Last updated on June 25th, 2018 at 08:53 pm
This Tiramisu Tres Leches Cake combines two classics into one incredibly delicious and decadent cake. This elegant Tres Leches Cake espresso spiked, topped with a heavenly mascarpone topping is perfect and truly special.
It may not come as a surprise to you if I tell you that I love cake, with Tres Leches Cake and Tiramisu being two of my favorites. Combining the two really was a no brainer. Many times I’ll sit at my kitchen table in the mornings with my cup of coffee in one hand, day dreaming about cakes and many times I’ll crave a good tiramisu or a Tres Leches Cake which is how I came about the idea of combining the two.
Tres Leches cake basically means three milks cake, also known as pastel de tres leches or torta de tres leches. It’s a sponge cake soaked in 3 different kinds of milk, usually those being evaporated milk, condensed milk and regular whole milk.
HOW TO MAKE TIRAMISU TRES LECHES CAKE
Since I wanted to turn this into a Tiramisu cake or at least have the flavors of a Tiramisu, I knew I had to add coffee to the milk sauce. Traditionally, tiramisu also has rum in it but if you want an alcohol free version of this cake, simply omit it. Now the sauce is ready to give the sponge cake that Tiramisu flavor.
Usually a Tres Leches Cake is just topped with whipped cream but I wanted more of that Tiramisu influence so I combined mascarpone cheese with whipped cream and a bit of powdered sugar for sweetness.
A cake is never complete without a lot of chopped or shaved chocolate, in my opinion. I hope you try this cake, it’s super moist and delicious and perfect for a big crowd.
Love this cake as much as I do? Consider trying these classics:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Tiramisu Tres Leches Cake
- Preheat your oven to 375 F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside.
- Separate the eggs, placing the egg whites in a bowl for later. In another bowl add the egg yolks, the 2/3 cup of sugar, vanilla extract and beat with a mixer on high speed until the mixture is thick and pale. Should take about 2 minutes.
- Into another bowl whisk together the flour, salt and baking powder. Add about half the flour mixture to the egg yolk mixture and whisk until well combined. Whisk in the milk, then add the remaining flour mixture and whisk well. The cake batter will be quite thick.
- Beat the egg whites with a mixer on high speed until stiff peaks form. Add the 3 tbsp sugar and continue beating for another minute until sugar is well incorporated. Gently fold the egg whites into the cake batter.
- Pour the batter into the prepared baking pan. Bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake for 10 minutes.
- While the cake is cooling, prepare the milk sauce by whisking all the milk sauce ingredients into a bowl. Use as much coffee as you like, more for a stronger coffee flavor. I used Nescafe Espresso.
- Pierce the entire of the the cake with a fork. Slowly pour the milk mixture over the entire cake, evenly. Cover the pan with plastic wrap and refrigerate for at least 3 hours to overnight.
- In another bowl prepare the topping by whisking together the mascarpone cheese with the powdered sugar until smooth. Add the cool whip or whipped cream and continue whisking until fully incorporated and smooth.
- Top the cake with the mascarpone topping and if you'd like sprinkle some shaved chocolate over the top. You can also dust it with cocoa powder instead and/or serve it up with strawberries or raspberries.