Overnight Tiramisu
This overnight tiramisu cake is coffee packed, rich and creamy, with the pillowiest cake layer one can imagine!
Servings: 12
Equipment
- 8 x 8 baking pan (round or square)
Ingredients
- Espresso Shots or Strong Coffee
Cake
- 3 Large Eggs
- ½ Cup White Sugar
- 1 tsp Vanilla Bean Paste or Extract
- 1½ Tbsp Vegetable Oil
- ¾ tsp Baking Powder
- ¾ Tbsp Whole Milk
- ⅕ cup plus 1 Tbsp of All Purpose Flour
Cream
- 3 Egg Yolks
- ⅓ Cup White Sugar
- 8 oz Marscapone
- 1 Cup Heavy Whipping Cream
- ⅓ Cup White Sugar
Instructions
Cake
- Preheat the oven to 320°.
- Separate eggs whites and yolks (make sure you don't get any yolk in the white or the recipe won't work!)
- Whip the egg whites and slowly drizzle the sugar into the whites until they reach a medium to stiff peak consistency.
- Mix together the vanilla extract and egg yolks.
- Fold in the egg whites into the yolks by folding half of the egg white mixture into the yolks, then fold the remaining the whites into egg mixture. Be gentle as you do this, you don't want to deflate the mixture.
- Fold the all purpose flour and baking powder into the egg mixture gently.
- Then mix in the vegetable oil and milk.
- Line the 8 x 8 baking sheet with parchment paper and pour the batter in.
- Bake for 14 – 16 minutes, the cake bakes very quickly but will still be a little soft and pale so take it to the 12 minute mark before you pull it from the oven. Let it take on a very pale golden color before you remove it.Let the cakes cool fully before you ice and stack them.
Cream
- Cook the egg yolks and sugar over a double boiler for 10 minutes, mix constantly so you don't burn the egg yolks. Ten minutes is enough time to cook the yolks that they aren't raw when you eat them!
- Whip the heavy cream and sugar into whipped cream and add the mascarpone and fully mix.
- Once the egg yolk mixture is cool, mix it into the cream / mascarpone mixture.
Assembly
- Refer to the end of the post above to see how to assemble!