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Tiramisu Cake Recipe

Recipe by Pedro M. A. Neves

This elegant Tiramisu Cake combines the beloved Italian dessert with the structure of a proper cake, featuring layers of coffee-soaked sponge, creamy mascarpone mousse, and a dusting of cocoa powder. The result is a lighter, more sophisticated take on the classic tiramisu that's perfect for special occasions and dinner parties. Rich with espresso flavor and silky mascarpone, each slice delivers the authentic taste of Italy.

Ingredients

• 200g all-purpose flour
• 150g granulated sugar
• 4 large eggs (separated)
• 60ml whole milk
• 2 tablespoons vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• pinch of salt
• 500g mascarpone cheese (room temperature)
• 100g powdered sugar
• 300ml heavy cream (cold)
• 240ml strong espresso coffee (cooled)
• 3 tablespoons coffee liqueur (Kahlúa or similar, optional)
• 2 tablespoons unsweetened cocoa powder (for dusting)
• extra cocoa powder for serving

Instructions

1. Preheat oven to 350°F (175°C). Line two 9-inch (23cm) round cake pans with parchment paper and lightly grease.

2. Sift together flour, baking powder, and salt in a medium bowl. Set aside.

3. Whisk egg yolks with 100g granulated sugar until pale and ribbon-like, about 3 minutes. Add milk, oil, and vanilla extract; whisk until combined.

4. Fold dry ingredients into wet ingredients until just combined, being careful not to overmix.

5. In a separate bowl, beat egg whites with pinch of salt until stiff peaks form. Fold whites gently into batter in two additions.

6. Divide batter evenly between prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

7. In a bowl, combine cooled espresso and coffee liqueur if using. Set aside for brushing.

8. Beat mascarpone with powdered sugar in a large bowl until smooth, about 1 minute. In another bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into mascarpone mixture.

9. Place first cake layer on a serving plate. Brush generously with espresso mixture, then spread half the mascarpone mousse evenly over the top.

10. Top with second cake layer. Brush with remaining espresso mixture and spread remaining mousse over top and around sides. Dust generously with cocoa powder using a fine sieve. Refrigerate for at least 4 hours before serving.

Substitutions

• Mascarpone substitute: blend 250g cream cheese with 2 tablespoons heavy cream and 1 tablespoon sour cream for a similar texture and tang
• Coffee-free version: replace espresso with strong brewed tea or increase vanilla extract to 1 tablespoon
• Dairy-free adaptation: use cashew cream (soaked cashews blended with plant milk) instead of mascarpone and coconut cream instead of heavy cream
• Gluten-free flour: substitute all-purpose flour with a 1:1 gluten-free blend, adding 1/2 teaspoon xanthan gum

Tips

• Ensure all ingredients, especially eggs and mascarpone, are at room temperature before starting for a smooth, lump-free mousse
• The cake layers can be made one day ahead and stored wrapped in plastic wrap; assemble the tiramisu cake the day you plan to serve it for best texture
• For deeper coffee flavor, use espresso concentrate instead of brewed coffee, diluted with a little water
• Refrigerate assembled cake for at least 4 hours (or up to 24 hours) to allow flavors to meld and the structure to set properly

Tiramisu, meaning 'pick me up' in Italian, originated in the Veneto region of northeastern Italy in the 1950s. This cake version honors the original dessert's layered structure and coffee-mascarpone soul while adding the formality and portability of a proper cake, making it suitable for Italian celebrations and special gatherings.

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