Easy Classic Tiramisu Cake
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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 15 servings
FOR THE ITALIAN SPONGE CAKE
- 5 eggs
- 1 cup sugar (200 grams)
- 2 teaspoons baking powder
- 2 1/2 cups cake / pastry flour (300 grams)
FOR THE CREAM FILLING
- 1 1/2 cups whole or whipping cream (360 grams)
- 1 egg**
- 2 tablespoons sugar
- 1 1/2 cups mascarpone (335 grams)
- 1 cup coffee (more if desired) (I use espresso, but a good strong coffee will)
ITALIAN SPONGE CAKE
Beat on medium-low speed the eggs and sugar until fluffy and light in colour (5 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 into 3 layers. While cake bakes make the coffee and let cool.
While cake cools, beat together sugar and eggs till frothy, then add the mascarpone and cream, beat 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. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips. Enjoy!
*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, but the egg does give it a delicious taste and creaminess.
Serving: 10g | Calories: 346kcal | Carbohydrates: 33g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 48mg | Potassium: 147mg | Fiber: 1g | Sugar: 15g | Vitamin A: 760IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1.5mg