House-shaped Tiramisu Cake Recipe

House-shaped Tiramisu Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a tiramisu cake decorated in the shape of a house with lady fingers attached~

I iced the coffee sheet with mascarpone cream and squeezed it on the outside with various pods to decorate it, and it turned out to be a snowy white house.

It’s a bit difficult to work with the sheet upright, but it feels different.

It’s good to stand up, but it can topple over, so I think it would be nice to make it lying down like making a cake.

When I make tiramisu, lady finger cookies are always hidden inside.This cake was finished by Lady Finger.

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Tiramisu Cake is a classic Italian cake that’s made with coffee-soaked sponge cake and layered with sweet mascarpone cream. It’s also dusted with delicious cocoa powder.

Do you love Italian desserts? Be sure to give our Chewy Amaretti Cookies and Mini Almond Biscotti a try!

Table Of Contents

Recipe Details

This classic Italian dessert is typically made with ladyfingers as the “cake base,” but to be honest, this cake version is so much BETTER! You’ll love the way the flavors absorb into the fluffy layers.

TASTE: This sweet and creamy espresso combination is every coffee lover’s dream. The addition of cocoa makes it even tastier.
TEXTURE: The fluffy and airy sponge cake absorbs all the coffee liqueur, mascarpone cream, and cocoa powder all too well. And the frosting is so creamy.
TIME: This cake will take 55 minutes.

What You’ll Need

Ingredient Notes

Cake base- To make the cake layers of this sponge cake Tiramisu, we’ll be using All-purpose flour, Cornstarch, Baking powder, Eggs, Sugar, and Vanilla extract.
Mascarpone cheese- This is for the frosting and is sweet with some hints of acidity.
Cream cheese- Sweet and tangy, this mixes with the mascarpone for the frosting.
Egg product- These eggs make the frosting extra creamy, as is traditional for tiramisu.
Kahlua– To add extra coffee flavor along with hints of vanilla and caramel. This liqueur is sweet and rich.
Powdered sugar- To sweeten the frosting.
Espresso- This is what adds the delicious coffee flavor that Tiramisu cake is known for.
Sugar- This is to add sweetness to the coffee soak.
Cocoa powder- This is added to each layer of the cake for delicious chocolaty flavor to pair with the coffee taste.

Add-ins and Substitutions

Substitute the espresso- If you haven’t got an espresso maker, you can use instant espresso powder or really strong brewed coffee. You will need 1 cup of either one
Use real eggs- Add 1/4 cup granulated sugar to 3 eggs instead of the egg product. Then simmer 2 cups of water in a pot. Place the egg mixture in a bowl, and the bowl in the pot. Beat until double in size, then remove from heat and cool before adding the mascarpone.
Substitute the Kahlua- If you haven’t got any or don’t want to use it, you can substitute a few teaspoons of coffee extract to replace it.
Add toppings- Top the cake with shavings from a bar of chocolate for a prettier presentation and more chocolaty flavor. You can also add espresso beans.

How to Make Tiramisu Cake

Beat the eggs. Beat them in a stand mixer on high speed for 4 minutes, then add the sugar and vanilla. Continue beating until the eggs are fluffy and pale.
Sift the dry ingredients. Sift the flour, baking powder and cornstarch into the eggs and fold it in with a whisk. Scrape down the sides of the bowl.

Slice the cake. Slice the cooled cake layers in half, and soak them in a combination of coffee and sugar.
Assemble it. Then assemble the cake in this order: coffee-soaked cake, cream, cocoa powder, and repeat until all the cake layers are used. Be sure to reserve some cream to coat the outside of the cake.

Pro Tip: I find that using a Martellato soaker bottle is the best method for soaking cakes. It doesn’t drench it as other methods do.

Recipe Tips

Thicken runny mascarpone- If the brand of mascarpone cheese you bought has a runnier consistency, make sure to refrigerate the cream for at least 40 minutes before combining it with the egg product.
Make sure you beat the eggs well- Your mascarpone cream frosting can get runny if the eggs are not beaten well, until they are pale and fluffy.
Don’t oversoak the cake- Be careful as you soak the cake not to dench it. It will fall apart if it becomes too wet. A soaker bottle works really well here, like this Martellato soaker bottle.
Let the cake set- Tiramisu tastes best when it has had time to absorb all the delicious flavors of coffee, cream, and Kahlua. Therefore you want to let the cream infuse into the sponge cake overnight in the fridge.

FAQs

What is Mascarpone Cheese?

Mascarpone cheese is one of the main ingredients in a tiramisu cake recipe. It has a mild flavor similar to creme Fraiche and is used in the frosting.

Why is my tiramisu cream runny?

This could happen due to the eggs or egg products not being beaten well enough. You want to beat the egg mixture until its pale in color and fluffy. If you want to thicken up a runny cream, place it in the fridge for about 1 hour before frosting the cake.

Can I substitute raw eggs in tiramisu?

Cakes like tiramisu are made with raw eggs. If you prefer not to use raw eggs, you can use egg substitute, also known as egg product. Egg product is pretty much eggs that have been pasteurized. I have tested this recipe multiple times and come to realize that certain brands of egg products don’t thicken as much as others. So far, the best brand for this recipe is Lucerne.

Serving Suggestions

This Tiramisu Cake is such a versatile dessert and works great with lots of other sweets. Put together a dessert buffet and serve this with cookies, other cakes, coffee, and more.

Cookies: Serve a slice with some Jumbo Chocolate Chip Walnut Cookies, Chocolate Meringue Cookies, Chocolate Thumbprint Cookies, or Coffee Macarons.
Cakes: Add this cake to your dessert spread with others, like this Chocolate Mousse Cake, New York Style Cheesecake, Gingerbread Cake, or Chocolate Honey Cake (Spartak Cake).
Sweet treats: Pair this Tiramisu Cake with Coffee Chocolate Mousse, Chocolate Pot De Creme, White Chocolate Creme Brulee, or Chocolate Covered Dates.
Beverages: Enjoy a cup of Hot Chocolate or coffee with a slice of this cake. Or make your own Pumpkin Spice Latte or Iced Caramel Macchiato.

Make This Recipe in Advance

Make ahead: This cake works best when it sets overnight, so you can make it the day before you plan to serve it. It also stores well in the fridge or freezer.

Storing: This Tiramisu Cake will last in the refrigerator for up to 1 week, covered or stored in an airtight container.

Freeze: Leave off the cocoa topping and wrap the cake in plastic wrap (twice). Once it is frozen solid, wrap tightly in foil. You can keep it frozen for up to 3 months. Thaw in the fridge overnight before serving.

More Tasty Italian Desserts!

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Full Recipe Instructions

Spongecake

In a stand mixer, beat 8 eggs until foamy. Then slowly add the sugar and vanilla while the mixer is still beating.
Sift the flour, baking powder, and cornstarch. Then fold it into the beaten eggs using a whisk.
Line 2 round baking pans (10 inches in diameter) with parchment paper and spray with nonstick spray. Then distribute the batter evenly between the two pans.
Bake in a preheat the oven to 350 degrees Fahrenheit and bake for 28-30 minutes. Then transfer to a cooling rack.
Meanwhile combine the cream cheese, mascarpone cheese, powdered sugar, and Kahlua in the bowl of your stand mixer. If your mascarpone cheese has a runny consistency, refrigerate this mixture for 40 minutes before adding in the egg product.
In a small bowl mix together the espresso, with 3 tbsp Kahlua and 1 tbsp sugar.
Slice each cake in half so you are left with 4 thin slices. Soak each layer of cake with the espresso and Kahlua mixture. I find that using a Martellato soaker bottle works best.
Then begin layering the cake in this order: 1 layer of soaked cake, 1 1/4 cup cream cheese mixture, and cocoa powder. Repeat this until you stack the last layer of cream. At this point, you can decorate the sides and top of the cake with extra cocoa or cream.

Coffee substitute options

For 1 cup of espresso coffee, use 1 cup of hot water with 1 tsp of instant espresso powder. Or you can brew 1 cup of very strong coffee.

How to freeze the cake

To freeze tiramisu, leave off the cocoa topping and wrap the cake with plastic wrap (twice) once its frozen solid, wrap tightly in foil. You can keep it frozen for up to 3 months. Thaw in the fridge overnight before serving.

Cant find egg product? make your own!

If you prefer to use real eggs over egg product, add 1/4 cup granulated sugar to 3 eggs instead of the egg product.

Bring a pot of water (about 2 cups) to a simmer. Place the sugar and eggs into a bowl and place the bowl over the simmering pot. Using an electric mixer beat the eggs and sugar until they double in size and remove from heat. Once the eggs are cooled add them to the remaining cream ingredients.

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There’s only a few things I’ve ever named “the best” and this Tiramisu cake is one of them for good reason. Four layers of vanilla sponge cakes soaked in spiked coffee, frosted with a light and fluffy mascarpone cream and topped with a generous dusting of cocoa powder.

Why you’ll love this tiramisu cake

It’s way more simple than it looks and sounds.
It’s super light and fluffy, you could probably eat the whole cake yourself.
It’s pretty customizable and can be baked in different sizes/heights.
The mascarpone frosting is super easy to make, not overly sweet, and so fluffy.

What is Tiramisu?

Tiramisu is an Italian dessert made up of lady fingers soaked in coffee, layered with mascarpone cream and topped with cocoa powder. The coffee is often spiked with alcohol like marsala wine or brandy. I went with amaretto (an Italian almond flavored liqueur) because it’s more subtle and compliments the cake SO WELL.

The mascarpone cream is traditionally made with eggs as well but since the cake uses a bajillion eggs, I simplified the cream to just mascarpone, heavy cream, powdered sugar and vanilla.

Ingredients & Substitutions

Step-by-Step Instructions

Step 1: Start making the cake by separating the egg yolks from the whites. Beat the egg whites with the sugar until it’s super thick and fluffy and holds stiff peaks.

egg whites beaten with sugar until stiff peaks

Step 2: Add the egg yolks and vanilla and beat at medium-high speed until it’s combined.

egg yolks and vanilla added

Step 3: Sift in the flour, baking powder and salt and beat at medium-low speed, just until the flour is mixed in. Use a rubber spatula to fold the mixture a couple of times.

sifted flour added

Step 4: Distribute the batter evenly among the pans lined with parchment paper (can do two pans at a time).

Step 5: Make the coffee soak by dissolving the sugar in the hot coffee. Once the coffee has cooled a little, add the amaretto (or other flavoring).

Step 6: Make the mascarpone cream by beating together the cold mascarpone with the powdered sugar until it’s completely smooth.

Step 7: Add the vanilla bean paste and turn the mixer to medium speed. Stream in the cold heavy whipping cream in 3-4 increments, stopping to scrape the edge of the bowl each time.

Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it should thicken and hold peaks within a couple of minutes. Don’t over-beat once you’ve reached this stage.

Step 8: Assemble the cake by first flipping all the cakes over onto their tops (so bottoms up) and use a fork to make holes in them, similar to a poke cake (except smaller holes that are closer together – see photo below).

Then place the first layer of cake onto a flat surface and spoon ½ cup of the coffee mixture over the first layer.

*Some of my family members preferred the cake to be more “wet” so if you like it more soggy too, feel free to use three cups of coffee and do ¾ cup on each layer. I wouldn’t do any more than that as you’ll start to notice it weeping if there’s too much liquid and the cake will be less sturdy.

Step 9: Top with a generous layer of mascarpone cream. If you want to leave the cake naked like I did (it doesn’t dry out like traditional butter cakes) don’t spread the mascarpone all the way to the edge of the cake, leave a little wiggle room so that when you place the next layers on top, the cream will not squish off the cake.

*feel free to refrigerate the cake halfway through to make sure it stays sturdy.

Step 9: Create some swirls with a spoon on the top layer of mascarpone and then top generously with cocoa powder. *I refrigerated the cake overnight before topping with the last layer of mascarpone on top (look at the photo below, you can see the texture difference of the mascarpone cream that was placed fresh on top and the mascarpone cream that was refrigerated overnight between the layers).

I recommend refrigerating for at least 4-6 hours or overnight before serving so the coffee soaks well into the cake and the mascarpone cream can set. Serve cold or slightly chilled.

What pan to bake this cake in

I tested this cake in a few different sizes and I just loved the way this one looked. The cake photographed is four 8 inch layers which is really tall for a sponge cake and can be difficult to assemble. If you do it this way, just be very gentle with the last two layers and refrigerate quickly. Also when you get to slicing and there’s only half of it left, it will topple over so just slice the whole thing or lay it down.

The cake can be baked:

How to know when sponge cakes are done baking

Sponge cakes are fairly easy to assess when they’re done baking. The top will no longer look wet, it’ll have a light golden color, (don’t look for a golden brown color).

Gently press your finger into it and it should have some resistance and/or spring back. If it feels wet underneath the surface, leave it a few more minutes.

Try not to open the oven until it’s close to being done though.

Decorating this Tiramisu Cake

Sponge cakes are not as sturdy as traditional shortened cakes (like my vanilla cake) so again, the four layers is risky here. If you want to frost the outside of the cake, you will have enough mascarpone cream to lightly frost it; however, make sure to refrigerate the cake for at least 1-2 hours before frosting the outside.

If you want to actually decorate the cake with buttercream, you can use any type of buttercream recipe you like (there’s like 10 in my cookbook, Frosted) but my favorite for decorating is Swiss Meringue Buttercream.

However, since the sponge cake is soaked in liquid, it will settle over the next few hours so I recommend refrigerating it for at least 4-6 hours, preferably overnight, before frosting the outside of the cake. The cake will be a little shorter the next day and you don’t want that to ruin your decor.

I recommend piping a border of the Swiss meringue buttercream onto each layer of cake and using the mascarpone cream as a filling. You can see an example of this in my chocolate ganache cake. Refrigerate the cake for 30-60 minutes so the buttercream sets and then frost the outside.

Frequently Asked Questions

Can I make tiramisu cake dairy free?

You can use dairy free cream cheese and coconut cream to make the mascarpone but the flavor will obviously be different.

Can I make tiramisu cake gluten-free?

All my cake recipes work well with a 1:1 gluten-free flour like Bob’s Red Mill and King Arthur Flour HOWEVER, I have not tested this with sponge cakes so I am not entirely sure. Please let us know if you do try it!

Can I turn this into tiramisu cupcakes?

Not really, a sponge cake would make a very sad and soggy cupcake. You can use this mascarpone cream to frost my vanilla latte cupcakes and that would be pretty similar.

How to make ahead

To make the cake ahead of time you can make the cakes even a month in advance. When you remove them from the oven, let them cool for about half an hour and then wrap them individually in plastic wrap. Then place them in a freezer bag, squeezing out all the excess air.

Make sure to work quickly if you frost them while they’re frozen, because the frosting can set way too quickly from the cold cake and make it difficult to spread. Or just pull them out of the freezer 1 hour before frosting.

To make the mascarpone cream ahead of time: I don’t prefer to make the cream ahead of time as it can be temperature sensitive but it is doable. You can cover it and refrigerate it for a couple of days. It won’t harden like buttercream does in the fridge but it may be a little more firm that you want it for assembling the cake so just mix it a bit to loosen it or leave it out for a few minutes.

How to store finished cake

This tiramisu cake has to be refrigerated and is best served chilled. Unfortunately the cake doesn’t harden in the fridge so if you want to wrap it without messing up the cream, freeze the cake until it’s firm and then wrap it. Store it in the fridge for up to a week or freeze it for 1-2 months.

To freeze slices, place the slices in an airtight container and then place the container in a freezer bag, squeezing out all the excess air.

Thaw in the fridge overnight before serving and serve cold.

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.

If you make this fabulous Tiramisu cake, I’d love it if you left a star rating for me. If it’s less than five stars, please let me know why! 🙂

As always, have a blessed day and happy baking!

12 large eggs (55-60 grams each), separated
300 grams (1 1/2 cups) granulated sugar
2 teaspoons vanilla extract
240 grams (2 cups) all-purpose flour, spooned and leveled
1/4 teaspoon fine sea salt
2 tsp baking powder *optional (read blog post)

Coffee Soak*

480 mL (2 cups) strong coffee (I used 4 shots)
50g (1/4 cup) granulated sugar
45 mL (3 Tbsp) Amaretto Liqueur *optional

Mascarpone Cream

24 ounces (3 small tubs) mascarpone cheese, cold (I recommend Belgioioso)**
300 grams (2 1/2 cups) powdered sugar, spooned and leveled
16 ounces (2 cups) heavy whipping cream, cold
2 teaspoons vanilla bean paste
tiny pinch of fine sea salt
Cocoa powder for dusting (I used dutch)

Preheat the oven to 350F (177C) and grease and line four 8-inch pans with baking spray and parchment paper.
Place the egg whites in the bowl of the stand mixer and using the whisk attachment, at full speed, beat until they’re frothy.
With the mixer on medium speed, stream in the cup of sugar. Turn the mixer up to full speed and beat just until the meringue reaches stiff peaks.
Pour in the egg yolks and vanilla and turn the mixer to medium-high speed, mixing, a few seconds, just until they’re fully combined.
Sift in the flour and salt (and baking powder if using) and turn the mixer up to medium-low speed, mixing just until the flour is incorporated.
Flip the cakes over onto a tea towel and allow them to cool completely (I don’t recommend flipping onto a wire rack, mine got suck on there before).

Pour the coffee into a large measuring cup so it’s easy to see how much you use per layer. Add the sugar and mix until it’s dissolved.
Once the coffee has cooled, add the amaretto.

Place the cold mascarpone into the bowl of a stand mixer (or just a large bowl with a hand mixer) with the powdered sugar.
Beat at low-medium speed until they’re combined and then increase the speed to medium-high for 1-2 minutes, scraping the edge of the bowl halfway through.
Add the vanilla and the cold heavy whipping cream in 3-4 increments, mixing well between each addition.
After adding all the heavy whipping cream, the cream may look soft, turn the mixer up to full speed for 1-2 more minutes and it should stiffen up (like whipped cream does).

Assemble

With the cakes still flipped upside down on the tea towel, use a fork to stab the cake throughout, making holes for the coffee to soak into. (similar to a poke cake but smaller holes that are closer together; see photos in blog post)
Frost with a generous layer of mascarpone cream, try not to go passed the edge if you want a naked cake. Place the next layer of cake on top, upside down as well. If the cake feels unstable at any point, feel free to refrigerate it for 30-60 minutes before proceeding (store the mascarpone cream in the fridge when not in use).
Repeat until the cake is assembled. Then swirl some mascarpone cream on top of the cake and dust with a generous amount of unsweetened cocoa powder.
Refrigerate the cake for 4-6 hours to set, before serving.

*My family preferred the cake more ‘wet’ than I did. So if you like a more soggy tiramisu as well, like the cake fully soaked, feel free to use 3/4 cup of coffee per cake layer instead of just 1/2 cup. You’ll need three cups of coffee instead of 2 then. You can add a couple of extra Tbsp of sugar and amaretto if you want, but it won’t make a huge difference.

**I found this brand to taste the best and be most consistent in texture from all the brands in the grocery store. If you use another brand, make sure it tastes good before using it (I had a bad one) and make sure the texture is smooth and creamy and not at all curdled or wet. If it’s just a little wet on the bottom, just avoid adding that liquid when making the cream.

It’s hard not to love a creamy, light slice of tiramisu. We enjoy the flavor combo of bitter coffee and dark cocoa paired with sweet and cold mascarpone cream so much we’ve added it to everything from cocktails to breakfast (tiramisu oatmeal is definitely worth getting out of bed for 😉). We especially love it in cake form, like in our tiramisu cheesecake or this layer cake. Whether you’re just looking for a slightly more approachable take on the Italian classic, or are just a tiramisu fanatic looking for a clever twist, this recipe will be perfect for whatever you’re celebrating.

If you’re unfamiliar, tiramisu is a traditional Italian dessert that consists of espresso (and sometimes rum)-dipped lady finger cookies layered with mascarpone cream (think super velvety cream cheese) and dusted with cocoa powder. Think of it like the classiest, most grown up icebox cake imaginable. Unlike an icebox cake though, a classic tiramisu truly is a labor of love, even for the most talented bakers. Getting that mascarpone cream just right is tricky (not to mention finding lady fingers at your local store). Skip all that by swapping sponge cake in for the lady fingers, and simply brushing them with espresso before frosting them in a mascarpone frosting. No worries if you don’t have a pastry brush—use a small (clean, unused!) paint brush instead, or try bunching up a coffee filter or paper towel, dip it into the espresso, and blot it onto your cake instead.

Once you’ve got those basics down, try switching things up even further by adding additional ingredients. Missing those lady fingers? Try crumbling some up between the layers and on top for decoration. Take inspiration from our raspberry tiramisu and add jam and fresh berries to your tiramisu cake too. Dust your cake with cocoa powder, or add shaved chocolate instead. Cakes are meant to be enjoyable, so have fun with it.

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1 1/2 c.
1 1/2 tsp.
1/2 tsp.
5large eggs, separated
11/4c.granulated sugar, divided
1tsp.pure vanilla extract
1/2 c.
4tbsp.melted butter, cooled

For the coffee mixture

1/2c.strong brewed coffee
1 tbsp.

For the frosting

11/2c.(3 sticks) butter, softened
8oz.mascarpone, room temperature
1tsp.pure vanilla extract
1/2 tsp.
3 c.
1/4 c.
2tbsp.cocoa powder, for garnish

Directions

Make the cake: Preheat oven to 350° and grease two 8″ pans with cooking spray and line with parchment. In a large bowl whisk together flour, baking powder, and salt.In another large bowl using a hand mixer, beat together egg yolks and 1 cup sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pans and bake until a toothpick inserted into middle of the cakes comes out clean and tops are lightly golden, 26 to 28 minutes. Let cool completely, then slice in half to create 4 thin round layers.In a small bowl or measuring cup, stir to combine coffee and rum.Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter, mascarpone, vanilla, and salt until smooth. Add powdered sugar gradually, until completely combined. If buttercream is too thick, add heavy cream one tablespoon at a time until preferred texture is reached.Build cake: Place first layer of cake on serving dish, then brush cut side with coffee mixture. Add a layer of frosting to the top, then top with next cake layer. Continue brushing layers with coffee mixture and topping with an even layer of frosting until all layers are used. Frost sides of cake, reserving remaining frosting for the top of the cake.Transfer remaining frosting to piping bag, then pipe dollops all over the top of the cake. Dust with cocoa powder before serving.
Make the cake: Preheat oven to 350° and grease two 8″ pans with cooking spray and line with parchment. In a large bowl whisk together flour, baking powder, and salt.
In another large bowl using a hand mixer, beat together egg yolks and 1 cup sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined.
Pour batter into prepared pans and bake until a toothpick inserted into middle of the cakes comes out clean and tops are lightly golden, 26 to 28 minutes.
Let cool completely, then slice in half to create 4 thin round layers.
In a small bowl or measuring cup, stir to combine coffee and rum.
Make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter, mascarpone, vanilla, and salt until smooth. Add powdered sugar gradually, until completely combined. If buttercream is too thick, add heavy cream one tablespoon at a time until preferred texture is reached.
Build cake: Place first layer of cake on serving dish, then brush cut side with coffee mixture. Add a layer of frosting to the top, then top with next cake layer. Continue brushing layers with coffee mixture and topping with an even layer of frosting until all layers are used. Frost sides of cake, reserving remaining frosting for the top of the cake.
Transfer remaining frosting to piping bag, then pipe dollops all over the top of the cake. Dust with cocoa powder before serving.

PHOTO: ANDREW BUI; FOOD STYLING: TAYLOR ANN SPENCER

All the familiar flavors of your favorite tiramisu are wrapped up in this layered cake that you can slice into thick wedges—talk about having your cake and eating it too! Layers of soft, coffee-flavored cake encase a thick, luxurious marsala-spiked mascarpone filling. A fine dusting of cocoa powder between each layer adds depth and sophistication to each bite.

Where regular tiramisu has lady fingers dipped in coffee, this tiramisu cake infuses the beverage right into the cake, so each bite is balanced and flavorful. The rich filling is mildly tangy from the mascarpone and fragrant with Marsala. The cocoa powder provides a tiny hint of bitterness and when combined with the lightly sweetened cream and fluffy cake, it tastes like a sliver of fine dark chocolate.

This is a great make-ahead cake and it is, in fact, better when assembled ahead of time, the perfect dessert for your next gathering.

A Baker’s Tips and Tricks

Baking can seem stressful sometimes, but it doesn’t have to be! Learning just a few simple rules can make all the difference in your baking journey.

The neatest way to line a cake pan with parchment paper is to trace a circle (use the cake pan as a guide) on a sheet of parchment paper. Carefully cut out the circle with a pair of scissors and press it into the base of the pan.
The eggs will whip faster if they’re at room temperature rather than straight out of the fridge. If you forgot to pull the eggs out in time (we’ve all been there!) simply place them in a small bowl of hot tap water for 10 minutes to knock the chill off.
Unlike the eggs, the heavy cream and mascarpone whip up best when cold.
An offset spatula is an invaluable tool in almost any baking project. The offset shape makes it easy to smooth and level the filling.

Simply Recipes / Shilpa Uskokovic

How to Assemble and Decorate Tiramisu Cake

This is a two-layer cake with a whipped mascarpone for filling and decorating. If, like me, you’ve always struggled with making evenly stacked layer cakes, the technique in this recipe is for you!

Line a round cake pan with plastic wrap. This makes it easy to remove the cake from the pan once it’s assembled.
Layer and stack the baked cake inside the cake pan to ensure straight edges without the risk of any filling coming out the sides or the cake layers slipping and sliding over the creamy filling.
Once assembled, the cake is chilled to help it set.
Flip the chilled cake over a serving plate and peel off the plastic wrap.
Spread a thin layer of the filling on the sides of the cake (it won’t be fully covered) and swirl some on top for decoration.

Ingredient Swaps That Work or Don’t

The mascarpone is essential for that quintessential tiramisu flavor reminiscent of your favorite Italian restaurant. Don’t skip or substitute with any other dairy product.
Make sure that the vanilla pudding in the filling is the instant variety and not the kind that needs to be cooked on the stovetop (often called Cook & Serve). Instant pudding contains a modified starch that thickens liquid without the need for any heat and is the key to a stable, fluffy filling that stands up well to stacking.
Cake flour makes a fine-grained cake with a tender and spongy crumb. Substituting with another flour such as all-purpose will make the cake coarse and dry.
If you’d like to skip the alcohol in this recipe, simply use more brewed black coffee instead of Marsala.

What to Sip With Your Tiramisu Cake

A cup of hot coffee or freshly poured espresso is a natural accompaniment to a slice of this creamy tiramisu cake. If you’re serving the cake post-dinner, consider pairing it with dainty glasses of fortified wine such as vin santo, sherry, or port. A small pile of fresh raspberries alongside each slice of cake is a welcome complement to all the richness.

Plan Ahead

Make the cake layers up to 24 hours ahead. Store them in an airtight container at room temperature. The filling and soak can be made up to 2 days ahead. Store both in airtight containers in the refrigerator.

The cake can be assembled (minus the top layer of cream and dusting of cocoa powder) up to 24 hours ahead. Keep it covered and refrigerated in the cake pan.

Storage Instructions

Store slices of leftover cake in an airtight container in the fridge for up to 4 days.

Treats for Coffee Lovers

For the cake:

Nonstick cooking spray or very soft , for the pan
1 1/4 cups ( (such as Swans Down)
, at room temperature
1 cup (
1/2 cup ( , such as canola
brewed , cooled

For the filling:

2 cups (
16 ounces (
( instant vanilla pudding mix (not Cook & Serve)
1/4 cup (

To assemble the cake:

Preheat the oven:
Position a rack in the center of the oven and preheat it to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper. Lightly spray the sides of each pan with nonstick cooking spray or use your hands to grease them with a thin coat of softened butter.
Simply Recipes / Shilpa Uskokovic
Combine the dry ingredients:
In a small bowl, whisk together the cake flour and baking powder. Set it aside.
Simply Recipes / Shilpa Uskokovic
Bake the cakes:
Split the batter between the 2 prepared cake pans. Bake until the cakes are light golden brown and the tops spring back when lightly pressed, 20 to 25 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool fully. Peel away parchment paper.
Simply Recipes / Shilpa UskokovicSimply Recipes / Shilpa Uskokovic
Make the whipped mascarpone filling:
When ready to assemble the cake, in a stand mixer fitted with a whisk attachment, whip the heavy cream, mascarpone, instant vanilla pudding mix, Marsala, powdered sugar, vanilla, and salt on medium speed until mixture is thick and fluffy, 3 to 4 minutes.

Measure out 2 1/2 cups of the whipped mascarpone filling. Transfer it into an airtight container and chill until ready to assemble the cake. This will be used for the top and sides of the cake. The remaining filling will be used to layer the cake.
Simply Recipes / Shilpa Uskokovic
Make coffee-Marsala soak:
In a small bowl, stir together the 1/4 cup coffee, Marsala, and powdered sugar.
Simply Recipes / Shilpa Uskokovic
Chill the cake:
Pull up the plastic wrap to enclose the cake. It’s okay if the cake isn’t fully covered. Chill the cake in the fridge to allow the filling to set, at least 2 hours and up to overnight.

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Tiramisu Cake is a LOT easier to make than it appears; it’s an outstanding dessert for any celebration.

If you’ve never had a classic tiramisu cake, prepare for your mind to be blown. We’ve traveled the globe taste-testing this scrumptious dessert, and our no-bake recipe still remains our favorite version to this day. Truly indulgent, it is a type of Italian cake that is made with ladyfinger cookies that have been dipped in coffee and are often soaked in alcohol. They are then layered with a decadent whipped mixture consisting of eggs, sugar, mascarpone cheese, and cocoa. The end result is a beautiful fluffy cake with a rich coffee and chocolate taste.

What Is In Tiramisu Cake?

The ingredients used in this tiramisu recipe are simple and few yet so rich in taste. Here’s what you’ll need:

Coffee, sugar, Kahlua, and rum are melted together to form the base of flavors in this tiramisu recipe.
Egg yolks, Marsala wine, and more sugar are whisked together to form a fluffy cream especially when you beat mascarpone in, and we do.
Ladyfingers (Savoiardi biscuits) are dipped in the coffee mixture and used to form the “crust” or base of this tiramisu recipe.
A dusting of cocoa powder and a sprinkle of semi-sweet chocolate shavings are used to top off the cake and create a beautiful presentation that will have you positively drooling.

If edges of your tiramisu cake are uneven, you can cover them with ladyfinger cookies around the edges.

Although it looks complicated, tiramisu cake is actually quite simple to make. To ensure it comes out perfectly every time, we’re giving you our best tips and tricks. Here they are:

Work Fast. Delicate and sponge-like, ladyfinger cookies will absorb the coffee mixture quickly. So be sure to work quickly to prevent them from becoming soggy.

Separate the Eggy Yolks and Egg Whites. Take extra care to completely separate the egg yolks from the egg whites before adding them to the whipped mix. Otherwise, it will collapse, and you won’t achieve the thick, fluffy peaks we’re looking to create.

Take Note of Your Pan Size. Depending on whether you use a 9 or 10-inch springform pan, you may need to add more or less ladyfingers around the edge.

Prepare Your Tiramisu Ahead of Time. Believe it or not, this tiramisu recipe is even tastier when served the next day! Trust us, it’s worth the wait.

Storage Options

It’s hard not to eat your cake all at once. However, if you’ve got the willpower to save it for later, it can easily be wrapped with cling wrap and stored in the refrigerator for up to 3 days.

Or, keep it in the freezer for up to 3 months. To do so, leave off the cocoa powder and chocolate shavings. Then, place a layer of cling wrap on top of the tiramisu. Tightly wrap the cake in tin foil, and transfer it to the freezer. When you’re ready to eat, let it thaw in the fridge overnight, and add the toppings just before serving.

Add a dusting of cocoa powder and semi-sweet chocolate shavings for the most indulgent cake.

Common Questions About This Tiramisu Recipe

What if I can’t find ladyfingers?

Don’t worry! You can easily replace the ladyfinger cookies with a similar alternative such as Margherite cookies or panettone.

Can I use decaf coffee?

Yes. For a tiramisu recipe that won’t keep you up all night long, feel free to replace the coffee with decaf instead. For best results, brew strong decaf for using in the recipe.

Can I use a different type of alcohol?

Sure! In fact, if you’d rather, you can leave the alcohol out altogether. Or replace it with coffee liqueur, dark rum, brandy, or Amaretto instead.

More to Bake and Eat

Double Chocolate Cake with Kahlua Whipped Cream and Strawberries – Supremely moist, luscious, and tender, this is far from your average chocolate cake.
Baileys Irish Cream Chocolate Cake with Whipped Cream Frosting – Ultra chocolatey and topped with fluffy whipped cream, we absolutely adore this dessert.
Easy Chocolate Kahlua Bundt Cake – A lifesaver when you’re short on time, this marvelous dessert is both quick to make and impressive to eat.
Flourless Chocolate Cake (Gluten Free) – Silky, rich, and smooth, this recipe will have your guests begging for seconds.

Also Try Triple Chocolate Mousse Cake (Gluten-Free)

Rich and creamy, this easy tiramisu recipe is one of the best desserts we’ve ever had the privilege of devouring. A showstopping no-bake treat, it’s guaranteed to impress your guests.

very strong coffee, decaf is fine
rounded TB sugar
large egg yolks
, not sweet marsala
chilled heavy cream
unsweetened cocoa powder for dusting
semi sweet chocolate for shaving,

Stir strong coffee, 1 TB sugar, Kahlua, and rum until sugar is dissolved. Cool.
Put heavy cream in a chilled bowl with chilled beaters. Beat until stiff peaks. Fold whipped cream in mascarpone mixture gently, taking time to fully incorporate it.
Carefully release sides of springform. If your sides are slightly haphazard, no worries. Take leftover ladyfingers, slice them in half, and use them to wrap around your Tiramisu. Enjoy!

Entire dessert can be made up to a day ahead of time; cover and chill until ready to serve.

If you enjoyed this recipe, please come back and give it a rating ♡

Did you make this?

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

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

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

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.

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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!

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.

FOR THE ITALIAN SPONGE CAKE

whole or whipping cream
(more if desired) (I use espresso, but a good strong coffee will)

TOPPING

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.

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.*

classic Italian Tiramisu Cake, special occasion layer cake

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