Tiramisu Cake

If you like Tiramisu – don’t miss this beautiful tiramisu cake, that is so easy to make and great for hosting. It’s the perfect combination of ladyfingers, coffee, mascarpone mousse and whipped cream on top.

It’s a great cake for special occasions and birthdays, and if you’re a coffee addict – you’re gonna like it almost as much as me 🙂

Tiramisu Cake

Photo: Natalie Levin

4 from 1 vote

Tiramisu Cake

Servings 22 cm round cake pan
Author Natalie


For the ladyfingers:

  • 300 grams ladyfingers cookies preferably made in Italy
  • 60 ml. (1/4 cup) strong espresso
  • 30 ml. (2 tbsp.) Baileys or Kahlua
  • 125 ml. (1/2 cup) warm water or milk

For mascarpone mousse:

  • 4 grams (1 tsp.) gelatin powder
  • 20 ml. (4 tsp.) water
  • 4 large egg yolks
  • 100 grams (1/2 cup) sugar
  • 45 ml. (3 tbsp.) brandy or Marsala wine
  • 250 grams (1 cup) mascarpone cheese, at room temperature
  • 250 ml. (1 cup) cold heavy cream

For the cream:

  • 250 ml. (1 cup) cold heavy cream
  • 2 tbsp. sugar powder


  • Cocoa powder


  1. Ladyfingers: in a flat bowl (to dip the cookies in) mix espresso, Baileys and water or milk.
  2. Arrange ladyfingers on the sides of the pan creating a "fence". Cut them about 2 cm from the bottom if needed, in order to "stand" still.
  3. Dip ladyfingers in the coffee mixture and arrange on the bottom of the cake. It is important to fill the base completely and avoid holes, so break cookies as needed.
  4. Gently brush the ladyfingers "fence" to moisten it just a bit
  5. Mascarpone Mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature.
  6. In a heat-proof bowl, whisk egg yolks, sugar and brandy (or Marsala).
  7. Cook the egg mixture over double-boiler, while whisking vigorously, until the mixture is airy and somewhat brighter.
  8. Dissolve the gelatin in the microwave and add to the mixture. Strain and add in the cheese. Beat until blended.
  9. In a mixer bowl bowl, whip cream until stable.
  10. Fold the cream into cheese mixture gently until you get a uniform mousse.
  11. Pour the mousse into the pan and smooth the top.
  12. Dip few more ladyfingers in coffee and arrange at intervals on the mousse.
  13. Cream: in a bowl of mixer whip cream, powdered sugar and vanilla until you get a very stable whipped cream.
  14. Transfer the whipped cream into a pastry bag fitted with 2 cm round piping tip and pipe mounds of cream on top of the mousse.
  15. Cool completely in the refrigerator for 4-5 hours, preferably overnight.
  16. Before serving, decorate with cocoa powder.

Recipe Notes

  • You can freeze the cake in a closed container for up to one week.
  • It is recommended to thaw it in the refrigerator for 3-4 hours before serving.
  • Keep the tiramisu in a closed container in the refrigerator for up to 3-4 days.
Tiramisu Cake

Photo: Natalie Levin 

Tiramisu Cake

Photo: Natalie Levin

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