Classic Tiramisu Cake
A luxurious, coffee-infused Italian masterpiece that layers delicate sponge cake with a rich, velvety mascarpone cream.
Ingredients
- •4 large eggs, separated
- •1/2 cup granulated sugar (100g)
- •1 cup all-purpose flour (125g)
- •1 teaspoon baking powder
- •1/2 cup strong brewed espresso, cooled
- •2 tablespoons coffee liqueur or rum (optional)
- •16 oz mascarpone cheese (450g), softened
- •1 cup heavy whipping cream (240ml)
- •1/2 cup powdered sugar (60g)
- •2 tablespoons unsweetened cocoa powder for dusting
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
Beat the egg whites until soft peaks form, then gradually add the granulated sugar until stiff, glossy peaks form.
- 3
Gently fold in the egg yolks, then sift in the flour and baking powder, folding carefully to keep the batter airy.
- 4
Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean; let it cool completely.
- 5
In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form, then gently fold in the softened mascarpone until smooth.
- 6
Slice the cooled cake horizontally into two even layers.
- 7
Place the bottom layer on a plate and brush generously with half of the espresso and liqueur mixture.
- 8
Spread one-third of the mascarpone cream over the bottom layer, top with the second cake layer, and brush with the remaining espresso mixture.
- 9
Cover the top and sides of the cake with the remaining mascarpone cream.
- 10
Dust the top generously with cocoa powder and refrigerate for at least 2 hours before serving to allow the flavors to meld.
💡 Chef tips
- For the best texture, use high-quality mascarpone and ensure your espresso is completely cold before brushing it onto the cake to prevent the sponge from becoming soggy.
- This cake tastes even better the next day, so feel free to assemble it 24 hours in advance and keep it chilled.
- If you prefer a non-alcoholic version, simply omit the liqueur and add a half-teaspoon of vanilla extract to the espresso.
✅ How it should turn out
The finished cake should be beautifully layered with a light, airy sponge that is perfectly moist from the coffee, topped with a cloud-like, creamy mascarpone frosting that melts in your mouth with a balanced bittersweet cocoa finish.