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Tiramisu mousse cake dusted with cocoa
Elegant mousse cake with coffee-soaked sponge fingers

Tiramisu mousse cake

Author: Flavelo
Recipes Cakes and Desserts
Tiramisu ('pick me up') is a modern classic from the Veneto region. While the original recipe is a spoon dessert, this cake version remains elegantly sliceable with the help of gelatine, without losing its famous creaminess. Layers of coffee-soaked sponge fingers and rich mascarpone cream create the perfect balance of textures and flavours.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 10 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Springform tin (20-22 cm): For layering.
  • Whisk: For aerating the cream.
  • Heatproof bowl and pan: For heating eggs over steam.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Whisk the egg yolks with the sugar over steam until warm (hot to the touch, approx. 65-70°C) and pale. Remove from the steam.

Tip: This heat treatment makes the eggs safe and creates a more stable emulsion.
2 ✓

Bloom the gelatine in the water, melt it, and mix into the still-warm egg cream. Allow to cool to lukewarm.

Tip: The gelatine ensures the cake can be sliced.
3 ✓

Loosen the mascarpone with a spatula (do not whisk mechanically!), then fold in the egg base.

Tip: Mechanical whisking can ruin the mascarpone structure.
4 ✓

Whip the double cream to soft peaks and gently fold into the mascarpone cream.

Tip: Soft peaks are easier to mix without lumps.
5 ✓

Line the bottom and sides of the tin with baking parchment. Dip the sponge fingers briefly into the coffee and line the bottom of the tin with them.

Tip: Dip for just 1 second; the sponge is like a sponge and will absorb moisture later too.
6 ✓

Spread half the cream over the base, then add another layer of coffee-dipped sponge fingers and the remaining cream. Refrigerate for 4 hours.

Tip: The flavours need time to mature together.
7 ✓

Just before serving, sift cocoa powder over the top.

Tip: Cocoa powder becomes damp over time, so it looks best fresh.

Recipe FAQ

Why is the cream runny?
The mascarpone was overbeaten, causing the fat structure to break down and release water (curdling). Only mix gently!
Are the eggs safe?
Yes, heat treating over steam (pasteurisation) kills bacteria.

Ingredients

  • 300 g Sponge fingers (Savoiardi)
  • 500 g Mascarpone (cold)
  • 4 Egg yolks
  • 100 g Icing sugar
  • 300 ml Double cream (cold)
  • 200 ml Strong Espresso (cooled)
  • 10 g Gelatine powder
  • 50 ml Water (for gelatine)
  • 3 tbsp Dutch processed cocoa powder (for dusting)