Tiramisu Poke Cake

The Tiramisu Poke Cake features National Vanilla Custard, accentuated with strong espresso flavors to give a bittersweet coffee-custardy treat to your taste buds.

I Made It


  • Cooking Spray for pan
  • Flour 1 cup
  • Eggs 3
  • Liquid Coffee 3 tbsp
  • National Vanilla Custard Powder5 tbsp
  • Milk 3 cups
  • Instant Coffee 2 tbsp
  • Cream  2 cups
  • Sugar 8 tbsp
  • Pure Vanilla Extract 1 tsp
  • National Salt 1 pinch
  • Cocoa Powder ½
  • Chocolate Shavings 1 cup


  • Preheat oven to 350º and grease and flour a 9″-x-13″ cake pan.
  • To prepare plain yellow cake, add 1 cup flour, whisk in 3 eggs, 3 tbsp liquid coffee, and 3 tbsp water. Whisk it together to make the batter. Pour into the prepared pan with flour dusted on the base.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes.
  • Whisk together 1 tbsp National Vanilla Custard Powder and 4 tbsp of milk, and cook until thick. Set aside.
  • In a big bowl, add 1 cup coffee flavored milk and 3 tbsp sugar, whisk well and add 2 tbsp vanilla extract. Add further more 3 tbsp espresso coffee and whisk. Add the vanilla custard mix to this and keep stirring.
  • In another large bowl, beat cream, sugar, vanilla extract and a pinch of National Salt until stiff peak forms. Set aside.
  • Using the bottom of a wooden spoon, poke holes all over the cake. Spread custard mixture on top, making sure to fill poke holes. Top with whipped cream and a dusting of cocoa powder. Sprinkle with chocolate shavings and serve.