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sliced tiramisu torte on a plate and the rest of the cake behind it.
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4.67 from 9 votes

The Best Tiramisu Torte

Make this incredible tiramisu torte or tiramisu cake with ladyfingers and creamy mascarpone; this cake is one of the best I've ever had!!!
Prep Time30 minutes
Cook Time15 minutes
Additional Time12 hours
Total Time12 hours 45 minutes
Course: Cakes
Cuisine: Italian
Servings: 12 slices
Calories: 453kcal
Author: Adina

Equipment

Ingredients

Cake:

  • ¾ cup granulated sugar 75 g, Note 1
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ⅔ cup all-purpose flour 75 g
  • 1 teaspoon baking powder
  • ¼ cup pure unsweetened cocoa powder 20 g

Filling:

  • 1 cup brewed strong coffee 230 ml, Note 2
  • 1 cup heavy cream 230 ml
  • 1 ½ teaspoons cornstarch See note 3
  • 1 ½ teaspoons powdered sugar
  • 2 cups mascarpone 500 g
  • ¾ cup powdered sugar 75 g
  • 3 tablespoons Amaretto optional, Note 4
  • 10.5 oz ladyfingers as needed, 300 g
  • more unsweetened cocoa powder for the topping

Instructions

Cake base:

  • Preheat the oven to 350°F/ 180°C. Slightly grease and line the base of a springform with parchment paper.
  • Cake batter: Beat 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.
    ¾ cup granulated sugar/ 75 g + 2 eggs + 1 teaspoon vanilla extract
    ⅔ cup all-purpose flour/ 75 g + 1 teaspoon baking powder + ¼ cup pure unsweetened cocoa powder/ 20 g⅔ cup all-purpose flour
  • Bake cake: Pour the batter prepared form and bake for 15 minutes. Remove the cake from the tin and let it cool completely on a wire rack.

Filling:

  • Brew the coffee of espresso. Pour into a cup and let cool.
    1 cup brewed strong coffee/ 230 ml
  • Heavy cream: In a small bowl, mix cornstarch and powdered sugar (or use cream stabilizer, if available). Beat the heavy cream shortly. Slowly start adding the cornstarch mixture and whip the heavy cream until stiffer. Set aside.
    1 ½ teaspoons cornstarch + 1 ½ teaspoons powdered sugar + 1 cup heavy cream/ 230 ml
  • Combine: In another bowl, briefly whisk the mascarpone and powdered sugar. Don't overbeat. Add 1 tablespoon Amaretto, if using. Fold in the heavy cream.
    2 cups mascarpone/ 500 g + ¾ cup powdered sugar/ 75 g

Assemble the tiramisu cake:

  • Soak: 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 about⅓ of the mascarpone filling on the cake base.
  • Add ladyfingers: Arrange a layer of ladyfingers on top. Cut them to make them fit the cake. Sprinkle them with about ¼ cup lukewarm or cold coffee.
    10.5 oz ladyfingers/ 300 g
  • Cover with the remaining filling, and make sure you cover the sides of the cake as well.
  • Add ladyfingers: Cut the remaining ladyfingers so that they are only slightly taller than the sides of the cake. Stick them all around the cake.
  • Refrigerate the tiramisu torte overnight.
  • Sprinkle thickly with unsweetened cocoa powder before serving. Decorate as desired.

Notes

  1. Measurements: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) for best results; cup measuring is too imprecise.
  2. Coffee: Use espresso, if available. If not, brew a very strong coffee. You will probably not need all the coffee you make, use just as much as necessary. 
  3. Stabilizer: If available, use 1 small packet of cream stabilizer (Sahnesteif).
  4. Amaretto is optional. Not Amaretto syrup, but Amaretto liqueur (alcohol).

Nutrition

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