Tiramisu Mousse Cake

Tiramisu Mousse Cake is a delightful dessert that combines the flavors of tiramisu with the lightness of a mousse cake. Here's a recipe for you:

Ingredients:

For the Sponge Cake Base:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup brewed espresso or strong coffee, cooled

For the Tiramisu Mousse:

• 8 oz mascarpone cheese
• 1 1/2 cups heavy cream
• 1/2 cup powdered sugar
• 1/4 cup brewed espresso or strong coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 1 tsp vanilla extract
• 1 tsp cocoa powder, for dusting

Instructions:

For the Sponge Cake Base:

1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and granulated sugar together with an electric mixer until the mixture is pale and fluffy. Add the vanilla extract and mix.
4. Gently fold the dry ingredients into the egg mixture in two additions, being careful not to deflate the batter.
5. Gradually fold in the melted butter and brewed espresso until fully incorporated.
6. Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the sponge cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

For the Tiramisu Mousse:

1. In a mixing bowl, whisk the mascarpone cheese, brewed espresso, coffee liqueur (if using), and vanilla extract until smooth.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
3. Gently fold the whipped cream into the mascarpone mixture until well combined.

Assembling the Tiramisu Mousse Cake:

1. Slice the sponge cake in half horizontally to create two layers.
2. Place one layer of the sponge cake back into the springform pan.
3. Brush the sponge cake layer with a little brewed espresso or coffee to add flavor.
4. Pour half of the tiramisu mousse over the cake layer and spread it evenly.
5. Place the second sponge cake layer on top and repeat the process by brushing it with brewed espresso and adding the remaining mousse.
6. Refrigerate the cake for at least 4 hours or overnight to set.
7. Before serving, dust the top of the cake with cocoa powder.