Ingredients
- For the cake layers: 4 large eggs, 120g (½ cup + 2 tbsp) sugar, 120g (1 cup) all-purpose flour, 1 tsp vanilla extract, A pinch of salt
- For the coffee syrup: 250ml (1 cup) strong brewed espresso or coffee (cooled), 2 tbsp sugar
- For the mascarpone cream: 500g (about 2 cups) mascarpone cheese, 300ml (1 ¼ cups) heavy cream (cold), 100g (½ cup) powdered sugar, 1 tsp vanilla extract
- For dusting: Unsweetened cocoa powder, Dark chocolate shavings (optional)
Instructions
- Make the sponge cake: Preheat oven to 180°C (350°F). Grease and line two 20 cm (8-inch) cake pans. Beat eggs, sugar, salt, and vanilla for 5–7 minutes until pale and fluffy. Fold in sifted flour gently. Divide batter between pans and bake for 20–25 minutes. Cool completely.
- Make coffee syrup: Stir sugar into cooled espresso until dissolved.
- Make mascarpone cream: Whip cold heavy cream to soft peaks. In a separate bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold whipped cream into the mascarpone mixture.
- Assemble the cake: Slice each cake layer horizontally for 4 total layers (or use whole for 2 layers). Place the first layer on a plate, brush generously with coffee syrup, and spread a layer of mascarpone cream. Repeat with remaining layers, finishing with cream on top.
- Chill and decorate: Refrigerate for at least 4 hours or overnight. Dust with cocoa powder and garnish with chocolate shavings before serving.
Notes
- Add chocolate ganache between layers for a richer version.
- Brush layers twice with syrup for more intense coffee flavor.
- Mix cinnamon with cocoa powder for a spiced touch.
- Add berries between layers for a fruity contrast.
- Use gluten-free flour for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 75mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 140mg
