This Italian Tiramisu Cake brings together the classic flavors of tiramisu in the form of a soft, layered cake. Light sponge layers are soaked with espresso and paired with a smooth mascarpone cream, then finished with a delicate cocoa topping for an elegant and comforting dessert.
Why You’ll Love This Recipe
This cake delivers the familiar taste of tiramisu in a sliceable, celebratory format. The sponge stays moist without being heavy, the mascarpone cream is rich yet airy, and the espresso adds depth without bitterness. It is perfect for gatherings, special occasions, or when you want a refined dessert that still feels homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sponge cake layers
Eggs – 6 large
Granulated sugar – 180 g
All-purpose flour – 180 g
Baking powder – 1 teaspoon
Vanilla extract – 1 teaspoon
For the mascarpone cream
Mascarpone cheese – 500 g
Eggs – 4 large, separated
Granulated sugar – 120 g
For soaking and topping
Strong brewed espresso, cooled – 240 ml
Unsweetened cocoa powder – 2 tablespoons
Directions
Preheat the oven to 170°C. Grease and line three 20 cm round cake pans.
In a large bowl, beat the 6 eggs with 180 g sugar until pale, thick, and tripled in volume. Add the vanilla extract.
Sift the flour and baking powder together, then gently fold into the egg mixture until just combined.
Divide the batter evenly between the prepared pans and bake for 18–22 minutes, until lightly golden and springy to the touch. Cool completely.
For the cream, beat the 4 egg yolks with 120 g sugar until smooth and pale. Add the mascarpone and mix until creamy.
In a separate bowl, whip the egg whites until soft peaks form, then gently fold them into the mascarpone mixture.
Place one sponge layer on a serving plate and brush evenly with one third of the espresso.
Spread a generous layer of mascarpone cream on top. Repeat with the remaining layers, finishing with cream on top.
Refrigerate for at least 4 hours to set. Just before serving, dust the top with cocoa powder.
Servings and timing
Servings: 10–12 slices
Preparation time: 40 minutes
Baking time: 20 minutes
Chilling time: 4 hours
Total time: Approximately 5 hours
Variations
You can add a thin layer of dark chocolate shavings between the cake and cream for extra richness. For a lighter coffee flavor, replace half of the espresso with warm milk. Individual portions can also be made by cutting the sponge into rounds and assembling in dessert glasses.
Storage/Reheating
Store the tiramisu cake covered in the refrigerator for up to 3 days. This cake is best served cold and does not require reheating. Freezing is not recommended, as it can affect the texture of the mascarpone cream.
FAQs
Can I make this cake ahead of time?
Yes, this cake is ideal to make a day in advance, as chilling improves the flavor and texture.
Is this recipe safe without baking the cream?
The eggs used in the cream are raw, which is traditional for tiramisu. Use very fresh eggs and keep the cake refrigerated.
Can I use store-bought sponge cake?
Yes, three store-bought sponge layers of similar size can be used to save time.
What type of cocoa powder works best?
Unsweetened cocoa powder gives the best balance and classic tiramisu flavor.
Can I make this recipe without eggs?
You can replace the eggs in the cream with whipped cream, but the texture and flavor will change.
How strong should the espresso be?
Use strong, concentrated espresso so the coffee flavor stands out after chilling.
Can I use instant coffee instead of espresso?
Yes, dissolve instant coffee in hot water at a strong ratio, then let it cool before using.
Why does my cream look runny?
Overmixing mascarpone or using warm ingredients can cause a loose texture. Always mix gently and keep ingredients cool.
Can I decorate the sides of the cake?
Yes, you can spread extra cream on the sides or leave them exposed for a rustic look.
Is this cake suitable for children?
Yes, this version contains no alcohol and is suitable for all ages.
Conclusion
Italian Tiramisu Cake is a beautiful way to enjoy the beloved flavors of tiramisu in a layered dessert. With its soft sponge, creamy filling, and coffee-kissed finish, it’s a timeless recipe that feels both indulgent and elegant, perfect for sharing on any special occasion.
This Italian Tiramisu Cake transforms the classic dessert into a layered sponge cake soaked in espresso and filled with light mascarpone cream. A rich yet airy treat, perfect for celebrations or refined everyday indulgence.
Ingredients
6 large eggs
180 g granulated sugar
180 g all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
500 g mascarpone cheese
4 large eggs, separated
120 g granulated sugar
240 ml strong brewed espresso, cooled
2 tablespoons unsweetened cocoa powder
Instructions
Preheat oven to 170°C. Grease and line three 20 cm round cake pans.
Beat 6 eggs with 180 g sugar until pale and tripled in volume. Stir in vanilla extract.
Sift flour and baking powder, then gently fold into egg mixture until combined.
Divide batter into pans and bake for 18–22 minutes. Cool completely.
For the cream, beat 4 egg yolks with 120 g sugar until pale. Mix in mascarpone until smooth.
In another bowl, beat egg whites until soft peaks form. Gently fold into mascarpone mixture.
Place one sponge layer on a serving plate. Brush with 1/3 of the espresso.
Spread a layer of mascarpone cream on top. Repeat with remaining layers, finishing with cream on top.
Refrigerate for at least 4 hours. Dust top with cocoa powder before serving.
Notes
Add dark chocolate shavings between layers for extra richness.
Mix half espresso with warm milk for a milder flavor.
Make individual servings in dessert glasses for a fun twist.
Use store-bought sponge to save time.
Keep ingredients cold to maintain firm cream texture.
