Tiramisu Pound Cake- Martha Stewart

Preheat the oven to 350°F (175°C) and grease a loaf pan.

In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Stir in the espresso and vanilla extract until fully incorporated.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a bowl, whip heavy cream until soft peaks form, then fold in mascarpone cheese and powdered sugar.

Once the cake is cool, slice it into layers and brush each layer with coffee liqueur.

Spread a layer of the mascarpone mixture between each cake layer.

Dust the top with cocoa powder and grated dark chocolate before serving.

Refrigerate for at least 2 hours to allow flavors to meld.

Spice Level:

Allergens