Tiramisu Tres Leches

This Tiramisu Tres Leches brings together the moist goodness of Tres Leches with the irresistible flavors of Tiramisu. Picture a cake that’s not only simple to make but also tastes like a dreamy mix of coffee-infused perfection.

Why You’ll Love Tiramisu Tres Leches

  • Easy as Pie: No need to be a master chef; this recipe is a breeze, perfect for those just starting their baking adventures.
  • Sweet Sensation: The rich and moist texture, coupled with the coffee and creamy goodness, creates a symphony of flavors in every bite.
  • Perfect for Parties: Hosting a gathering? Impress your guests with a unique dessert that combines two beloved classics.
  • Sweet Tooth Satisfaction: If you have a penchant for all things sweet, this Tiramisu Tres Leches will undoubtedly hit the sweet spot.
  • Recipe Perfection: Tried and tested, this recipe guarantees success, making you the hero of your kitchen.

Ingredients Needed To Make Tiramisu Tres Leches

  • Baking powder
  • 1.1 GF Flour
  • Kosher salt
  • Vanilla extract
  • Espresso powder
  • Milk
  • Sugar
  • Eggs (separated)
  • Evaporated milk
  • Sweetened condensed milk
  • Lite coconut milk (unsweetened)
  • Whipped topping
  • Cocoa powder

How To Make Tiramisu Tres Leches

  1. Start by preheating your oven to 350 degrees and greasing a 9×13 baking dish with nonstick baking spray.
  2. In one bowl, beat egg whites until stiff peaks form. Set this airy delight aside.

3. In another bowl, whip up sugar and egg yolks until they turn a light yellow hue (around 2-3 minutes).

4. Mix in espresso powder, vanilla extract, and milk for that coffee-infused goodness.

5. Gradually add the dry ingredients, stirring until just combined.

6. Now comes the magic – gently fold in those beaten egg whites.

7. Pour this heavenly batter into your prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.

8. Once your cake has cooled, poke holes all over with a toothpick, readying it for the tres leches goodness.

9. Combine all three milks and generously pour over the cooled cake.

10. Cover it up and let it chill in the fridge for 4 hours.

11. Just before serving, crown it with whipped cream and a dusting of cocoa powder.

Variations & Substitutions

  • Elevate the indulgence by sprinkling chocolate shavings on top.
  • Get creative with flavored whipped toppings like chocolate or coconut.
  • Amp up the coffee kick by adding a shot of espresso to the milk mixture.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Commonly Asked Questions

Can I use regular coconut milk instead of lite?

Absolutely, go ahead and swap in regular coconut milk for an even richer flavor.

How long does it last in the fridge?

Tiramisu Tres Leches can be refrigerated for up to 3 days, but good luck keeping it around that long!

Tiramisu Tres Leches

Be prepared to be blown away by this dessert. It has a rich flavor, moist texture, and the perfect blend of coffee and creamy goodness.
Print Pin Rate
Course: Dessert
Cuisine: Italian, Mexican
Keyword: Tiramisu Tres Leches Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 55 minutes
Servings: 16
Calories: 253kcal


  • 1 ⅛ cup 1.1 GF
  • 2 ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • ½ tsp espresso powder
  • ½ cup milk
  • 1 ⅛ cup sugar
  • 5 eggs separated


  • 12 oz can evaporated milk
  • 11.25 oz can sweetened condensed milk
  • 12 oz can lite coconut milk unsweetened
  • 8 oz whipped topping
  • ¼ cup cocoa powder


  • Preheat the oven to 350 degrees. Grease a 9×13 baking dish with nonstick baking spray.
  • In a bowl, beat egg whites until stiff peaks form. Set aside.
  • In another bowl, beat sugar and egg yolks until light yellow (2-3 minutes).
  • Mix in espresso powder, vanilla extract, and milk.
  • Gradually add dry ingredients and mix until just incorporated.
  • Fold in the beaten egg whites.
  • Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick comes out clean.
  • Allow the cake to cool completely, then poke holes all over with a toothpick.
  • Mix all three milks together and pour over the cooled cake.
  • Cover and refrigerate for 4 hours.
  • Before serving, top with whipped cream and dust with cocoa powder.


  • Add a sprinkle of chocolate shavings on top for extra indulgence.
  • Experiment with flavored whipped toppings like chocolate or coconut.
  • Incorporate a shot of espresso into the milk mixture for a stronger coffee flavor.


Serving: 1g | Calories: 253kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 65mg | Sodium: 238mg | Potassium: 205mg | Fiber: 1g | Sugar: 31g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg
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