Tres Leches Tiramisu
Tres Leches Tiramisu
Recipe by: Makenna Hansen
1 3/4 cups (230 grams) all-purpose flour
1/4 cup (30 grams) cornstarch (or sub these two ingredients for cake flour)
1/2 teaspoon salt
2 teaspoons baking powder
6 large eggs, separated
1 vanilla bean, split and seeds scraped from pods or 2 teaspoons vanilla extract
1 1/4 cups (250 grams) granulated sugar
1/4 cup (60 ml) whole milk
1 (12-ounce or 340 grams) can evaporated milk
1 (14-ounce or 400 grams) can sweetened condensed milk (see notes for homemade version)
1 1/2 cups (355 ml) heavy cream
1 cup of strong cacao tea (8 oz water to ¼ cup tea)
3 large egg yolks, cold
1 cup powdered sugar, sifted (120g)
2 1/4 cups mascarpone, cold (500g)
1 cup cold heavy whipping cream (240g)
Cocoa powder for sifting over the top
- Heat oven to 350 degrees F. Butter and flour a 9×13 baking pan, or coat it with nonstick cooking spray.
- In a small bowl, whisk together flour, cornstarch (together, these make “cake flour” without you having to buy it), salt and baking powder. If using a fresh vanilla bean, rub seeds into 1 1/4 cups granulated sugar to disperse them and help release the most flavor. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. With the machine still running, gradually add the sugar (vanilla bean-infused or plain) and beat on medium-high until stiff peaks form. If you haven’t used a vanilla bean, now add your vanilla extract and beat to combine.
- Add yolks one at a time, beating thoroughly after each addition. Add milk and beat just to combine. Add flour mixture, one-third at a time, folding in each addition gently by hand.
- Pour batter into prepared pan and smooth top. Bake for 18 to 24 minutes, or until a tester inserted into the cake comes out clean. Let completely cool in pan on a rack.
- In a large bowl, preferably one with a pouring spout, whisk together evaporated milk, condensed milk and 1 1/2 cups heavy cream, and cacao tea. Poke holes all over the cake with a fork or wooden skewer. Pour the milk mixture over the cake and transfer to the fridge, giving the cake several hours but ideally overnight to soak it up.
- In a large mixing bowl using a handheld or stand mixer fitted with a whisk attachment, beat egg yolks and sugar on medium-high speed until white and creamy and sugar is completely dissolved, for about 2-3 minutes.
- Add mascarpone and mix until smooth and creamy, for about 2-3 minutes.
- Add heavy cream and beat until soft peaks form. Pipe over the cake and let set for several hours. Dust with cocoa powder before serving.
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