What happens when you take the rich, creamy layers of tiramisu and mix it with the ultra-moist, milk-soaked goodness of tres leches cake? You get this dreamy Tres Leches Tiramisu—a dessert that’s soft, creamy, and packed with coffee flavor in every bite. The sponge cake soaks up a blend of sweetened condensed milk, evaporated milk, and coffee, making it melt-in-your-mouth delicious. Finished with a fluffy mascarpone cream and a dusting of cocoa powder, this dessert is perfect for special occasions, dinner parties, or just a treat-yourself kind of night.

Tres Leches Tiramisu by Tessie's Table. — Photo Credit: Tessie’s Table.

Tres leches cake and tiramisu are both iconic desserts in their own right, but together, they make something extra special. The tres leches soak adds an extra level of moisture that you don’t get from traditional ladyfingers, while the mascarpone cream keeps it light and luxurious. This dessert is great for making ahead since the flavors develop beautifully overnight.

Why you’ll love this Tres Leches Tiramisu

Ultra Moist Cake:
The sponge cake absorbs the tres leches soak, making it incredibly soft and flavorful. No dry cake here!
No Raw Eggs:
Unlike classic tiramisu, this version skips raw eggs, so it’s safe for everyone to enjoy.
Perfect for Making Ahead:
The longer it sits, the better it tastes. Make it a day in advance for the best flavor.

A slice of Tres Leches Tiramisu being lifted out of the pan.

When Coffee Meets Cake: The Dessert You Didn’t Know You Needed

I don’t want to be dramatic, but this dessert might be the best thing to ever come out of my kitchen. It’s like your favorite tiramisu went on vacation to Latin America and came back even better. The sponge cake soaks up all that tres leches goodness, and the mascarpone cream? Absolute perfection. Just be warned—if you bring this to a party, people will ask you for the recipe, and you will become known as the “tiramisu person”.

Ingredients Needed for Tres Leches Tiramisu

Flour, baking powder, and salt – These work together to give the cake structure while keeping it light and airy.
Eggs – Separating the yolks and whites makes the cake fluffy. Beating the whites helps create that classic sponge texture.
Sugar – Sweetens the cake and helps with structure.
Milk and vanilla extract – Adds moisture and enhances flavor.
Condensed milk, evaporated milk, and heavy cream – The tres leches trio that soaks into the cake, making it rich without falling apart.
Espresso or strong coffee – Brings in that tiramisu flavor and cuts through the sweetness.
Mascarpone cheese – The creamy, slightly tangy filling that makes this cake extra indulgent.
Powdered sugar – Sweetens the mascarpone cream without making it grainy.
Cocoa powder – A final dusting for that signature tiramisu touch.

How to make Tres Leches Tiramisu

**For more detailed instructions, please refer to the printable recipe card below.**

💡 Tip: This cake is meant to be soft and soak up all the tres leches goodness. If it feels too delicate to slice without falling apart, just leave it whole and spread the mascarpone mixture right on top instead of layering. It still tastes amazing and keeps things simple!

Whisk together the dry ingredients in a bowl.

Beat the egg yolks with sugar until thick and pale, then stir in milk and vanilla.

Whip the egg whites until stiff peaks form, gradually adding sugar.

Adding egg whites and egg yolk mixture together.

Gently fold the egg whites into the yolk mixture, then fold in the dry ingredients.

Cooked sponge cake in a 9x13 baking pan.

Pour the batter into the dish and bake until golden. Let cool completely.

Slice the cake in half horizontally to create two layers. ******See Tip above if cake is delicate*******

Poking hole in the Tres Leches Tiramisu cake with a fork.

Poke holes all over both cake layers with a fork.

Pouring the Tres Leches mixture over the sponge cake.

Whisk together the tres leches mixture, including coffee, in a bowl. Slowly pour the tres leches mixture over the cake, ensuring it soaks in. Refrigerate for at least two hours.

Beating the mascarpone mixture in a bowl.

Beat the mascarpone with powdered sugar and vanilla until smooth.

Adding heavy cream to mascarpone mixture.

Whip the heavy cream until stiff, then fold it into the mascarpone mixture.

Removing the soaked cake and placing it onto a sheet pan.

Carefully remove the soaked cake and place it onto a sheet pan.

Placing another sheet pan over the cake so as to flip it.

Flip the whole cake by placing another baking sheet on top and flipping so the bottom layer becomes the top.

If you want to do two layers, remove the top layer.

Adding half the mascarpone to the Tres leches tiramisu cake.

Spread half of the mascarpone cream over the bottom layer and gently place the top cake layer back on top.

A full Tres leches tiramisu cake with all the mascarpone mixture spread on top.

Spread the remaining mascarpone cream over the top.

Dusting cocoa over the Tres Leches Tiramisu cake.

Dust with cocoa powder.

Variations

Chocolate Lover’s Version: Want to amp up the chocolate factor? Mix a tablespoon of cocoa powder into the mascarpone cream or drizzle melted dark chocolate between the layers for a richer flavor. You can also sprinkle chocolate shavings on top instead of just cocoa powder for extra indulgence.
Boozy Tiramisu Twist: Give this dessert an adult upgrade by adding a splash of coffee liqueur (like Kahlúa) or dark rum to the tres leches soak. It deepens the flavor and makes it even more like a traditional tiramisu. Just don’t go overboard—too much liquid can make the cake fall apart.
Caramel Macchiato Style: Swap out the cocoa powder dusting for a drizzle of caramel sauce. The sweet, buttery flavor of caramel pairs beautifully with the espresso and mascarpone cream. Bonus points if you add a sprinkle of sea salt on top!
Nutty Crunch: Tiramisu and tres leches are both typically soft desserts, so adding texture can take it to the next level. Sprinkle chopped toasted hazelnuts or almonds over the mascarpone cream for a bit of crunch.
Coconut Cream Dream: Replace the heavy cream in the tres leches soak with coconut milk for a tropical spin. It pairs beautifully with the coffee flavor and gives the dessert a unique, creamy sweetness.

Serving Suggestions

With Fresh Berries: The richness of the mascarpone and tres leches soak pairs beautifully with the tartness of fresh raspberries, strawberries, or blueberries. A handful of berries on the side (or right on top) balances the flavors.
Topped with Whipped Cream: If you love a little extra fluff, a dollop of lightly sweetened whipped cream makes this even more indulgent. For a fun twist, add a touch of cinnamon or espresso powder to the whipped cream.
Drizzled with Espresso Syrup: Want to enhance the coffee flavor even more? Make a quick espresso syrup by reducing strong brewed coffee with a little sugar. Drizzle it over each slice before serving for an extra depth of flavor.
Alongside a Scoop of Ice Cream: Vanilla or coffee ice cream takes this to another level. The contrast between the cold ice cream and the soft, creamy cake is absolutely irresistible.

Storage and Freezing

How should I store Tres Leches Tiramisu?

Store the cake in an airtight container in the fridge for up to 3 days. In fact, this dessert gets even better after resting overnight! The flavors meld, and the cake becomes even more tender. Just be sure to cover it well to prevent it from absorbing any fridge odors.

Can I freeze Tres Leches Tiramisu?

This cake is ultra-moist, and freezing will change the texture of both the mascarpone filling and the sponge cake, making it watery or grainy once thawed. If you want to make it ahead, just prepare it the day before and refrigerate overnight for the best texture and flavor.

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Inside shot of Tres Leches Tiramisu in a pan.

Tips & Tricks

If the Cake Feels Too Soft, Keep It Whole: Cutting the cake in half after soaking can be tricky if it’s too delicate. If you find it’s falling apart, just leave it as one whole layer and spread the mascarpone mixture right on top instead. It’s just as delicious and way easier to handle!
Use Room Temperature Mascarpone: Cold mascarpone doesn’t mix smoothly and can turn grainy. Let it sit out for about 30 minutes before using so it blends beautifully with the whipped cream.
Let the Cake Rest for the Best Flavor: This cake tastes even better the next day. Letting it sit overnight allows the tres leches soak to fully absorb and the mascarpone cream to set, making the flavors more pronounced.
Whip the Egg Whites Properly: Beating egg whites to stiff peaks is key for a light, airy sponge cake. If your egg whites are too soft, the cake may turn out too dense. Test by lifting the beaters—if the peaks hold their shape without collapsing, they’re ready!
Don’t Overdo the Soak: While you want the cake to be nice and moist, avoid pouring all the tres leches mixture at once. Give it a few minutes between pours to allow the cake to fully absorb the liquid without getting too soggy.

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FAQ

Can I make this ahead of time?
Absolutely! This is one of those desserts that actually gets better with time. Make it the day before and let it sit in the fridge overnight for the best flavor and texture.
What’s the best coffee to use?
A strong espresso or dark roast coffee works best. You want something bold enough to stand out against the sweetness of the cake and mascarpone cream. Instant coffee will work, but freshly brewed is always better.
Can I skip the espresso?
Yes! If you don’t want the coffee flavor, just leave it out of the tres leches soak and replace it with extra heavy cream or milk. The cake will still be incredibly moist and delicious.
Can I use cream cheese instead of mascarpone?
You can, but mascarpone has a smoother, richer texture with a slightly sweeter taste. If you use cream cheese, let it soften fully and mix it well to avoid lumps.
Why is my cake breaking when I try to slice it?
The sponge cake is delicate, especially after soaking. If it feels too soft to slice, don’t force it—just leave it as one full layer and spread the mascarpone cream on top instead. It’ll still taste amazing!
How do I know when my sponge cake is done baking?
It should be golden brown and spring back when gently pressed in the center. You can also insert a toothpick—if it comes out clean, it’s ready!
Can I add chocolate to the mascarpone cream?
Absolutely! A few tablespoons of melted dark chocolate or cocoa powder mixed into the mascarpone filling would make it even richer.
Do I have to flip the cake?
No, flipping helps keep the layers even, but it’s not a must. If you prefer, you can leave the cake as one whole sponge cake and build the dessert right in the same pan it was baked in—no flipping required.
What’s the best way to dust with cocoa powder?
Use a fine-mesh sieve and gently tap the side to create an even, professional-looking dusting. If you dump it straight from the container, it might clump up.