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Designer Tiramisu Wedding Cake with Stenciled Cocoa Finish

A slice cut from a 3-layer Tiramisu wedding cake featuring stenciled cocoa powder decoration on top.
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Create a stunning, high-end tiramisu cake perfect for a wedding or major celebration. This recipe delivers the classic coffee and mascarpone flavor in a show-stopping format.

Ingredients

Scale
  • 12 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup strong brewed espresso, cooled
  • 1/2 cup coffee liqueur (optional)
  • 16 ounces mascarpone cheese, room temperature
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder, for dusting
  • 1 small stencil, for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until pale and thick. Beat in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the yolk mixture, mixing until just combined.
  4. In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until no streaks remain. Do not overmix.
  6. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Combine the cooled espresso and coffee liqueur (if using) in a shallow dish. Once the cakes are completely cool, brush the tops of each layer generously with the coffee mixture.
  8. For the frosting, beat the cold heavy cream until soft peaks form. In another bowl, beat the mascarpone cheese until smooth. Gradually beat in the powdered sugar until incorporated. Gently fold the whipped cream into the mascarpone mixture until smooth.
  9. Assemble the cake: Place the first coffee-soaked layer on your serving plate. Spread about one-third of the mascarpone frosting evenly over the top. Repeat with the second layer and frosting. Top with the final cake layer.
  10. Cover the entire cake (sides and top) with the remaining mascarpone frosting. Chill the cake for at least 4 hours to set.
  11. Before serving, place the stencil over the top of the chilled cake. Dust heavily with the cocoa powder. Carefully lift the stencil to reveal the design. This creates your designer cakes look.

Notes

  • For a truly luxe dessert presentation, use high-quality, dark roast espresso.
  • If you do not have a stencil, you can dust the top layer freehand for a rustic, yet elegant, finish.
  • This cake tastes best when assembled a day ahead, allowing the coffee flavor to fully penetrate the sponge.

Nutrition

Find it online: https://purecookingjoy.com/tiramisu-wedding-cake-with-stenciled-cocoa/

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