Tiramisu Cake Recipe
Ladyfingers dipped in coffee and rum, layered with mascarpone, amaretto, and whipped cream over a chocolate ganache pie crust dusted with cocoa
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Ingredients
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Crust
Filling
Ladyfingers
Topping
Method
Crust
- 1
Prepare the pie crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the chocolate graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch pie pan. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool completely.
Filling
- 3
Prepare the coffee mixture
In a small bowl, dissolve the instant coffee granules in the hot water. Stir until completely dissolved and set aside to cool.
- 4
Whip the cream
In a large mixing bowl, add the heavy whipping cream and half a cup of granulated sugar. Using an electric mixer, beat on medium-high speed until stiff peaks form. Set aside.
- 5
Combine mascarpone and liqueurs
In another bowl, combine the mascarpone cheese, amaretto, and rum. Mix until smooth and creamy.
- 6
Fold in whipped cream
Gently fold the whipped cream into the mascarpone mixture until fully combined. Be careful not to deflate the whipped cream.
Assembling the Tiramisu Cake
- 7
Dip ladyfingers
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly soggy. Place a layer of dipped ladyfingers in the bottom of the cooled pie crust.
- 8
Layer filling
Spread half of the mascarpone filling over the layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone filling.
- 9
Chill
Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Topping
- 10
Dust with cocoa
Before serving, dust the top of the tiramisu with cocoa powder using a fine mesh sieve.