Description
A beautifully indulgent fusion of Italian tiramisu and Mexican tres leches — a light, airy sponge cake soaked in a coffee-infused three-milk mixture, crowned with a silky mascarpone whipped cream and finished with a dusting of cocoa powder.
Ingredients
Cake:
4 large eggs (separated — whites whipped for a light, sponge-like texture)
Flour (measured accurately by fluffing and spooning for a delicate sponge)
Baking powder (for lift)
Whole milk (used in both the batter and the soaking mixture)
Instant coffee granules (used to flavor the milk soak)
Tres Leches Soaking Mixture:
Sweetened condensed milk (about half a can)
Evaporated milk and/or heavy cream (to complete the three-milk soak)
Whole milk (again, as part of the trio of milks)
Topping:
Heavy cream whipped with mascarpone cheese (forming a luxurious, silky frosting)
Cocoa powder (lightly dusted for that classic tiramisu touch)
Instructions
Day One: Bake the sponge cake until light and airy. Immediately after baking, soak it thoroughly in the coffee-infused tres leches mixture.
Rest: Allow the soaked cake to rest—ideally overnight or for about 8 hours—for optimal absorption and flavor melding.
Day Two: Whip together mascarpone and heavy cream until smooth and airy; spread this luxurious layer over the cake, then finish with cocoa powder.
- Prep Time: 35 minutes
- Resting Time:: ~8 hours
- Cook Time: 25 minutes
- Category: Dessert
