Best Tiramisu Cake Recipe
Incredible tiramisu cake or tiramisu torte with ladyfingers and creamy mascarpone, this cake is one of the best I've ever had!!!
Prep Time30 minutes mins
Cook Time15 minutes mins
Additional Time12 hours hrs
Total Time12 hours hrs 45 minutes mins
Course: Cakes
Cuisine: Italian
Servings: 12
Calories: 453kcal
- Cake base:
- 75 g/ 2.6 oz/ ¾ cup granulated sugar See note 1
- 2 eggs
- 1 teaspoon pure vanilla extract
- 75 g/ 2.6 oz/ scant ⅔ cup all-purpose flour
- 1 teaspoon baking powder
- 20 g/ 0.7 oz/ scant ¼ cup pure unsweetened cocoa powder
- Filling:
- about 250 ml/ 8.5 fl.oz/ ½ cup brewed strong coffee See note 2
- 230 ml/ 7.8 fl.oz/ 1 cup heavy cream
- 1 ½ teaspoons cornstarch See note 3
- 1 ½ teaspoons icing sugar
- 500 g/ 1.1 lbs/ 2 cups mascarpone
- 75 g/ 2.6 oz/ ¾ cup icing sugar
- 3 tablespoons Amaretto Disaronno optional (See note 4)
- about 300 g/ 10.6 ladyfingers as needed
- more unsweetened cocoa powder for the topping
Cake base:
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Slightly grease and line the base of a springform (23-24 cm/ 9-9.5 inches) with parchment paper.
Beat together the sugar, eggs and vanilla extract until light and fluffy, about 3-4 minutes. In another bowl, mix together the flour, baking powder, and cocoa powder. Fold into the egg mixture.
Pour into the prepared form and bake for 15 minutes. Remove the cake from the tin and let cool completely on a wire rack.
Filling:
Brew the coffee of espresso. Pour into a cup and let cool.
In a small bowl, mix together the cornstarch and the icing sugar (or use cream stabilizer, if available). Shortly beat the heavy cream. Slowly start adding the cornstarch mixture and whip the heavy cream until stiffer. Set aside.
In another bowl, shortly whisk together the mascarpone and the icing sugar. Don't overbeat. Add 1 tablespoon Amaretto, if using. Fold in the heavy cream.
Assemble the tiramisu cake:
Place the cake base on a cake platter. Soak with 2 tablespoons Amaretto and 2 tablespoons coffee or with only 3-4 tablespoons coffee.
Spread about ⅓ of the mascarpone filling on the cake base.
Arrange a layer of ladyfingers on top. Cut them to make them fit the cake. Soak with about ¼ cup lukewarm or cold coffee.
Cover with the remaining filling making sure you cover the sides of the cake as well.
Cut the remaining ladyfingers, so that they are only slightly taller than the sides of the cake. Stick them all around the cake.
Place the tiramisu cake in the refrigerator overnight.
Sprinkle thickly with pure unsweetened cocoa powder before serving. Decorate as desired.
- Use a kitchen scale, cup measuring is too imprecise.
- Use espresso, if available. If not, brew a very strong coffee.
- If available, use 1 small packet of cream stabilizer (Sahnesteif).
- Not Amaretto syrup, but Amaretto liqueur (alcohol).
Serving: 1slice | Calories: 453kcal | Carbohydrates: 38g | Protein: 8g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 277mg | Fiber: 1g | Sugar: 16g