Baking Tiramisu Cake

Tiramisu Cake

Tiramisu Cake Recipe 1


Genoise Cake

  • 6 large eggs
  • 1 cup granulated white sugar (200g)
  • 1 cup all-purpose flour, sifted (120g)
  • 1 tbsp cornstarch (7g)
  • 1/2 tsp baking powder
  • 1/2 cup strong brewed coffee, espresso preferred (120ml)

Mascarpone Frosting

  • 4 + 1/2 cups full-fat mascarpone, cold (2.2 lbs / 1000g)
  • 2+1/2 cups powdered sugar, sifted (300g)
  • 1/2 cup strong brewed coffee – espresso preferred, chilled (120ml)
  • 1+1/2 cups heavy cream, cool (360ml)
  • unsweetened cocoa for dusting on top

Decoration to your preference

  • whipped cream
  • cocoa powder


  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8″ (20cm) baking pans with parchment paper. Set aside.

  2. Make the genoise cake: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined. Add sugar and whisk on medium-high speed for about 10-12 minutes until white pale, foamy and tripled in size. (It takes 3-5 minutes longer with a handheld mixer compared to a stand mixer). To know if you have the right consistency, let a bit of batter drip off the whisk attachment on top of the mixed batter. The dripped batter should be visible for 10 seconds before it sinks into the batter. If it sinks earlier, you need to whisk longer.

  3. With a wooden spoon, fold in flour, cornstarch baking powder carefully. Don’t overwork the batter and don’t work too fast otherwise, it will lose too much air. Divide in prepared baking pans and bake for 20-22 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 5 minutes. Then remove from pans and remove the paper immediately. Transfer to a wire rack and let cool completely.

  4. Make the mascarpone frosting: Whisk mascarpone on medium speed until creamy for about 2 minutes. Add powdered sugar and whisk until creamy and combined another 1-2 minutes. Add coffee and whisk until well combined and creamy for about 2-3 minutes. Stir in heavy cream and whisk until fully combined and creamy for another 2-3 minutes.

  5. Assemble the cake: Place the first cake layer on a cake board or cake stand. Brush with a third of the 1/2 cup coffee.*  Then spread 1/3 of the mascarpone cream with an offset spatula on top. Repeat one more time. Place last cake layer on top and lightly frost the outside and the sides of the cake with the remaining frosting. Level the top and sides with the offset spatula. Chill at least 4 hours in the fridge.

  6. Pipe whipped cream on top if desired. Then dust with cocoa just before serving. Store leftovers in an airtight container in the fridge up to 3 days.


Tiramisu Cake Recipe 2


  • 2 Eggs
  • 300 gm Puck Cheese
  • 15-20 gm Gelatin
  • Whipped cream 180 gm
  • 1 cup Icing Sugar
  • 2 TBSP Coffee
  • ½ cup sugar
  • ½ cup water

Instructions for Tiramisu Cake:

  1. In a bowl, add egg white, egg yolk, and beat it with the beater
  2. Now add icing sugar (1/2 cup) and mix it
  3. Now add egg yolk in a bowl, add icing sugar ½ cup and mix it well
  4. Now add puck cheese in a bowl, add melted gelatin in this bowl, add egg white which we have prepared in the first step, mix it well
  5. Now add Whipped cream, egg yolk and mix it well
  6. Now add water, sugar, coffee powder in a bowl, mix it, coffee syrup is ready
  7. Now take molding dish, place the simple tasteless cookies at this dish, add the above prepared mixture, and then dip the cookies in the coffee syrup, and keep this mixture in the freezer for 2-3 hours
  8. Your yummy Tiramisu cake is ready to serve

Tiramisu Cake Recipe 3


For the Cake

  • 1 3/4 cups cake flour 175g
  • 3/4 cup milk room temperature
  • 3 large egg whites room temperature
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp table salt
  • 3/4 cup unsalted butter softened but still cool
  • 1/4 cup sour cream

For the Swiss Meringue Buttercream:

  • 5 egg whites room temperature
  • 1 ½ cup granulated sugar
  • 1 pinch sea salt
  • 2 cups unsalted butter room temperature
  • 1 tsp vanilla extract
  • 1 tbsp instant espresso
  • 3 tbsp brandy

For the Syrup:

  • 1 cup strong coffee
  • 1/3 cup brandy
  • 2 tbsp coffee liqueur

For the Filling:

  • 4 egg yolks large
  • 2/3 cup sugar
  • 1/2 cup whole milk
  • 16 ounces mascarpone cheese at room temperature

For the Assembly:

  • 1/4 cup cocoa powder unsweet
  • 12 chocolate covered espresso beans


For the Cake:

  • Preheat oven to 350 degrees. Prepare two 6-inch cake pans. When finished, cakes will be cut horizontally making 4 layers.
  • In a large bowl, mix the milk, sour cream, egg whites, and extracts then set aside.
  • Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional 2 minutes. You should end up with a relatively fine meal.
  • Drizzle about half of the milk mixture into the mixer, while running on low. Scrape the bowl down then mix in the rest of the milk mixture.
  • Distribute the batter evenly between the two pans.
  • Bake for 27-30 minutes at 350F or until a toothpick inserted comes out clean.
  • Invert the cakes onto a wire rack to cool completely.

For the Filling:

  • Whisk the yolks and sugar in a heatproof bowl then place over a pot of simmering water making sure that the water does not touch the bowl.
  • Whisk in the milk slowly.
  • Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you finish.
  • Remove bowl from saucepan. Set bowl in ice water. Whisk the mixture until it has cooled (around 1 minute).
  • Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula.
  • Miix until it is ALMOST COMBINED completely. Word of caution: do not over mix or it can have a grainy consistency.

For the Swiss Meringue Buttercream:

  • Add egg whites, sugar and salt in a bowl.
  • Give the mixture a brief whisk.
  • Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
  • Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160 degrees.
  • Transfer the bowl to a stand mixer with a paddle attachment.
  • While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece. In a small bowl mix 1 tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.
  • You can transfer it to a piping bag or to a ziplock bag to store in the freezer for later. (When you’re ready to use it, take it out of the freezer, bring to room temperature, transfer to a bowl and beat it for about 10 second to bring back the consistency).

For the Syrup:

  • Mix the coffee, brandy, and liqueur. Set to the side.

For the Assembly:

  • Cut cake layers in half
  • Transfer cooled, mascarpone custard to a piping bag.
  • Place first layer — cut side up — on a cake stand. Drizzle the coffee mixture on top (about 1/3 cup per layer).
  • Pipe the mascarpone filling on top and dust with cocoa powder.
  • Place next layer on top. Repeat until all layers have been added.
  • Cover the cake in the Swiss Meringue and smooth. You can scrape the side for a “naked” look but that buttercream is so delicious you’ll probably want a nice thick layer!
  • Dust top with cocoa powder. Use the end of a spoon to remove to remove a ring of cocoa powder from the edge of the cake’s top (this will allow your dollops to adhere).
  • Pipe dollops of Swiss Buttercream in a ring formation around the top, using an 869 Tip. Any Star tip will do though.

Tiramisu Cake Recipe 4