Classic Italian Tiramisu Cake
Savour this Tiramisu Cake with layers of coffee-soaked ladyfingers, rich mascarpone cream, and a splash of Baileys Irish Cream. It’s a decadent treat that is decorated with whipped cream and a hint of cocoa.
This Tiramisu Cake is perfect for special occasions or a treat after dinner. Layers of coffee-soaked ladyfingers and Baileys Irish Cream-infused mascarpone cream create a rich, delicious taste. Each bite is a mix of creamy and coffee goodness with a hint of liqueur.
Topped with whipped cream and a sprinkle of cocoa powder, the cake is luxurious and light. Whether you’re celebrating or just enjoying a dessert, this Tiramisu Cake is sure to impress and satisfy.
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What is Tiramisu?
Tiramisu is a classic Italian dessert made from layers of coffee-soaked ladyfingers and a creamy mixture of mascarpone cheese, eggs, and sugar. It’s often flavored with a touch of cocoa powder on top and sometimes includes a splash of liqueur, like Baileys Irish Cream. The name means “pick me up” in Italian, reflecting its rich, coffee-flavored layers that provide a delightful pick-me-up.
Expert Tips
- Use Fresh Ingredients: For the best flavour, use fresh mascarpone cheese and strong, brewed coffee. If you’re using a liqueur like Baileys Irish Cream, make sure it’s high quality.
- Soak Ladyfingers Briefly: Quickly dip the ladyfingers in coffee (or coffee mixed with liqueur) to avoid sogginess. They should be moist but still firm enough to hold their shape.
- Chill for the Right Texture: Allow the tiramisu to chill in the fridge for at least 4 hours, or overnight. This helps the flavours meld together and gives the dessert a firmer texture.
Why you’ll love this tiramisu cake
You’ll love this tiramisu cake because it’s surprisingly simple to make despite its elegant appearance.
The cake is incredibly light and fluffy, making it easy to enjoy a generous slice—or even the whole cake! It’s also highly customizable, so you can bake it in various sizes and heights to suit your needs.
Plus, the mascarpone frosting is easy to prepare, not overly sweet, and perfectly fluffy, adding a delightful finish to each bite.
Ingredients to make Tiramisu Cake
Mascarpone: This creamy Italian cheese is the main part of the filling, giving tiramisu its smooth texture.
Sugar: Adds sweetness to the mascarpone mixture and balances the strong coffee flavor.
Fresh Eggs: Used to make the filling creamy. The yolks mix with sugar and mascarpone, while the whites are whipped to make the filling light.
Vanilla Extract or Vanilla Sugar: Adds a subtle vanilla flavour to the mascarpone mixture, enhancing its sweetness.
Ladyfingers: These sponge cookies are soaked in coffee and layered in the dessert. They soak up the coffee and become soft, giving tiramisu its classic texture.
Strong Brewed Coffee: Gives tiramisu its key coffee flavour. It’s usually sweetened with sugar before soaking the ladyfingers.
Optional Liqueurs: Almond liqueur (Amaretto), sweet Marsala wine, or Baileys Irish Cream can be added for extra richness.
Unsweetened Cocoa Powder: Sprinkled on top of the tiramisu to add a touch of chocolate and a slight bitterness.
Each ingredient is important for creating the rich and delicious taste of tiramisu.
Substitutions
Here are some substitutions for tiramisu ingredients that will maintain its classic flavor:
- Mascarpone: Substitute with cream cheese for a similar creamy texture, or use a blend of ricotta cheese and heavy cream for a lighter version.
- Sugar: You can use honey or maple syrup as alternatives for a different but still sweet taste. Powdered sugar is also a good option for smoother texture.
- Fresh Eggs: Replace with egg substitute or silken tofu for a vegan option, ensuring a creamy consistency.
- Vanilla Extract: Use vanilla essence or vanilla bean paste for a similar vanilla taste.
- Ladyfingers: Substitute with sponge cake or pound cake, cut into strips, or use shortbread cookies, biscotti, or even graham crackers for a different but effective base.
- Strong Brewed Coffee: Instant coffee or espresso can be used for the coffee hint. For a caffeine-free option, use coffee-flavored herbal tea.
- Optional Liqueurs: Coffee liqueur or hazelnut liqueur can replace Amaretto or Marsala wine. For a non-alcoholic option, use coffee extract or flavoured syrups.
- Unsweetened Cocoa Powder: Use dark chocolate shavings as a substitute for a rich chocolate touch.
How to decorate my Tiramisu Cake
Decorating your tiramisu cake is the final touch that adds visual appeal and enhances the dessert’s presentation. Here are some simple steps and tips:
Smooth the Top: Use a spatula to smooth the top of the tiramisu cake before adding any decorations. This creates a clean surface for a professional look.
Whipped Cream Piping:
- Whip 150 ml of heavy cream with 50 g of powdered sugar until soft peaks form.
- Transfer the whipped cream to a piping bag fitted with a decorative tip. Pipe decorative shapes like rosettes or swirls around the edges or on top of the cake.
Dust with Cocoa Powder:
- Use a sieve or sifter to lightly dust 1 tablespoon of unsweetened cocoa powder over the top of the cake. This adds a classic touch and enhances the flavour.
Chocolate Shavings or Cocoa Powder:
- For extra decoration, sprinkle chocolate shavings or additional cocoa powder on top.
Garnish with Coffee Beans:
- For an elegant touch, place a few coffee beans on top of the cake. This adds a nice contrast and hints at the coffee flavour inside.
Chill Before Serving:
- Refrigerate the decorated cake for a bit longer if needed to set the whipped cream and ensure the decorations stay in place.
These steps will help you create a visually appealing tiramisu cake that looks as good as it tastes!
Storage
Storage for Tiramisu Cake: Store in the refrigerator, covered with plastic wrap or a cake dome, for up to 4-5 days. For longer storage, freeze-wrapped tightly in plastic wrap and foil for 2-3 months. Thaw in the fridge overnight. Refresh decorations with additional cocoa powder or whipped cream if needed.
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Tiramisu Cake
Equipment
- Mixing Bowls: For preparing the mascarpone mixture and whipping egg whites.
- Hand Mixer or Stand Mixer: To beat the egg yolks and egg whites until fluffy.
- Spatula: For folding the egg whites into the mascarpone mixture.
- Cake Ring: A 9-inch ring mold for assembling the tiramisu. Alternatively, you can use a springform pan.
- Parchment Paper or Plastic Wrap: To line the inside of the cake ring for easy removal.
- Whisk: For mixing the mascarpone and egg yolks.
- Spoons: For measuring and stirring.
- Sieve or Sifter: For dusting cocoa powder on top.
- Piping Bag (optional): For decorating the tiramisu with whipped cream.
Ingredients
- 500 g mascarpone about 17.6 oz or 2 cups
- 100 g sugar about ½ cup
- 4 fresh eggs
- Optional: ½ teaspoon vanilla extract or 1 packet vanilla sugar
Additional Ingredients
- 400 g ladyfingers about 14 oz or 40-50 ladyfingers
- 300 ml strong brewed coffee about 10 oz, sweetened with 2-3 teaspoons of sugar
- Optional: 50 ml Baileys Irish Cream about 1.7 oz, almond liqueur (Amaretto), or sweet Marsala wine
- 1 tablespoon unsweetened cocoa powder
Instructions
- Prepare Coffee Mixture: Brew 300 ml of strong coffee (like moka) and let it cool. Sweeten with 2-3 teaspoons of sugar. Add 50 ml of optional liqueur (such as Amaretto, Marsala wine, or Baileys Irish Cream) if you like.
- Prepare Mascarpone Mixture: In a large bowl, whisk 500 g of mascarpone cheese with vanilla paste until smooth. Separate 4 fresh egg yolks from the whites. In another bowl, beat the egg yolks with 50 g of sugar until light and fluffy. Gently mix this into the mascarpone cheese.
- In a separate bowl, beat the egg whites with the remaining 50 g of sugar until soft peaks form. Fold the beaten egg whites into the mascarpone mixture, adding a third at a time, using a spatula to keep it light and fluffy.
- Prepare the Cake Ring: Line the inside of a 9-inch cake ring with parchment paper or plastic wrap, letting it hang over the edges for easy removal.
- Soak Ladyfingers: Quickly dip 400 g of ladyfingers into the cooled coffee mixture, making sure they are moist but not soggy.
- Assemble the Cake: Place a layer of soaked ladyfingers in the bottom of the cake ring. Spread one-third of the mascarpone mixture over them. Repeat with another layer of ladyfingers and another layer of mascarpone mixture. Top with the remaining mascarpone mixture.
- Chill: Refrigerate the tiramisu for at least 4 hours or overnight to let it set.
- Finish: Remove the tiramisu from the fridge and gently take off the cake ring and parchment paper or plastic wrap. Whip 150 ml of heavy cream with 50 g of powdered sugar until soft peaks form. Be careful not to overwhip. Spread or pipe the whipped cream on top of the tiramisu and dust with cocoa powder.
- Serve with freshly brewed coffee, tea, or lemonade. Enjoy!
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Notes
- Use Fresh Ingredients: Fresh mascarpone and eggs yield the best flavor and texture. Ensure your coffee is strong and freshly brewed for the right intensity.
- Properly Cool Coffee: Allow the coffee to cool completely before dipping the ladyfingers. This prevents them from becoming too soggy.
- Quickly Dip Ladyfingers: Dip the ladyfingers in the coffee mixture briefly. They should be moist but not soaked to avoid sogginess.
- Fold Gently: When incorporating the beaten egg whites into the mascarpone mixture, fold gently to maintain the airy texture.
- Chill Well: Refrigerate the tiramisu for at least 4 hours or overnight to let the layers set and flavors meld.
- Avoid Overwhipping Cream: If using whipped cream for decoration, whip it until soft peaks form to avoid curdling.
- Dust Before Serving: Dust the top with cocoa powder just before serving to prevent it from absorbing moisture and becoming wet.
- Check for Sweetness: Adjust sugar levels according to your taste, especially if using different liqueurs or sweeteners.
