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Creamy tiramisu cake with layered coffee-soaked sponge fingers and mascarpone cream, dusted with cocoa powder.
Indulgent layers of coffee-soaked sponge and velvety mascarpone cream, finished with a dusting of cocoa.

Classic tiramisu cake

Author: Flavelo
Recipes Cakes and Desserts
Tiramisu translates to 'pick me up', alluding to the revitalising effect of the coffee and the heavenly lightness of the dessert. This cake variation is an elegant form of the classic pot dessert: layers of sponge fingers dipped in coffee and rich mascarpone cream stand firm, thanks to the heat-treatment of the egg yolks and the structure of the whipped cream. A centrepiece for festive tables.
🕒 Prep Time 40 mins
⌛ Total Time 4 hrs 40 mins
🍽️ Servings 8 servings
🔥 Calories 550 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Springform cake tin
  • Stand mixer or electric hand whisk
  • Heatproof bowl (for bain-marie)
  • Silicone spatula

Allergen Information

⚠️ Milk
⚠️ Eggs
⚠️ Cereals containing gluten

Instructions

1 ✓

Whisk the egg yolks with the sugar over a bain-marie (simmering water) until pale and hot to the touch (approx. 60-70°C), then remove from heat and allow to cool completely.

Tip: Heat treatment (pasteurisation) kills bacteria and creates a more stable emulsion, giving the cream better structure.
2 ✓

Mix the mascarpone and vanilla into the cooled egg base. Mix only until combined and uniform.

Tip: Mascarpone is sensitive due to its high fat content: overmixing can cause it to split and become grainy.
3 ✓

Whip the cold double cream into stiff peaks, then gently fold it into the mascarpone cream using a spatula.

Tip: The air bubbles in the whipped cream aerate the mixture, so use large folding motions to avoid knocking out the air.
4 ✓

Mix the coffee with the liqueur. Dip the sponge fingers in briefly (do not soak!), and line the bottom of the cake tin.

Tip: The sponge structure absorbs liquid quickly (capillary action). If soaked too long, the cake will become soggy.
5 ✓

Layer: sponge fingers, half the cream, sponge fingers, remaining cream. Refrigerate for at least 4 hours.

Tip: During the resting time, the sponge softens from the cream and coffee, flavours meld, and the fats in the cream firm up.
6 ✓

Before serving, dust the top with cocoa powder.

Tip: The bitter notes of the cocoa powder counterbalance the sweetness of the cream.

Recipe FAQ

Why did the cream become runny?
You might have overmixed the mascarpone (causing it to split), or the cream wasn't whipped firmly enough. Chilling time is also critical!
Can I substitute the eggs?
Yes, for an egg-free version use more double cream or mascarpone, but the flavour and texture will be slightly different.

Ingredients

  • 500 g Mascarpone
  • 150 g Icing sugar
  • 300 ml Double cream (min. 30%, cold)
  • 4 pcs Egg yolks
  • 300 g Sponge fingers (Ladyfingers)
  • 250 ml Strong espresso coffee (cooled)
  • 3 tbsp Dutch processed cocoa powder (for dusting)
  • 1 tsp Vanilla extract
  • 2 tbsp Amaretto liqueur or Rum (optional)