Tiramisu is probably one of the most well known Italian cakes. It is typically made with lady fingers soaked in coffee and rum, then layered with cream. I personally don’t like the taste or texture of lady fingers so I bake the cake myself. Tiramisu cake may sound like an intimidating cake to make, but this recipe is actually quite simple. The coffee and cream between each layer makes the cake so rich and moist.  Blow your guests away with this delicious and elegant cake at your next dinner party. I have tested this recipe multiple times and came to realize that certain brands of egg product don’t thicken as much as others do. So far, the best brand for this recipe is Lucerne.  Also, different brands of mascarpone cheese can have different consistencies as well. If you end up buying a brand that has a runnier consistency, make sure to refrigerate the cream for at least 40 minutes before combining it with the egg product.
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Ingredients:

Cake:
6 eggs
3/4 cup sugar
1 tsp vanilla
1 1/4 cup flour
1 tsp corn starch

Cream:
24oz (3 pkg) cream cheese
16 oz mascarpone cheese
2 cup powdered sugar
1/4 cup Kahlua
1 1/4 cup egg product

Soak:
1 cup espresso
3 tbsp Kahlua
1 tbsp sugar

Instructions:

1. In a stand mixer, beat 6 eggs until foamy. Then slowly add the sugar and vanilla while the mixer is still beating.

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2. Sift the flour and cornstarch. Then fold it  into the beaten eggs using a whisk.

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3. Line 2 round baking pans (10 inches in diameter) with parchment paper and spray with nonstick spray. Then distribute the batter evenly between the two pans.

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4. Bake in a preheat the oven to 350 degrees Fahrenheit and bake for 28-30 minutes. Then transfer to a cooling rack.

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5. Meanwhile combine the cream cheese, mascarpone cheese, powdered sugar, and Kahlua in the bowl of your stand mixer. If your mascarpone cheese has a runny consistency, refrigerate this mixture for 40 minutes before adding in the egg product.

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6. In a separate bowl beat the egg product with an electric mixer until it becomes thick and creamy. This should take about 5-7 minutes.

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7. Add the egg product to the cream cheese mixture and mix just to incorporate.

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8. In a small bowl mix together the espresso with 3 tbsp Kahlua and 1 tbsp sugar.

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9. Slice each cake in half so you are left with 4 thin slices.

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10. Soak each layer of cake with the espresso and Kahlua mixture.

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11. Then begin layering the cake in this order: 1 layer of soaked cake, 1 1/4 cup cream cheese mixture, and cocoa powder. Repeat this until you stack the last layer of cream. At this point you can decorate the sides and top of the cake with extra cocoa or cream.

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Tiramisu Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Cake:
  • 6 eggs
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1¼ cup flour
  • 1 tsp corn starch
  • Cream:
  • 24oz (3 pkg) cream cheese
  • 16 oz mascarpone cheese
  • 2 cup powdered sugar
  • ¼ cup Kahlua
  • 1¼ cup egg product
  • Soak:
  • 1 cup espresso
  • 3 tbsp Kahlua
  • 1 tbsp sugar
Instructions
  1. In a stand mixer, beat 6 eggs until foamy. Then slowly add the sugar and vanilla while the mixer is still beating.
  2. Sift the flour and cornstarch. Then fold it into the beaten eggs using a whisk.
  3. Line 2 round baking pans (10 inches in diameter) with parchment paper and spray with nonstick spray. Then distribute the batter evenly between the two pans.
  4. Bake in a preheat the oven to 350 degrees Fahrenheit and bake for 28-30 minutes. Then transfer to a cooling rack.
  5. Meanwhile combine the cream cheese, mascarpone cheese, powdered sugar, and Kahlua in the bowl of your stand mixer. If your mascarpone cheese has a runny consistency, refrigerate this mixture for 40 minutes before adding in the egg product.
  6. In a separate bowl beat the egg product with an electric mixer until it becomes thick and creamy. This should take about 5-7 minutes.
  7. Add the egg product to the cream cheese mixture and mix just to incorporate.
  8. In a small bowl mix together the espresso,
  9. with 3 tbsp Kahlua and 1 tbsp sugar.
  10. Slice each cake in half so you are left with 4 thin slices.
  11. Soak each layer of cake with the espresso and Kahlua mixture.
  12. Then begin layering the cake in this order: 1 layer of soaked cake, 1¼ cup cream cheese mixture, and cocoa powder. Repeat this until you stack the last layer of cream. At this point you can decorate the sides and top of the cake with extra cocoa or cream.