Tiramisu Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper and lightly butter the sides.

Beat eggs and sugar

In a large heatproof bowl, whisk together 6 whole eggs and 1 cup granulated sugar. Place the bowl over a bain-marie (simmering water) and whisk constantly until the mixture is warm to the touch and sugar fully dissolved, about 3–4 minutes (mixture should reach about 110°F/43°C). Remove from heat.

Whip to ribbon stage

Using a stand mixer or hand mixer, beat the warmed egg-sugar mixture on high speed until thick, pale, and ribbon-like when the whisk is lifted, about 6–8 minutes.

Sift dry ingredients

Sift together 1 cup all-purpose flour, 1/2 cup cake flour, 1 tsp baking powder and 1/4 tsp salt. Fold dry ingredients gently into the whipped eggs in three additions using a rubber spatula, keeping as much air as possible.

Add butter and vanilla

Fold in 3 tablespoons melted and cooled butter and 1 tsp vanilla extract just until incorporated. Divide batter evenly between the prepared pans and smooth tops.

Bake and cool

Bake for 18–22 minutes, rotating once, until cake springs back lightly and a toothpick inserted near center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto cooling racks and cool completely. If cakes dome, level the tops with a serrated knife.

While cakes cool, combine 1 cup strong brewed espresso, 2 tablespoons dark rum (or Marsala), and 1 tablespoon sugar (if using) in a shallow bowl. Stir until sugar dissolves. Taste and adjust strength — it should be strongly coffee-forward but not syrupy. Keep at room temperature.

Temper and make zabaglione-style custard

In a heatproof bowl set over simmering water (bain-marie), whisk together 5 egg yolks and 3/4 cup granulated sugar until combined. Whisk constantly over the simmering water until mixture becomes thick, pale, and has increased in volume (a zabaglione), about 8–10 minutes. Remove from heat and allow to cool slightly (5 minutes).

Combine with mascarpone

Whisk 20 oz room-temperature mascarpone in a separate bowl to loosen. Gradually fold the slightly cooled egg-yolk custard into the mascarpone until smooth and lump-free. Add 1 tsp vanilla and 2 Tbsp cold water to adjust consistency if needed. Chill this mixture briefly (10–15 minutes) if still warm.

Whip cream and fold

In a chilled bowl, whip 1.5 cups cold heavy cream to medium-stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream in two additions until homogenous and airy. Do not overmix.

Trim the cooled cake layers if needed so they are flat and even. Place the first layer on a serving plate or cake board. Using a pastry brush or spoon, evenly brush or sprinkle about half of the coffee soak over the first layer (use about 4–6 tablespoons depending on how absorbent your sponge).

Spread approximately half of the mascarpone filling over the soaked first cake layer in an even layer (about 1 to 1 1/2 inches thick). Smooth the top with an offset spatula.

Place the second cake layer on top and brush it with the remaining coffee soak (use more or less to taste). Spread the remaining mascarpone filling over the top and sides of the cake, smoothing with an offset spatula or piping if preferred.

Chill the assembled cake in the refrigerator for at least 4 hours, preferably overnight, to allow flavors to meld and the filling to set.

Just before serving, dust the top generously with 3 tablespoons unsweetened cocoa powder through a fine sieve. Garnish with 2 tablespoons dark chocolate shavings and optional coffee beans as desired.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Keep refrigerated and consume within 3 days.