Recently I have become to really a fan of Tiramisu. I always get excited by recipes or anything to do with Tiramisu. I do really like coffee and it does go well with cream. Tiramisu is really indulgent, rich, creamy and yes, quite a fatty dessert but just so yummy. I think it’s always good to treat yourself once in a while and tirmaisu is always one of the desserts that hits the spot. I have made eggless tiramisu in previous post including making the sponge biscuit.

I like the sound of making a tiramisu cake. It’s a great idea to make a cream and fill it with the creamy filing. This cake looked amazing, espically with the sponge fingers surrounding the cake, it gives it that ‘wow’ factor. I wanted to make the cake extra special by adding a layer of soaked fingers in the filling.

I was really looking forward to eating this cake, I was so excited!!! According to the recipe the cake is light, airy and spongey but when I tried it, I was disappointed, the cake wasn’t the light airy cake I was expecting. I’m going to make another tiramisu cake again and hopefully i’ll get the light, spongey cake I want. I will still use the cream filling recipe and coffee syrup and extract.

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Tiramisu Cake
Yields 12
Tiramisu cake with indulgent mascarpone cream and rich, dark coffee
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
For the cake
  1. 113g - unsalted butter, room temperature
  2. 1 cup - caster sugar
  3. 3 medium - eggs
  4. 1 medium - egg yolk
  5. 2 tsp - vanilla extract
  6. 2 cups - cake flour
  7. 2 tsp - baking powder
  8. 1/8 tsp - baking soda
  9. 1/4 tsp - salt
  10. 3/4 cup - cream
For the Mascarpone filling
  1. 1 cup cold - double cream
  2. 8 ounces - mascarpone cheese
  3. 1/2 cup - icing sugar
  4. 2 tsp - pure vanilla extract
  5. 1 tbsp - Kahlua (optional)
Espresso extract
  1. 2 tbsp - instant espresso powder
  2. 2 tablespoons hot water
Espresso syrup
  1. 1/2 cup - water
  2. 1/3 cup - sugar
  3. 1 tbsp - Kahlua (optional)
For the soaked sponge fingers (optional)
  1. 10 sponge fingers
  2. 1 tsp - instant espresso
  3. 1 tsp - Kahula
For Garnish
  1. 20-30 sponge fingers
  2. grated chocolate
For the cake
  1. 1. Preheat oven to 175°C. Lightly grease 2 8 or 9-inch baking pans.
  2. 2. In a stand mixer cream together the butter and sugar until light and fluffy. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. In another bowl add the cake flour, baking powder, baking soda, and salt and mix. Gradually add the flour mix and mix until just combined add in the cream and mix.
  3. 3. Pour into the two 8" cake tins and bake for 28-30 minutes. Allow to cool.
For the Filling
Espresso extract
  1. In a small bowl, whisk together espresso powder and hot water. Set aside.
Expresso syrup
  1. In a small saucepan, bring the sugar and water to a boil. Remove from heat. Stir in kahlua and 1 tablespoon of the espresso extract. Set aside.
Mascarpone filling
  1. 1. In a mixing bowl beat the double cream until it forms stiff peaks.
  2. 2. In a separate bowl whisk together mascarpone, icing sugar, vanilla extract, and kahula. Whisk in the espresso extract about 1-2 tablespoons. Fold the whipped cream into the mascarpone mixture.
Soaked sponge fingers
  1. In a bowl big enough to place the fingers in add the instant espresso, kahula and some warm water, stir until all the coffee is dissolved. Working quickly add the fingers until absorbed the coffee mix, don't keep in the bowl for too long place in another bowl, repeat until all the fingers have been dipped. Using a fork, mush all the biscuits so they are slightly chunky.
To assemble the cake
  1. 1. After the cakes have cooled you can start assembling it. If the top of the cakes have crowned, using a long serrated knife just trim off the top of the cakes so they are level. Place one cake layer on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone frosting. Sprinkle with 2 ounces grated chocolate.
  2. Then add the soaked mushed sponge biscuits.
  3. 2. Then soak the top of the another cake layer with another 1/3 of the espresso syrup. Carefully flip the cake upside down and place the cake on top of the other, soaked side down. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and around the sides of the cake.
  4. 3. Dust the top of the cake with cocoa powder until the mascarpone frosting is no longer visible. Press ladyfingers onto the mascarpone frosting on the outside of the cake, spacing them evenly apart. Secure ladyfingers with a ribbon lightly tied around the cake. Sprinkle with extra grated chocolate.
  5. 4. Chill in the refrigerator until ready to serve. When ready to eat take the cake out for 30mins or more to take the chill out.
Notes
  1. Instant espresso powder can be found in most supermarkets.
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