Tiramisu Cake Recipe

This tiramisu cake recipe is broken down into three steps that come together beautifully. Start making the sponge cake and then move on to the zabaione (egg yolk and sugar syrup) for the mascarpone cream and coffee syrup. The traditional topping for tiramisu cake is a thick dusting of cocoa powder, but you can also add espresso beans and chocolate for something a little extra fancy.

Keep in mind that this recipe makes three tiramisu cakes. Fortunately, you can freeze the cakes you’re not using or gift them! You can also lessen the quantities so as not to make so much!

Servings people

Equipment

Large kitchen mixer with whisk attachment
2 Large mixing bowls
2 Spatulas
Large pastry brush
Sieve or fine mesh strainer
3 Round 6-inchbaking tins 15.24cm
2 Saucepans
Candy thermometer
Large bread knife
3 6-inch baking rings 16-18cm
Acetate sheet/collar to line rings
Large Baking Tray
Baking Paper
Large, angled cake spatula
Piping bags
Cake spinner stand (optional)

Ingredients

For the sponge cake:

10 large eggs
300 g White sugar 11 oz
225 g Plain flour 8 oz
45 g Cornflour 2 oz

For the tiramisù cream:

150 g White sugar 5.3oz
40 ml Water 3 tbsp
6 large egg yolks
300 g Mascarpone cheese 11oz
5 L Heavy cream 3.3 lbs
Vanilla paste or a good quality vanilla extract optional

For the coffee syrup:

500 ml Water 2 cups
250 g White sugar 9 oz
120 g Espresso 1/2 cup

For the topping:

Cocoa powder
Chocolate-covered coffee beans optional
Thin pieces of white or dark chocolate optional

Instructions

How to make the sponge:

Preheat your oven to 175℃ (347℉)
Add 10 large eggs and 300g of sugar to a large kitchen mixer bowl and start the process of whisking this together using the whisk attachment by hand.
Attach this to the kitchen mixer and set to full speed until the mixture becomes thick and fluffy, reaching the ribbon stage (see tips) – it will almost triple in body.
While this is mixing, sift the flour and corn flour into the same large bowl to ensure there are no lumps and your sponge turns out fluffly and smooth.
Once the egg and sugar mixture are ready, turn off the kitchen mixer then remove the bowl and whisk attachment.
Start adding the flour mixture to the egg and sugar in three stages, using a spatula to gently fold it in until it’s well incorporated.
Prepare the baking tins by generously spraying them with cooking oil and then pour the mixture into each tin until they’re about 3-quarters full.
Bake in the oven for 35-40 minutes.

How to make the coffee syrup:

Add the water and sugar to the saucepan and gently mix together. Bring the mixture to a boil over medium-high heat.
Once it’s boiling, remove the saucepan from the heat and add the coffee. Whisk together well and set aside to cool.

How to make the Zabaione and mascarpone cream:

Add 40ml water and 150g sugar to the saucepan and mix together with a spatula. Heat the mixture to a temperature of 118°C(47.8°F) — or a rapid boil where the bubbles are quickly decreasing.
In a large mixing bowl, gently whisk the egg yolks together then use the kitchen mixer at full speed. After a minute, slow down the speed, add the syrup and mix again. This will become creamy and fluffy in texture.
Next, add the mascarpone cheese, gently fold it in then use a low speed until the ingredients are just combined – this will take less than 1 minute. Do not over mix or the cream will split!
Pour 1.5L heavy cream into a separate bowl, add 1tbsp of vanilla paste and fold it through with a spatula.
Whip it on high speed until it becomes beautifully thick and fluffy.
In 2-3 stages, add the mascarpone mixture to the cream and fold it in with the spatula until well combined.

To assemble the tiramisu cake:

Once the sponge cakes are removed from the oven and have cooled, remove them from the tins.
Cut each sponge cake into three even layers using a large bread knife. Trim the top of the cake to get rid of the tougher outer layer.
Set up the three baking rings on a lined baking tray and line them with the acetate. Place one layer of the sponge cake in each ring.
Brush the coffee syrup onto each sponge layer. Make sure to coat the sponges well so they absorb a good amount of the flavor and moisture.
Now add 2 hefty dollops of the mascarpone cream to each sponge layer and press the next sponge layer on top so that the cream rises up on the sides.
Repeat the coffee and cream process for each layer, adding extra coffee syrup to the middle layer.
For the top, smooth the mascarpone into an even layer, scraping off any excess.
Now, let the cakes rest in the freezer for up to 2 hours.
Once frozen, remove the baking rings and acetate paper to reveal the perfectly round and smooth tiramisu cakes.

To Decorate:

Fill the piping bag with the leftover mascarpone cream and set aside.
Add a few dollops of the cream to the top of the cake and spread it around in a nice, thick, even layer. Smooth this as best you can.
Now, pipe the mascarpone cream onto the top of the cake. You can pipe it in rows, circles — however you wish.
Using a sieve to dust cocoa powder over the top of the cake (as much as you’d like).
As an optional decoration, add chocolate-covered coffee beans and chocolate pieces across the top of the cake. (Or even Easter eggs for a seasonal decoration!)
Keep the tiramisu cake in the freezer until about an hour before you’re ready to serve it.
Slice into the desired amount of pieces, plate, serve.