The tiramisu cake is an elegant and irresistible variation of the classic Italian dessert loved worldwide. Perfect for special occasions, anniversaries, or simply indulging in something delicious, this cake combines the creaminess of mascarpone and cream with the delicacy of ladyfingers, all enriched by an intense coffee and cocoa aroma.
If you’re looking for an easy and quick tiramisu cake recipe, you’re in the right place!
Unlike the traditional tiramisu served in a baking dish, the tiramisu cake is presented in a round or rectangular shape, often decorated with dollops of mascarpone cream and a generous dusting of unsweetened cocoa.
It’s a no-bake dessert, ideal for those who want to prepare a refined dessert without turning on the oven.
Moreover, it can be prepared in advance and stored in the refrigerator, making it perfect for those with little time but not wanting to compromise on taste.
This tiramisu cake without raw eggs is designed to ensure food safety without compromising on flavor. We will use a pasteurized mascarpone cream, soft and velvety, which pairs perfectly with coffee-soaked ladyfingers. The result? A spoon dessert that wins you over at the first taste.😀
Discover how to prepare the best homemade tiramisu cake, with simple ingredients and clear steps.
Get ready to amaze your guests with a creamy and light tiramisu cake, with an authentic and irresistible taste. The quintessential Italian dessert, in cake form!
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 oz mascarpone
- 1 cup cream + 2 tablespoons
- to taste ladyfingers
- to taste coffee
- 4 oz egg yolks
- 1/3 cup sugar or erythritol
- 1 tbsp water
- 1/2 tsp gelatin
- to taste chocolate chips
- unsweetened cocoa
Tools
- 1 Mixer hand mixer
- 1 Stand Mixer stand mixer
- 1 Chopper chopper
Steps
Prepare the coffee and let it cool. Meanwhile, prepare the syrup by putting the water and sugar in a small pot and bringing them to 250°F.
In a bowl, beat the egg yolks until light and fluffy, add the syrup and continue to beat.
In a bowl, whip the cream and mascarpone and combine with the egg yolks.
Add two tablespoons of cream to a small pot, heat it up and dissolve the gelatin.
Add it to the egg yolks and beat with the mixer.
Line the edge of a springform pan without the bottom with a sheet of acetate about 7 inches high.
Cut the ladyfingers, soak them in cold coffee and arrange them along the edge of the mold and then in the center.
Insert the cream into a piping bag and fill the first layer, also adding chocolate chips to taste.
Finish the last layer with cream and sprinkle with unsweetened cocoa to taste.
Keep in the fridge for at least 3 hours before serving.
The tiramisu cake is ready!
