Tiramisu Cake Recipe
Our version of this classic Italian dessert
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Ingredients
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Coffee-soaking & liqueur
Sponge cake (or ladyfinger substitute)
Mascarpone cream
Finishing
Method
Coffee-soaking & liqueur
- 1
Brew and sweeten coffee
Brew 1.5 cups strong espresso or very strong coffee. While hot, stir in 1 tablespoon granulated sugar until dissolved. Let coffee cool to room temperature, then stir in 3 tablespoons dark rum or Marsala. Transfer mixture to a shallow dish suitable for dipping cake layers.
Sponge cake (or ladyfinger substitute)
- 2
- 3
Make sponge batter
In a medium bowl whisk together 1 cup all-purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt; set aside. In a large bowl, beat 4 large room-temperature eggs with 3/4 cup granulated sugar and 1 teaspoon vanilla extract on high speed for 6–8 minutes until pale, thick and ribbon-like. Gently fold the dry ingredients into the whipped eggs in two additions, mixing just until combined. Fold in 3 tablespoons melted cooled butter until incorporated.
- 4
Bake cake
Pour batter into prepared springform pan, smoothing the top. Bake 18–22 minutes until the cake is golden and a toothpick inserted near the center comes out clean. Cool in pan on a rack for 10 minutes, then invert onto a rack and remove parchment. Once fully cooled, slice the cake horizontally into two even layers using a serrated knife. Reserve any scraps for garnish or snacking.
- 5
Optional ladyfinger method
If using store-bought ladyfingers instead of baking a sponge, ensure they are fresh and slightly soft. Briefly dip each ladyfinger (1–2 seconds per side) into the cooled coffee mixture when assembling (do not soak to avoid sogginess).
Mascarpone cream
- 6
Custard (yolks & sugar)
While the cake bakes or cools, whisk 4 egg yolks with 1/2 cup granulated sugar in a heatproof bowl until smooth. Set up a double boiler (simmering water in a pot). Place the bowl over the simmering water, whisking constantly for 4–6 minutes until the mixture thickens slightly and registers around 160°F (71°C) to pasteurize the yolks. Remove from heat and let cool to room temperature.
- 7
Prepare mascarpone mixture
In a separate cold bowl, whip 1 cup cold heavy cream with 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract to soft peaks. In another bowl, gently loosen 16 ounces room-temperature mascarpone with a spatula until smooth. Fold the cooled yolk mixture into the mascarpone until uniform, then fold in the whipped cream in two additions to make a light, stable mascarpone cream. Taste and adjust sweetness if desired.
Assembly
- 8
Soak and layer
Place one cake layer into the prepared springform pan (or a serving dish). Quickly dip the top (cut side) of the layer into the coffee mixture or use a pastry brush to brush an even layer of coffee-liqueur mixture over the cake layer (about half of the coffee mixture total). Spread about half of the mascarpone cream evenly over the soaked cake layer.
- 9
Second layer and chill
Place the second cake layer on top, pressing gently. Brush or lightly dip the top layer with the remaining coffee mixture (be conservative so the cake doesn't become soggy). Spread the remaining mascarpone cream over the top, smoothing with an offset spatula. Cover the assembled cake with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and for the cream to firm.
Finishing
- 10
Dust and serve
Just before serving, remove the cake from the springform pan and place on a serving plate (or loosen sides and leave on base). Using a fine-mesh sieve, dust the top with 2 tablespoons unsweetened cocoa powder. Sprinkle 2 tablespoons finely grated dark chocolate if desired. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.
