High Altitude Tiramisu Cake
Soft vanilla cake, soaked in espresso, then finished with fluffy mascarpone whipped cream and a dusting of cocoa powder.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
Cake
- ½ recipe Vanilla Cake
Coffee
- ½ cup warm water
- 2 tbsp granulated sugar
- 4 tsp instant espresso powder
Whipped Cream
- 4 oz cold mascarpone cheese or block cream cheese
- 6 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 ¼ cups cold heavy whipping cream
- 1 tbsp unsweetened Dutch processed cocoa powder
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease an 8 or 9-inch square baking pan with non-stick baking spray.
- Prepare 1/2 recipe Vanilla Cake, as instructed.
- Spread the batter into the prepared pan, and bake for about 25-28 minutes for an 8-inch pan, or about 20-25 minutes for a 9-inch pan, until a cake tester or toothpick inserted in the center comes out clean.
- Set the pan on a cooling rack, and let cool for 30 minutes.
Coffee
- While the cake is baking, make the coffee. Combine the water, sugar and espresso powder, stirring until dissolved. If you don't have espresso powder, you can replace the water and espresso powder with very strong brewed coffee.
- Use the end of a wooden chopstick to poke holes in the cake, then brush or pour all of the coffee over the top of the cake.
- Refrigerate the cake for about 1 1/2 hours, until well chilled.
Whipped Cream
- With an electric mixer, beat the mascarpone/cream cheese, powdered sugar and vanilla until smooth. Add the cold heavy whipping cream and whip on medium high speed for several minutes, until thick and fluffy.
- Spread the whipped cream over the top of the cake, using an offset icing spatula to create lots of swirls.
- Before serving the cake, dust the top of the whipped cream with the cocoa powder.
Notes
The cake can be baked and frosted with the whipped cream (but without the cocoa powder) one day in advance. Keep refrigerated until ready to serve, and dust with the cocoa powder before serving.
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
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