Tiramisu cake is a classic Italian cake that’s made with coffee soaked sponge cake and layered between a sweet mascarpone cream. Its also commonly dusted with cocoa powder.
Do you love Italian desserts? Be sure to give our chewy amaretti cookies and mini almond biscotti a try!
Tiramisu Cake
This classic Italian dessert is typically made with ladyfingers as the “cake base”. But to be honest, this cake version is so much BETTER! The fluffy and airy spongecake absorbs all the coffee liqueur, mascarpone cream, and cocoa powder all too well. This sweet and creamy espresso combination is every coffee lover’s dream. The mascarpone frosting is so delicious that I even use it in my berry Chantilly cake!
Tiramisu Ingredients
- Cake- Tiramisu is typically made with ladyfingers, but this recipe is made with a sponge cake instead. The sponge cake consists of eggs, sugar, vanilla, flour, cornstarch, and baking powder.
- Tiramisu Cream- The cream is made of cream cheese, mascarpone, powdered sugar, Kahlua, and egg product.
- Tiramisu Coffee Soak- Each layer of cake is soaked in a combination of espresso, Kahlua, and sugar.
How to make Tiramisu cake
Start with the sponge cake
- Beat the eggs in a stand mixer on high speed for 4 minutes, then add the sugar and vanilla. Continue beating until the eggs are fluffy and pale.
- Sift the flour, baking powder and cornstarch into the eggs and fold it in with a whisk. Pour the batter into the parchment-lined baking pans and bake at 350 degrees Fahrenheit for 28-30 minutes. Then let the cake cool on a cooling rack.
How to make Tiramisu cream
- Meanwhile beat the cream cheese, mascarpone, Kahlua, and powdered sugar. Whip the egg product using an electric mixer until it thickens then add it to the cream cheese mixture.
Why is my tiramisu cream runny?
This could happen due to the eggs or egg products not being beaten well enough. You want to beat the egg mixture until its pale in color and fluffy. If you want to thicken up a runny cream, place it in the fridge for about 1 hour before frosting the cake.
Can I substitute raw eggs in tiramisu?
Cakes like tiramisu are made with raw eggs. If you prefer not to use raw eggs, you can use egg substitute also known as (egg product). Egg product is pretty much eggs that have been pasteurized. I have tested this recipe multiple times and came to realize that certain brands of egg products don’t thicken as much as others do. So far, the best brand for this recipe is Lucerne.
What is Mascarpone Cheese?
Mascarpone cheese is one of the main ingredients in a tiramisu cake recipe cream. It has a mild flavor similar to creme Fraiche. Different brands of mascarpone cheese can have different consistencies. Therefore 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.
What can I use instead of espresso?
If you don’t have an espresso machine at home you can still make this delicious tiramisu in one of two ways.
- use instant espresso powder– just dissolve 1 cup of hot water with 1 tsp of instant espresso powder (not the same thing as instant coffee).
- Use really strong brewed coffee– you will need to brew an extremely strong cup of coffee. You will need 1 cup as well.
How to assemble the cake
- Slice the cooled cake layers in half, and soak them in a combination of coffee and sugar. Then assemble the cake in this order; coffee-soaked cake, cream, cocoa powder with all the cake layers. Be sure to reserve some cream to coat the outside of the cake. I find that using a Martellato soaker bottle is the best method for soaking cakes. It doesn’t drench it as other methods do.
How long does it need to set?
Tiramisu tastes best when it has had time to absorb all the delicious flavors of coffee, cream, and Kahlua. Therefore you want to let the cream infuse into the spongecake overnight in the fridge. Once you’ve served the cake, it will last up to 1 week in the fridge.
How to freeze it
This Italian dessert freezer insanely well! Do this by leaving off the cocoa topping and wrapping the cake with plastic wrap (twice) once it frozen solid, wrap tightly in foil. You can keep it frozen for up to 3 months. Thaw in the fridge overnight before serving.
Note: If you prefer to use real eggs over egg product, add 1/4 cup granulated sugar to 3 eggs instead of the egg product.
Bring a pot of water (about 2 cups) to a simmer. Place the sugar and eggs into a bowl and place the bowl over the simmering pot. Using an electric mixer beat the eggs and sugar until they double in size and remove from heat. Once the eggs are cooled add them to the remaining cream ingredients.
Love Italian Dessert?! Take a look at these AMAZING Italian dessert recipes.
Almond Biscotti– Crunchy and full of toasted almonds.
Amaretti Cookies– A chewy gluten-free cookie with almonds, egg whites, and powdered sugar.
Chocolate Salami– A quick no-bake dessert with minimal ingredients.
Tiramisu Cake
Ingredients
Spongecake
- 8 eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder
Cream
- 32 oz 4 pkg cream cheese
- 16 oz mascarpone cheese
- 2 1/2 cup powdered sugar
- 1/4 cup Kahlua
- 1 cup egg product
Coffee Soak
- 1 cup espresso
- 3 tbsp Kahlua
- 1 tbsp granulated sugar
Instructions
Make the spongecake
- In a stand mixer, beat 8 eggs until foamy. Then slowly add the sugar and vanilla while the mixer is still beating.
- Sift the flour, baking powder, and cornstarch. Then fold it into the beaten eggs using a whisk.
- 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.
- Bake in a preheat the oven to 350 degrees Fahrenheit and bake for 28-30 minutes. Then transfer to a cooling rack.
Make the tiramisu cream
- 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.
- 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. Add the egg product to the cream cheese mixture and mix just to incorporate. If you don't have egg product, see notes below on how to make this cake without it.
Make the coffee soak
- In a small bowl mix together the espresso, with 3 tbsp Kahlua and 1 tbsp sugar.
Slice, soak, and assemble the cake
- Slice each cake in half so you are left with 4 thin slices. Soak each layer of cake with the espresso and Kahlua mixture. I find that using a Martellato soaker bottle works best.
- 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.
Notes
Nutrition
This tiramisu cake recipe was originally published on July 20, 2015, it has been updated since.
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Nina says
While making the spongecake how do I know that I haven’t over beaten the eggs? Also can I freeze just the spongecake ahead of time and than thaw it out to assemble it later?
simplyhomecooked says
Hi Nina, Once your batter has obtained more volume, and appears pale yellow, it should be done. It usually takes my mixer about 7-8 minutes to finish the entire mixing process (not including folding in the flour). And yes, you can freeze the spongecake beforehand. Just make sure to wrap it tightly to keep freshness. I hope you enjoy this Tiramisu recipe!
Wendy Barber says
Hi, Could I make this an 8 inch instead of 10 inch cake? if so how much longer would you bake it?
another question I have is how would I adjust this recipe for high altitude baking?
simplyhomecooked says
Hi Wendy, I haven’t tried making this Tiramisu cake recipe in an 8-inch baking pan before so I can’t say exactly how much longer it will bake. I always use the toothpick test. Insert a toothpick into the center of the cake when you think it’s done. If the toothpick comes out clean, the cake is done baking. I hope that helps 🙂
Wendy Barber says
Can you tell me how to adapt this recipe for High Altitude baking? Thank you
simplyhomecooked says
Hi Wendy, I don’t have any experience with high altitude baking so I am not too sure how much to change it.
Carmel says
What could I substitute for the khalua? I would prefer not to have alcohol in the cake. Thank you.
simplyhomecooked says
Hi Carmel, I can’t really think of a non-alcoholic substitute for the Kahlua. So you can just omit it completely if you’d like 🙂
Symone Harris says
I had a quick question about the cake recipe. I see that you don’t use any butter or oil or any kind of fat. DO you worry about this cake not being that moist?
simplyhomecooked says
Hi Symone, this is not a typical sponge cake. Its a European sponge cake. It gets is moist and fluffiness from the well-beaten eggs. If this method is done properly, the cake comes out very moist. I hope you give it a try and love it 🙂
Anna says
Hi! I want to make this soon. Does ithis cake store on the countertop or in the refrigerator ?
simplyhomecooked says
Hi Anna, that is a great question. This Tiramisu cake definitely wants to be stored in the refrigerator 🙂
Rifka says
I have a question about a egg product, what is considered a egg product.
simplyhomecooked says
Hi Rifka, I mention details about egg substitutes in the blog post if you want a more detailed answer. Egg product is basically eggs that have been pasteurized. I hope you enjoy this Tiramisu cake 🙂
Sarah Natkin says
Wow I just made this gorgeous cake ! I have leftover cream can I freeze it for next time?
simplyhomecooked says
Thank you for the feedback Sarah! Yes, you can freeze tiramisu cream 🙂
Genelle Cimental says
I am making this cake this weekend and I’m very excited about it what did you use as a screen for the top of the cake to make the checkerboard look
simplyhomecooked says
Hi Genelle, I actually just crisscrossed some wooden skewers and dusted the cocoa powder on top, then carefully lifted them up. If you watch the video on the bottom of the recipe you’ll see what I mean 🙂 I hope you love the tiramisu cake!
Lois says
Hi Dina,
If I’m having a dinner party on Sunday. I want to make this cake. What is your suggestion on when I should make the cake? Will the cake be too spongy if it sits if I make it Saturday? Or do you think I should just make it on Sunday?
simplyhomecooked says
Hi Lois, I I recommend that you make it on Saturday. It shouldn’t get too soggy after only one day. I always make tiramisu the day before 🙂
Sandy says
I made this recipe, but the final sponge xale tasted too much like egg? Please help.
simplyhomecooked says
Hi Sandy, I’m sorry to hear that. How did the batter look before you baked the cake? Sometimes under-beating the cake batter can cause it to have an eggy taste. Also, if you let the cake sit overnight before frosting, a lot of the eggy taste disappears. I hope that helps.
Kanika says
Is the egg product egg white or egg yolk??
simplyhomecooked says
Hi Kanika, I believe the egg product is whole pasteurized eggs.
Tere says
Dina, I love tiramisu and make it for special occasions, I’m just curious as to why you are using cream cheese and not all mascarpone cheese, would it be because of the consistency or what, will be making this very soon thank you
simplyhomecooked says
Hi Tere, the cream cheese helps thicken the filling, making it easier to frost the cake. I hope you love this tiramisu cake recipe Tere!
Katya says
This tiramisu cake looks phenomenal Dina! My husband is a huge tiramisu lover. Definitely bookmarking this one.
simplyhomecooked says
Thank you so much, Katya! This Tiramisu cake is my husband’s favorite cake as well!
Natalya says
Dina, this tiramisu cake looks lovely. I love the thick layer of cream. Thank you for such an amazing recipe!
simplyhomecooked says
Thank you, Natalya! This tiramisu cake is a timeless dessert. You just can’t go wrong with such a classic! 🙂
Julia Frey says
Tiramisu is my favourite dessert as it has just the right mix of sweet and bitter from espresso. I love the idea of tiramisu cake, Dina. It’s absolutely stunning.
simplyhomecooked says
Thank you so much, Julia! My whole family is crazy over this tiramisu cake.
Suzanne says
Filling is too loose. Hard to frost sides. Put in fridge right away to help it. Any suggestions ? Skewers to keep it from shifting. Followed recipe exactly. Honestly !
simplyhomecooked says
Hi Suzanne, the brand of egg product and mascarpone cheese can often change the consistency filling. Usually refrigerating the filling helps thicken it back up. In regards to the skewers, they can be a little finicky. I just make sure to place them slowly and carefully 🙂
Teresa says
I’m making this for a birthday party tomorrow and am wondering if it works to put it all together the day prior to serving it?
simplyhomecooked says
Hi Teresa, yes it is totally ok to make this tiramisu cake the day before serving it. It is actually better to have it sit for a day to let all the flavors soak together. I hope you enjoy this recipe!
Zeina says
Hello, This cake looks AMAZING. I had a question about the egg product, I never used it before does it come in certain sizes? Is there a brand I can look for?
Thanks,
Zeina
simplyhomecooked says
Hi Zeina, it depends on where you’re located. Here in the states, pretty much all grocery stores carry it. I like to buy “Lucerne” brand. They typically come in a 16 oz carton. They’re usually located on the shelves with all the eggs. I hope that helps and you give this Tiramisu cake recipe a try 🙂
Ellen Blosser says
Your recipe list says baking powder but it doesn’t say in your recipe when to use it. I assume it’s with the flour and cornstach. Just wanted to let you know if you wanna change that. Great recipe!!
simplyhomecooked says
Thank you for catching that Ellen. I have just updated that 🙂
Galina says
I had this cake at a recent party and it was AMAZING!!!! Thanks for sharing!
simplyhomecooked says
Thank you Galina! I’m so glad to hear that it was a hit at the party! 🙂 Thanks for the feedback.
Olga Migashkin says
My sister made this for our Thanksgiving gathering (I think it was 4 portions) and it was so delirious! Thank you for sharing the recipe
simplyhomecooked says
Olga, I’m so glad to hear you all enjoyed the tiramisu cake! 🙂 Thank you for taking the time to write such kind words!
Ella says
Hi Dina, quick question – does the cake mixture require 8 or 6 eggs? In the recipe list it says 8 eggs but then in the directions it says 6. Thanks!
simplyhomecooked says
Hi Ella, the recipe does require 8 eggs. Thanks for catching that, I will fix that.
Chelsea says
Is egg product raw egg whites?
simplyhomecooked says
Hi Chelsea, egg product is safer than raw eggs because it was been pasteurized.
Diane day says
Can you tell me how to make egg product as we don’t have here really want to make this thks xx
simplyhomecooked says
Hi Diane, you can make this recipe with real eggs. Add 1/3 cup granulated sugar to 4 eggs instead of the egg product.Â
Bring a pot of water (about 2 cups) to a simmer. Place the sugar and eggs into a bowl and place the bowl over the simmering pot. Using an electric mixer beat the eggs and sugar until they double in size and remove from heat. Once the eggs are cooled completely continue to step 7.
Hope that helps!
irina khoma says
This cake is really soft and delicious!
simplyhomecooked says
Thank you for the kind review!