Experience the best of both worlds with this Tiramisu Coffee Cake—a stunning fusion of classic Italian tiramisu and rich coffee cake. Layers of espresso-soaked ladyfingers, velvety mascarpone cream, and cinnamon crumble create an unforgettable dessert that’s perfect for brunch or dinner parties!
Ingredients
For the Coffee Soak:
- 1½ cups strong brewed coffee (cooled)
- 2 tbsp coffee liqueur (optional)
- 2 tbsp granulated sugar
For the Cream Layers:
- 16 oz mascarpone cheese
- 1¼ cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ cup cold butter, cubed
- ½ cup chopped walnuts (optional)
Additional:
- 24 ladyfinger cookies (savoiardi)
- Cocoa powder for dusting
Instructions
1️⃣ Prep Coffee Mixture:
- Stir coffee, liqueur (if using), and sugar until dissolved. Set aside.
2️⃣ Make Crumble:
- Mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Stir in walnuts.
- Bake at 350°F (175°C) for 12-15 mins on a tray. Cool completely.
3️⃣ Whip Cream Layers:
- Beat mascarpone, powdered sugar, and vanilla until smooth.
- In another bowl, whip heavy cream to stiff peaks. Fold into mascarpone.
4️⃣ Assemble:
- Quickly dip ladyfingers in coffee (1 sec per side). Layer in a 9″ springform pan.
- Spread half the cream over ladyfingers. Repeat layers.
- Chill 6+ hours (best overnight).
5️⃣ Serve:
- Remove pan sides, top with crumble, and dust with cocoa powder.
