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Tiramisu Cake Recipe

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★★★★★

4.5 from 72 reviews

This delicious Tiramisu Cake combines a light Genoise sponge with a rich mascarpone cream infused with amaretto, layered and soaked in espresso for a classic Italian dessert experience. Perfect for special occasions or an indulgent treat, it features delicate layers, a smooth coffee-soaked texture, and a dusting of cocoa powder for the perfect finish.

Ingredients

Scale

For the Genoise Sponge Cake

  • 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

For the Mascarpone Cream

  • 16 oz (455g) mascarpone cheese
  • ¼ cup amaretto
  • 4 egg yolks
  • ¼ cup (50g) white sugar
  • 2 cups (476g) heavy cream

For the Coffee Soak

  • 6 shots espresso (180ml)
  • ⅓ cup amaretto

For Decoration

  • 2 tablespoons cocoa powder

Instructions

  1. Make the Genoise Sponge Cake: Preheat the oven to 350°F (180°C) and prepare two 8-inch round cake pans by greasing and lining them. In a heatproof bowl over simmering water, whisk the eggs and sugar until the sugar dissolves and mixture is smooth. Transfer to a stand mixer and beat on high for 5 minutes until pale and doubled in volume, leaving a ribbon trail. Lower speed and continue whipping for 10 minutes. Sift flour twice and set aside. In a separate bowl, combine oil, milk, and vanilla. Gently fold sifted flour into eggs with a spatula without deflating. Lighten wet ingredients by mixing a scoop of batter with them, then fold everything together until at ribbon stage. Divide batter evenly into pans, tap to release bubbles, and bake for 20–25 minutes until golden and springy. Cool completely after inverting onto racks.
  2. Prepare the Mascarpone Cream: Using a double boiler, whisk egg yolks and sugar until light, thick, and sugar dissolves; heat to 165°F (74°C) for safety, then cool while whisking off heat. Whip mascarpone and amaretto briefly on medium speed until smooth; do not overmix. Combine with cooled egg mixture and whip just to blend. Whip heavy cream to medium peaks, finishing by hand to avoid over-whipping. Fold whipped cream gently into mascarpone mixture and use immediately.
  3. Assemble the Cake: Mix espresso and amaretto to create coffee soak. Slice each sponge layer horizontally into two thin layers, making four total. Place one layer on a serving plate, brush generously with coffee soak, and spread mascarpone cream evenly. Repeat for all layers. Apply a thin crumb coat of cream on the outside. Chill the assembled cake for at least 4 hours or overnight.
  4. Decorate and Serve: Before serving, dust the top of the cake with cocoa powder. Use remaining mascarpone cream to pipe decorative rosettes around the top edge. Serve chilled for the best flavor and texture.

Notes

  • Ensure eggs and sugar are not overheated to avoid scrambling during the double boiler step.
  • Use freshly brewed espresso for the best coffee flavor in the soak.
  • When whipping heavy cream, avoid over-whipping to maintain smooth, spreadable texture.
  • Allow the cake to chill for several hours to let flavors meld and the cream to set properly.
  • For a non-alcoholic version, substitute amaretto with almond extract or omit entirely.

Keywords: Tiramisu Cake, Italian Dessert, Genoise Sponge, Mascarpone Cream, Coffee Soaked Cake, Amaretto, Homemade Tiramisu

Find it online: https://mixitwitjoe.com/tiramisu-cake-recipe/