The tiramisu cake is just too good, so delicious with its soft and foamy mascarpone cream and the intense aroma of coffee, it is undoubtedly the most beloved dessert ever!

But have you ever thought of using this timeless recipe to create a scenic and impactful dessert, perfect for special occasions?

The Tiramisu Cake is a dessert that will leave your guests literally speechless: its appearance makes it perfect for special occasions such as anniversaries and birthdays, while its flavor will surely meet everyone’s taste, both young and old! After all, who doesn’t like Tiramisu!

Two layers of ladyfingers soaked in coffee, alternated with two layers made of many tufts of classic mascarpone cream, with pasteurized eggs.

With a bit of creativity, you can create cakes with various shapes or molds, depending on the occasion for which you are preparing the tiramisu cake.

If you are looking for a delicious cake recipe that is beautiful to look at and easy to prepare, the tiramisu cake is just right for you.

Difficulty: Medium
Cost: Affordable
Rest time: 5 Days
Preparation time: 40 Minutes
Portions: 10
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

515.24 Kcal

calories per serving

Info Close

Energy 515.24 (Kcal)
Carbohydrates 44.83 (g) of which sugars 25.07 (g)
Proteins 9.77 (g)
Fat 32.90 (g) of which saturated 8.43 (g)of which unsaturated 3.64 (g)
Fibers 9.32 (g)
Sodium 64.10 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Tiramisu Cake

10.5 oz ladyfingers (approximately)
as needed coffee (approximately 1 ¾ cups)
4 egg yolks
cup sugar
3 ½ tbsp water
0.3 oz gelatin sheets (If vegetarian, use agar agar, 1 teaspoon for every 2 grams of gelatin.)
9 oz mascarpone
12 oz heavy cream
as needed unsweetened cocoa powder (for decoration)

Tools

Electric Whisks
Baking Pan
Parchment Paper
Spatula
Pastry Bag
Thermometer
Pan
Bowl

Steps for the Tiramisu Cake

First, line a steel ring or the edge of a springform pan without the bottom, with a strip of parchment paper cut to size.
Mold 8.6 inches.
To make the parchment paper stick, smear the inner edge of the ring with a napkin slightly greased with oil before applying the strip of paper.
In a bowl, use electric whisks to whip the egg yolks with 90 grams of sugar from the total until they are fluffy and foamy.
Meanwhile, in a saucepan, put the water with the remaining sugar and bring it to a boil.
Use a thermometer and bring it to 250°F; if you don’t have it, it will be about that temperature when it is full of bubbles and starts to change color from white to beige.
Pour the boiling syrup over the eggs while continuing to whisk.
Continue until the bowl is completely cold.
Add the mascarpone to the cream, incorporating it well.
Mix with a spatula from bottom to top.
Meanwhile, soak the gelatin sheets in cold water.
In a clean bowl chilled in the freezer, whip the cream, reserving a couple of teaspoons to put in a saucepan.
Heat the cream in the saucepan and add the squeezed gelatin sheets.
Let the gelatin melt well. Let it cool slightly.
Combine with the whipped cream.
Incorporate the whipped cream into the mascarpone cream using a spatula, mixing from bottom to top.
Transfer the cream to the refrigerator to cool.
Meanwhile, prepare the coffee, and when it’s still hot, add the sugar, stirring to dissolve it completely, then let it cool down.
Put a bit of cream at the bottom of the plate.
Transfer the cream into a pastry bag.
Cut most of your ladyfingers in half, leaving some whole for the central part.
Dip them in the coffee and arrange them at the bottom.
Cover with half of the mascarpone cream.
Make another layer of soaked cookies.
Cover with the rest of the cream; if you wish, you can put it in a pastry bag and create decorative tufts as I did.
Put it in the refrigerator for at least three hours.
Only at the moment of serving, remove it from the springform pan.
When you serve it, dust the surface with cocoa.
Enjoy your meal.