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Creamy Tiramisu Poke Cake Recipe Easy Homemade Mascarpone Layers

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A quick and easy tiramisu-inspired poke cake featuring moist vanilla cake soaked in espresso syrup and layered with velvety mascarpone cream. Perfect for gatherings and satisfying late-night dessert cravings.

Ingredients

Scale
  • 1 box vanilla cake mix (about 15.25 oz / 432 g)
  • Ingredients required for the cake mix (usually eggs, oil, and water) – check your box instructions
  • 1 cup strong brewed espresso or very strong coffee, cooled (240 ml / 1 cup)
  • 2 tablespoons coffee liqueur (optional)
  • 2 tablespoons granulated sugar
  • 16 oz mascarpone cheese, chilled (450 g)
  • 1 cup heavy cream, cold (240 ml)
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon pure vanilla extract
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings or curls (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Follow the instructions on your vanilla cake mix box, mixing the batter with the required eggs, oil, and water in a large bowl.
  2. Pour the batter evenly into your greased 9×13 inch pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for about 15 minutes.
  3. While the cake cools, combine the brewed espresso, coffee liqueur (if using), and granulated sugar in a bowl. Stir until the sugar dissolves completely. Set aside to cool to room temperature.
  4. Using the handle of a wooden spoon or a fork, poke holes evenly all over the surface of the cooled cake—about 30-40 pokes spaced closely but not overlapping.
  5. Gently pour the espresso syrup over the poked cake, making sure to cover the entire surface. Use a spatula to spread the syrup evenly if needed. Let the cake absorb the syrup for at least 20 minutes.
  6. In a chilled mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth.
  7. In a separate chilled bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the mascarpone mixture, keeping the texture light and airy.
  8. Spread half of the mascarpone cream evenly over the soaked cake with a spatula. Refrigerate the cake for 30 minutes to let it set slightly.
  9. After chilling, spread the remaining mascarpone cream on top, smoothing it out gently.
  10. Dust the top generously with unsweetened cocoa powder using a fine sieve. Add chocolate shavings if desired.
  11. Chill the entire cake for at least 2 hours before serving to let flavors meld beautifully.

Notes

[‘Do not skip poking the cake to allow espresso syrup to soak deeply.’, ‘Keep mascarpone and heavy cream cold before whipping to avoid runny texture.’, ‘Fold whipped cream gently into mascarpone to maintain light, fluffy texture.’, ‘Adjust sugar in mascarpone cream or syrup to balance espresso bitterness.’, ‘Chill cake overnight for best flavor melding.’, ‘Avoid using cold cake straight from fridge for soaking; let it warm slightly.’, ‘If mascarpone looks grainy, whisk gently before mixing.’, ‘Stop whipping cream at soft peaks to prevent graininess.’]

Nutrition

Keywords: tiramisu, poke cake, mascarpone, espresso, easy dessert, coffee cake, creamy dessert, homemade tiramisu

Find it online: https://blixfood.com/creamy-tiramisu-poke-cake-recipe-easy-homemade-mascarpone-layers/