Ingredients

For the Cake

  • 125 g fresh milk
  • 1 tsp lemon juice
  • 150 g butter, at room temperature
  • 200 g sugar
  • 4 large eggs, at room temperature
  • 2 vanilla pods (or 1 tsp vanilla extract)
  • 1 tsp instant coffee granules
  • 3 tbsp cognac
  • 2 pinches baking soda
  • 250 g soft flour
  • 2 tsp baking powder

For the Coffee Syrup

  • 1 cup brewed espresso (or strong coffee)
  • 2 tbsp sugar
  • 3 tbsp coffee liqueur (or amaretto or cognac)

For the Tiramisu Cream

  • 350 g mascarpone, at room temperature
  • 4–6 tbsp icing sugar, to taste
  • 1 tsp vanilla extract
  • 2 tbsp coffee liqueur (or amaretto or cognac)
  • 250 g heavy cream, cold and whipped to soft peaks
  • 100 g chocolate, shaved or finely chopped
  • Cocoa powder, for serving

Equipment

  • Hand mixer
  • 22 x 32 cm (9×13 in) rectangular baking pan
  • Fine mesh sieve
  • Mixing bowls
  • Rubber spatula

 Instructions

For the Cake

  1. Prepare Buttermilk Substitute:
    In a small bowl, mix the milk with the lemon juice and set aside for 10 minutes.
  2. Preheat the Oven & Prepare the Pan:
    Butter a 22×32 cm baking dish and dust with cocoa powder. Preheat the oven to 160°C (320°F) fan-forced.
  3. Sift Dry Ingredients:
    In a separate bowl, sift together the flour and baking powder.
  4. Cream the Butter & Sugar:
    In a large bowl, beat the softened butter using a hand mixer for 1 minute until fluffy. Add the sugar and beat for another 2–3 minutes until creamy.
  5. Incorporate the Eggs:
    Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
  6. Flavoring:
    Dissolve the instant coffee and baking soda in the cognac. Add to the batter and mix gently.
  7. Combine Wet & Dry:
    Reduce mixer speed. Alternate adding the flour mixture and milk in three batches, starting and ending with flour.
  8. Bake:
    Pour the batter into the prepared pan and bake in the center of the oven for about 25 minutes, or until the cake is golden and pulls away from the edges. Test for doneness with a knife—if it comes out clean, it’s ready.
  9. Cool & Slice:
    Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, cut the cake in half lengthwise, then slice each half horizontally to create 4 equal layers.

At this point, you can store the cake layers covered in the fridge for 3–4 days, or freeze (wrapped well) for up to 3 months.

For the Coffee Syrup

  1. Prepare the Syrup:
    While the coffee is hot, stir in the sugar and liqueur. Let the syrup cool completely before using.

For the Tiramisu Cream

  1. Make the Base:
    In a bowl, mix the mascarpone, icing sugar, vanilla, and liqueur. Taste and adjust the sweetness to your preference.
  2. Whip & Fold:
    Using a spatula, gently fold in the whipped cream until smooth and fully incorporated. Be careful not to overmix—aim for a light and velvety texture.

Assembly

  • Brush each cake layer generously with coffee syrup.
  • Spread a layer of tiramisu cream and sprinkle with chocolate.
  • Repeat with all layers.
  • Chill for at least 4 hours before serving. Dust with cocoa powder just before serving.

Enjoy!

Source: Argiro Barbarigou