Tiramisu Layer Cake, 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 Tiramisu and eaten it. But twenty 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 Homemade Classic Italian Tiramisu Layer Cake.
It has become one of my favourites and my family’s favourites. In fact the Italian requests it for every one of his birthdays!
This Tiramisu Layer Cake 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 Tiramisu Layer 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 Tiramisu recipes why not check these out, Easy Tiramisu Recipes. Enjoy!
Homemade Classic Italian Tiramisu Layer Cake is a classic Italian dessert recipe. Made with a delicious sponge cake then layered with a creamy mascarpone filling. The perfect family dinner or company is coming dessert.
- For the cake
- 5 eggs
- 1 cup sugar
- 2 teaspoons baking powder
- 2 1/2 cups flour
- CREAM FILLING
- 1 1/2 cups whole or whipping cream
- 1 egg**
- 2 tablespoons sugar
- 1 1/2 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
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Pre-heat the oven to 350°. Grease a 9 inch (24 cm) springform cake pan.
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Beat on medium-low speed the eggs and sugar until 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 3 layers. While cake bakes make the coffee and let cool.
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While cake cools, beat together sugar and eggs till frothy, then add the mascarpone and cream, beat until thick.
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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. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips. Enjoy!
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**I use a small sieve to sprinkle the cocoa on top of the cake.*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.
Marisa Franca @ All Our Way says
Beautiful dessert and one of my all time favorites!! Where you’ve been? You must be hanging out at places where I’m not!! I’ve missed reading your posts. Hope you had a Merry Christmas and a Happy New Year!
Rosemary says
Hi Marisa, I have been visiting family in Toronto (my daughter included) so I took a little break. I had a really nice Christmas and New Years and I hope you did too. Happy New Year my friend.
Liz says
Is there a whole raw egg in the cream filling? I just want to make sure I am reading these instructions correctly.
Thanks
Rosemary says
Hi Liz, yes there is a raw egg in the filling, I wrote a note about it so you might want to check it out. I have made the filling without an egg if you are worried about that. Let me know.
Karen @ Karen's Kitchen Stories says
I’ve made the lady finger version, but this looks amazing. I’ve always heard that it really isn’t Italian, but an American thing, but obviously, my information was wrong, and I’m happy to hear that.
Rosemary says
Hi Karen, haha Karen, Tiramisu is as Italian as Pizza Margherita. Happy Sunday.
Patricia @ Grab a Plate says
This is gorgeous and it looks heavenly! I love tiramisu, and don’t get to enjoy it often (fortunately?!). I’m pinning this to try it!
Rosemary says
Thanks Patricia, try it, it is so easy and delicious. Have a great weekend.
Melissa @ Completely Eclipsed says
My Nonna used to make this for me all the time when I was growing up. Whenever I taste it I think of her. I never got the recipe from her before she passed and I’ve never been able to *quite* replicate it. I’ll have to give this recipe a go. I should probably try the lighter one, but I’ll more than likely make the richer one! Stopping by from SITS
rose says
Hi Melissa, I hope it is the missing recipe from your Nonna, the richer one is really good, I must say. Thanks Rosemary
estheticgoddess says
Mouth watering!! I have never made this and I love to bake! I am putting it on my grocery list now.
rose says
Hi, Give it a go, it is quite easy and really good. Thanks Rosemary
kenney says
omg!!!! heaven. i could eat tiramisu everyday for the rest of my life. my mouth still remembers the delicious taste of the one you made when you were here. so good.
rose says
Don’t worry Ken, I will make you another one.