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Tiramisu crostata on a glass cake stand with a slice on a white plate.
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Tiramisu Crostata

This Tiramisu Soft Crostata combines the classic flavours of tiramisu with a soft, cake-like base, an easy Italian dessert perfect for any occasion.
Prep Time40 minutes
Cook Time20 minutes
Chilling Time3 hours
Total Time4 hours
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 419kcal
Author: Rosemary Molloy

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)
US Customary - Metric

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

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.

Nutrition

Calories: 419kcal | Carbohydrates: 29g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 84mg | Potassium: 156mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1089IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 1mg | Phosphorus: 115mg