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Tres Leches Tiramisu

Indulge in Creamy Tres Leches Tiramisu Heaven

Experience the delightful fusion of tres leches cake and tiramisu in this creamy dessert that will impress everyone, featuring coffee-infused layers and a rich mascarpone cream.
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Prep Time 30 minutes
Cook Time 25 minutes
Refrigeration Time 2 hours
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Italian, Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1.5 cups All-Purpose Flour Use cake flour for a lighter texture.
  • 2 teaspoons Baking Powder Ensure it's fresh for effective leavening.
  • 1 teaspoon Salt Enhances the cake's flavor.
  • 4 large Eggs Separated
  • 0.75 cups Granulated Sugar Sweetener for both sponge cake and mascarpone cream.
  • 0.5 cups Whole Milk Can substitute with almond milk for a dairy-free option.
  • 1 teaspoon Vanilla Extract Pure vanilla extract is preferred.
For the Tres Leches Soak
  • 7 oz Condensed Milk Adds sweetness and creaminess.
  • 6 oz Evaporated Milk Provides additional creaminess.
  • 0.5 cups Heavy Cream Can replace with coconut cream for a dairy-free option.
  • 0.25 cups Strong Brewed Coffee or Espresso Can substitute with a chocolate milk mixture.
For the Mascarpone Cream
  • 16 oz Mascarpone Cheese Avoid using cream cheese unless well-blended.
  • 1 cup Powdered Sugar Sweetens the mascarpone cream.
  • 1 tablespoon Cocoa Powder Use Dutch-processed for a deeper taste.

Equipment

  • mixing bowls
  • Whisk
  • Spatula
  • 9x13-inch baking dish
  • electric mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish lined with parchment paper.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a separate bowl, beat the egg yolks with granulated sugar until pale and thick. Slowly add in whole milk and vanilla extract, mixing until smooth.
  4. In another bowl, beat the egg whites until stiff peaks form and gradually add the remaining sugar.
  5. Gently fold the whipped egg whites into the yolk mixture, then add the dry ingredients, folding just until combined.
  6. Pour the batter into the prepared baking dish and bake for 20-25 minutes. Allow the cake to cool completely on a wire rack.
  7. Whisk together the tres leches soak ingredients in a separate bowl.
  8. Poke holes in the cooled cake and gradually pour the tres leches mixture over it. Refrigerate for at least 2 hours.
  9. In a mixing bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth. Fold in whipped heavy cream.
  10. Spread half of the mascarpone cream over the soaked cake, dust with cocoa powder, then add the remaining cream layer on top.
  11. Refrigerate again to allow the flavors to meld, then dust with cocoa powder before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 120mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

This dessert absorbs the flavors beautifully, so refrigerating overnight is recommended for the best results.

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