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Tiramisu cake: the recipe to celebrate birthdays and special occasions

Tiramisu cake: the recipe to celebrate birthdays and special occasions


For the mascarpone cream

The tiramisu cake is the ideal dessert to celebrate birthdays and special occasions: the “cake” version of Classic Tiramisujust as gourmet, but more original and scenographic.

Our recipe includes at least three layers of sponge cakesoaked in an alcohol-free coffee bath and stuffed with a soft and frothy mascarpone cream. The latter is enriched with bomb paste: a basic pastry preparation that uses syrup to pasteurize eggs, seemingly complicated but actually simple and quick.

The cake is simply decorated with cream and bitter cocoa but, to make it more effective, it is possible to place ladyfingers around the edge of the cake. Before the final presentation, however, it is important to leave it in the fridge overnight, to allow all the flavors to balance out.

Also suitable for Christmas parties, this cake will amaze guests with its soft and enveloping flavor.

Tiramisu is a timeless dessert, but at the same time easy to modify according to your tastes. In addition to the classic recipe of grandma’s tiramisuin fact, it is also possible to offer it in a new variant, such as that of pandoro tiramisu.

How to prepare tiramisu cake

First, start from the base of the cake and take care of the sponge cake. In a bowl, beat the whole eggs with the sugar and vanillin, with an electric mixer or a hand whisk for about 10 minutes, until the mixture is thick and fluffy. 1.

At this point, sift the flour and incorporate it into the beaten eggs: use a spatula and make vertical movements, from bottom to top, so as not to disassemble the mixture 2.

When the dough is ready, line a circular mold of 24 cm in diameter with parchment paper and pour the mixture into it. 3. Put in the oven and cook at 180°C for 40 minutes: check that it is well cooked with the toothpick test.

Once ready, let the sponge cake cool on a wire rack until it is compact enough to cut. 4.

While the sponge cake cools, continue with the mascarpone cream. First, pour the water and 60 grams of sugar into a saucepan, let it melt and check with a thermometer that it reaches a temperature of 121°C: the syrup obtained will be used to pasteurize the eggs. 5.

Meanwhile, pour the egg yolks with the rest of the sugar into a bowl and beat them with an electric mixer 6.

Slowly add the sugar syrup and continue to beat the mixture for 10 minutes, until it is frothy and compact seven.

In a separate bowl, whip the cold cream from the fridge 8.

Add the mascarpone to the mixture of yolks and eggs, using a spatula ten.

Gradually incorporate the whipped cream, always with circular movements, from bottom to top, so as not to disassemble it 11.

Keep the garnish aside and prepare the coffee for the syrup, sweetening it to taste 12.

Cut the sponge cake so as to obtain three discs of the same thickness 13. Place the disc that will serve as the base of the cake on the serving platter and moisten it with the coffee.

Fill the bag-a-pocket with 1/3 of the mascarpone cream and fill the first layer of cake with tufts of cream 14. Repeat this with the remaining two layers. Leave the cake in the refrigerator for 6 hours or 1 night.

After the resting time, decorate the cake by forming tufts with the mascarpone cream and, if you prefer, place ladyfingers around the edge of the cake. Finally, sprinkle with bitter cocoa. The tiramisu cake is ready to be served 15.


To make the taste of coffee syrup richer and more decisive, you can add Baileys or a drop of rum.

If you prefer to avoid the eggs and the pâté à bombe treatment, you can replace the filling in the recipe with a mascarpone cream without egg.

To speed up the preparation, you can replace the sponge cake with ladyfingers and thus obtain a sort of Tiramisu Cheesecake.


Tiramisu cake can be stored in the refrigerator by Three days at most closed in an airtight container or covered with cling film. It can also be frozen: in this case, it will keep in the freezer for approx. 2 weeks.

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