Tiramisu Crostata
This tiramisu crostata is a simple Italian dessert with a soft coffee-soaked base, creamy mascarpone topping, and a light dusting of cocoa. It’s an easy, make-ahead tart that’s perfect for special occasions.
If you love the flavors of authentic tiramisu, this crostata offers a unique twist with the same familiar flavors. Instead of ladyfingers, the coffee is brushed over a tender sponge-like crust that’s light and airy, then finished with a light mascarpone filling and cocoa.
The crostata shell is inspired by a traditional Italian ricotta crostata, baked until lightly golden and ready to soak up the coffee. For the topping, I use a smooth mascarpone cream that can be piped or gently spread into soft waves for a simple but elegant finish.
Why You’ll Love this Recipe
- Soft, sponge-like cake: The tender crostata cake absorbs the coffee beautifully, giving you the same familiar tiramisu flavor found in my easy tiramisu.
- Easy and make-ahead: The egg-free mascarpone topping comes together quickly, and the crostata can be chilled ahead of time for stress-free serving.
Ingredient Notes
- Egg and egg yolk: Using both gives the crostata cake a soft, tender texture rather than a crisp pastry. Make sure they are at room temperature so the batter mixes smoothly.
- Flour: Cake flour, pastry flour, or Italian 00 flour all work well and help keep the cake light. If using all-purpose flour, the texture will be slightly denser but still delicious.
- Mascarpone: Remove from the fridge about 30 to 40 minutes before so it blends smoothly into the cream. You can also make your own using my homemade mascarpone.
- Cream: Use heavy, whipping, or whole cream with at least 30% fat so the mascarpone topping whips up thick and stable.
- Coffee: Use cooled brewed coffee or espresso. Spoon it evenly over the cake so it absorbs without becoming soggy.
- Cocoa powder: Dutch-processed cocoa gives a smooth, mellow finish, but any good-quality unsweetened cocoa will work.
How to Make Tiramisu Crostata
Start by beating the egg, egg yolk, and sugar in a mixing bowl until light and thick. Add the milk, vanilla, and melted butter, and mix until combined. Sift in the flour, baking powder, and salt, then mix just until the batter is smooth.
Pour the batter into the prepared tart pan and bake until set and lightly golden. Let the cake cool briefly in the pan, then transfer it to a serving plate.
Once cooled, spoon the coffee evenly over the surface, allowing it to soak in slowly without pooling.
In another bowl, beat the mascarpone, cream, powdered sugar, and vanilla until thick, smooth, and able to hold its shape. Spread or pipe the mascarpone cream over the cake, using the back of a spoon to create soft waves.
Refrigerate the crostata overnight for the best flavour and texture. Just before serving, dust the top with cocoa powder, then slice and serve chilled.
recipe tips
- An 8-inch / 20 cm tart or flan pan works best for a soft tiramisu crostata. A pan with a removable bottom makes it easier to lift and serve neatly.
- Spoon the coffee over the cake gradually so it absorbs evenly without making the crostata soggy.
- Beat the mascarpone and cream just until thick and smooth. Overwhipping can cause the mixture to become grainy.
- For the best flavor and texture, chill the soft Italian tiramisu crostata cake for several hours or overnight before dusting with cocoa and serving.
If you love the classic flavors of tiramisu, this Tiramisu Soft Crostata is a dessert you’ll want to make again and again. With its tender cake-like texture, creamy topping, and rich coffee and cocoa flavours, it’s an elegant yet easy treat that’s perfect for holidays, celebrations, or simply enjoying with an afternoon espresso. One slice is never quite enough! Enjoy!
Tiramisu Crostata
Ingredients
FOR THE CROSTATA
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup granulated sugar
- ¼ cup milk (2% or whole milk, room temperature)
- 1 teaspoon vanilla extract
- ¼ cup butter (melted and cooled)
- 19 tablespoons flour (cake/pastry flour or 00 flour) (1 cup + 3 tablespoons)
- 1¼ teaspoon baking powder
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
FOR THE TIRAMISU FILLING
- 1 cup mascarpone (remove from the fridge 30-40 minutes before using)
- 1 cup cream (whole / heavy or whipping cream, at least 30% fat content)
- 2 tablespoons powdered / icing sugar (sifted)
- ½-1 teaspoon vanilla extract
EXTRAS
- ¼ cup coffee
- 2-3 tablespoons unsweetened cocoa powder (dutch processed)
Instructions
FOR THE CROSTATA
- Pre-heat the oven to 350F/180C. Grease and flour or spray an 8 inch / 20cm tart/flan pan.
- In the mixing bowl beat the egg, egg yolk and sugar 8-10 minutes or until light and thick, add the milk, vanilla and melted cooled butter and beat, sift in the flour, baking powder and salt, beat on low speed to combine until smooth, one minute.
- Pour into the prepared pan and bake for approximately 15-20 minutes or until done, let cool in the pan 15 minutes, then move to a large round plate or cake stand.
- Spoon the coffee evenly over the top of the crostata.
FOR THE TIRAMISU FILLING
- In the stand mixer or mixing bowl beat the mascarpone, cream, powdered sugar and vanilla until thick. Transfer the mascarpone mixture to a piping bag with a 15 mm plain nozzle and pipe small dollops on the top until completely covered, or spread the filling on the top, and with the back of the spoon make waves like clouds. Refrigerate the tiramisu tart at 3 hours or even better over night. Dust with the cocoa before serving. Enjoy!
Notes
Nutrition
Recipe FAQs
Yes. Brewed espresso works well and adds a deeper coffee flavor. Let it cool completely before spooning it over the cake.
Yes. This crostata is best made ahead and chilled for at least 3 hours, or overnight, so the flavors have time to meld and the topping can set.
Store the soft tiramisu crostata cake covered in the refrigerator for up to 2 days. Dust with cocoa just before serving for the best appearance.
Freezing is not recommended, as the mascarpone topping can change texture once thawed.
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