Tiramisu Cake

tiramisu cake 2

Who doesn’t love tiramisu?

I was recently asked to make a tiramisu for my best friends engagement party. She is marrying an Italian, so really, what did I expect the request to be? Carrot cake?

I had never made tiramisu before, nor had I ever made a dessert that needed to be particularly beautiful enough to serve guests. Family always seemed happy enough with my sometimes not-so-pretty but tasty treats. Serving a crowd larger than my family was a whole other feat. I was determined to make this cake wonderful, yummy and beautiful.

I was super happy with how it turned out. It may not be authentic (eggs omitted from the marscapone) but it certainly looked good and tasted good! I’ll let you be the judge on it, but I can say that there was nothing left by the end of the night.

This cake certainly does not need to be assembled the way I made it, but if you are looking for a cake that will withstand sitting out of the fridge for a few hours and weight from layers, then this recipe is for you! I even taught myself a new way to stabilize whipped cream to cover my cakes with. I don’t think I can ever go back to buttercream after this.

Marscapone Filling

  • 1 tub Marscapone (475gr or approx 16-17 oz)
  • 2.5 cups whipping cream (35% m.f)
  • 1 tsp vanilla extract
  • 1 cup white sugar
  • 1 tsp rum
  • ** have unsweetened cocoa powder on the side, ready to dust
  1. Soak sugar in the whipping cream for 5 minutes, this will allow it to dissolve
  2. Whisk the whipping cream until light and fluffy.
  3. Scrape out in to a separate bowl
  4. Whisk the masrcapone, vanilla and rum for 30 seconds, also until lightly whipped.
  5. With a spatula, slowly fold in the whipped cream until everything is evenly mixed.
  6. You can put aside or in the fridge until ready to use

Coffee-Rum soak for sponge

  • 1.5 cups boiling water (if omitting alcohol, use 2 cups water and 1 tsp rum or almond extract)
  • 1/2 cup rum (or brandy, cognac, marsala wine etc..)
  • 4 tsp instant coffee or espresso powder
  • 2 tsp unsweetened cocoa powder
  • 3/4 cup brown sugar (you can add more or less to your preferred sweetness)
  1. In a pot, dissolve the sugar, coffee, cocoa powder in the boiling water
  2. Add in the rum
  3. Boil for about 2-3 minutes and then set aside to cool down to room temp.

Whipped Cream for covering cake

  • 1 Litre Whipping Cream ( 35% m.f)
  • 2 cup icing sugar (aka confectioners sugar)
  • 1 tsp vanilla extract
  • — In a double boiler, add 4 tsp gelatin and 1/3 cup of room temp water
  1. In a large bowl, whip cream, vanilla and icing sugar together. Whip until cream is fluffy and stiff. Turn off the mixer, but be ready to mix again soon.
  2. Take about 4 tbsp of the whipped cream and reserve. This will be used for the gelatin mixture.
  3. In a double boiler, or using a small pot filled with some water and a heat-proof bowl, add the water and gelatin.
  4. Mix and let the gelatin soften in the water for about 2 minutes.
  5. Boil the water in the double-boiler/pot and allow the steam to gently heat the gelatin mixer until it is fully dissolved. Do not over boil**
  6. Take the bowl with gelatin off the heat, and add in the reserved whipped cream, mixing quickly to temper the mixture.
  7. Turn the mixer on to medium speed and slowly pour in the gelatin mixture in to the whipped cream, whisk for about 10-15 seconds.
  8. Turn off the mixer. Texture should be thick and fluffy still.
  9. Fold gently a few times with a spatula
  10. You can put aside or in the fridge until ready to use

Sponge Cake
1 recipe makes two cake pans, no larger than 9″ which will be thinner layers. You will need to make about 3 batches of this cake mix to make the cake above. I used 3 different sized spring form pans, 2 each.

  • 4 large eggs, room temp
  • 1/2 cup white sugar
  • 3/4 cups cake flour
  • 1.5 tsp baking powder
  1. In a bowl, whip together the eggs and sugar until light and frothy
  2. Sift the flour and baking powder together
  3. Slowly fold the eggs in to the flour mixture, until well mixed.
  4. Grease 2 pans and preheat oven to 375’f
  5. Bake for 15 minutes at 375’f
  6. Reduce temperature to 350’f and bake for 8-10 minutes.
  7. Keep an eye on the cake, depending on your oven, you may need to take it out sooner. Test with a toothpick, if it comes out clean then your cake is ready.
  8. Set your sponge aside to cool on a cooling rack.


The steps are as such,

  • Sponge base
  • Pour coffee-rum mixture on top until you get an even colour all over the top
  • Spread a generous layer of marscapone filling on top and spread out **
  • Dust completely with cocoa powder
  • Put another sponge layer on top and repeat.
  • When layers are all assembled, cover the entire cake with whipped cream
  • Start with a thin layer of cream and eventually layer it so you have an even coating with no cocoa streaks

*If you have extra coffee-rum or whipping cream, serve it on the side for guests to have extra with their slices
** If the marscapone filling is too dense and is causing the wet-sponge to break-up, add more whipping cream or a bit of milk to thin the mixture so it is easily spreadable
*** I find it easier to poke holes in to each layer of sponge cake, and pour over a bit of the coffee-rum liquid, so as to not over-handle the cake and cause it to break


tiramisu 4






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