Homemade Tiramisu Layer Cake
User Reviews
4.6
72 reviews
Excellent
Homemade Tiramisu Layer Cake
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This Tiramisu Cake, is a classic Italian Dessert, made with an easy sponge cake cut into layers and filled with the perfect creamy mascarpone filling.
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Ingredients
FOR THE ITALIAN SPONGE CAKE
- 1 cup cake/pastry flour
- 1 pinch salt
- 1¼ teaspoon baking powder
- 4 large eggs room temperature (separated)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 tablespoons hot water
FOR THE CREAM FILLING
- 1½ cups whole or whipping cream (360 grams)
- 1 egg*
- 2 tablespoons sugar
- 1½ cups mascarpone (335 grams)
- 1 cup coffee (more if desired) (I use espresso, but a good strong coffee will)
TOPPING
- ¼ cup cocoa powder
*In the cream filling, for the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized egg products and pasteurized eggs available or if you wish eliminate the egg, but the egg does give it a delicious taste and creaminess.
Instructions
FOR THE ITALIAN SPONGE CAKE
- Pre-heat oven to 340F (170C), lightly grease and flour or spray one 8 inch (20cm) round springform cake pan or regular pan.
- In a medium bowl sift the flour, salt and baking powder.
- In the bowl of a stand mixer with the whisk attachment beat the egg whites until stiff. Set aside.
- In a separate large bowl beat the egg yolks and sugar for 15 minutes, add the vanilla, then add the flour a little at a time and beat to combine between each addition, add the hot water and beat to combine. Gently fold in the egg whites.
- Transfer the batter to the prepared pan and bake for approximately 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Leave in the pan to cool 15-20 minutes, then move to a wire rack to cool completely. When cool cut the cake into three layers.
- While the cake cools, beat together the sugar and eggs* until frothy, then add the mascarpone and cream, beat until thick.
- If you don't add the egg then beat together the powdered sugar, mascarpone and cream until thick.
- Place 1 layer of cake (sliced side up) on a large plate and spoon 1/3 of the coffee on top, cover with 1/3 of the cream mixture and repeat with the remaining layers. Frost the cake with the remaining cream filling. Chill for 3-4 hours or even overnight. Bring to room temperature for 30 minute before serving. Sprinkle with unsweetened cocoa or sprinkle with chocolate flakes or chips and serve. Enjoy!
- *For the replacement of raw eggs, you can try using a product called Egg Replacer or there are now pasteurized eggs available. Or you can leave it out completely, if you do then substitute powdered/icing sugar for granulated sugar.
Notes
- To make cake flour - For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.
- To add liqueur to the recipe - I would suggest a tablespoon or two, such as marsala wine, brandy, dark rum or even a coffee liqueur or even a teaspoon of vanilla if you prefer will work. I would suggest adding it with the mascarpone or you could add it to the coffee before spooning on the cake layers.
- You could make this into a two layer instead of a three layer cake. You could also bake it using two or three can pans. Baking time will be less.
- Italian sponge cake is on the drier side so be sure to add a good amount of coffee to keep it moist but don't soak it or it won't hold the filling.
- I use a small sieve to sprinkle the cocoa on top of the cake.*
- The cake should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge.
- It is best to freeze the cake the same day you prepare it. Place it in a sealed freezer container to prevent freezer condensation from penetrating and ruining it. It will keep for up to 2 weeks in the freezer.
- To thaw the cake in order to avoid harmful sudden changes in temperature, it must first be place in the fridge for at least a few hours and then it can be moved to room temperature.
Nutrition Information
Show Details
Serving
10g
Calories
339kcal
(17%)
Carbohydrates
21g
(7%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
137mg
(46%)
Sodium
57mg
(2%)
Potassium
146mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
941IU
(19%)
Vitamin C
0.2mg
(0%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 339kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 137mg | 46% |
| Sodium | 57mg | 2% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 941IU | 19% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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