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Classic Italian Tiramisu Cake Recipe
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.
Ingredients
FOR THE SPONGE CAKE
- 5 large eggs - at room temperature
- 110 g 00 flour (or all-purpose flour) - ¾ cup
- 50 g potato starch - ½ cup
- 150 g granulated sugar - ¾ cup
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 kg mascarpone - 2.2 lb
- 230 g granulated sugar - about 1 ⅛ cups
- 100 g egg yolks, from about 5 large eggs - about 3.5 oz
- 100 g water - just under ½ cup
FOR SOAKING THE SPONGE CAKE
- 100 ml espresso coffee - about ½ cup
TO FINISH
- unsweetened cocoa powder - to taste
Instructions
Make the Sponge Cake (Pan di Spagna)
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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
- 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 round lace paper placemats for cakes 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 100gCalories: 1199kcalCarbohydrates: 88gProtein: 21gFat: 83gSaturated Fat: 49gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 483mgSodium: 165mgPotassium: 182mgFiber: 1gSugar: 64gVitamin A: 2772IUVitamin C: 0.3mgCalcium: 285mgIron: 2mg
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