This Tiramisu Tres Leches Cake is a delicious combination of Italian Tiramisu and Latin American Tres Leches Cake. A vanilla sponge cake soaked in three-milk, coffee-flavored sauce, topped with whipped cream.
We will swap ladyfingers in Tiramisu Recipe with a sponge cake, and instead of soaking it with espresso, we will use three milk sauce that's spiked with espresso. But in this recipe, I skipped mascarpone and used cream cheese.
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🥘 INGREDIENTS YOU'LL NEED
FOR THE SPONGE CAKE
Eggs: We’ll separate the egg yolks and whites.
Sugar, All-purpose flour, Milk, and vanilla extract.
FOR THE MILK SAUCE
Three types of milk: We will use condensed, evaporated, and regular milk.
Instant coffee: For an Italian Tiramisu touch, we’ll be adding instant coffee to our milk sauce.
FOR THE TOPPING
Whipped cream: To make our topping, we’ll use whipping cream as the base for the perfect consistency and creaminess.
Cream cheese: Adds the perfect authentic flavor, and the slight tanginess will balance out all the flavors.
🔪 HOW TO MAKE
Step 1
Beat the egg whites until you get soft peaks. Add ¼ cup of sugar to the egg white and continue whipping until you get a stiff peak.
Step 2
Add the egg yolks and vanilla to a different medium bowl, and beat at high speed. Add the rest of the sugar and beat until the mixture is lighter in color.
Step 3
Sift in the dry ingredients, i.e., flour, baking powder, and salt.
Step 4
Beat the mixture for a few seconds, pour in the milk, and then beat until it's well combined.
Step 5
Add the whipped egg white to the cake batter gradually in three stages.
Step 6
Each time, fold the egg white gently using a rubber spatula, ensuring it mixes well.
Step 7
Pour the batter into the prepared baking pan. Tap the pan three times gently on the working surface to remove air bubbles.
Step 8
Add warm milk and instant coffee to a bowl and mix well. Then add the evaporated milk and the condensed milk and mix until combined.
Step 9
Poke holes into the cake using a skewer or a fork. Slowly and gradually pour the sauce all over the cake. Cover the cake and refrigerate it for an hour.
Step 10
Add the chilled whipping cream to a cold bowl and beat until frothy. Add the sugar and beat until you get stiff peaks.
Step 11
Evenly smooth over the top of the cake. Refrigerate to help the whipping cream layer set.
Step 12
Dust with cocoa powder before serving.
💭 COOKING TIPS
- There is no oil or butter used in the cake batter. We depend on the egg white and a little baking powder to let the cake rise. So, beat the egg whites until you get a stiff peak.
- Do not overbeat the cake batter, or the cake will come out slightly dense.
- To make this recipe, you can use a stand mixer with a whisk attachment or a handheld electric beater. But don’t worry, you can do it manually with a whisk if you don’t have either, but it will take some arm strength!
- You can make the cake and soak it a day ahead, then layer it with whipped cream.
📖 DELICIOUS VARIATIONS
Shave chocolate: Instead of dusting with cocoa powder, sprinkle shaved chocolate.
Use cake mix: To save time, skip my cake recipe and use your favorite boxed yellow or white cake mix.
💬 FREQUENTLY ASKED QUESTIONS
It means three kinds of milk in Spanish.
Adding brewed coffee will make the milk sauce more liquid and won't add that coffee flavor to the cake.
It should be good for three days; longer than that and you'll notice that it is getting too soft.
Of course! You can bake the cake a day ahead, it will take a little longer to absorb the milk sauce, but it will work fine.
🍲 MORE CAKE RECIPES YOU'LL LOVE
🌡️ STORING AND REHEATING
Fridge: This delicious Tiramisu Tres Leches cake can last up to 3 days in the refrigerator. Make sure to wrap it in plastic wrap or aluminum foil to store it perfectly.
Freezer: Remove the cream layer and then wrap the cake in aluminum foil or plastic wrap and freeze for up to 2 months. To thaw, place the cake in the fridge overnight.
📖 Recipe
Tiramisu Tres Leches Recipe
Ingredients
FOR THE CAKE
- 3 large Egg yolks at room temperature
- 4 large egg whites at room temperature
- ½ cup + 1 tablespoon sugar
- ½ cup milk at room temperature
- 1 cup all-purpose flour
- 2 teaspoon vanilla extract
- 1 ¼ teaspoon baking powder
- ¼ teaspoon salt
FOR THE MILK SAUCE
- 5 tablespoon condensed milk
- ½ cup evaporated milk
- ½ cup regular milk warm
- 1 ½ tablespoon instant coffee
FOR THE TOPPINGS
- ¾ cup whipping cream chilled
- ½ cup cream cheese chilled
- 1 tablespoon sugar
Instructions
MAKING THE CAKE
- Preheat the oven to 160C/ 320F. Line an 8x8 or 7x7 inch baking pan with parchment paper.
- In a large bowl, add the egg whites and beat it until frothy. Add quarter cup of sugar to the egg white and continue whipping until you get a stiff peak.
- In a different bowl, add the egg yolks and vanilla, beat the mixture for a minute on high. Add the rest of the sugar and beat until the mixture is lighter in color and increases in volume.
- Sift in the flour, baking powder, and salt. Beat the mixture for a few seconds then pour in the milk, beat until combined.
- Add the whipped egg white to the cake batter gradually in three stages folding it gently. Make sure it mixes well each time. Don’t over mix the egg white or it will deflate.
- Pour the cake batter into the baking pan. Tap the pan three times gently on the working surface to remove air bubbles. Bake for 21 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Remove the cake from the oven and keep it in the pan for 4 minutes and then flip it on a cooling rack. Remove the parchment paper and let the cake cool completely. The cake will shrink just a little which is normal.
MAKING THE MILK SAUCE
- In a bowl, add the warm milk and instant coffee, mix well. Now add in the evaporated milk and the condensed milk and mix until combined.
- Poke the cake with a skewer if you don’t want some parts of the cake to be soaked with the milk sauce or use a fork to poke the cake to allow the milk sauce to saturate the whole cake.
- Slowly and gradually pour the sauce all over the cake, make sure to get the edges of the cake too. Cover the cake and refrigerate for an hour. You can also keep it in the fridge overnight.
MAKING THE WHIPPING CREAM LAYER
- In a cold bowl, add the whipping cream and beat until frothy. Add the sugar and beat until you get a stiff peak. Add the cream cheese and beat for a minute. Evenly smooth over the top of the cake. Refrigerate, to help the whipping cream layer set. Dust with cocoa powder before serving.
Video
Notes
- There is no oil or butter used in the cake batter. We depend on the egg white and a little baking powder to let the cake rise. So, make sure to beat the egg whites until the stiff peak.
- Before serving, you can make the cake and soak it a day ahead, then layer it with whipped cream.
- Store the cake in the fridge covered for up to 3 days.
- The cake tastes much better 10 hours after making it.
- Do not overbeat the cake batter, or the cake will come out slightly dense.
- I have used cream cheese, but you can go for mascarpone.
Cynthia Robinson
FOR THE TOPPINGS
¾ cup whipping cream chilled
½ cup cream cheese chilled
1 tablespoon sugar
I do believe you left out adding the cream cheese to the whipped cream... when making the topping!
Muna
Hi Cynthia, you are right, and thanks a lot for the heads up. I have updated the recipe.