Yes, you read the title right… tres leches & tiramisu. Two of my most favorite desserts are together in this showstopper cake that is refreshing and perfect for any occasion, it is more wonderful that you can imagine, you won’t be able to eat just one slice.

Tres leches is usually a soft cake soaked with a mixture of 3 milks but because I want it to have a tiramisu look and flavor, I decided to add espresso to the cake, milk mixture and have a nice mascarpone cream frosting on top. Finally, dust the top with cocoa powder and that’s it!

Let’s start with the recipe and if you want to watch how I made this treat, visit me on Instagram @pastry_tales

Yield one 8×8 square pan. I recommend using a nonstick pan. Baking this kind of cake in a glass one won’t have the same results.

Ingredients

For the espresso cake

2 large eggs at room temperature
¾ cup white granulated sugar
1/3 cup milk at room temperature
½ teaspoon vanilla extract
¾ cup all-purpose flour
½ teaspoon baking powder
¾ teaspoon salt
1 and ½ tablespoons espresso powder
For the 3 leches mixture
1 cup sweetened condensed milk by Magnolia
1 cup evaporated milk
1 cup half & half
1 tablespoon espresso powder

For the tiramisu frosting
8 oz. Mascarpone cheese
1 cup heavy whipping cream (cold)
½ cup powdered sugar, sifted
Espresso powder mixed with water. Use about 2 tablespoons of espresso powder and add 2-3teaspoonshot water. Mix and let it cool. You will use about 2 tablespoons of this mixture.

For decoration
Cocoa powder

Directions

For the espresso cake

1.- Preheat oven to 350 F. Grease your pan bottom and sides. You can use oil, butter or cooking spray. Set aside.
2.- In a bowl and using an electric mixer, whisk your eggs and sugar in high speed until you reach ribbon stage. Ribbon stage is when the mixture looks pale, thick, foam-like batter. This takes about 3-4 minutes.
Another trick to know it is ready is when you turn off the mixer and using the whisk you draw on top of the batter. If the drawing stays a couple of seconds on top, it means is ready.
3.- Add milk, vanilla extract and using a spatula incorporate both ingredients to the egg-sugar mixture. Do it slowly.
4.- In a small bowl sift your dry ingredients: flour, espresso, baking powder and salt. Add this mixture to the wet ingredients and mix with a spatula. Pour the batter into your prepared pan.
5.- Bake for about 20-25 minutes or until you insert a toothpick or a skewer it comes out clean. Let it cool for 30 minutes.

For the 3 leches mixture

1.- In a bowl mix sweetened condensed milk, evaporated milk, half and half and espresso.
2.- Poke holes all over the cake and then pour half of the 3 leches mixture. Wait for it to get absorb by the sponge and then pour the other half.
3.-Cover with foil and let it chill in the fridge for at least 3-4 hours or overnight

For the tiramisu frosting

1.- In a bowl and using an electric mixer, whip your heavy whipping cream until soft peaks. Set aside.
2.- In another bowl mix your mascarpone cheese, powdered sugar (sifted) and cooled espresso. Mix really well.
3.- Add half of the cream to your mascarpone mixture and mix slowly with a spatula. Then, add the other half of the cream and keep folding. Taste it. If you think it needs more espresso or powdered sugar, you can add a bit more.
4.- Before serving, dust the top with cocoa powder.
5.- Cut in squares and serve.

Keep dessert in the fridge until ready to serve.

Enjoy!