#WhippedCreamCastella #TiramisuCastella #Tiramisu #CoffeeCastella #Castella #HomeBaking

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Hello! This is Baking Again Today. 😊  
Today, I made a Tiramisu Castella filled with plenty of mascarpone cream inside a rich, coffee-flavored castella!

Traditional tiramisu is usually made by soaking ladyfingers in coffee syrup, but this time I skipped the separate coffee syrup and infused the coffee flavor directly into the castella itself.  
So even the castella on its own has a wonderfully rich coffee aroma.ㅎㅎ

It has a different charm from tiramisu made with ladyfingers. Using castella makes it incredibly fluffy and soft, and I really loved how the coffee aroma spreads with every bite. 😊

I also made the cream to pair especially well with the castella!  
At first, I tried adding egg yolks like in traditional tiramisu, but the cream turned out too runny to use as a filling for the castella.  
So instead of egg yolks, I used plenty of mascarpone cheese to make a rich and milky mascarpone cream.

I filled the inside generously with mascarpone cream, added more cream on top, and finished it with a light dusting of cocoa powder.  
When you cut it in half, you can see the beautiful cross-section filled with pale, creamy mascarpone, which makes it look even more delicious.ㅎㅎ 😊

I especially recommend this to anyone who loves coffee!  
This Tiramisu Castella combines a fluffy and soft texture, a rich coffee aroma, and a creamy mascarpone filling with a wonderful milky flavor.  
It’s also a dessert that feels perfect for fall. 😊 If you’d like to enjoy tiramisu in a slightly different way, I definitely recommend giving this recipe a try!

Happy baking today, and thank you. ❤️





☕ Tiramisu Castella ☕

▶ Ingredients ◀ Makes 2 mini round cakes, 10 cm in diameter × 7 cm high

✏ Coffee Castella Batter  
Eggs 140g  
Sugar 80g  
Salt 1g  
Honey 13g  
Vanilla extract 2g  
Cake flour 90g  
Baking powder 2g  
Milk 30g  
Oil 25g (any neutral-flavored oil will work)  
Instant coffee powder 4g

✏ Mascarpone Cream  
Mascarpone cheese 170g  
Heavy cream 200g  
Sugar 35g  
Salt 0.5g (about 3 pinches)

✏ Other  
A small amount of cocoa powder



◼ Storage Instructions ◼

1. Refrigeration  
Once the coffee castella has cooled completely, seal it well and let it rest in the refrigerator for one day before filling it with cream. It tastes even better this way.  
Once filled with cream, place the castella in an airtight container and refrigerate immediately.  
I recommend eating it within 3 days from the day you add the cream. For the best taste and texture, enjoy it within 1–2 days. 😊

2. Freezing  
The coffee castella can also be frozen before adding the cream.  
Once completely cooled, wrap it in plastic wrap or place it in an OPP bag, then store it in a zip-top freezer bag or airtight container. I recommend using it within 3 weeks.  
Before using, thaw it in the refrigerator while still wrapped, then fill it with the cream. 😊