Name: Tiramisu Cake Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 5 h 5 min
Cuisine: Italian
Ingredients: 6 large eggs; 1⅛ cups (225g) white sugar; 1½ cups (171g) cake flour, sifted; ¼ cup (45g) vegetable oil; 3 tablespoons (36g) milk; 1 teaspoon vanilla extract; 16 oz (455g) mascarpone cheese; ¼ cup amaretto; 4 egg yolks; ¼ cup (50g) white sugar; 2 cups (476g) heavy cream; 6 shots espresso (180ml); ⅓ cup amaretto; 2 tablespoons cocoa powder

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Introduction

Tiramisu Cake is a delicious twist on the classic Italian dessert, combining fluffy genoise sponge layers soaked in espresso and amaretto with a rich mascarpone cream. This elegant cake is perfect for special occasions or when you want to impress with a sophisticated homemade treat.

A four-layer cake with alternating light cream and soft brown sponge layers visible from the side, topped with a smooth layer of cream dusted evenly with cocoa powder. Around the edge, there are twelve swirls of cream, each sprinkled lightly with cocoa powder, creating a decorative border. The cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Genoise Sponge Cake:

6 large eggs
1⅛ cups (225g) white sugar
1½ cups (171g) cake flour, sifted
¼ cup (45g) vegetable oil
3 tablespoons (36g) milk
1 teaspoon vanilla extract

For the Mascarpone Cream:

16 oz (455g) mascarpone cheese
¼ cup amaretto
4 egg yolks
¼ cup (50g) white sugar
2 cups (476g) heavy cream

For the Coffee Soak:

6 shots espresso (180ml)
⅓ cup amaretto

For Decoration:

2 tablespoons cocoa powder

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Prepare a double boiler by simmering water in a pot. In a heatproof bowl over the simmering water, whisk eggs and sugar until the sugar dissolves and the mixture feels smooth.
Step 3: Transfer the mixture to a stand mixer with a whisk attachment and beat on high speed for 5 minutes until pale and doubled in volume, forming a ribbon trail when drizzled.
Step 4: Lower the speed and continue whipping for 10 more minutes.
Step 5: Meanwhile, sift the cake flour twice. In another bowl, combine vegetable oil, milk, and vanilla extract.
Step 6: Gently fold the sifted flour into the whipped egg mixture using a spatula without deflating the batter.
Step 7: Take a small amount of batter and mix it with the oil-milk-vanilla mixture to lighten it, then gently fold this back into the main batter until fully combined and smooth.
Step 8: Divide the batter evenly between the prepared pans and tap them on the counter to remove large air bubbles.
Step 9: Bake for 20–25 minutes until the cakes are golden and springy to the touch.
Step 10: Remove from the oven, tap pans again to release steam, then invert onto parchment-lined wire racks and let cool completely.
Step 11: For the mascarpone cream, whisk egg yolks and sugar over a double boiler until light, thick, and reaching 165°F (74°C), then whisk off heat until slightly cooled.
Step 12: In a stand mixer, whip cold mascarpone and amaretto briefly on medium speed until smooth, avoiding overmixing.
Step 13: Add the cooled egg yolk mixture to the mascarpone and whip just until combined.
Step 14: Whip heavy cream to medium peaks, finishing by hand for control, then gently fold into the mascarpone mixture. Use immediately.
Step 15: Mix espresso and amaretto in a small bowl to make the coffee soak.
Step 16: Slice each cooled sponge cake horizontally into two thin layers, creating four layers total.
Step 17: Place one cake layer on a serving plate and brush generously with coffee soak.
Step 18: Spread an even layer of mascarpone cream over the soaked cake.
Step 19: Repeat soaking and layering with the remaining cake layers and cream.
Step 20: Apply a thin crumb coat of mascarpone cream around the assembled cake and chill for at least 4 hours or overnight.
Step 21: Before serving, dust the top with cocoa powder and use any remaining mascarpone cream to pipe decorative rosettes along the top edge.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor. Instant espresso can be a convenient substitute.
For a non-alcoholic version, omit the amaretto and replace it with an equal amount of strong coffee or almond extract.
Whip the mascarpone cream gently to avoid it becoming grainy or separating.
Chilling the cake overnight improves the flavor and texture as the layers meld beautifully.

Storage

Store Tiramisù Cake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the cream’s texture. Reheat is not recommended as it may affect the mascarpone cream.

How to Serve

A four-layer cake with light brown sponge layers alternating with thick creamy white frosting layers, showing a bit of a naked cake style where the sides are partly exposed. The top is fully covered with smooth cream and dusted with dark brown cocoa powder. Around the edge of the top layer, there are evenly spaced swirls of white cream with a sprinkle of cocoa powder on each. The cake sits on a white plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ladyfingers instead of making the genoise sponge?

Yes, you can substitute ladyfingers for the sponge layers and soak them directly with coffee and amaretto. However, the genoise sponge adds a light and airy texture that makes this cake unique.

Is it safe to eat tiramisu with raw eggs?

This recipe cooks the egg yolks to 165°F (74°C) for food safety. Avoid using raw eggs by following the temperature step carefully, ensuring the mascarpone cream is safe to consume.