You can taste it before pouring it over the cake and adjust it to your liking. A stronger brew or even a splash of espresso works great if you want that rich tiramisu vibe.
Store covered for up to 2 days - This cake is best eaten within 2 days. Cover it tightly with foil or a lid to keep it fresh and prevent it from absorbing fridge smells. After 48 hours, it might start to lose its texture and flavor.
Ingredients you will need for this recipe
For the batter:
Eggs (separated): The egg whites help to create a light and airy texture in the batter, while the yolks add richness and flavor.
Granulated sugar: Sweetens the batter.
Milk: Adds moisture to the batter, helping to achieve a smooth consistency and contributing to the overall tenderness of the cake.
All-purpose flour: The main dry ingredient, providing structure to the batter. It helps bind the ingredients together and forms the base of the cake.
Baking powder: A leavening agent that helps the batter rise during baking, giving the final product a lighter texture.
Vanilla (bean paste or ground): Enhances the flavor of the batter.
For the milk mixture:
Milk: Adds moisture and creaminess to the mixture.
Evaporated milk: A thicker, more concentrated form of milk that brings a slightly caramelized, creamy flavor to the mixture without being as sweet as condensed milk.
Sweetened condensed milk: Provides a rich sweetness and a smooth, thick texture that complements the other milks.
Coffee: Introduces a deep flavor that contrasts with the sweetness of the other milk ingredients.
For the frosting:
Mascarpone: A rich, creamy cheese that gives the frosting a smooth, velvety texture.
Heavy whipping cream: Helps lighten the frosting.
Sugar: Sweetens the frosting.
Cocoa powder (for dusting): This is used to add a subtle chocolate flavor and visual appeal to the finished dish.
Step by step directions with photos
1. Preheat the oven to 180C (fan), line and grease a 20x25 cm baking tin.
2. To prepare the batter, separate the egg whites from the egg yolks.
3. First, beat the egg whites with half of the sugar until stiff peaks form, then set aside.
4. In another bowl, mix the egg yolks with the sugar until pale and fluffy.
5. Then, pour in the milk, sift in the flour and the baking powder. Mix until incorporated. I recommend using an electric mixer here.
6. Next, gently fold the fluffy egg whites into the egg yolk mixture. Do this slowly, to avoid deflating the batter.
7. Pour the batter into your prepared baking tin and bake in the preheated oven for about 25-30 minutes.
8. Once ready, take it out the oven, remove the baking paper from under and let it cool on a wire rack.
9. In the meantime, prepare the milk mixture by whisking together the coffee, milk, evaporated milk and sweetened condensed milk.
10. Once it has cooled down, place it back in the baking tin, poke holes in it using a fork and pour the milk mixture all over it.
11. Let it fully absorb, then cover and place it in the fridge for a minimum of 3 hours or overnight.
12. Once the chill time is up, you can prepare the frosting by mixing the mascarpone with the sugar until smooth. Then add the heavy cream and beat on high using an electric mixer until fluffy.
13. Frost the cake and dust with some cocoa powder.
14. Enjoy!
Tiramisu inspired Tres Leches Cake
If you love Tiramisu and Tres Leches, this dessert brings the best of both worlds. It’s soft, soaked and topped with a creamy frosting. It’s just like traditional Tres Leches, but with the coffee and mascarpone flavors of Tiramisu. I wanted something a little different but still familiar and this combo turned out really good.
Ingredients
- 6 medium sized eggs, separated
- 100g granulated sugar
- 50g milk
- 180g all purpose flour
- 7g baking powder
- 1 teaspoon vanilla bean paste or ground vanilla
- 200g milk
- 170g evaporated milk
- 200g sweetened condensed milk
- 100g coffee
- 250g Mascarpone
- 150g heavy whipping cream
- 80g sugar
- Cocoa powder, for dusting
Instructions
- Preheat the oven to 180C (fan), line and grease a 20x25 cm baking tin.
- To prepare the batter, separate the egg whites from the egg yolks.
- First, beat the egg whites with half of the sugar until stiff peaks form, then set aside.
- In another bowl, mix the egg yolks with the sugar until pale and fluffy.
- Then, pour in the milk, sift in the flour and the baking powder. Mix until incorporated. I recommend using an electric mixer here.
- Next, gently fold the fluffy egg whites into the egg yolk mixture. Do this slowly, to avoid deflating the batter.
- Pour the batter into your prepared baking tin and bake in the preheated oven for about 25-30 minutes.
- Once ready, take it out the oven, remove the baking paper from under and let it cool on a wire rack.
- In the meantime, prepare the milk mixture by whisking together the coffee, milk, evaporated milk and sweetened condensed milk.
- Once it has cooled down, place it back in the baking tin, poke holes in it using a fork and pour the milk mixture all over it.
- Let it fully absorb, then cover and place it in the fridge for a minimum of 3 hours or overnight.
- Once the chill time is up, you can prepare the frosting by mixing the mascarpone with the sugar until smooth. Then add the heavy cream and beat on high using an electric mixer until fluffy.
- Frost the cake and dust with some cocoa powder.
- Enjoy!
Nutrition Facts
Calories
490Fat
26 gSat. Fat
15 gCarbs
52 gFiber
1 gNet Carbs
52 gSugar
36 gProtein
12 gSodium
203 mgCholesterol
172 mg
