Tiramisu Dot Cakes
I finally gave into the viral dot cake trend but I wanted to make it with a fun twist—and make it homemade, obviously. This Tiramisu Dot Cake is really just an excuse to make tiramisu but in a fun new package. The cake here is one of the best cakes you’ll make. Soft, moist and flavorful. It’s so good you can eat it just by itself. Keep that recipe in mind for all sorts of different cakes because you can flavor it a thousand different ways. The mascarpone cream is what you’d traditionally use for a classic tiramisu.
As someone who doesn’t really drink coffee but enjoys a bit of tiramisu every now and then, I can say these dot cakes are incredible and well worth the effort. Not to say this recipe is difficult by any means. There are just a bit of steps to make it but in the end the pay off is worth it in my opinion.
Tiramisu Dot Cakes
Equipment
- Stand or hand mixer
- Half sheet baking pan
- 4 inch round cutter
- 8 ounce disposable cups or ramekins
- Piping bag
Ingredients
Cake:
- 2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 6 tablespoons unsalted butter softened
- 1 1/4 cups granulated sugar
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Mascarpone Cream:
- 4 large egg yolks
- 1/2 cup granulated sugar divided
- 1 cup heavy cream
- 8 ounces mascarpone softened
- 1 teaspoon vanilla extract
Filling and Topping:
- 6 shots fresh brewed espresso
- 2 tablespoons sweet Marsala wine optional
- 1 cup Nonpareil sprinkles
Instructions
- Preheat oven to 350°F. Grease and line a 17×12-inch baking sheet with parchment paper and set aside.
- For the cake, in a bowl, whisk together the cake flour, baking powder, baking soda and salt and set aside.
- In a separate bowl, cream together the oil, butter and sugar until light and fluffy, about 5 minutes. Slowly add the egg whites and mix well. Stir in the vanilla. Add the dry ingredients along with the buttermilk, alternating between both, starting and ending with the dry. Mix until just combined.
- Pour into the prepared pan and spread it out into an even layer. Bake until golden and a toothpick, inserted in the middle comes out clean, 18 to 20 minutes. Remove from the oven and allow to cool completely.
- For the mascarpone cream, heat the egg yolks and 1/4 cup of sugar until thick and pale in color, about 10 minutes. Set aside.
- In a separate bowl, beat the heavy cream, remaining 1/4 cup sugar and vanilla until soft peaks form. Add the mascarpone and beat until combined and thickened. Don't overmix. Transfer the mixture to a piping bag, fitted with a large plain circle tip.
- In a small bowl, combine the espresso with the marsala wine if using. Cut the cooled cake into 4-inch rounds. Add one layer of cake into the bottom of your cups or ramekins. Brush with the espresso and then pipe a thing layer of mascarpone cream. Top with another layer of cake and brush once again with espresso.
- Add the final layer of mascarpone cream on top and spread out evenly along the top. Dip into the sprinkles to the top is completely covered. Chill for at least 4 hours before serving. Enjoy!
