Tiramisu Cake tastes like a dream in your mouth. A coffee lover’s dream dessert! It is a wonderful combination of light cream and strong coffee that comes together in just the right way. Think of it as a perfect cup of coffee in cake form…
Skip the traditional ladyfingers and substitute sponge cake for a little twist.
I perfected this recipe while living with my mother, who is by nature, an amazing cook. One of my goals as a budding chef was to impress her with a to-die-for cake. I am proud to say that this rendition of tiramisu is what convinced her I could bake!
A classic Italian dessert, tiramisu or Italian pizzelle are a great dessert to cap off a meal of marinara meatballs or a hefty serving of chicken mushroom fettuccine alfredo. Whip it up for your next Italian-themed dinner party — it is sure to not disappoint.
What is Tiramisu?
A classic tiramisu is a coffee-flavored Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, cocoa and mascarpone cheese. In my rendition, I swap ladyfingers for sponge cake (also called Beskvit) and cream cheese for mascarpone.
After many years of experimenting, I have found the combination that I love! I can’t wait for you to give it a try. But, keep in mind this recipe is quite versatile. Feel free to use the cake or cheese that suits your palate.
Use Lady Fingers for Tiramisu
If you wish to go the easier route, you can always opt for ladyfingers over sponge cake. It will speed up the process significantly and turn out just as great. At this point, you may be wondering what lady fingers are? Well, these biscuits are dry, egg-based and the basis for many European desserts. You can find them pre-baked and ready for use at many grocery stores — especially specialty European markets.
How Far in Advance Can You Make Tiramisu?
I would highly recommend making tiramisu at least 24 hours in advance. Why? You want the flavors to come together. Feel free to prepare your tiramisu 2-3 days before you plan to serve it. Just make sure it stays refrigerated! As the cake sets, the flavors meld together and become richer and more pronounced.
How to Make Tiramisu
- Using a hand mixer, beat cream cheese with sugar.
- Add heavy cream and beat until you get stiff peaks. Set aside in the refrigerator.
- Brew 2 cups of STRONG coffee, let it cool and stir in liquor.
- Split your cake into 2-3 layers. Put the first layer on a plate.
- Drizzle coffee syrup on top. Spread frosting on top and finish with a sprinkle of cocoa. Repeat with the second layer.
- On the top layer, only syrup the side facing the inside of the cake. Decorate and serve!
Can You Freeze Tiramisu?
Unlike most cakes, tiramisu can be frozen. This makes it a great cake to prep ahead and have on hand for when those last minute guests pop into town. Here’s how to do it:
- Prepare the tiramisu all the way up until you frost the outer layer and decorate it with cocoa.
- Tightly wrap the unfrosted cake in plastic wrap. Place it in the freezer for up to three months.
- Allow the cake to thaw in the refrigerator overnight.
- Frost, decorate and serve.
Love Sponge cake?
This sponge cake can be used in so many different ways. One of my favorites (besides tiramisu, of course!) is Prune Walnut Cake. Despite the prunes, this isn’t your grandmother’s prune cake. It’s a classic Slavic cake, meaning it’s very sweet, rich and baked with sweetened and condensed milk. Enjoy!
More Cake Recipes
- 1 sponge cake
- 7 oz chocolate bar
- 2 cup heavy whipping cream
- 16 oz cream cheese room temperature
- 1 cup sugar
- 2 cup coffee
- 4 tbsp liquor
- Beat softened cream cheese with sugar until smooth.
- Add heavy whipping cream and beat until cream is stiff. Keep frosting refrigerated until ready for use, its easier to spread on to the cake.
- Make 2 cups of really strong coffee of your choice. I used a bold flavor, it makes the cake have more taste. Let the cake cool down, add liquor and mix well.
- Split your cake into 2 or 3 layers. Place first layer on the cake plate. (Be sure to let baked Beskvit cool off for bit, this way it's not mushy.)
- Using a spoon, pour 1/3 of the syrup evenly over the first cake layer.
- Spread 1/3 of the frosting over the first layer. Sift some cocoa powder; I used about 2 tsp. Center the second cake layer over the frosting. Repeat with second layer.
- For the top layer, pour syrup only on the bottom side. Place it on your cake and cover with frosting. Shift some cocoa to decorate the top. Decorate the sides with grated chocolate.