Tiramisu Cake Recipe
Enjoy this Tiramisu Cake featuring layers of coffee-soaked ladyfingers, rich mascarpone cream, and a splash of Baileys Irish Cream. Decorated with mascarpone cream rosettes and a touch of cocoa powder, it’s a luxurious dessert perfect for any occasion.
Servings: 12
Calories: 378kcal
Equipment
- Hand mixer or stand mixer
- Cake Ring: A 9-inch ring mold for assembling the tiramisu. Alternatively, you can use a springform pan.
- Sieve or sifter
- Piping Bag (optional): For decorating the tiramisu with whipped cream.
Ingredients
- 500 g mascarpone about 17.6 oz or 2 cups
- 100 g sugar about ½ cup
- 4 fresh eggs
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- 400 g ladyfingers about 14 oz or 40-50 ladyfingers
- 300 ml strong brewed coffee about 10 oz, sweetened with 2-3 teaspoons of sugar
- 50 ml Baileys Irish Cream (optional) about 1.7 oz, almond liqueur (Amaretto), or sweet Marsala wine
- 1 tablespoon unsweetened cocoa powder
Instructions
Step 1: Prepare the Coffee Mixture
- First, brew 300 ml of strong coffee using a coffee maker, or make it using instant coffee. Let it cool completely. Once cooled, stir in 2-3 teaspoons of sugar (or to taste). If you’d like, you can also add 50 ml of liqueur like Amaretto, Baileys, or Marsala wine to give the coffee mixture extra flavor, but this step is optional. Set the coffee aside to cool while you prepare the rest.
Step 2: Make the Mascarpone Cream
- In a large bowl, beat 4 egg yolks (just the yellow part) with 50 g of sugar using an electric mixer or a whisk until it becomes pale and fluffy. This will take about 3-4 minutes.
- Next, add 500 g of mascarpone cheese (this is a creamy Italian cheese) and mix it until smooth. Make sure it’s well combined.
- In a separate bowl, beat 4 egg whites (the white part) with 50 g of sugar until stiff peaks form. To do this, beat the egg whites for 3-4 minutes until they look firm and glossy.
- Now, carefully fold the egg whites into the mascarpone mixture using a spatula. Add the egg whites in small portions, mixing gently so the air from the beaten whites doesn’t disappear. This will keep the cream light and fluffy.
Step 3: Soak the Ladyfingers
- Ladyfingers are soft, sponge-like cookies used in tiramisu. Dip each ladyfinger into the cooled coffee mixture for about 1 second. Don’t leave it in the coffee for too long—just enough to soak it but not get too soggy. Place the dipped ladyfingers in a 9-inch cake ring placed on a large plate. If you don’t have a cake ring, you can use a springform pan or any round dish with a removable edge.
Step 4: Layer the Cake
- Now it’s time to layer! Start by spreading a layer of the mascarpone cream over the ladyfingers. Use about one-third of the cream for this layer.
- Then, dip another set of ladyfingers in the coffee mixture and layer them on top of the cream. Repeat with another layer of cream. You should have 3 layers of ladyfingers and 3 layers of cream (the final layer should be cream on top). Spread the cream evenly each time to get a smooth finish.
Step 5: Chill and Serve
- Once all the layers are done, refrigerate the tiramisu for at least 4 hours or overnight to allow it to set and become firm. This chilling step is important for the flavors to develop.
- Before serving, carefully remove the cake ring from around the tiramisu. If you used parchment paper or plastic wrap, gently peel it off.
- Decorate with Leftover Cream: Save some mascarpone cream from the tiramisu to pipe rosettes on top for a decorative touch.
Video
Notes
- Use fresh mascarpone, eggs, and strong, freshly brewed coffee for the best flavor and texture.
- Allow the coffee to cool completely before dipping the ladyfingers to avoid them becoming too soggy.
- Dip the ladyfingers quickly—moist, not soaked.
- Fold the beaten egg whites gently into the mascarpone mixture to keep it airy.
- Chill the tiramisu for at least 4 hours or overnight for the best results.
- Dust with cocoa powder just before serving to keep it dry.
- Adjust sugar to taste, especially if using different liqueurs or sweeteners.
Nutrition
Calories: 378kcal | Carbohydrates: 30g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 170mg | Sodium: 93mg | Potassium: 77mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 848IU | Calcium: 83mg | Iron: 2mg
