Desserts > Cakes > Other Cakes > Tiramisu Cake Recipe

Classic Tiramisu Cake

Indulge in the rich and creamy flavors of Italy with this decadent Tiramisu Cake recipe. This cake combines the classic elements of tiramisu, such as coffee-soaked ladyfingers and mascarpone cream, into a delightful dessert perfect for any occasion.

Prep Time
45 minutes
Cook Time
No Baking Required (Chill Time: 4 hours minimum)
Servings
8-10
Ingredients
  • 24 Ladyfingers (Savoiardi)
  • 1 cup Strong Brewed Coffee (cooled)
  • 2 tablespoons Coffee Liqueur (e.g., Kahlua)
  • 16 oz Mascarpone Cheese
  • 2 cups Heavy Cream
  • 3/4 cup Granulated Sugar
  • 4 Egg Yolks
  • 1 teaspoon Vanilla Extract
  • 2 tablespoons Cocoa Powder (for dusting)
  • 1/4 teaspoon Pinch of Salt

Prepare the Coffee Mixture

In a shallow dish, combine the cooled strong brewed coffee and coffee liqueur. This mixture will be used to soak the ladyfingers. Set aside.

Make the Mascarpone Cream

In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks and sugar until pale and thickened. This should take about 5-7 minutes. Be careful not to scramble the eggs.

Combining Egg Yolks and Mascarpone Cheese

Remove the bowl from the heat and continue whisking until cooled slightly. In a separate bowl, beat the mascarpone cheese until smooth. Gradually add the cooled egg yolk mixture to the mascarpone cheese and mix until well combined. Add the vanilla extract and a pinch of salt.

Whip the Heavy Cream

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until smooth and airy.

Assemble the Tiramisu Cake

Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy. Arrange a layer of coffee-soaked ladyfingers in the bottom of a baking dish (approximately 8x8 inches). Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone cream.

Chill and Serve

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld together. Before serving, dust the top of the tiramisu cake generously with cocoa powder. Cut into squares and serve chilled. Enjoy!

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FAQ

  • Can I make this tiramisu cake without coffee liqueur?

    Yes, you can omit the coffee liqueur or substitute it with a coffee extract for a non-alcoholic version.
  • How long can I store the tiramisu cake in the refrigerator?

    The tiramisu cake can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out.
  • Can I use store-bought whipped cream instead of making it from scratch?

    While it's best to use freshly whipped cream for the best texture and flavor, you can use store-bought whipped cream in a pinch. Just make sure it is a good quality brand.