instructions

• For the espresso cake:
• Preheat oven to 350 F. Grease your pan bottom and sides. You can use oil, butter or cooking spray. Set aside.
• In a bowl and using an electric mixer, whisk your eggs and sugar in high speed until you reach ribbon stage. Ribbon stage is when the mixture looks pale, thick, foam-like batter. This takes about 3-4 minutes. Another trick to know it is ready is when you turn off the mixer and using the whisk you draw on top of the batter. If the drawing stays a couple of seconds on top, it means is ready.
• Add milk, vanilla extract and using a spatula incorporate both ingredients to the egg-sugar mixture. Do it slowly.
• In a small bowl sift your dry ingredients: flour, espresso, baking powder and salt. Add this mixture to the wet ingredients and mix with a spatula. Pour the batter into your prepared pan.
• Bake for about 20-25 minutes or until you insert a toothpick or a skewer it comes out clean. Let it cool for 30 minutes.
• For the tres leches mixture:
• In a bowl mix sweetened condensed milk, evaporated milk, half and half and espresso.
• Poke holes all over the cake and then pour half of the 3 leches mixture. Wait for it to get absorb by the sponge and then pour the other half.
• Cover with foil and let it chill in the fridge for at least 3-4 hours or overnight
• For the tiramisu frosting:
• In a bowl and using an electric mixer, whip your heavy whipping cream until soft peaks. Set aside.
• In another bowl mix your mascarpone cheese, powdered sugar (sifted) and cooled espresso. Mix really well.
• Add half of the cream to your mascarpone mixture and mix slowly with a spatula. Then, add the other half of the cream and keep folding. Taste it. If you think it needs more espresso or powdered sugar, you can add a bit more.
• Before serving, dust the top with cocoa powder.
• Cut in squares and serve.
• Keep dessert in the fridge until ready to serve. Enjoy!
• Recipe by our friend Sandra from @PastryTales