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!

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.

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.

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

Add the vanilla, 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 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.

When cool cut the cake into 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.

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.

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.

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.

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

Updated from December 29, 2017