For all you tiramisu lovers, I have a very tasty cake: this tiramisu cake. It has all the flavors of the classic Italian dessert, but in the shape of a cake. Delicious!
A delicious dessert
This tiramisu cake is such a treat! Not only to eat, but also to make. It is not at all difficult to make and, above all, it is great fun. A truly delicious baking project. Layers of airy, coffee infused cake with a creamy coffee-mascarpone filling and a dusting of cocoa powder.. sooo good!
Tiramisu cake with mascarpone
This tiramisu cake is made with the traditional tiramisu flavors: instant coffee, whipped cream, mascarpone cream and cocoa. Instead of the lady fingers, I use cake layers in this recipe. All those delicious ingredients also make it a pretty heavy cake. So you can definitely share this treat with 15 people, but possibly even more.
I absolutely love tiramisu and have made many variations over the years, one of my all-time favorites is this pistachio tiramisu. Definitely worth a try!
Making a tiramisu cake
To make this tiramisu cake, here are some handy products to make it extra easy:
- High rise spring form cake pan, if you use a large spring form pan, you only need to bake the cake once. The cake will be nice and tall and you can slice it horizontally into three layers afterwards. If you don’t have one, no problem. You can just bake a regular ‘low’ cake three times.
- Piping bag, with a good, sturdy piping bag you can make the most beautiful clusters.
- Piping nozzle, you can use any nozzle you like, I personally used a Wilton 2D for this cake.
- Food processor, you can use either a stand mixer or a hand mixer to make the batter.
- Parchment paper, grease the spring form pan and line the base with parchment paper. You’ll be sure to get the cake out easily!
Cutting the cake
I have another good tip for when you want to cut this cake. Of course, you can cut it into triangulair slices, but then you often end up with very large pieces. What you should do is cut the cake in half first, then cut off straight slices and you can cut pieces from these. This way you can get at least 15 pieces, but maybe even more 😉.
Perfect for the holidays
This tiramisu cake is perfect for the holidays. It really is a super tasty cake, just a little different from the usual and a favorite among many. A few other great desserts for the Holidays are my ice cream cake or this chocolate lava cakes.
Preparing the cake
If you want to prepare the cake in advance, you can also make a white chocolate buttercream, which is a bit thicker and ‘stronger’ than the mascarpone cream, and will therefore last a bit longer. You can also thicken the mascarpone cream by melting 3 sheets of gelatine in 50 ml of instant coffee and adding them to the mascarpone cream. Leave to set in the fridge after you have decorated the cake. Let’s get baking!
Ingrediënts
- 300 gram butter
- 250 gram sugar
- 5 eggs (medium)
- 120 gram sour cream
- 300 gram self-raising flour
- pinch of salt
- 1 vanilla pod
- 50 ml water
- 1 tsp instant coffee
- 500 ml whipping cream
- 250 gram powdered sugar
- 500 gram mascarpone
- 2 tsp instant coffee
- cocoa powder
EQUIPMENT:
- Food processor or hand mixer
- Spring form pan with a high rise 18 cm / 7 inch
- Parchment paper
- Piping bag
- Nozzle (e.g. Wilton 2d)
INSTRUCTIONS (how to make this recipe):
Make the cake:
- Preheat the oven to 170 degrees Celsius / 340 Fahrenheit top and bottom heat.
- Cream the butter and sugar with a mixer for 5 minutes until fluffy and pale.
- Add the eggs one at a time, then the sour cream, self-raising flour, salt and the marrow of a vanilla pod.
- Pour the mixture into the baking tin lined with parchement paper. Bake for about 40 minutes. Leave the cake to cool completely (at least 2 hours).
- Boil the water, pour it into a glass with the instant coffee and stir.
- Slice the cake into 3 layers and infuse with the instant coffee.
Make the filling and topping:
- Make the mascarpone filling. Whip the whipping cream until you have stiff peaks and add the powdered sugar, fold in the mascarpone and instant coffee. Leave to set in the fridge for half an hour.
- Divide the mascarpone cream over the cake layers and stack them on top of each other. I use the piping bag and nozzle for the layers and especially for the top of the cake to make nice tufts of cream.
- Dust a little cocoa powder over the top and serve the cake*. Enjoy!
Notes:
Nutrition information per portion
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