Tiramisu Cake

This homemade tiramisu cake recipe features layers of light genoise sponge soaked in rich espresso and amaretto, paired with a smooth mascarpone cream frosting. Perfect for birthdays, holidays, or special occasions, this easy Italian dessert combines the classic flavors of traditional tiramisu with the presentation of a layered cake. Includes tips for making the best sponge, assembling clean layers, and customizing the recipe with alcohol-free or gluten-free options. Make-ahead friendly and ideal for beginner or intermediate bakers looking for a crowd-pleasing dessert.

Ingredients

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

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Instructions

Make the Genoise Sponge Cake

1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
2. In a heatproof bowl over a simmering pot of water (double boiler), whisk the eggs and sugar until the sugar is fully dissolved and the mixture feels smooth when rubbed between your fingers. Do not overheat.
3. Transfer to a stand mixer fitted with the whisk attachment. Beat on high speed for 5 minutes, or until the mixture becomes pale and doubles in volume. It should leave a ribbon trail when drizzled on itself.
4. Reduce to the lowest speed and continue whipping for 10 more minutes.
5. Meanwhile, sift the flour twice and set aside. In another bowl, combine the oil, milk, and vanilla.
6. Gently fold the sifted flour into the whipped egg mixture using a spatula, trying not to deflate the batter.
7. Take a scoop of the batter and mix it with the oil-milk-vanilla mixture. This step lightens the wet ingredients to help incorporate them evenly.
8. Gently fold the lightened wet ingredients back into the main batter until fully combined and at ribbon stage.
9. Divide the batter evenly between the prepared pans. Tap each pan on the counter to release any large air bubbles.
10. Bake for 20–25 minutes, until golden and springy.
11. Remove from the oven and tap the pans again to release steam and prevent collapse.
12. Invert cakes onto parchment-lined wire racks and let cool completely.

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Prepare the Mascarpone Cream

1. In a double boiler, whisk together the egg yolks and sugar until light, thick, and the sugar is dissolved. Heat until the mixture reaches 165°F (74°C) for safe consumption. Continue whisking off the heat until slightly cooled.
2. In a stand mixer, briefly whip the cold mascarpone and amaretto on medium speed until smooth—don’t overmix.
3. Add the cooled egg yolk mixture to the mascarpone and whip just until blended.
4. Whip the heavy cream to medium peaks. For better control, finish by hand to avoid over-whipping.
5. Fold the whipped cream gently into the mascarpone mixture. Use immediately for best texture.

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Assemble the Cake

1. In a small bowl or jug, combine the espresso and amaretto to make the coffee soak.
2. Slice each sponge cake layer in half horizontally to make four thin layers.
3. Place one layer onto a serving plate. Generously brush with the coffee soak.
4. Spread an even layer of mascarpone cream over the soaked cake layer.
5. Repeat the process with remaining cake layers, always soaking before adding cream.
6. Apply a thin crumb coat of mascarpone cream around the outside. Chill for at least 4 hours or overnight.
7. Before serving, dust the top of the cake with cocoa powder. Use remaining mascarpone cream to pipe decorative rosettes around the top edge.

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Tips

• Be gentle when folding to maintain airiness in both the sponge and the mascarpone cream.
• Use cold mascarpone and heavy cream for best whipping results.
• Make sure your espresso is cooled before using it to soak the cake.
• Use a serrated knife for clean, even cake layer slicing.

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Variations and Substitutions

• No Amaretto? Substitute with coffee liqueur, dark rum, or leave it out entirely.
• Alcohol-Free: Use vanilla extract in place of amaretto in both the soak and the cream.
• Cocoa Powder Alternatives: Try grated dark chocolate or chocolate curls for decoration.
• Flavored Cream: Add a touch of coffee extract or vanilla bean paste to the mascarpone cream.

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FAQs

Can I make this cake in advance?
Yes, it’s best made the day before to allow the flavors to meld. It keeps well for up to 3 days refrigerated.

Can I freeze it?
Yes. Freeze the assembled cake (without cocoa powder or decorations) tightly wrapped for up to one month. Thaw overnight in the refrigerator.

Can I use store-bought sponge cake?
You can, but homemade genoise adds superior texture and flavor.

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Serving Suggestions

• Serve chilled with a side of fresh berries or a drizzle of chocolate sauce.
• Pair with espresso, cappuccino, or dessert wine for an elegant finish.
• For a festive touch, garnish with chocolate-covered espresso beans or shaved white chocolate.

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Why You’ll Love This Recipe

• A delightful twist on the classic tiramisu—elegant and perfect for celebrations.
• Light, airy genoise layers soaked in espresso and amaretto offer deep flavor without being overly rich.
• The creamy mascarpone filling is indulgent yet balanced.
• Ideal for make-ahead entertaining and beautifully customizable for any occasion.