Tiramisu Choux Cake

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Luscious and creamy with a melt-in-your mouth texture this layered Tiramisu Choux Cake is made with choux pastry dough sandwiched between a traditional tiramisu filling. It’s similar to a cream puff but easier to make and is perfect for special occasions!

If you were to combine tiramisu cake and an Italian baked bigne the result would be this amazing tiramisu choux cake. Light choux pastry dough is made into a layered cake then filled with classic tiramisu for a show stopping dessert!

While making pate a choux dough does sound fancy, it’s easier than you think, especially when you are making it into a cake that requires no shaping or piping!

The decadent tiramisu filling compliments the pastry cake to perfection and it becomes the most irresistible dessert. Serve this cake at the holidays or for any special occasion and it is sure to wow your guests!

Why You’ll Love This Choux Pastry Cake

Light and flavorful: A light pate a choux dough is filled with the best tiramisu filling and then layered into a cake! It doesn’t get much better than that!
Easy to make: With no need to fill individual tiramisu cream puffs, this cake requires no shaping and still is a showstopper!
Dessert perfection: If you love French choux pastries and Italian tiramisu, this dessert is the perfect combination of the two!
Crowd pleasing: This fun dessert is perfect for any special occasion, including holidays, birthdays or even just a weekend baking project.

Recipe Ingredients

This tiramisu choux cake has two main components: the choux pastry dough and tiramisu filling!

Choux cake pastry: Water, granulated sugar, butter, salt, all-purpose flour and 4 large eggs.
Tiramisu filling: Egg, granulated sugar, mascarpone, heavy cream and brewed coffee.

How to Make Tiramisu Choux Cake

To start, make your choux cake dough by adding water, butter, sugar and salt to a medium saucepan on the stovetop and then using a whisk or wooden spoon combine the ingredients over low heat. When the mixture starts to come to a rolling boil remove it from the heat and add the flour all at once. Mix quickly and combine well with a wooden spoon.

Place the pot back on the stove and stir the mixture rapidly with a wooden spoon to allow the choux pastry to dry. When it starts to form a ball and loses its wet appearance, it’s time to remove it from the heat.

Transfer the dough to a mixing bowl fitted with flat beaters and mix on low until the choux cools enough to add the eggs.

Cooling down the dough in the mixing bowl.

When ready, add eggs one at a time and beat well before adding the next egg.

Divide the batter evenly between two parchment lined 8-inch round cake pans and bake. Turn off the oven, crack open the oven door and leave the cakes in the oven to dry.

The cake in the pans, before and after baked.

While the cakes rest, make your tiramisu filling! In a large bowl beat together the sugar and egg until frothy, then add the mascarpone, cream and coffee and beat until thickened.

It’s time to assemble your tiramisu choux cake! Remove cake from oven, cool completely then remove from pans. Place one cake on a clean plate spread with the tiramisu filling.

Top with the remaining cake then cover and refrigerate. Before serving, dust cake with unsweetened cocoa powder, slice and enjoy!

Substitutions and Variations

Milk: Feel free to replace some of the water with milk for a slightly softer and richer choux pastry dough.
Raw eggs: Try using an egg replacer or replace the granulated sugar with powdered sugar.
Butter: You can use salted butter or unsalted butter and adjust added salt accordingly.
Liqueur: Replace the coffee with cream de cacao, brandy or rum if you aren’t serving it to the kids.
No choux pastry: While this cake is the best introduction to making choux pastry dough if the thought still intimidates you, you can use pound cake or even angel food cake like in this lemon tiramisu cake.
Filling: Instead of a tiramisu filling, you can use Italian pastry cream like I do in this zeppole di san giuseppe or try this coffee pastry cream or lemon pastry cream.
Garnish: Instead of dusting with cocoa powder, try drizzling with chocolate ganache or even serving with fresh berries and whipped cream.

Baking Tips

Room temperature ingredients: Bring any eggs used in the cake and filling to room temperature first as they will incorporate better with the other ingredients. While we are at it, bring the mascarpone to room temperature as well.
Cool the dough: Before beating in the egg, cool the dough almost completely! You don’t want cooked egg in your dough.
Add some water to a pan in the oven: Before baking, place a metal pan on the bottom rack and add a cup of water. The steam in the oven will help the pastry choux cake rise even further for a lighter cake.
Don’t open the oven door: While your cake bakes don’t open the oven or your pastry cake may not puff.
Measure accurately: For the best choux pastry cake, adhere to the ingredients and measurements.
Adhere to the timing: Resting your cake in the oven helps keep the exterior dry as the interior moisture dissipates, resulting in choux that will hold its crunch even when filled with the tiramisu filling and chilled several hours.

The cake on a glass pan and a slice on a white plate.

Recipe FAQs

What makes choux pastry different?

A choux pastry dough is made from water and flour then enriched by slowly incorporating eggs while beating the dough paste. The dough is then baked which results in a crisp shell with a hollow center. It’s light yet rich tasting and much different from a flaky shortcrust or even puff pastry.

Can I make Choux cake ahead of time?

While the assembled cake is best served fresh, you can make the choux pastry dough 3 days in advance. Prepare dough through step 4, then cover and refrigerate it until ready to bake. You can also freeze the dough up to 3 months in advance. Thaw and proceed with the recipe.

How to store leftover tiramisu choux cake?

Similar to an eclair, you can store your cake in an airtight container or wrapped tightly in plastic for 3-4 days in the refrigerator. You may notice some moisture loss and sogginess may develop. It will still taste delicious!

Can I freeze leftover cake?

Yes! For longer storage, you can freeze slices of your choux pastry cake with tiramisu filling. Wrap slices in plastic wrap, then foil and store in a freezer safe container for up to 3 months. Thaw in the refrigerator then enjoy!

More Dessert Recipes To Try

If you have always loved cream puffs but felt a bit intimidated to make, this Choux Cake is the perfect way to give it a try. I hope you do and let me know how you liked it. Enjoy!