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Holiday Tiramisu Layer Cake with Gingerbread Heart

An elegant, sliceable tiramisu cake featuring layers of coffee-and-Marsala-soaked sponge cake and rich mascarpone zabaglione cream, dusted with cocoa and topped with a festive gingerbread cookie.
Prep Time 1 hour
Cook Time 20 minutes
Chilling Time 6 hours
Total Time 7 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Fusion, Italian
Calories: 550

Ingredients
  

Sponge Cake
  • 6 large eggs room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour sifted
  • 0.25 tsp salt
Coffee Syrup
  • 1.5 cups strong espresso cooled
  • 0.25 cup Marsala wine or dark rum/brandy
  • 2 tbsp granulated sugar
Mascarpone Cream
  • 6 large egg yolks
  • 0.75 cup granulated sugar
  • 16 oz mascarpone cheese softened
  • 1.5 cups heavy whipping cream chilled
Topping
  • 3 tbsp unsweetened cocoa powder for dusting
  • 12 gingerbread heart cookies for garnish

Equipment

  • Stand Mixer or Hand Mixer
  • 9x13 inch baking pan or two 8x8 inch pans
  • Double boiler (heatproof bowl and saucepan)
  • Pastry brush
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 350°F (175°C). Prepare a 9x13 inch pan.
  2. Whip eggs and sugar until thick and pale. Fold in flour and salt. Bake sponge for 15-18 minutes. Cool and cut to size.
  3. Combine espresso, Marsala, and sugar to make the syrup.
  4. Cook egg yolks and sugar over a double boiler until thick (zabaglione). Cool slightly.
  5. Whip heavy cream to stiff peaks. Fold mascarpone into zabaglione, then fold in whipped cream.
  6. Layer sponge, syrup, and cream in a square pan or frame. Repeat.
  7. Chill for at least 6 hours or overnight.
  8. Dust with cocoa powder, slice, and garnish with a gingerbread heart before serving.

Notes

The long chilling time is essential for the cake to set properly for slicing. If you prefer not to use raw eggs, you can use pasteurized eggs or find a recipe for an eggless mascarpone filling, though it may be less rich.