Tiramisu Tres Leches

My favourite cake, the texture and flavour are increadible!

This Latino American dessert is probably my best cake! Imagine light fluffy sponge soaked in an indulgent condensed milk mix and topped with whipped cream. Of course I wanted to add a twist and made it tiramisu inspired by adding coffee and a mascarpone topping !

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🌱Vegetarian

🍽8 portions

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Ingredients

🍰For the sponge

• 5 eggs

• 230g caster sugar

• 120g whole milk

• 240g flour

• 1 tsp baking powder

• 1/2 tsp salt

🥛For the tres leches   

• 390g condensed milk

• 350g evaporated milk

• 200g whole milk

• 2 tbsp instant coffee

☕️For the tiramisu layer

• 200g mascarpone

• 200g whipping (heavy) cream

• 50g icing sugar

• 1 egg yolk (optional)

• Cocoa powder for dusting

🍰Method

• Make your tres leches mix by adding all the ingredients to a pot. Bring to medium low heat for 5 minutes and let it simmer while whisking until the coffee fully dissolves

• Separate the whites from the yolks

• Add the whites to a clean bowl and start whipping until soft peaks form for about 3 minutes. Then add the 1/4 sugar slowly and beat until a medium-firm peaks form and it looks more thick and glossy

• In a separate bowl whip the yolks with the rest of the sugar for several minutes until fluffy and pale. Add in the milk and last the the baking powder and shifted flour with a spatula

• With a spatula fold in the whipped whites into the flour mix until evenly combined

• Transfer mix to a buttered and floured 20x30cm baking tin and bake at 180C for 30min until golden brown (check with a knife or toothpick it comes out clean, otherwise continue baking)

• Remove from the oven, pierce with a fork throughly across the entire cake and add the tres leches mix over so it’s complitely covered by it. Cover in cling film and refrigerate for several hours

• Prepare the mascarpone topping by whipping the mascarpone, egg yolk and sugar, then fold in the whipped cream. Take the cake from the fridge, it should have absorbed the tres leches mix. Spread the mascapone mix over the top with a spatula and dust with cocoa powder

FAQS and Tips

• Can I made this cake in advance? Yes, actually for best results leave it to soak overnight. Once made, it lasts for up to 3 days in the fridge. This cake doesn’t freeze well but I promise you won’t have any leftovers after 3 days!

• Make sure the cake is level: before baking it spread the batter evenly with a spatula. Once its baked, trim it with a knife if necessary to make the top even before adding the three milks

• Make sure not to over mix when you are adding the whipped egg whites to the batter in the final step as this will create a dense cake as the mix will deflate