Tiramisu Cake Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; grease parchment as well.

Whisk eggs and sugar

In a large heatproof bowl (or the bowl of a stand mixer), whisk together 6 whole eggs and 1 cup granulated sugar. Place the bowl over a simmering pan of water (double boiler) and whisk constantly until the mixture feels warm to the touch and the sugar is dissolved, about 3–4 minutes. Remove from heat.

Whip egg mixture

Using a mixer, beat the warmed egg-sugar mixture on high speed until pale, thick, and tripled in volume, about 6–8 minutes. Mixture should form ribbons when the beaters are lifted.

Fold dry ingredients

Sift together 1 cup cake flour, 2 tbs cornstarch, 1 tsp baking powder, and 1 tsp salt. Gently fold the dry mixture into the beaten eggs in three additions, using a spatula and folding motion to keep as much air as possible. Fold until no streaks remain.

Add butter

Drizzle in 3 tbs melted, cooled butter and 1 tsp vanilla, folding gently until incorporated. Do not overmix.

Bake

Divide batter evenly between prepared pans and smooth the tops. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then invert onto a rack to cool completely. If necessary, level tops so layers stack evenly.

While the cakes are baking, combine 1 cup strong brewed espresso (cooled to warm), 2 tbs dark rum or Marsala (optional), and 1 tbs granulated sugar in a shallow dish. Stir until the sugar dissolves. Taste and adjust sweetness if desired. Keep at room temperature for soaking.

Make zabaglione (egg yolk custard)

Place 4 egg yolks and 1 cup granulated sugar in a heatproof bowl. Whisk over a double boiler (bowl set over but not touching simmering water) until the mixture becomes pale, thick, and ribbons form — about 6–8 minutes. The zabaglione should be warm and increased in volume. Remove from heat and let cool slightly, 5 minutes.

Beat mascarpone and combine

In a separate bowl, beat 16 oz mascarpone briefly to loosen it (do not overbeat or it will become grainy). Fold the slightly cooled zabaglione into the mascarpone along with 1 tsp vanilla and a pinch of salt until smooth and uniform.

Whip cream and fold

In a chilled bowl, whip 1 cup cold heavy cream to medium-stiff peaks. Gently fold about one-third of the whipped cream into the mascarpone mix to lighten it, then fold in the remaining cream until no streaks remain. Keep chilled until assembly.

Important safety note: This recipe uses lightly cooked egg yolks (zabaglione). If you need to avoid raw or lightly cooked eggs, use pasteurized eggs or an alternative stabilized mascarpone filling.

Slice layers

If desired, slice each cooled sponge horizontally to make four thinner layers (optional). For a simpler assembly, use the two full layers.

Soak and layer

Place the first cake layer on a serving plate or cake board. Using a pastry brush or spoon, evenly brush about half of the coffee soak over the top of the layer — do not saturate; aim for moist but not soggy. Spread approximately one-third of the mascarpone filling over the soaked cake, smoothing to the edge.

Repeat: place the second layer on top, brush with remaining coffee soak, and spread another one-third of the filling. If you have more layers (if sliced), distribute filling between layers equally and reserve some for the outside.

Crumb coat and chill

Use the remaining mascarpone filling to cover the top and sides of the cake in a thin crumb coat. Smooth roughly, then chill the cake for 20–30 minutes to firm up the filling.

Final coat and dust

Apply a final smooth layer of the mascarpone filling. Using a fine-mesh sieve, dust the top with 3 tbs unsweetened cocoa powder. Optionally garnish with 1 oz bittersweet chocolate shavings around the top or sides.

Chill before serving

Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow flavors to meld and the filling to set. Before serving, dust additional cocoa if desired and slice with a warm, dry knife for clean slices.