how to make tiramisu cake

This Tiramisu Cake is made of 5 ingredient genoise cake layers brushed with espresso and filled with irresistibly creamy coffee mascarpone cream. No raw eggs in the frosting. Just 10 ingredients! With detailed step-by-step instructions including process photos and video.

Tiramisu Cake

eggs

white sugar ((200 grams))

all-purpose flour, sifted ((120 grams))

cornstarch ((7 grams))

tsp baking powder

sugar,

coffee

heavy cream, cool ((360 milliliters))

cocoa

whipped cream

cocoa powder

Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Set aside.

Make the genoise cake: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined. Add sugar and whisk on medium-high speed for about 10-12 minutes until white pale, foamy and tripled in size. (It takes 3-5 minutes longer with a handheld mixer compared to a stand mixer). To know if you have the right consistency, let a bit of batter drip off the whisk attachment on top of the mixed batter. The dripped batter should be visible for 10 seconds before it sinks into the batter. If it sinks earlier, you need to whisk longer.&nbsp;

With a wooden spoon, fold in flour, cornstarch baking powder carefully. Don't overwork the batter and don't work too fast otherwise, it will lose too much air. Divide in prepared baking pans and bake for 20-22 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 5 minutes. Then remove from pans and remove the paper immediately. Transfer to a wire rack and let cool completely.

Make the mascarpone frosting: Whisk mascarpone on medium speed until creamy for about 2 minutes. Add powdered sugar and whisk until creamy and combined another 1-2 minutes. Add coffee and whisk until well combined and creamy for about 2-3 minutes. Stir in heavy cream and whisk until fully combined and creamy for another 2-3 minutes.

Assemble the cake: Place the first cake layer on a cake board or cake stand. Brush with a third of the 1/2 cup coffee.* &nbsp;Then spread 1/3 of the mascarpone cream with an offset spatula on top. Repeat one more time.&nbsp;Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting.&nbsp;Level the top and sides with the offset spatula.&nbsp;Chill at least 4 hours in the fridge.&nbsp;

Pipe whipped cream on top&nbsp;if desired. Then dust with cocoa just before serving. Store leftovers in an airtight container in the fridge up to 3 days.

https://content.jwplatform.com/videos/BCAuhonO.mp4

This Tiramisu Cake is so creamy and delicious. All you need is just 10 ingredients. With detailed step-by-step photo instructions and video.

Tiramisu Cake Recipe

This Tiramisu Layer Cake is made with vanilla cake layers drizzled with an espresso Kahlua mixture, tiramisu filling and mascarpone buttercream. It's tiramisu in cake form and so darn tasty!

Tiramisu Layer Cake

(325 grams) all purpose flour

tsp salt

(168 grams) unsalted butter, room temperature

(310 grams) sugar

vegetable oil

tbsp vanilla extract

(300 milliliters) milk

(104 grams) sugar

oz (142 grams) mascarpone cheese, cool but not cold

(240 milliliters) heavy whipping cream, cold

(280 grams) unsalted butter, room temperature

(1150 grams) powdered sugar

mascarpone

tsp vanilla extract

tsp-1 tbsp water or cream

(120 milliliters) hot water

coffee powder

tbsp (39 grams) sugar

(60 milliliters) Kahlua

Cocoa,

Chocolate covered espresso beans,

Prepare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Add half of the dry ingredients to the batter and mix until mostly combined.

. Slowly add the milk and mix until well combined. The batter will look curdled, but that’s ok.
7.

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
8.

Divide the batter evenly between the cakes pans and bake for 17-20 minutes, or until a toothpick comes out with a few crumbs.
9.

Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
TO MAKE THE TIRAMISU FILLING:

id=&#8221;instruction-step-11&#8243;>10. When the cakes have cooled, make the filling. Combine the egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
11

Continue cooking and whisking continuously for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go. The temperature of the mixture should reach about 155°F (68°C).
12. Set

he egg mixture aside to cool to a little warmer than room temperature.
13. Whil

eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
14. When

the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
15. Gent

y fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside.
TO MAKE THE FROSTING:

struction-step-17&#8243;>16. Place the butter in a large mixer bowl and beat until smooth.
17. Add

bout half of the powdered sugar and mix until well combined and smooth.
18. Add

he mascarpone cheese and mix until well combined and smooth.
19. Add

he salt and vanilla extract and mix until well combined and smooth.
20. Add

he remainder of the powdered sugar and mix until well combined and smooth. Add some water or cream, if needed to thin out the frosting a bit.
TO LAYER THE CAKE:

struction-step-22&#8243;>21. To put together the espresso Kahlua mixture, combine the hot water, espresso powder and sugar and stir until well combined. Add the Kahlua and stir together. Set aside.
22. Use

large serrated knife to remove the domes from the top of the cakes so that they’re flat.
23. To bui

d the cake, place the first layer of cake on a cardboard cake circle or a serving platter. Drizzle 4-5 tablespoons of the espresso mixture over the cake layer. (For help with building a layer cake, check out my tutorial)
24. Use th

mascarpone frosting to pipe a dam around the outer edge of the cake layer, then fill it with about 1/3 of the tiramisu filling. Spread evenly.
25. Add th

second layer of cake, another 4-5 tablespoons of espresso mixture and another filling layer.
26. Repeat

with the third layer of cake, espresso mixture and filling.
27. Add th

final layer of cake on top and then add a crumb coat of frosting (a very thin layer). Put the cake in the fridge for 30 minutes to an hour if it seems like it needs to firm up a bit.
28. Frost

he outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
29. Dust t

e top of the cake with some cocoa powder, then use the remaining frosting to pipe a border around the top and bottom edges. I used Ateco tip 844. Finish off the cake with some chocolate covered espresso beans.
30. Store

he cake in an airtight container in the fridge prior to serving. Cake is best if eaten within 2-3 days.

I just made this cake (again!) But this time totally forgot to brush it with the espresso!! It's decorated and everything! Any suggestions? Should I just leave it be, or inject espresso into to.somehow??

I made this cake and it was delicious! Had a request to make it again. I accidentally used 1 cup butter in the cake instead of 3/4 cup. Didn’t realize it until I baked it. Will this change the texture of the cake? Do I need to start all over again? What do you think?

Very tasty!  Is there a way to thicken the tiramisu filling a bit?  Started running out between my layers upon assembly.  Could I add some corn starch to the egg and sugar mixture while it's cooking?  Thanks!

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