Tiramisu Cake Recipe with Mascarpone Cream

classic tiramisu cake recipe

(Small, elegant, and deeply aromatic.)

The perfect companion for a quiet afternoon tea.

INGREDIENTS.

For the Vanilla Sponge Cake:

  • 1 ½ cups all-purpose flour or whole-wheat pastry flour

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 3 large eggs, at room temperature

  • 2 tsp pure vanilla extract

  • ½ cup whole milk, at room temperature

For the Espresso Soak:

  • 1 ½ cups strong brewed espresso or dark roast coffee, cooled to room temperature

  • 1 tbsp granulated sugar (optional)

  • 1 tbsp coffee liqueur or dark rum (optional)

For the Mascarpone Cream Filling:

  • 16 oz (450g) mascarpone cheese, cold

  • 2 cups cold heavy whipping cream

  • ½ cup powdered sugar

  • 1 tsp pure vanilla extract

  • Pinch of salt

For the Mascarpone Cream Sauce:

  • 4 oz (115g) mascarpone cheese, at room temperature

  • ½ cup warm heavy cream

  • 2 tbsp powdered sugar

  • ½ tsp pure vanilla extract or coffee liqueur

For the Finish:

  • Unsweetened dark cocoa powder, for dusting

  • Dark chocolate shavings or chocolate-covered espresso beans (optional)

How to Make This.

Vanilla Sponge Cake Method:

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round springform pan or deep cake pan, and line the bottom with parchment paper.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. Cream Butter & Sugar: In a large bowl using a hand mixer or stand mixer, beat the softened butter and sugar on medium-high speed until pale, light, and fluffy, about 3-4 minutes.

  4. Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla extract.

  5. Alternate Wet & Dry: With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions, starting and ending with the flour. Mix just until each addition is incorporated. Do not overmix.

  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and springs back when lightly pressed.

  7. Cool Completely: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once completely cool, use a long serrated knife to carefully slice the cake horizontally into three even layers.

Espresso Soak & Mascarpone Cream Filling Method:

  1. Prepare the Soak: In a shallow bowl, combine the cooled espresso with the sugar and coffee liqueur (if using). Stir until the sugar dissolves.

  2. Make the Filling: In a large, chilled bowl, combine the cold mascarpone cheese, cold heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Using a hand mixer or stand mixer with the whisk attachment, start on low speed to combine, then increase to medium-high. Whip until stiff, billowy peaks form, about 3-4 minutes. Be careful not to overwhip or the cream will become grainy and start to separate.

Cake Assembly:

  1. Layer One: Place the bottom cake layer on a serving plate or cake stand. Tuck strips of parchment paper under the edges to keep the plate clean. Generously brush the layer with the cooled espresso soak until it is deeply saturated. Spread about a third of the mascarpone cream evenly over the soaked layer, all the way to the edges.

  2. Layer Two: Place the second cake layer on top. Repeat the soaking and spreading process with another third of the mascarpone cream.

  3. Layer Three: Place the final cake layer on top. Brush it generously with the remaining espresso soak. Spread a thin layer of mascarpone cream over the top and around the sides for a crumb coat. Chill the cake for 30 minutes.

  4. Final Frosting: After the crumb coat has set, use the remaining mascarpone cream to generously frost the top and sides of the cake, swirling it decoratively with an offset spatula or the back of a spoon. Refrigerate the cake for at least 2 hours, or ideally overnight, to allow the espresso to fully meld into the cake and the cream to set.

Mascarpone Cream Sauce:

  1. Whisk Gently: In a small bowl, whisk the room-temperature mascarpone with the powdered sugar until smooth. Slowly drizzle in the warm heavy cream while whisking continuously until a smooth, silky, pourable sauce forms. Whisk in the vanilla extract or coffee liqueur.

  2. Adjust Consistency: If the sauce is too thick, add a little more warm cream. It should be thick enough to coat the back of a spoon but pourable enough to drizzle beautifully.

Tips.

  • Chill the Bowl & Beaters: For the fluffiest, most stable mascarpone cream, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping. Cold cream whips up higher and faster.

  • Don’t Overwhip the Cream: Watch the cream closely as it whips. Stop the moment it reaches stiff, billowy peaks. Overwhipped mascarpone cream turns grainy and eventually separates into butter and liquid.

  • Cool the Cake Completely: Trying to slice and soak a warm cake is a disaster. It will crumble and fall apart. Patience here is essential. An even better trick: wrap the cooled cake layers in plastic and chill them in the fridge for an hour before slicing. Cold cake slices much more cleanly.

  • Generous Espresso Soak: A timid soak results in a dry cake that doesn’t taste like tiramisu. Be bold. Each layer should be deeply saturated and aromatic. The cake should feel heavy and damp in your hands as you assemble. Use all the liquid.

  • Mascarpone Temperature: For the filling, cold mascarpone straight from the fridge whips up best. For the sauce, room-temperature mascarpone blends smoothly into the warm cream. Treat the two differently.

  • Make It Ahead: This cake is genuinely better the next day. The espresso fully penetrates the sponge, the cream sets to the perfect sliceable texture, and the flavors meld into that unmistakable tiramisu harmony. It’s the perfect make-ahead dessert for entertaining.

  • Cocoa Dusting Timing: Always dust the cocoa powder on just before serving. If you dust it too early and refrigerate it, the cocoa absorbs moisture from the cream and turns dark and wet—still delicious, but missing that beautiful, velvety, dry finish.

Why Make This?

This Classic Tiramisu Cake with Mascarpone Cream Sauce is the ultimate tribute to Italy’s most beloved dessert. It captures every soul-soothing element of traditional tiramisu—the bold, aromatic espresso, the cloud-like mascarpone cream, the bittersweet cocoa—and presents them in a grand, celebratory layer cake. The silky, pourable mascarpone sauce adds a final touch of indulgence that makes every plate look and taste like a five-star Italian restaurant. It’s a show-stopping, make-ahead dream of a dessert that will leave everyone at your table utterly speechless.

SERVING SUGGESTIONS.

  1. Serve each slice on a pool of the warm mascarpone cream sauce, with an extra dusting of dark, unsweetened cocoa powder over the top.
  2. A few dark chocolate shavings or chocolate-covered espresso beans scattered around the plate add a beautiful, crunchy, bittersweet note.
  3. For the full Italian experience, serve with a small glass of amaro, a shot of warm espresso, or a cup of strong black coffee.
  4. Fresh mint leaves are not traditional but provide a lovely pop of color.
  5. This cake is perfect for birthdays, anniversaries, or any dinner party that calls for a grand, unforgettable finale. It’s best made the day before, allowing the espresso to fully saturate the sponge and the flavors to meld into tiramisu perfection.

More Baking Recipes.

apple cinnamon loaf recipe

Apple Cinnamon Loaf.

buttermilk biscuits recipe: flaky biscuit recipe

Buttermilk Biscuits.

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