Tiramisu Tres Leches: A Dreamy Dessert Mashup You’ll Absolutely Adore!
If you’re a fan of both creamy, coffee-flavored tiramisu and the rich, moist wonder that is tres leches cake, then buckle up, because this Tiramisu Tres Leches is the dessert of your dreams! Think: a pillowy sponge soaked in a luscious blend of three milks and espresso, topped with a silky mascarpone cream, and finished off with a light dusting of cocoa. It’s the perfect marriage of two classic desserts that’ll make your tastebuds dance with joy. Whether you’re serving it for a special occasion or just indulging on a weeknight, this dessert is bound to become a new favorite in your baking repertoire.
Why You’ll Love This Recipe!
- Moist and Flavorful: The sponge soaks up a glorious milk mixture, keeping it moist and bursting with flavor.
- Coffee Lovers Rejoice: A double shot of espresso brings just the right amount of coffee kick to complement the creaminess of the mascarpone topping.
- Foolproof Layers: This dessert might look fancy, but it’s actually super easy to make, with just a few simple steps and ingredients.
- Perfectly Balanced: It’s indulgent without being too sweet—just the right amount of richness, sweetness, and a touch of bitterness from the cocoa.
Ingredient Notes:
- Vanilla Bean Paste vs. Extract: For the best flavor, I recommend vanilla bean paste over extract. It gives the sponge a richer vanilla flavor and tiny specks of real vanilla that look oh-so-pretty.
- Espresso: Use a good quality espresso here! It’s the key to bringing a bold, rich flavor to the cake. You can make it with an espresso machine, or simply brew a strong cup of coffee as a substitute if you don’t have an espresso maker.
- Mascarpone: This is the magic ingredient that makes the cream layer luxurious and velvety. Be sure to use the best quality mascarpone you can find—it’s totally worth it!
How to Make Tiramisu Tres Leches
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
Step-by-Step:
- Preheat & Prep
Preheat your oven to 325°F (165°C) and grease a 9-inch round pan. This will ensure your sponge doesn’t stick, making it easier to serve later. - Whip the Eggs & Sugar
In a mixing bowl, use a hand mixer or stand mixer to whip your eggs and sugar together until the mixture becomes pale and has doubled in volume (about 4-5 minutes). This creates a light, airy base for your sponge.
- Fold in the Flour & Vanilla
Sift the flour over the egg mixture and gently fold it in with a spatula until just combined—be careful not to deflate all that air! Add in the vanilla bean paste and mix gently to incorporate. - Bake the Sponge
Pour the batter into your prepared pan and bake for 20-25 minutes or until the top is golden and a toothpick comes out clean. Let the sponge cool slightly on a wire rack.
- Make the Milk Mixture
In a bowl, mix the condensed milk, evaporated milk, regular milk, and double shot of espresso. Stir until well combined. This is the “magic soak” that transforms your sponge into a dreamy, moist treat! - Soak the Sponge
Once the sponge has cooled a bit, use a skewer or fork to poke holes all over the cake. Slowly pour the milk mixture over the sponge, allowing it to soak in gradually. Be patient—you want that sponge to soak up all the liquid goodness!
- Whip the Mascarpone Cream
In a chilled bowl, whip the mascarpone, heavy cream, and sugar until soft peaks form. This creamy topping is what takes your cake to the next level of indulgence. Spread it evenly over the soaked sponge, smoothing it out into a velvety layer.
- Dust with Cocoa Powder
Use a sifter to lightly dust the top of the cream with unsweetened cocoa powder. This adds a nice little bitter contrast to balance the richness of the dessert.
- Chill & Serve
Cover and chill the tiramisu tres leches overnight in the fridge. The flavors meld together beautifully, and the cake becomes even more decadent after resting. When you’re ready to serve, slice it up, and enjoy!
Tiramisu Tres Leches
Discover the perfect fusion of tiramisu and tres leches cake in this easy-to-make Tiramisu Tres Leches recipe! Moist sponge, creamy mascarpone topping, and a rich espresso soak make it a must-try dessert for any occasion.
Equipment
- 9in spring form pan (round)
- Hand Mixer/Stand Mixer for whipping cream
- Sifter
- Mixing Bowls
- Cooling Rack
Ingredients
Sponge
- 3 eggs
- 50 g sugar
- 90 g flour
- 1 tsp vanilla bean paste
Milk Mixture
- 3/4 can condensed milk
- 1 can evaporated milk
- 150 ml milk
- Double shot espresso
Cream
- 225 g mascarpone
- 300 g heavy cream
- 25 g sugar
Instructions
- Preheat oven to 325°F and grease a 9-inch round pan.
- Whip eggs and sugar until pale and doubled in volume.
- Sift flour and fold into the egg mixture along with vanilla.
- Bake for 20-25 minutes, then cool slightly.
- Mix condensed milk, evaporated milk, regular milk, and espresso.
- Poke holes in sponge and slowly pour milk mixture over it.
- Whip mascarpone, heavy cream, and sugar until soft peaks form, then spread over sponge.
- Dust with cocoa powder and chill overnight or a minimum of 4 hours.
- Serve and enjoy!
Notes
Storage
This tiramisu tres leches stores beautifully in the fridge! Once it’s completely cooled and set, cover it tightly with plastic wrap or an airtight container. It will keep for up to 4 days, but we bet it won’t last that long!Freezing
While this dessert is best served fresh, you can freeze individual slices if needed. Wrap slices tightly in plastic wrap, then store them in an airtight container or freezer bag. They will last up to 3 months. To thaw, simply place the slices in the fridge overnight.Frequently Asked Questions
Q: Why are your measurements in grams? Why do you mix gram measurements with tablespoons/teaspoons?A: Great question! I use grams for more precise measurements, especially for ingredients like flour and sugar, which can vary in volume depending on how you scoop them. The combination of grams with tablespoons/teaspoons is just to make it easier for home bakers who might not have a kitchen scale. If you can, we recommend investing in one—it’ll make baking so much more consistent! Q: Can I use a different type of milk in the milk mixture?
A: You can definitely experiment! Whole milk is ideal for this recipe, but you can substitute with a dairy-free milk (like coconut or almond milk) for a non-dairy version. Just keep in mind that the flavor and texture may change slightly. Q: Can I make this ahead of time?
A: Absolutely! In fact, this dessert tastes even better after it’s had some time to chill and let the flavors marry together. Make it the day before you plan to serve it for the best results! Q: Can I skip the espresso?
A: Yes! If you’re not a coffee fan, you can simply skip the espresso and add more milk or even a bit of chocolate syrup for a different flavor profile. The tiramisu element will still shine through!