Tiramisu Layer Cake with Cooked Egg Cream. Two espresso-brushed sponge layers filled with cooked-yolk mascarpone cream and chilled. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A sliceable tiramisu-style cake
Two baked sponge layers take a cool espresso brush and a mascarpone cream made with cooked yolks. It is a cake rather than a tray of soaked ladyfingers.
The proposed layer structure and ten slices need testing. 'Cooked egg cream' is a substantive method promise, not merely a safety label.
Bake and cool the sponges
Whip whole eggs and sugar for lightness, fold dry ingredients and divide between lined pans. Bake until the egg-containing centers reach 160°F and the cakes spring back.
Cool completely so espresso can be brushed in controlled passes and cream will not melt.
Ingredients for 10 slices
| Ingredient | Amount | Use |
|---|---|---|
| Large eggs, for sponge | 4 eggs | Whip with sugar. |
| Granulated sugar, for sponge | 3/4 cup | Whip with eggs. |
| All-purpose flour | 1 cup | Fold into sponge. |
| Baking powder | 1 teaspoon | Sponge. |
| Large egg yolks, for cream | 3 yolks | Cook with sugar to 160°F. |
| Granulated sugar, for cream | 1/2 cup | Cook with yolks. |
| Mascarpone, chilled | 16 ounces | Fold into cooled yolk base. |
| Heavy cream, chilled | 1 cup | Whip for cream layer. |
| Strong brewed espresso, cooled | 1 cup | Brush sponge. |
| Unsweetened cocoa powder | 1 tablespoon | Light top dusting. |
Step-by-step method
- Heat oven to 350°F and line two eight-inch cake pans. Whip four whole eggs with 3/4 cup sugar until thick and pale. Fold in 1 cup flour and 1 tsp baking powder, divide evenly and bake about 20–25 minutes until sponge centers reach 160°F and spring back. Cool fully.
- Whisk three yolks with 1/2 cup sugar in a heatproof bowl over barely simmering water, stirring constantly until the mixture reaches 160°F on a food thermometer. Remove from heat and whisk as it cools. Do not combine hot yolk base with cold mascarpone.
- Fold 16 oz chilled mascarpone into cooled cooked-yolk base. Whip 1 cup chilled heavy cream to soft peaks and fold in. Brush cooled cake layers with up to 1 cup cooled strong espresso in measured passes; spread part of cream between layers and remainder over top.
- Cover and refrigerate at least four hours. Dust with 1 tbsp cocoa just before slicing ten provisional portions. Test structural stability, espresso absorption, yolk set and safe cold handling.
Cook the yolk base
Whisk the separate yolks and sugar continuously over barely simmering water until 160°F, checking with a thermometer. A bowl resting in boiling water can scramble the edge.
Cool the cooked mixture before folding in chilled mascarpone. Whipped cream then lightens it; no raw egg white is added.
Brush, fill and chill
Use cooled strong espresso a little at a time. Too much in one spot can break a delicate sponge.
Spread cream between and over the layers, then chill at least four hours to stabilize. A real trial must establish whether the proposed filling supports a clean slice.
Cold service
Dust cocoa near serving and keep this egg-and-dairy cake refrigerated. The recipe has no added alcohol, though espresso provides caffeine.
Do not treat a safely heated yolk mixture as proof of final shelf life. Check whole-site tiramisu overlap and native cake presentation before publication.
Tiramisu-cake questions
Are the yolks raw?
No. The cream’s separate yolk-and-sugar mixture is heated to 160°F.
Are ladyfingers used?
No. Two baked sponge layers are the cake structure.
Does it contain alcohol?
No alcohol is in this measured version.
Further reading and related Chefly recipes: Baking Like a Chef tiramisu torte; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Tiramisu Layer Cake with Cooked Egg Cream. Category: Cakes. 10 slices. Prep approximately 45 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 285 minutes; total approximately 365 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 4 eggs Large eggs, for sponge; 3/4 cup Granulated sugar, for sponge; 1 cup All-purpose flour; 1 teaspoon Baking powder; 3 yolks Large egg yolks, for cream; 1/2 cup Granulated sugar, for cream; 16 ounces Mascarpone, chilled; 1 cup Heavy cream, chilled; 1 cup Strong brewed espresso, cooled; 1 tablespoon Unsweetened cocoa powder.
Instructions: Heat oven to 350°F and line two eight-inch cake pans. Whip four whole eggs with 3/4 cup sugar until thick and pale. Fold in 1 cup flour and 1 tsp baking powder, divide evenly and bake about 20–25 minutes until sponge centers reach 160°F and spring back. Cool fully. Whisk three yolks with 1/2 cup sugar in a heatproof bowl over barely simmering water, stirring constantly until the mixture reaches 160°F on a food thermometer. Remove from heat and whisk as it cools. Do not combine hot yolk base with cold mascarpone. Fold 16 oz chilled mascarpone into cooled cooked-yolk base. Whip 1 cup chilled heavy cream to soft peaks and fold in. Brush cooled cake layers with up to 1 cup cooled strong espresso in measured passes; spread part of cream between layers and remainder over top. Cover and refrigerate at least four hours. Dust with 1 tbsp cocoa just before slicing ten provisional portions. Test structural stability, espresso absorption, yolk set and safe cold handling.
Allergens: Egg; Wheat; Milk. Review packaged ingredients and cross-contact before serving.
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Tiramisu Layer Cake with Cooked Egg Cream
- Total Time: 365 minutes
- Yield: 10 servings 1x
Description
One eight-inch two-layer tiramisu-style sponge cake with cooked-egg mascarpone cream.
Ingredients
- 4 eggs Large eggs, for sponge
- 3/4 cup Granulated sugar, for sponge
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 3 yolks Large egg yolks, for cream
- 1/2 cup Granulated sugar, for cream
- 16 ounces Mascarpone, chilled
- 1 cup Heavy cream, chilled
- 1 cup Strong brewed espresso, cooled
- 1 tablespoon Unsweetened cocoa powder
Instructions
- Heat oven to 350°F and line two eight-inch cake pans. Whip four whole eggs with 3/4 cup sugar until thick and pale. Fold in 1 cup flour and 1 tsp baking powder, divide evenly and bake about 20–25 minutes until sponge centers reach 160°F and spring back. Cool fully.
- Whisk three yolks with 1/2 cup sugar in a heatproof bowl over barely simmering water, stirring constantly until the mixture reaches 160°F on a food thermometer. Remove from heat and whisk as it cools. Do not combine hot yolk base with cold mascarpone.
- Fold 16 oz chilled mascarpone into cooled cooked-yolk base. Whip 1 cup chilled heavy cream to soft peaks and fold in. Brush cooled cake layers with up to 1 cup cooled strong espresso in measured passes; spread part of cream between layers and remainder over top.
- Cover and refrigerate at least four hours. Dust with 1 tbsp cocoa just before slicing ten provisional portions. Test structural stability, espresso absorption, yolk set and safe cold handling.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 285 minutes, included in the total.
Untested estimate: 20–25-minute sponge bake, up to ten-minute yolk cook, 45-minute cake/cream cooling and four-hour refrigerator set; preheat excluded.
- Prep Time: 45 minutes
- Chilling, resting or cooling: 285 minutes
- Cook Time: 35 minutes
- Category: Cakes
Nutrition
- Serving Size: One tenth of the cake