This homemade Tiramisu Cake brings together coffee, chocolate, cream, and mascarpone cheese like no other dessert. It is fluffy, moist, and full of flavor. So, get ready to wow your taste buds!
Coffee lovers rejoice! Today is all about Tiramisu. Which, literally means “cheer me up.” It is timeless, elegant, and over-the-top delicious. This Italian dessert is worth all the hype.
There’s nothing quite like Tiramisu. Those airy layers of coffee-infused cake. That perfectly sweetened cream. The rich mascarpone. The subtle taste of chocolate from the garnishing. Oh my gosh. Excuse me while I wipe away the drool.
I’ve had plenty of delicious tiramisu samples before. Then, I tried making it at home and never ever looked back.
The key? Use quality ingredients. It makes all the difference.
The coffee. If you don’t have a barista set up at home, you can pick up an espresso from your local coffee shop. Personally, I like combining espresso with coffee liqueur.
Mascarpone cheese. Don’t try to use a mock mascarpone here. Authentic mascarpone cheese has a mildly nutty flavor with a buttery consistency.
Cake. Traditionally, tiramisu is made with ladyfingers. But this is a recipe for tiramisu cake. The batter incorporates regular flour and potato flour, 5 eggs (separated), sugar, and vanilla.
You’ll never believe this cake came out of your own kitchen. It is that good. This tiramisu cake is romantic, beautiful, and so satisfying. You can serve it right away or chill overnight for an even more flavorful cake. Get ready to indulge!
What do I need to make the cake?
- flour
- eggs
- coffee liqueur
- lemon juice
- potato flour
- vanilla extract
- espresso
- confectioner’s sugar
What do I need to make the mascarpone cream?
- heavy cream
- confectioner’s sugar
- mascarpone cheese
- vanilla extract
- dark chocolate
How to make Simple and Classic Tiramisu Cake
Steps
Preheat oven to 350F.
Grease your cake pan (I used an 8″ spring form)
For the cake:
In a small bowl, mix ⅓ cup flour and ⅓ cup potato flour.
In a medium bowl beat together 5 egg yolks with 1 cup of confectioners sugar, until pale and thick.
In a separate bowl beat together egg whites and gradually add the remaining confectioners sugar, lemon juice and 1 tsp of vanilla extract.
Carefully fold 1 quarter of the egg whites into the yolk mixture using a spatula.
Fold in the flour into the yolk mix until well incorporated.
Add in the rest of the egg white mixture.
Spoon batter into the greased cake pan and bake for 35 minutes or until cake springs back when lightly touched.
For the cream:
Beat 1 ¼ cups heavy cream and 5 Tbsp of confectioners sugar.
Add in 1 tsp vanilla extract.
Add in 1 ¼ cups mascarpone cheese and continue beating.
Combine ⅓ cup of espresso with ⅓ cup coffee liqueur.
Putting the cake together:
Slice cake into thirds horizontally.
Brush bottom layer with coffee mix.
Spread one thirds of the cream and cover with the middle slice of cake. Brush with the coffee mix and top with more cream. Repeat with the top layer of cake.
Spread the cream over the entire cake, decorate with dark chocolate shavings and it is ready to slice and eat!
Simple and Classic Tiramisu Cake with Mascarpone Cream Yum
Ingredients
- ⅓ cup flour
- ⅓ cup potato flour
- 5 large eggs
- ⅓ cup coffee liqueur
- ⅓ cup espresso
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1¼ cup confectioners sugar
- 1¼ cups heavy cream
- 5 Tbsp confectioners sugar
- 1¼ cup mascarpone cheese, 300g
- 1 tsp vanilla extract
- 3 oz dark chocolate, shaved
Instructions
Preheat oven to 350F.
Grease your cake pan (I used an 8″ spring form)
For the cake:
In a small bowl, mix ⅓ cup flour and ⅓ cup potato flour.
In a medium bowl beat together 5 egg yolks with 1 cup of confectioners sugar, until pale and thick.
In a separate bowl beat together egg whites and gradually add the remaining confectioners sugar, lemon juice and 1 tsp of vanilla extract.
Carefully fold 1 quarter of the egg whites into the yolk mixture using a spatula.
Fold in the flour into the yolk mix until well incorporated.
Add in the rest of the egg white mixture.
Spoon batter into the greased cake pan and bake for 35 minutes or until cake springs back when lightly touched.
For the cream:
Beat 1 ¼ cups heavy cream and 5 Tbsp of confectioners sugar.
Add in 1 tsp vanilla extract.
Add in 1 ¼ cups mascarpone cheese and continue beating.
Combine ⅓ cup of espresso with ⅓ cup coffee liqueur.
Putting the cake together:
Slice cake into thirds horizontally.
Brush bottom layer with coffee mix.
Spread one thirds of the cream and cover with the middle slice of cake. Brush with the coffee mix and top with more cream. Repeat with the top layer of cake.
Spread the cream over the entire cake, decorate with dark chocolate shavings and it is ready to slice and eat!
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Yes, I recommend this recipe.
No, I do not recommend this recipe.
The cake and the cream tasted good but the cake shrank dramatically when I took it out of the oven and the result was therefore not good. I tried three times with different beat techniques but each time the same result. Maybe I did something wrong but some advice would have been nice in this respect. The final result was usable but far too compact. Too bad, so close!
No, I do not recommend this recipe.
