Name: Tiramisu Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Cuisine: Italian
Ingredients: 6 large eggs; 1⅛ cups (225g) white sugar; 1½ cups (171g) cake flour, sifted; ¼ cup (45g) vegetable oil; 3 tablespoons (36g) milk; 1 teaspoon vanilla extract; 16 oz (455g) mascarpone cheese; ¼ cup amaretto; 4 egg yolks; ¼ cup (50g) white sugar; 2 cups (476g) heavy cream; 6 shots espresso (180ml); ⅓ cup amaretto; 2 tablespoons cocoa powder

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Introduction

This Tiramisu Cake is a delightful twist on the classic Italian dessert, combining airy genoise sponge layers with a rich mascarpone cream infused with amaretto and espresso. Perfect for celebrations or a special treat, this cake offers creamy, coffee-soaked goodness in every bite.

A tall layered cake with four alternating layers of light brown sponge and thick creamy white frosting. The sides show the textured layers clearly, with the frosting spread evenly between each sponge layer. The top is covered fully in a smooth white cream with a dusting of brown cocoa powder. Around the top edge, there are evenly spaced swirls of white cream, each sprinkled lightly with cocoa powder. The cake is placed on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1⅛ cups (225g) white sugar
1½ cups (171g) cake flour, sifted
¼ cup (45g) vegetable oil
3 tablespoons (36g) milk
1 teaspoon vanilla extract
16 oz (455g) mascarpone cheese
¼ cup amaretto (plus ⅓ cup for coffee soak)
4 egg yolks
2 cups (476g) heavy cream
6 shots espresso (180ml)
2 tablespoons cocoa powder for decoration

Instructions

Step 1: Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Make the genoise sponge: In a heatproof bowl over simmering water, whisk together eggs and sugar until the sugar dissolves and the mixture feels smooth. Remove from heat.
Step 3: Transfer to a stand mixer with a whisk attachment. Beat on high speed for 5 minutes until pale and doubled in volume, then whip on low for 10 more minutes.
Step 4: Sift the flour twice and set aside. In a separate bowl, combine oil, milk, and vanilla extract.
Step 5: Gently fold sifted flour into the whipped eggs with a spatula, being careful not to deflate the batter.
Step 6: Mix a scoop of the batter with the oil-milk-vanilla mixture to lighten it, then fold this back into the main batter fully but gently.
Step 7: Divide batter evenly into the two pans, tap to release air bubbles, and bake for 20–25 minutes until golden and springy.
Step 8: Remove cakes from oven, tap pans again to prevent collapse, then invert onto wire racks to cool completely.
Step 9: Prepare mascarpone cream: In a double boiler, whisk egg yolks and sugar until thick and light, heating to 165°F (74°C). Cool slightly off heat.
Step 10: Whip mascarpone cheese with ¼ cup amaretto until smooth. Blend in the cooled egg yolk mixture gently.
Step 11: Whip heavy cream to medium peaks, finishing by hand for control. Fold whipped cream gently into mascarpone mixture and use immediately.
Step 12: Mix espresso and ⅓ cup amaretto to make coffee soak. Slice each sponge layer in half horizontally to create four thin layers.
Step 13: Assemble the cake: Place one cake layer on a plate, brush generously with coffee soak, then spread mascarpone cream evenly on top. Repeat for all layers.
Step 14: Apply a thin crumb coat of mascarpone cream around the cake and chill for at least 4 hours or overnight.
Step 15: Before serving, dust the top with cocoa powder and optionally pipe decorative rosettes with remaining mascarpone cream around the edges.

Tips & Variations

Use freshly brewed espresso for a stronger coffee flavor or substitute with strong brewed coffee if needed.
For a non-alcoholic version, omit amaretto and replace with vanilla extract or almond extract.
Ensure eggs reach a safe temperature while making the cream for food safety without cooking the mixture.
Gently folding ingredients preserves the airy texture of the genoise and mascarpone cream, which is key to a light cake.

Storage

Store the tiramisu cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled. When ready to serve, allow it to rest at room temperature for about 20 minutes for softer texture. Avoid freezing as the cream texture may change upon thawing.

How to Serve

A close-up of a layered cake with three light brown sponge cake layers separated by thick layers of white cream. The top of the cake is covered evenly with a fine dusting of cocoa powder, and around the edge, there are swirls of white whipped cream, each sprinkled lightly with cocoa powder. The cake sides show the creamy and sponge cake layers clearly. The whole cake sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of white sugar?

White sugar is preferred for its fine texture and neutral flavor, which helps achieve the right lightness in the sponge and cream. Granulated sugar generally works well too.

Is it safe to use raw eggs in the mascarpone cream?

The egg yolks are heated to 165°F (74°C) in a double boiler, which is enough to pasteurize them and make them safe to consume, avoiding the risks of raw eggs.