How to Make a Tiramisu Cake in Just 15 Minutes (VIDEO)
Enjoy the flavors of classic Tiramisu in easy cake form. This quick and simple Tiramisu cake recipe layers coffee-soaked cake with sweet mascarpone for a decadent dessert.
The Tiramisu Cake is a fresh, delicious, and quick-to-prepare dessert that does not require cooking. It is a cake version of the classic Italian Tiramisu dessert, presented in cake form. In this version, layers of sponge cake soaked in coffee alternate with a mascarpone cream filling within the cake mold. Once cooled in the refrigerator, the cake is removed from the mold and decorated with cocoa powder. The result is a Tiramisu Cake ready to delight the eyes and palate, perfect for birthdays or special events.
Tiramisu Cake Video Tutorial
Tiramisu Cake Ingredients
In this Tiramisu cake recipe, you will find these ingredients:
- 350 g mascarpone
- 120 g powdered sugar
- 300 ml heavy cream
- 300 g ladyfingers (Savoriardi biscuits)
- Cold espresso coffee
- Unsweetened cocoa powder
Coffee and Savoiardi biscuits (Ladyfingers) – Cold espresso coffee provides a robust and aromatic base, complemented by the delicate texture of ladyfingers soaked in coffee.
Mascarpone cheese, heavy cream and powdered sugar – The luscious mascarpone cheese adds a creamy richness, while heavy cream and powdered sugar combine to create a luxurious and sweetened cream layer.
Unsweetened cocoa powder – To finish, a dusting of unsweetened cocoa powder lends a bittersweet contrast, culminating in a decadent and flavorful dessert experience.
How to Make Tiramisu Cake
Tools You Will Need
Prepare Espresso Coffee
To prepare the tiramisu cake, begin by preparing the espresso coffee. Let it cool completely.
Make Mascarpone Cream
In a large bowl, mix the mascarpone cheese with half the sugar until a soft and smooth cream forms (1).
In a separate bowl, whip the heavy cream with the remaining sugar until stiff peaks form. To ensure the cream is fully whipped, test the consistency by inserting a spoon vertically into the center of the cream. If the spoon stands upright, the whipped cream is ready (2).
Using a spatula, gently fold the whipped cream into the mascarpone cream in batches (3), working from the bottom of the bowl to the top to maintain the light texture.
Assemble the Tiramisu Cake
Place a 20cm springform pan without the bottom on a serving plate. Stand ladyfinger biscuits vertically around the entire rim of the pan, cutting off the tips so they stand upright (4). Turn the side with the sugar outwards, so that the cake has a nice decoration once you remove the rim (5).
Quickly moisten the remaining ladyfingers one at a time in espresso coffee poured into a deep dish (6). Arrange the soaked biscuits in an even layer covering the bottom of the cake pan (7). Shape as needed, so there are no gaps. Top with half the mascarpone cream mixture (8). Add another layer of soaked ladyfingers (9) and cover with the remaining cream (10).
Refrigerate Your Torta Tiramisu
Cover and refrigerate for at least 4 hours before serving. Best overnight. Alternatively, the cake may be served immediately while still fresh, though it will have a softer texture. If you see that the cake is too soft, transfer it to the freezer for 40 minutes.
Once the indicated time has passed, you can draw decorations on the cake with the help of a fork (11). Remove the rim (12), cover with cocoa powder (13) and serve! The tiramisu cake is ready!
Tiramisu Cake Tips
Sprinkle with unsweetened cocoa just before serving your tiramisu cake. In fact, since cocoa tends to absorb humidity, it would become dark and wet in the refrigerator, ruining the aesthetic effect of the dessert.
Torta Tiramisu Storage Instructions
Once assembled, it can be stored in the fridge for a maximum of 2 days!
Can I Freeze Tiramisu Cake?
While Tiramisu can be frozen, it’s important to note that the texture may change slightly upon thawing. The creamy components like mascarpone cheese and heavy cream could become a bit softer or grainy after freezing and defrosting. If you do choose to freeze Tiramisu, it’s recommended to do so without the cocoa powder topping. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, allow it to thaw in the refrigerator for several hours before serving.
Tiramisu Cake
Equipment
- 1 20 cm (8-inch) springfrom parn
Ingredients
- 350 g mascarpone
- 120 g powdered sugar
- 300 ml heavy cream
- 300 g Savoriardi – Ladyfingers
- Cold espresso coffee
- Unsweetened cocoa powder
Instructions
- In a large bowl, mix the mascarpone cheese with half the sugar until a soft and smooth cream forms.
- In a separate bowl, whip the heavy cream with the remaining sugar until stiff peaks form. To ensure the cream is fully whipped, test the consistency by inserting a spoon vertically into the center of the cream. If the spoon stands upright, the whipped cream is ready.
- Using a spatula, gently fold the whipped cream into the mascarpone cream, little by little, working from the bottom of the bowl to the top to maintain the light texture.
- Place the rim of a 20cm springform pan on a serving plate. Stand ladyfinger biscuits vertically around the entire rim of the pan, cutting off the tips so they stand upright. Turn the side with the sugar outwards, so that the cake has a nice decoration once you remove the rim.
- Add cold espresso coffee to a deep dish.
- Soak the remaining ladyfingers one at a time in coffee for 1 second. Arrange the soaked biscuits in an even layer covering the bottom of the cake pan. Shape as needed, so there are no gaps.
- Top with half the mascarpone cream mixture.
- Add another layer of soaked ladyfingers and cover with the remaining cream.
- Cover and refrigerate for at least 4 hours before serving.
- Before serving, use a fork to draw simple decorations on the surface and generously dust with unsweetened cocoa powder.
