tiramisu custard layer cake

Name: Tiramisu Custard Layer Cake
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: ## CAKE; 20 hard ladyfinger cookies, crushed and divided; 1 box(es) yellow cake mix; 1 cup(s) hot water; 1/2 cup(s) vegetable oil; 3 large eggs; 3 teaspoon(s) instant coffee powder; 3/4 cup(s) brewed coffee; 3/4 cup(s) cocoa powder mixed with cane sugar; ## FILLING; 1 cup(s) heavy cream; 1/2 cup(s) half and half; 1/4 cup(s) margarine; 2 tablespoon(s) cane sugar; 1/2 teaspoon(s) sea salt; 3/4 cup(s) brewed coffee; 2 tablespoon(s) cornstarch; 3 large egg yolks; 3/4 cup(s) whipped mascarpone cheese; ## FROSTING; 1 tube(s) frozen whipped topping, thawed; 8 ounce(s) mascarpone cheese, softened; 1/4 cup(s) powdered sugar; 3 tablespoon(s) malted milk powder; 2 1/2 teaspoon(s) pure vanilla extract

4 Pinches

raymond spencer

st bernard, LA

Updated on Jul 2, 2025

For the people who like tiramisu, I created another custard layer cake recipe with a first-ever tiramisu kind.

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prep time 10 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

CAKE
20 hard ladyfinger cookies, crushed and divided
1 box yellow cake mix
1 cup hot water
1/2 cup vegetable oil
3 large eggs
3 teaspoons instant coffee powder
3/4 cup brewed coffee
3/4 cup cocoa powder mixed with cane sugar
FILLING
1 cup heavy cream
1/2 cup half and half
1/4 cup margarine
2 tablespoons cane sugar
1/2 teaspoon sea salt
3/4 cup brewed coffee
2 tablespoons cornstarch
3 large egg yolks
3/4 cup whipped mascarpone cheese
FROSTING
1 tube frozen whipped topping, thawed
8 ounces mascarpone cheese, softened
1/4 cup powdered sugar
3 tablespoons malted milk powder
2 1/2 teaspoons pure vanilla extract

How To Make tiramisu custard layer cake

Step 1

Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and line with parchment paper.

Step 2

Add half of the crushed ladyfinger cookie crumbs on both cake pans and press down with a spoon.
Step 3

Whisk the cake mix, hot water, vegetable oil, eggs, coffee powder, and brewed coffee together in a large bowl for 3 minutes until combined.
Step 4

Pour into prepared cake pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely for 15 minutes and remove the parchment paper from each cake.
Step 5

For the filling, in a small saucepan, add heavy cream, milk, margarine, cane sugar, and sea salt. Bring to a boil, stirring occasionally.
Step 6

In a small bowl, whisk brewed coffee and corn starch until smooth. Then whisk in egg yolks. Pour into heavy cream mixture over medium heat and whisk until thickened for 5 minutes.
Step 7

Remove from heat. Stir in whipped mascarpone cheese.
Step 8

For the frosting, in a medium bowl, combine whipped topping, mascarpone cheese, powdered sugar, malted milk powder, and vanilla extract; mix well for 2 minutes until blended and smooth.
Step 9

Place one layer of cake on the serving plate. Spread the coffee custard mixture onto the cake. Add the remaining crushed ladyfinger cookie crumbs.
Step 10

Place a second cake on top. Spread the frosting on the sides and top of the cake. Dust with cocoa powder/cane sugar all over the cake.
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