Tiramisu Cake Recipe
Tiramisu Cake Recipe – meaning “pick me up” in Italian – is a rich, luxurious, and perfectly moist dessert that brings coffee, cocoa, and creamy mascarpone together in one bite. In this recipe, we’re taking it a step further by crafting a layered Tiramisu Cake from scratch with a soft cocoa sponge, velvety mascarpone cream, and a bold espresso-rum soak.
Hey, I’m Rahul K from the nonvegkahani family – and today we’re going deep into this classic Italian dessert with an easy-to-follow step-by-step format. Let’s make magic!
🛒 Ingredients
1x | 2x | 4x
⭐ Key Ingredient: Mascarpone Cheese
This is what gives tiramisu its creamy, dreamy texture. Use authentic Italian mascarpone for the best results. Don’t compromise – it’s the soul of this dish.
For Cocoa Sponge Cake:
Egg whites – 2
Egg yolks – 2
Sugar – 50g (25g + 25g)
Lemon juice – ¼ tsp
Cake flour – 35g
Cocoa powder – 10g
(Alternative: 20g all-purpose flour + 15g cornstarch)Milk – 15ml
Cooking oil – 15g
For Mascarpone Cream:
Egg yolks – 2
Sugar – 45g
Gelatin – 2g (soaked in 20ml warm water)
Mascarpone cheese – 200g
Whipping cream – 180g
For Coffee Syrup:
Instant coffee powder – 4g
Hot water – 40ml
Dark rum – 30ml
Topping:
Unsweetened cocoa powder – for dusting
👩🍳 Step-by-Step Instructions (8–10 Easy Steps)
⏱️ Total Time: 6–7 hours (includes chilling)
Step 1: Whip the Egg Whites
In a clean, dry bowl, beat 2 egg whites with ¼ tsp lemon juice. Once frothy, add 25g of sugar in two batches. Whip until firm peaks form—not stiff—to avoid cracks in the sponge.
Step 2: Add the Yolks
To the whipped whites, add 2 egg yolks and mix on low speed for 10 seconds—just to combine. This gives the sponge cake a rich, yellow hue and soft bite.
Step 3: Fold in the Dry Ingredients
Sift cake flour and cocoa powder directly into the mixture. Use a silicone spatula to fold the batter gently in J-strokes. Do NOT overmix—this keeps the sponge airy.
Step 4: Add Oil-Milk Mixture
In a small bowl, mix 15ml milk and 15g oil. Temper with a spoonful of batter, then fold into the rest of the batter until smooth and glossy.
Step 5: Bake the Sponge
Pour the batter into a lined 18cm round cake mold with a removable base. Bake at 160°C for 40 minutes. Once done, let it cool upside down on a wire rack to retain structure.
Step 6: Prepare Mascarpone Cream
Soak 2g gelatin in 20ml warm water. Mix 2 egg yolks with 45g sugar. Heat gently in a bowl over simmering water, stirring until sugar dissolves. Add the gelatin water. Cool to room temperature before mixing in 200g mascarpone cheese until creamy.
Step 7: Fold in Whipped Cream
Whip 180g cold cream until 80–85% stiff. Gently fold it into the mascarpone mix in 3 additions for a silky, stable cream.
Step 8: Make the Coffee Syrup
Mix 4g instant coffee powder in 40ml hot water, then add 30ml dark rum. Let cool. This syrup gives the tiramisu its bold flavor.
Step 9: Assemble the Cake
Slice the cooled cake into two even layers. Trim the top layer to a slightly smaller circle (11–12cm) to create a layered dome. Place one layer into your mold. Brush generously with the coffee-rum syrup.
Spread half of the mascarpone cream. Add the second layer, brush with more syrup, and top with remaining cream. Smooth the top. Chill for at least 4 hours in the fridge.
Step 10: Final Touch – Dust & Serve
Unmold the cake carefully. Dust the top with unsweetened cocoa powder through a fine sieve. Slice with a sharp, warm knife and serve chilled. Heaven in every bite!
💧 Moist Tiramisu Pro Tip
Always chill the cake for a minimum of 4 hours (preferably overnight). This allows the sponge to absorb the syrup and the cream to firm up—giving you clean, velvety slices.
🧪 10 Test Kitchen Tips from Rahul K
Use room temp eggs for better volume.
Avoid overbeating whites—just firm peaks.
Real mascarpone is a must.
Fold, don’t mix. Respect the batter.
For a clean release, use a hot towel to wrap the cake mold.
Chill everything before whipping cream.
Make syrup stronger for more punch.
Don’t skip gelatin – stabilizes the cream.
Dust cocoa only before serving.
Let the tiramisu rest overnight for best results.
🧊 Storage Tips
Store in an airtight container in the fridge for up to 4 days. Always dust cocoa just before serving to maintain its bold aroma.
❄️ Freezing Tiramisu
Yes, tiramisu freezes beautifully!
To Freeze:
Wrap tightly in plastic wrap and foil
Place in airtight container
Freeze for up to 1 month
Thaw overnight in the fridge (no microwave!)
Dust with fresh cocoa before serving
🗣️ nonvegkahani Community Praise by Rahul K
“I’ve tested this recipe at least 5 times. It’s foolproof, indulgent, and way better than any bakery version. The combination of strong coffee, creamy mascarpone, and cocoa hits like poetry. Don’t be shy with the coffee syrup – it’s the soul.”
— Rahul K, Founder, nonvegkahani
🍽️ Nutrition (Per Slice | Serves 10)
Calories: 310
Fat: 21g
Protein: 4g
Carbs: 28g
Sugar: 20g
🎥 Watch It in Action!
❓ Top 5 FAQs
Q1: Can I skip rum?
Yes! Replace with vanilla extract or coffee syrup for a kid-friendly version.
Q2: Can I use store-bought sponge?
Sure—but homemade gives better texture and absorbs more flavor.
Q3: Can I skip gelatin?
Not recommended. Gelatin helps set the cream for clean, sturdy slices.
Q4: Can I use cream cheese instead of mascarpone?
You can in emergencies, but flavor and texture won’t be as authentic.
Q5: How long can I keep it chilled?
Best eaten within 3–4 days, but it can stay fresh for up to 5 if properly stored.
