Tira mi su, the Classic Italian Dessert, made with an easy scratch Sponge Cake and filled with the Perfect Creamy Mascarpone Filling. Classic Italian Tiramisu doesn’t get better than this!
I am sure I don’t have to translate this cake, by now everyone has heard of Tira mi su and eaten it. But twenty years ago that wasn’t the case, no one had ever heard of Tira mi su, except if you were Italian.
I was in fact in Italy when I first tasted it. My sister- in-law made it for her daughter’s birthday. But after that first taste, I have never forgotten it.
It has become one of my favourites and my family’s favourites. In fact the Italian requests it for every one of his birthdays!
It has pretty well become our the standard birthday cake. Sometimes I try to make variations to change it up a bit. From Tiramisu Gelato to a Yummy Roll Cake to even an Easy Tiramisu Pie and I didn’t leave the kids out either, I made a Kid Friendly Tiramisu without coffee.
So what is so special about this Tiramisu you ask? Well it is made with an Italian sponge cake instead of Italian Savoiardi which are also known as Lady Fingers.
This cake should be made the night before and kept in the fridge, before you serve it you can sprinkle it with chocolate curls or cocoa.
Homemade Classic Italian Tira mi su Cake
I made it once two hours ahead of time and it just wasn’t the same, it was good but much better if you wait. The cake is really easy to make and to put together.
So get out your forks and let them eat Tira mi su! If you are looking for some more amazing and easy Tira mi su recipes why not check these out, Easy Tiramisu Recipes. Enjoy!
- For the cake
- 5 eggs
- 1 cup sugar 200 grams
- 1 tablespoon baking powder 15 grams
- 2 1/2 cups of flour 300 grams
- CREAM FILLING
- 1 1/4 cups whole or whipping cream
- 1 egg
- 2 tablespoons sugar
- 1 1/4 cups mascarpone
- 1 cup coffee (more if desired) (I use espresso, but a good strong coffee will do I'm sure)
- 1/4 cup cocoa powder 50 grams, approximately
Grease a 9 inch (24 cm) springform cake pan and preheat oven to 350° (180°). Beat on medium-low speed eggs and sugar till well mixed (1-2 minutes) add flour and baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour into greased cake pan and bake for approximately 30 minutes or until tested done. Let cool, then slice in the middle to make 2 layers. While cake bakes make the coffee and let cool.
While cake cools, beat together sugar and eggs till frothy, then add the mascarpone and cream, beat until thick.
Place 1 layer of cake (sliced side up) on a large plate and spoon 1/2 of the coffee on top, cover with 1/4 of the cream mixture and repeat with the remaining layer. Frost the cake with the remaining cream filling. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips. Enjoy!