This classic Italian tiramisu cake recipe is a baked, layered version of traditional tiramisu, made with soft sponge cake soaked in espresso and filled with a rich, creamy mascarpone mixture. Instead of ladyfingers, this cake uses light sponge cake layers, creating a more structured and elegant dessert that’s perfect for celebrations.
Unlike the classic no-bake tiramisu, this Italian tiramisu cake is baked in the oven and then assembled into a beautiful layer cake that slices cleanly and looks stunning on the table.
This Italian sponge cake absorbs the coffee evenly while keeping its shape, making this version ideal for birthdays, dinner parties, and special occasions where presentation really matters.
If you love the flavor of classic tiramisu but want something more impressive and cake-like, this tiramisu cake recipe is the perfect choice. It delivers the same iconic balance of espresso, mascarpone, and cocoa, but in a refined format that’s easy to decorate and serve.
Step by step, I’ll show you how to achieve a moist, flavorful cake with a smooth mascarpone filling, plus a variation with ladyfingers if you’d like to explore the no-bake version as well.
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Ingredients
Prep Time: 1 Hour 30 Min | Resting Time: at least 4 Hours | Cook Time: 35 Min | Servings: 6-8
Ingredients for a 9-inch (22 cm) round springform pan wit a removable bottom
FOR THE SPONGE CAKE
- 5 large eggs, at room temperature
- 110 g (¾ cup) 00 flour (or all-purpose flour)
- 50 g (½ cup) potato starch
- 150 g (¾ cup) granulated sugar
- A pinch of fine salt
- 1 teaspoon vanilla extract
TO MAKE THE MASCARPONE CREAM
- 1 kg (2.2 lb) mascarpone
- 230 g (about 1 ⅛ cups) granulated sugar
- 100 g (about 3.5 oz) egg yolks, from about 5 large eggs
- 100 g (just under ½ cup) water
FOR SOAKING THE SPONGE CAKE
- 100 ml (about ½ cup) espresso coffee
TO FINISH
- Unsweetened cocoa powder, to taste
Kitchen Tools and Equipment
- Stand Mixer (with whisk attachment): used to whip the egg whites and egg yolks and to prepare the mascarpone cream with a smooth, airy texture.
- Food Thermometer: essential for checking the temperature of the sugar syrup and safely pasteurizing the egg yolks.
- 9-inch (22 cm) Springform Pan: used to bake the sponge cake and later as a removable ring to help the cake hold its shape during assembly.
- Parchment Paper: used to line the bottom of the pan to prevent the sponge cake from sticking.
- Saucepan: used to heat the sugar and water to make the syrup for the mascarpone cream.
- Long Serrated Knife: used to slice the sponge cake horizontally into even layers.
- Pastry Brush: used to evenly brush the sponge cake layers with espresso.
- Piping Bag: used to pipe the mascarpone cream neatly and to decorate the top of the cake.
- Cake Stand or Serving Platter (preferably rotating): helps with assembling, decorating, and serving the cake.
Instructions
Make the Sponge Cake (Pan di Spagna)
Step 1) - Start by preparing the sponge cake, which will be the base of your tiramisu cake. Separate the egg whites from the yolks and place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Beat on high speed for about 3–4 minutes, until the whites become white, foamy, and begin to hold their shape.
Add half of the sugar and continue whipping for about 1 minute, then add the remaining sugar and beat for another 2 minutes, until the mixture is glossy and forms soft peaks.
Step 2) - With the mixer still running, add the vanilla extract and a pinch of salt.
Next, add the egg yolks one at a time, beating well after each addition and waiting a few seconds before adding the next, so they incorporate smoothly.
Step 3) - Meanwhile, in a separate bowl, sift together the flour and potato starch. Stop the mixer and gently fold the dry ingredients into the egg mixture using a rubber spatula. Mix from the bottom up with slow, careful movements to avoid deflating the batter.
Line the bottom of a 9-inch (22 cm) round springform pan with parchment paper and butter the sides to prevent sticking. Pour the batter into the pan and smooth the surface evenly with the spatula.
Step 4) - Bake in a preheated static oven at 175°C (350°F) on the middle-lower rack for 30 minutes, until the sponge cake is lightly golden on top. When the baking time is up, turn off the oven and open the door slightly. Leave the cake inside for 5 minutes. This helps prevent sudden temperature changes.
Remove the sponge cake from the oven and let it cool completely (you need about 30 minutes) before using it to assemble your classic tiramisu cake.
Make the Mascarpone Cream
Step 5) - Now prepare the mascarpone cream. Pour the sugar into a small saucepan and add the water. Stir gently just until the sugar begins to dissolve, then place the pan over low heat. Insert a food thermometer and heat the syrup slowly, sometime stirring, until it reaches 121°C (250°F). This step is essential because it pasteurizes the egg yolks, making the cream safe.
Step 6) - While the sugar syrup is heating, place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment. Beat the yolks on high speed for a few minutes, until they begin to lighten in color.
When the sugar syrup reaches the right temperature, carefully pour it in a thin, steady stream over the egg yolks, keeping the mixer running at maximum speed. Continue whipping until the mixture has completely cooled. You can check this by touching the outside of the bowl with your hands: it should feel quite cool. The mixture will become pale, thick, and fluffy.
Step 7) - Reduce the mixer speed to low and add the mascarpone, which must be cold straight from the refrigerator. Start by adding a small amount to loosen the mixture, then gradually add the remaining mascarpone, mixing just until smooth and fully incorporated. Transfer the mascarpone cream to the coldest part of the refrigerator and let it chill and firm up while you prepare the cake layers.
Assemble the Cake
Step 8) - Use a serving plate about 28–30 cm (11–12 inches) in diameter. I used a rotating cake stand that is especially helpful for assembling and decorating this cake. Then I've placed a decorative cardboard cake round on it, as commonly used in pastry shops, to support the cake.
Using a long knife, slice the sponge cake horizontally in half. Then remove the very top layer of the sponge cake by cutting it off horizontally, so you are left with two even layers.
Step 9) - Place the bottom layer of sponge cake onto the cake board. Using a pastry brush, gently brush the surface with the espresso, making sure it is evenly moistened but not soaked. Wrap the base with the 9-inch (22 cm) springform ring from your cake pan, which will help the cake hold its shape during assembly. Lightly butter the inside of the ring to prevent sticking.
Step 10) - Transfer the chilled mascarpone cream to a piping bag. Pipe a layer of cream about ¾ inch (2 cm) thick over the sponge cake, starting from the outer edge and working in a spiral toward the center.
Carefully place the second sponge cake layer on top and brush it generously with espresso.
Step 11) - Pipe another layer of mascarpone cream over the surface, this time about ½ inch (1 cm) thick. Smooth the top with a spoon or a spatula. Once the surface is even, gently remove the springform ring.
Step 12) - Using the piping bag again, decorate the top of the cake by piping small cream dollops, starting from the outer edge and working your way toward the center in a circular pattern.
Place the tiramisu cake back in the coldest part of the refrigerator and chill for at least 3 hours, or preferably overnight. This resting time allows the cake to set properly and the flavors to fully develop.
Just before serving, dust the cake with unsweetened cocoa powder, starting from the center and working outward. Serve immediately and enjoy your classic Italian tiramisu cake.
Storage
Store the tiramisu cake in the refrigerator, tightly covered or in an airtight cake container. It will keep well for up to 3 days, maintaining its structure and creamy texture.
For best results, remove the cake from the refrigerator about 10–15 minutes before serving, so the mascarpone cream softens slightly and the flavors are at their best.
Freezing is not recommended.
MAKE IN ADVANCE
The sponge cake can be prepared in advance. Once completely cooled, wrap it tightly in plastic wrap. It can be stored at room temperature for up to 1 day, or in the refrigerator for up to 2 days.
The sponge cake can also be frozen: wrap it well in plastic wrap and then in aluminum foil, and freeze for up to 1 month. Thaw at room temperature, still wrapped, before using.
Tips for the Best Result
- Keep the mascarpone cold: mascarpone should be added straight from the refrigerator. Cold mascarpone blends more smoothly into the cream and helps maintain a thick, stable texture. Adding it when warm can cause the cream to become runny.
- Monitor the sugar syrup carefully: always use a food thermometer and heat the sugar and water slowly until the correct temperature is reached. This step safely pasteurizes the egg yolks and gives the mascarpone cream its smooth, airy consistency.
- Whip until completely cooled: after adding the hot sugar syrup to the egg yolks, continue whipping until the mixture has fully cooled. The bowl should feel cool to the touch, and the mixture should look pale and fluffy before adding the mascarpone.
- Fold gently when needed: when incorporating dry ingredients into the sponge cake batter, use slow, gentle folding motions from the bottom up. This prevents deflating the batter and keeps the sponge cake light and airy.
- Do not oversoak the sponge cake: brush the espresso evenly and in small amounts. The sponge cake should be moist and flavorful, but not wet or soggy, so it can support the layers of cream.
- Chill the cake long enough: allow the assembled tiramisu cake to rest in the refrigerator for several hours, preferably overnight. This resting time helps the cake set properly and allows the flavors to blend beautifully.
- Finish just before serving: dust the cake with unsweetened cocoa powder right before serving to keep the surface clean and visually appealing. For neat slices, use a long sharp knife and wipe it clean between cuts.
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Classic Italian Tiramisu Cake Recipe
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