Tiramisu Tres Leches Recipe

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RECIPE

Tiramisu Tres Leches Cake


Ready in 7 hours 

Yields: 1 8”, 9” or 9 x 13” cake


Ingredients

Cake:

  • 113 g. (8 TB) softened unsalted butter

  • 200 g. (1 c.) sugar 

  • 1 tsp. mexican vanilla 

  • 1 tsp. kosher salt

  • 5 large eggs, room temp.

  • 180 g. (1 ¼  c.)  all-purpose flour 

  • 1 tsp. baking powder

Milk Soak:

  • 1 c. (8 oz.) whole milk + 2 TB. instant espresso or coffee

  • ½ can or 7 oz. sweetened condensed milk*

  • ½ can or 6 oz.  evaporated milk*

  • Optional: rum or cognac (about a tablespoon, or adjust to your liking) 

Coffee Syrup:

  • ¼ c. (2 oz.) water

  • 100 g. (½ c.) granulated sugar

  • 1 TB. instant coffee or espresso

  • Pinch of kosher or sea salt

Mascarpone Chantilly  Cream:

  • 2 c. (16 oz.) heavy whipping cream

  • 1  8 oz. container softened mascarpone cheese

  • 60 g. (½ c.) powdered sugar

  • 1 tsp. Pure vanilla extract

Garnishes 

  • Cocoa powder for dusting top of the cake

  • Mini chocolate chips 

*For the milk mixture, use the full cans of condensed milk and evaporated milk for a more custardy texture if you plan to serve your cake in the pan. 

Preparation

For the Cake

  1. To a bowl, combine your flour, salt, baking powder and sugar. Add your softened butter, and beat with a hand mixer (or stand mixer with paddle attachment) on low speed until a sandy, crumbly texture forms. 

  2. Add 3 of the eggs to the sandy flour mixture, and beat on medium high for 2 minutes. The batter should become pale and fluffy, like ice cream. 

  3. Give the bowl a scrape, and then add your remaining 2 eggs, along with the Mexican vanilla. Mix on low speed  until just incorporated. 

  4. This cake can be baked in an 8” or 9” round or square cake pan. You can also bake it in a 9 x 13 pan, but keep in mind the cake will be thinner. Line your pan with parchment  if you plan to remove the cake from the pan. If you plan to soak, assemble and serve your cake in the pan you’re baking it in, you do not need to line or spray your pan beforehand.

  5. Bake your cake at 350 F for 30-35 mins. Your cake is finished when you press the center and it springs back. 

  6. Allow your cake to cool completely (preferably in the pan). This cake can be prepared up to 2 days before using. 


Making the Coffee Syrup

  1. To a small saucepan, combine the water, sugar, instant coffee or espresso, and a pinch of salt. 

  2. Cook over medium heat while stirring using a rubber spatula or a whisk. 

  3. Once the sugar has completely dissolved and the mixture looks homogenous, continue to warm over medium heat for a few minutes. The syrup should be very fragrant, however be careful the sugar doesn’t burn. 

  4. After the syrup has been brought to a light boil, remove the pan from the heat source and pour the syrup into a glass jar or container to cool. 

  5. Allow the syrup to cool for about an hour. The syrup will keep well in the fridge. 


For the Milk Mixture

  1. Whisk the whole milk and instant coffee or espresso together until the coffee has completely dissolved. 

  2. To the coffee milk mixture, add the condensed milk and evaporated milk.  

  3. Set aside or place in the fridge until ready to use. 


Soaking the Cake (2 Ways)

Option 1

  1. If you plan to frost the sides of the cake (similar to how I frosted it on TikTok), your first step is to remove the cooled cake from its pan. Wrap the cake in plastic wrap, and then place the cake back into the pan with the plastic seam facing up. Next, open the plastic seam to expose the cake, poke it with a fork and soak the cake with about 75% of the milk mixture.

  2. Let the cake soak in the fridge for about an hour. When you are ready to fully assemble the cake, remove it from the pan, take off the plastic wrap and place it onto your serving plate. (When you fully assemble the cake, begin frosting the sides of your cake, and create a border around the edge so that when you pour the remaining 25% of your milk mixture onto the cake, it does not overflow or leak out due to the border around the top edge of the cake.)

Option 2

  1. If you plan to serve your cake in the baking pan or tray, fully soak your cake while it is in the pan. Poke holes into the cake using a fork or a knife, pour the coffee milk mixture over it, and let it soak in the fridge for at least an hour. 


For the Chantilly Cream

  1. To a bowl, add the cold heavy cream,  mascarpone cheese, powdered sugar and vanilla. 

  2. Whip on high using a handheld mixer or with the whisk attachment of a stand mixer. Your mixture will thicken until a stable and creamy frosting forms. Be sure to not over whip, or the frosting will break, and the texture will not be ideal. 

  3. Place the chantilly cream in the fridge until ready to use. Be sure to give it a stir before using it to get rid of any air bubbles. 


Assembling the Cake:

  1. Give the cake a soak with the coffee syrup. The coffee syrup is quite strong, so drizzle lightly over the cake and use as much or as little as you’d like. 

  2. Allow the syrup to soak into the cake for a few minutes before frosting. 

  3. Next, frost your cake with the whipped chantilly cream. The chantilly cream will be stable enough to pipe if you want to use it for decorating. 

  4. Dust with cocoa powder and add mini chocolate chips if using and decorate your cake however you like. 

  5. For best results, allow the cake to sit in the fridge for at least 6 hours or overnight before cutting. 

  6. As you slice the cake, drizzle with any leftover coffee syrup you may have and enjoy!

I hope y’all give this Tres Leches a try! Enjoy, and thank you.  -Chanel 


I hope y’all give this Tres Leches a try! Enjoy, and thank you.  -Chanel 


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