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Tiramisu cake with a slice cut out, displaying the many layers.
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4.20 stars (101 ratings)

Tiramisu Cake

Tiramisu Cake – a layered, Italian espresso infused mascarpone dessert, in cake form.  Get your caffeine fix, plus a boozy kick!
Prep Time1 hour 15 minutes
Cook Time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: Italian
Keyword: how to make tiramisu cake, tiramisu cake, tiramisu cake recipe, what is tiramisu cake
Servings: 10
Calories: 853kcal

Ingredients

For the genoise cake

For the espresso simple syrup

For the mascarpone filling

  • 4 egg yolks large
  • 1/2 cup granulated sugar
  • 1/3 cup dry Marsala wine
  • 16 ounces mascarpone cheese cold
  • 1 cup heavy whipping cream cold

For the whipped cream frosting

  • 6 ounces cream cheese (the kind in a brick)
  • 3/4 cup powdered sugar
  • 2 1/4 cups heavy whipping cream cold
  • 2 teaspoons cocoa powder (for garnish)

Instructions

To make the genoise layers:

  • Preheat the oven to 350 degrees F, mist three 6-inch diameter cake pans* with non-stick spray, dust them with flour, and line them with circles cut from parchment.
  • Whip the eggs, sugar, vanilla, and salt in a large mixing bowl on high speed until tripled in volume (approx. 5 to 7 minutes).
  • Sift in about 1/2 of the cake flour, and fold it in gently until almost combined.
  • Fold in about 1/2 of the melted butter, then sift in the remaining flour, folding gently until amost combined.
  • Fold in the remaining butter and tranfer the batter to the prepared pans.
  • Bake until the cakes are set on the edges, deeply golden, and springy in the centers (approx. 20 to 25 minutes). A toothpick inserted in the center should come out clean.
  • Cool completely in the pans, then run the tip of a sharp knife around the edge to loosen the cakes before turning out.

To make the espresso simple syrup

  • Stir the hot water, instant espresso powder, brandy, and powdered sugar together in a small bowl.
  • Place one layer of cooled genoise in the bottom of a tall-sided 8-inch springform pan.
  • Soak the cake with about 1/3 of the espresso mixture, and top with half the mascarpone filling.
  • Repeat, then top with the last layer of cooled genoise and soak with the remaining espresso mixture.
  • Frost with whipped cream frosting, dust with cocoa, and top with dollops of whipped cream frosting..

To make the mascarpone filling:

  • In a medium mixing bowl set over a pot of simmering water, whisk the egg yolks, sugar, and marsala wine together until pale, thick, and doubled in volume.
  • Remove from the heat, and stir in the mascarpone.
  • Whip the cream until it holds stiff peaks, then fold into the mascarpone mixture.

To make the whipped cream frosting:

  • Place the cream cheese and powdered sugar in a large mixing bowl.
  • Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.
  • Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.
  • When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.

Video

Notes

Genoise recipe adapted from The New York Times Cookbook.  For more info, click here: Genoise Cake.
Mascarpone filling recipe adapted from Epicurious.
For more info on the frosting, click here: Whipped Cream Frosting.
©Baking a Moment

Nutrition

Serving: 0.1cake | Calories: 853kcal | Carbohydrates: 55g | Protein: 13g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 338mg | Sodium: 203mg | Potassium: 210mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 2389IU | Vitamin C: 0.5mg | Calcium: 163mg | Iron: 1mg