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Homemade Tiramisu Cake

This Tiramisu Cake, is a classic Italian Dessert, made with an easy sponge cake that is cut into layers and filled with the perfect creamy mascarpone filling. Dessert doesn’t get better than this!

Tiramisu cake on a wire rack with a slice on a black plate.


 

I am sure I don’t have to translate this cake, by now everyone has heard of Tiramisu and eaten it. But 25 years ago that wasn’t the case, no one had ever heard of Tiramisu, 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 this Tiramisu Cake, made with a sponge cake instead of lady fingers, it really does make one of the best birthday cakes.

Everyone loves the traditional tiramisu but in Italy there are so many different versions, from Tiramisu Gelato to a Tiramisu 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, that was from a sister-in-law.

Recipe Ingredients

For the sponge cake

  • Flour – cake/ pastry flour
  • Salt
  • Baking powder
  • Eggs – large room temperature separated
  • Sugar – granulated sugar
  • Vanilla – vanilla extract
  • Water – hot water

For the filling

  • Cream – whole, whipping or heavy cream with at least 30% fat content
  • Mascarpone cheese
  • Egg – large room temperature – optional
  • Sugar – granulated sugar
  • Coffee – strong coffee

Extra

Cocoa – unsweetened dutch processed cocoa

For the replacement of the raw egg, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely, if you do leave it out then substitute powdered/icing sugar for the granulated sugar.

Cake on a wire rack.

Why use whole cream?

Whole/heavy/whipping cream should have at least 30% fat. Don’t use anything less or it won’t thicken properly and won’t taste the same. 

How to Make Cake Flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.

How to make a Tiramisu Cake recipe

In a medium bowl sift the flour, salt and baking powder. In the bowl of a stand mixer with the whisk attachment beat the egg whites until stiff. Set aside.

Beat egg whites until firm.

In a separate large mixing bowl beat the egg yolks and sugar on medium speed until light and creamy.

Egg yolks and sugar beaten until light and creamy.

Add the vanilla, add the flour a little at a time and beat to combine between each addition.

Flour added to the egg yolk mixture.

Add the hot water and beat to combine.

Water added to the batter.

Gently fold in the egg whites.

Egg whites folded in the batter.

Transfer the cake batter to the prepared 8-inch round cake pan and bake. Leave in the pan to cool, then move to a wire rack to cool completely.

Cake in the pan before and after baked.

When cool cut the cake into three layers.

Cake in three layers.

While the cake cools, make the filling, beat together the sugar and eggs* until frothy, then add the mascarpone and cream, beat until thick.

The mascarpone cream mixed in a glass bowl.

Place one layer of cake (sliced side up) on a large plate and spoon 1/3 of the coffee on top, cover with 1/3 of the cream mixture and repeat with the two remaining layers. Frost the cake with the remaining cream filling.

Making tiramisu layers cut and frosted.

If you don’t add the egg then beat together the powdered sugar, mascarpone and cream until thick.

Be sure to chill the cake at least 3-4 hours or even better over night. Bring to room temperature for 30 minute before serving. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips before serving.

Where did it originate?

The origins of Tiramisu are actually unknown as pretty well every region in Italy claims it as their invention! In fact a small dispute started between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto.

There are many stories that started on how this dessert came about, but the official version places the origin of tiramisu in the seventeenth century in Siena. Some pastry chefs, decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany Cosimo de Medici.

They wanted it to reflect his personality. It had to be stunning and very tasty, but they wanted simple ingredients. But most importantly it had to be rich and decadent. And that is how Tiramisu came about. And rightly named Pick me Up.

Tiramisu cake on a wire rack with a slice on a black plate.

What if I don’t like Cocoa?

If you don’t like cocoa you can always sprinkle the top with chocolate chips or even grated chocolate. Or just leave it plain.

Can I add alcohol to the dessert?

Yes you can add a little, I would suggest a tablespoon or two, such as marsala wine, brandy, dark rum or even a coffee liqueur or even a teaspoon of vanilla if you prefer will work. I would suggest adding it with the mascarpone or you could add it to the coffee before spooning on the cake layers.

How to store the Tiramisu cake

The cake should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. 

How to freeze it

It is best to freeze the cake the same day you prepare it. Place it in a sealed freezer container to prevent freezer condensation from penetrating and ruining it. It will keep for up to 2 weeks in the freezer.

To thaw the cake in order to avoid harmful sudden changes in temperature, it must first be place in the fridge for at least a few hours and then it can be moved to room temperature.

A slice of cake on a black plate.

So get out your forks and lets eat a Tiramisu layer cake! I hope you like it as much as we do. Enjoy!

Cake on a wire rack.

Homemade Tiramisu Cake

Rosemary Molloy
This Tiramisu Cake, is a classic Italian Dessert, made with an easy sponge cake cut into layers and filled with the perfect creamy mascarpone filling.
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Course Desserts
Cuisine Italian
Servings 12 servings
Calories 339 kcal

Ingredients
 
 

FOR THE ITALIAN SPONGE CAKE

  • 1 cup cake/pastry flour
  • 1 pinch salt
  • teaspoon baking powder
  • 4 large eggs room temperature (separated)
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons hot water

FOR THE CREAM FILLING

  • cups whole or whipping cream (360 grams)
  • 1 egg*
  • 2 tablespoons sugar
  • cups mascarpone (335 grams)
  • 1 cup coffee (more if desired) (I use espresso, but a good strong coffee will)

TOPPING

  • ¼ cup cocoa powder

*In the cream filling, for the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available or if you wish eliminate the egg, but the egg does give it a delicious taste and creaminess.

    Instructions
     

    FOR THE ITALIAN SPONGE CAKE

    • Pre-heat oven to 340F (170C), lightly grease and flour or spray one 8 inch (20cm) round springform cake pan or regular pan.
    • In a medium bowl sift the flour, salt and baking powder.
    • In the bowl of a stand mixer with the whisk attachment beat the egg whites until stiff. Set aside.
    • In a separate large bowl beat the egg yolks and sugar for 15 minutes, add the vanilla, then add the flour a little at a time and beat to combine between each addition, add the hot water and beat to combine. Gently fold in the egg whites.
    • Transfer the batter to the prepared pan and bake for approximately 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Leave in the pan to cool 15-20 minutes, then move to a wire rack to cool completely. When cool cut the cake into three layers.
    • While the cake cools, beat together the sugar and eggs* until frothy, then add the mascarpone and cream, beat until thick.
    • If you don't add the egg then beat together the powdered sugar, mascarpone and cream until thick.
    • Place 1 layer of cake (sliced side up) on a large plate and spoon 1/3 of the coffee on top, cover with 1/3 of the cream mixture and repeat with the remaining layers. Frost the cake with the remaining cream filling. Chill for 3-4 hours or even overnight. Bring to room temperature for 30 minute before serving. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips and serve. Enjoy!
    • *For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely, if you do then substitute powdered/icing sugar for granulated sugar.

    Notes

    To add liqueur to the recipe –  I would suggest a tablespoon or two, such as marsala wine, brandy, dark rum or even a coffee liqueur or even a teaspoon of vanilla if you prefer will work. I would suggest adding it with the mascarpone or you could add it to the coffee before spooning on the cake layers.
    Italian sponge cake is on the drier side so be sure to add a good amount of coffee to keep it moist but don’t soak it or it won’t hold the filling. 
    I use a small sieve to sprinkle the cocoa on top of the cake.*
    The cake should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. 
    It is best to freeze the cake the same day you prepare it. Place it in a sealed freezer container to prevent freezer condensation from penetrating and ruining it. It will keep for up to 2 weeks in the freezer.
    To thaw the cake in order to avoid harmful sudden changes in temperature, it must first be place in the fridge for at least a few hours and then it can be moved to room temperature.

    Nutrition

    Serving: 10g | Calories: 339kcal | Carbohydrates: 21g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 137mg | Sodium: 57mg | Potassium: 146mg | Fiber: 1g | Sugar: 11g | Vitamin A: 941IU | Vitamin C: 0.2mg | Calcium: 93mg | Iron: 1mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from December 29, 2017

    38 Comments

    1. 5 stars
      Hi Rosemary! Another winning recipe!!! I had to make a few adjustments. My oven can’t do 340, so had to bake on 350. Also didn’t have an 8″ pan, so used my 9″. Baked 20 min or so and came out perfect. Since the cake was slightly shorter, I could only make 2 layers but that was no big deal. One more thing… instead of straight coffee, I made a coffee simple syrup (1c each sugar and water, bring to boil and whisk in 2T good instant coffee) and used that on the layers. Turned out perfectly for my Mother’s Day treat!!! Thank you for the wonderful recipe!

    2. Just a quick question, the picture shows 4 layers, so two of the sponge cakes? I don’t want to run out of filling. Looks great!

      1. Hi Barb, actually the cake is three layers and yes there is enough filling for the cake. I added the sponge cake recipe to the recipe card also. I hope you like it, let me know how it goes. Take care.

    3. This cake is an amazing idea! I wonder about adding khalua or Tia Maria to the coffee to give it a more tiramisu taste. Also, I wonder if we made zabaglione mixture which cooks the egg and when cooled mix I the whipped cream and marscapone cheese.

      1. Hi Laura, sure if you want to add a liqueur to the coffee go right ahead. You could try that too with zabaglione, Italians make anything and everything into a Tiramisu. Let me know how it turns out.

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