tiramisu cake recipe

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 authentic Tiramisu Recipe made completely from scratch. A creamy mascarpone filling sits between three layers of homemade lady fingers soaked in rum &amp; coffee with a dusting of cocoa powder on top. It is seriously the absolute best tiramisu cake ever.

Tiramisu Recipe

eggs (separated)

sugar

all-purpose flour

¼ tsp fine sea salt

tsp pure vanilla extract

milk

mascarpone cheese

heavy whipping cream

tsp pure vanilla extract vanilla

coffee (strong brewed, or espresso)

TBS unsweetened cocoa powder

Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper. Trace the bottom of an 8x8” or 9x9” square pan or 9” round cake pan on each piece of parchment paper. Set aside.

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. Transfer mixture to a different bowl, scraping the bowl clean. Rinse off the beater.

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg whites. Once the mixture starts to thicken, add the remaining ½ cup sugar and continue beating. Once stiff peaks form add vanilla and beat to combine.

Gently stir in egg yolk mixture on low speed.

Add flour and salt and gently stir or fold in with a spatula. The batter should be thick and pale yellow.

Pour about 1 cup of batter into the center of each square traced on the parchment paper. Evenly spread it out to fit the square, leaving about ¼” border. The batter should be about 1/2” thick.

Bake in preheated oven for 10-12 minutes, until set and very lightly browned. Carefully transfer parchment paper to a wire rack to cool.

Once cooled, carefully  remove the lady finger squares from the parchment paper, set aside to use in the recipe.

Make the lady fingers:

Brew coffee and let it cool. (or use instant coffee or instant espresso and brew 1 ¾ cups).

Whisk the rum into the coffee, then pour the mixture into a large dish or baking pan that will fit the layers. Set aside.

Make the soaking liquid:

In a medium saucepan, whisk together egg yolks, milk and sugar until combined.

Cook over medium heat, whisking constantly, until mixture boils. Turn heat to medium- low and boil for 1 minute, remove from heat and transfer the mixture to a container with lid – but don’t put the lid on yet. Leave the lid open and whisk the mixture every few minutes until it’s cooled slightly. Then put the lid on and chill in the refrigerator for 1 hour. NOTE: this can be done before you bake the lady fingers, if desired, so it has time to cool. It can even be done the day before and chilled overnight. 

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), Beat the heavy whipping cream and powdered sugar until stiff peaks form, transfer to a different bowl.

In the same bowl used to beat whipping cream (but with the cream no longer in it), beat the chilled custard, mascarpone and vanilla with the paddle attachment until combined.

Gently fold in beaten whipping cream.

Make the filling:

Quickly dip one of the three lady finger layers into the soaking liquid for about 5-10 seconds. Do not drop it in and let it sit or it will soak up too much liquid and fall apart. Remember, homemade lady fingers are more delicate than store-bought. If using hard store-bought you will need to soak them longer.

Place it in the bottom of the baking dish you used to trace the shape.

Spread 1/3 of the filling mixture evenly on top of the layer.

Repeat with the second and third lady finger layers and remaining custard. Alternating soaked lady finger, custard, soaked lady finger, custard.

Sprinkle cocoa powder over the top custard layer.

Chill for at least 8 hours, or overnight.

Cut into square portions and serve.

Putting it together:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612547098/rbnd4hlqtxpvgkiadk5r.mp4

This is the best authentic Tiramisu Recipe made completely from scratch. A creamy mascarpone filling sits between three layers of homemade lady fingers soaked in rum & coffee with a dusting of cocoa powder on top. The best tiramisu cake you’ll ever eat.

Best Tiramisu Recipe

Cake:

all purpose flour

tsp salt

tsp vanilla extract

coffee granules or espresso powder

eggs (room temperature, separated)

butter

buttermilk

Coffee Soak:

Tbsp sugar

Tbsp coffee syrup

Mascarpone Filling and Frosting:

mascarpone cheese ((three 8 ounce containers))

sugar (divided use)

heavy whipping cream (divided use)

cocoa powder chocolate

Preheat the oven to 350°F. Butter and flour three 8-inch round cake pans or spray with baking spray.

Cake: In a medium-size bowl use a whisk to sift together all purpose flour, baking powder and salt Set aside.

In the bowl of a stand mixer cream together butter, granulated sugar, egg yolks and vanilla extract. Beat on medium speed for 2-3 minutes or until fully combined.

Lower the speed of the mixer adding the sifted dry ingredients alternately with the buttermilk. Stop to scrape the sides of the bowl periodically.

In a separate clean bowl whip the egg whites until stiff peaks form. Fold the egg whites into the cake batter by hand. .

Divide the batter into thirds. Pour 1/3 of the batter (into each) of two cake pans. Stir the coffee granules into the remaining 1/3 batter. Pour into the third pan.

Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean.

Cool in the pans on a wire rack for 10 minutes, then flip from the pans and cool completely.

Coffee Soak: In a small bowl mix together coffee, granulated sugar and coffee syrup. Cool completely.

Filling: In a large bowl use an electric mixer to whip together the mascarpone cheese, 2 1/2 cups powdered sugar, 1/4 cup heavy cream and vanilla extract. Whip until smooth. Keep chilled until using.

Frosting: In a large bowl whip remaining 2 1/2 cups heavy cream with 1 cup powdered sugar on medium-high speed just until stiff peaks form. (Don&#39;t overbeat.) Mix 1/3 of the mascarpone filling into the frosting.

Assemble the Layers: Place 1 plain cake layer on a cake stand. Use a skewer to poke holes all over the surface of the cake. Brush with 1/3 (about 3 tablespoons) of the coffee soak. Spread the cake with 1/2 mascarpone filling. Dust with cocoa powder.

Repeat with second layer. This should be the layer with the coffee mixed in. Use a skewer to poke holes all over the cake and brush with 1/4 cup coffee soak. Spread with remaining 1/2 mascarpone filling. Dust with cocoa powder.

Repeat with the third layer, poking holes on the surface and brushing with remaining coffee soak.

Frost the top and sides with the whipped cream mixture. Decorate as desired dusted with cocoa powder and grated chocolate. Chill for at least 4 hours (or overnight) before slicing and serving.

Store in an airtight container well chilled for up to 3 days.

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Top 3 tiramisu cake recipe recipes from across the web

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