Easy tiramusu cake recipe
- Dish type
- Classic cakes
- Coffee cake
Sponge cake is drizzled with coffee and brandy, layered with sweetened mascarpone and dusted with lots of cocoa powder. Best chilled for 2 hours before serving.
2 people made this
- 1 (23cm) round sponge cake
- 90ml strong brewed coffee, room temperature
- 90ml brandy or rum
- 675g mascarpone cheese, room temperature
- 200g icing sugar, or to taste
- 3 tablespoons cocoa powder, for dusting
MethodPrep:20min ›Extra time:2hr chilling › Ready in:2hr20min
- Cut the cake in half lengthways to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten, but not soak it.
- Beat together the mascarpone and the icing sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake and spread remaining cheese on top. Dust liberally with sifted cocoa. Keep in the fridge for 2 hours before serving.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
This cake was a hit! This is a nice variation of Tarimusu and very easy to make. I altered the recipe a tiny bit by adding a splash rum to the mascarpone mixture. (One of my guests had 3 servings!)-30 Dec 2002
by Buckwheat Queen
This is a quick and easy dessert. I left out the alcohol completely because it was for my kids' and their friends. Thank you for the recipe.-24 May 2016
Both make-ahead and no-bake, this Italian treat will lift everyone's mood—including the chef's! Grab an Americano at a coffee shop to infuse the store-bought ladyfingers with freshly brewed flavor. Then, after layering the newly caffeinated cookies with marsala-spiked mascarpone, pop it in the fridge for an overnight chill that will set you up for slicing success. All that is left is a final dusting of cocoa powder before serving and you'll be all set to end the evening on a high note.
- Easy Steps To Follow
- 20 Minutes Start To Finish
- No Bake Necessary
- Crowd Favorite
I remember about 20 years ago a friend of mine came over and brought me some Tiramisu that she had made. I really liked her version and she said she’d teach me to make it because it was really easy. She then told me her secret, she had gotten the recipe from the back of the lid of the Mascarpone cheese!
Easy Tiramisu Recipe (Prepare In just 10 Minutes)
The perfect tiramisu recipe to pair up with your coffee or serve as a delicious evening dessert.
- 1 cup heavy whipping cream
- 1 cup mascarpone cheese, room temperature (see substitute idea below)
- 3 tablespoons sugar
- 1 tsp Vanilla extract
- 1 tablespoon Amaretto liquor or Brandy (optional but yummy!)
- 1 and 1/2 cups espresso or STRONG coffee at room temperature - sweetened if desired
- 1 package Lady Fingers (such as the Savoiardi brand found in cookie isle)
- Cocoa powder for dusting the top
- 1 cup Mascarpone Cheese Substitution: Cream together 6 oz. softened cream cheese, 2 Tablespoons sour cream, and 3 Tablespoons heavy cream
Beat whipping cream, sugar, and vanilla until stiff peaks form in a medium bowl.
Stir in mascarpone cheese and amaretto.
Dip lady fingers in coffee and place in an 8x8 pan to make the first layer - you can fit about 7 cookies in each layer.
Spread half of the whipped cream mixture on top of first layer of lady fingers. Repeat process with second layer of lady fingers and cream mixture.
Dust the top of dessert with cocoa powder using a sifter or hand held kitchen strainer tool.
Refrigerate for about 4-8 hours, it gets even better in the fridge and is a perfect make-ahead dessert. Serves about 6.
Hip Tip: Do not make the mistake of soaking ladyfingers too long in the coffee because they will get mushy and fall apart. If you are serving a crowd, you can easily double this recipe and place in a larger 9×13 baking dish.
I&rsquove made this recipe twice, love this recipe! If you enjoy drinking your coffee a little sweetened, then consider sweetening the coffee.
- 1 1/4 cups cake flour (not self-rising), sifted
- 3/4 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 cup milk
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved
- 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
- 3 large whole eggs plus 3 egg yolks, room temperature
- 1 cup sugar
- Coffee-Marsala Syrup
- Mascarpone Frosting
- Unsweetened cocoa powder, for dusting
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.
With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.
Gently but thoroughly fold flour mixture into the egg mixture in three batches stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
To finish, brush tops of cupcakes evenly with coffee-marsala syrup repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
Once I made this 10-minute classic, I was inspired by you Bold Bakers to experiment with other flavor variations. Many of you asked if more chocolate could be added or if there are other flavorings besides the coffee.
With these questions, I went into the kitchen and created two different variations on my 10-minute tiramisu: my 10 Minute Summer Berry Tiramisu and my 10 Minute Chocolate Tiramisu. That means a fruity variation for those that love fresh bright fruity flavors, a gorgeous chocolate version for all those chocoholics out there. This recipe doubles down on the chocolate by adding a layer of rich chocolate mascarpone mousse!
hour 0 hour
1 tsp vanilla essence
3 egg yolks
1/4 cup Chelsea Caster Sugar
250g mascarpone cheese
300ml Meadow Fresh Original Cream, lightly whipped to thicken
1 cup strong, freshly brewed coffee
6 Tbsp coffee liqueur (Kahlua or Tia Maria)
1 packet (16 large) sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
2 Tbsp cocoa
Over a large pan of simmering water place a medium bowl. In it, whisk vanilla, egg yolks and Chelsea Caster Sugar until thick, pale and creamy. Remove from heat and cool. Beat the mascarpone and fold in the whipped Meadow Fresh Original Cream then fold into the egg mixture.
Mix the coffee with the coffee liqueur. Dunk the sponge fingers quickly in the coffee mixture, making sure they are completely immersed. Don’t leave them in for more than a second or two as they can turn soggy.
Layer the sponge fingers in a serving dish and top with half the mascarpone cream. Repeat with another layer of sponge and top with the remaining cream. Sift cocoa evenly over the top. Cover and chill for at least 3 hours before serving.
- Author: Louise Sanders
- Prep Time: 30 mins
- Cook Time: 6-12 hours
- Total Time: 2 minute
- Yield: Serves 6 – 8 1 x
A crowd-favourite, this traditional Tiramisu recipe is easy to make and delicious to share with friends. We added piped cream on top sprinkled with cocoa and icing sugar for a fancy look. Enjoy this step-by-step recipe.
- 3 eggs
- 1/2 cup castor sugar
- 500g mascarpone cheese (make sure it is at room temperature)
- 2 teaspoons lemon juice
- 28 Ladyfingers / Boudoir biscuits (need to purchase 2 packets)*
- 1 cup strong coffee
- 2 teaspoons Frangelico liqueur (optional)
- 2 cups whipping cream
- 2 tablespoons Cocoa powder
- 1 tablespoon Icing sugar
- Separate the egg yolks from the egg whites.
- In a mixing bowl, using a stand mixer or a handheld mixer, beat the egg yolks and the sugar together until creamy.
- Add the Mascarpone cheese – add 250g then mix until smooth and then add the next 250g and mix until smooth. The key here is to make sure your Mascarpone is at room temperature so that it blends easily. Set aside.
- In a separate bowl, add the egg whites and lemon juice together and whisk until light and frothy.
- Now fold the egg yolk mixture into the egg white mixture using a spatula. This is the Tiramisu filling. Set aside.
- Mix one cup of strong coffee and the liqueur (optional) together and place in a rectangular dish/container for dipping.
- With half the biscuits (although you may need more or less), quickly dip each side of the Ladyfinger into the coffee-liquor blend and place in a medium sized rectangular dish. Repeat until the base is covered in biscuits. The secret here is to make it a very quick dip on each side, it’s literally less than half a second, a quick flick of the wrist to dip each side. You don’t want soggy biscuits.
- Add half the egg-based filling on top of the biscuits and spread to cover the biscuits.
- Repeat another round of dipping and laying the biscuits. Add the rest of the filling and spread over to cover all the gaps and make a smooth “top”.
- Beat the cream until it can hold its shape, transfer the cream to a piping bag with a nozzle of your choice and pipe the cream over the top of the Tiramisu, making different size “peaks”.
- Mix the cocoa powder with the icing sugar and using a sieve, sprinkle lightly over the top of the cream.
- Place in the fridge for at least 6 hours. (We waited 24 hours to eat this Tiramisu and it was perfect.)
* you may need a little more than 28 biscuits or slightly less, depending on your size dish.
Did you make this recipe?
If you liked this dessert recipe, you’ll like these too:
The coffee syrup is made of a strong espresso or coffee (with no milk – just water) and sugar. If you like alcohol in your tiramisu you can add 2-4 tablespoons of Marsala wine (sweet red wine that is often used in tiramisu), or coffee liqueur such as Kahlua. It might look like there’s too much syrup, but trust me, the cake will soak it all up, so use all of it.
This dreamy frosting is the real reason why I like tiramisu. It’s made of 3 simple ingredients: mascarpone, sugar, and heavy cream, all whipped to a delicious thick frosting that tastes incredible. I like to add 2 tablespoons of coffee liqueur, but that’s optional. You can make more frosting if you want a thicker topping.
Preheat the oven to 180C/160C(fan)/350F/Gas 4. Grease a 35x25cm/14x10in Swiss roll tin and line with baking parchment.
For the sponge, place the eggs and sugar in a large bowl and, using an electric hand-held mixer, whisk together for about five minutes, or until the mixture is very pale and thick. The mixture should leave a light trail on the surface when the whisk is lifted.
Sift over the flour and fold in gently using a metal spoon or spatula, taking care not to over mix.
Pour the mixture into the prepared cake tin and tilt the tin to level the surface.
Bake for 20 minutes, or until risen, golden-brown and springy to the touch. Cool in the tin for five minutes then turn out onto a wire rack and leave to cool completely.
For the filling, dissolve the coffee in the boiling water and add the brandy. Set aside to cool.
When the sponge is cold, carefully slice the cake in half horizontally, so you have two thin sponges of equal depth.
Using the loose base of a square cake tin as a guide, cut two 18cm/7in squares from each sponge. Discard the sponge trimmings (or keep for cake pops or a sneaky single-serving trifle).
Line the base and sides of the square tin with long rectangles of baking parchment there should be plenty of excess parchment which you can use to help lift the cake from the tin later.
Place the mascarpone cheese in a large bowl and beat until smooth. Gradually beat in the cream and icing sugar to make a creamy, spreadable frosting.
Place one layer of sponge in the base of the lined cake tin. Spoon over one-quarter of the coffee brandy mixture. Then spread one-quarter of the mascarpone frosting over the soaked sponge. Scatter over one-third of the grated chocolate.
Place the second sponge on top, spoon over another quarter of the coffee mixture then spread another quarter of the frosting over the soaked sponge. Scatter over another one third of the grated chocolate. Repeat with the third sponge and another one-quarter of the coffee mixture and frosting and the remaining grated chocolate.
Place the fourth sponge on top and spoon over the remaining coffee mixture. Using a palette knife spread a very thin layer of the remaining frosting over the top of the cake – this is called a ‘crumb coat’ and will seal in any loose crumbs of sponge.
Wipe the palette knife and spread the rest of the frosting in a thicker layer over the cake. Chill for at least one hour in the fridge before turning out.
While the cake is chilling, melt half of the chopped chocolate in a small bowl set over a pan of gently simmering water. (Do not let the bottom of the bowl touch the water.) Gently stir the chocolate until it reaches a melting temperature of 53C/127F.
Remove the bowl from the heat and add the remaining half of chopped chocolate and continuing stirring gently until the chocolate cools to 31C/88F or lower and is thick enough to pipe.
Place a sheet of baking parchment on the work surface. Use another sheet to make a paper piping bag.
Spoon the melted chocolate into the paper piping bag. Snip off the end and pipe decorative shapes onto the baking parchment. Leave to set until required.
Dust the chilled tiramisu cake with the cocoa powder before turning out onto a serving plate, using the parchment paper to help lift out of the tin. Decorate with the chocolate shapes.