Tiramisu Cake

An authentic Italian tiramisu recipe with coffee-soaked ladyfingers layered with a light mascarpone cream, finished with cocoa powder.

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Prep Time 30

Cook Time 10

Total Time 4 30

Servings: 12 slices

Course: Dessert, Sweet

Cuisine: Italian

Calories: 400

For the Coffee Soak

1.5 cups strong espresso or coffee, cooled Brew it extra strong for better flavor.
3 tablespoons coffee liqueur (Kahlúa works great) Skip for alcohol-free version.
2 tablespoons sugar

For the Mascarpone Cream

6 large egg yolks Cooked to 160°F for safety.
0.75 cups granulated sugar
1.25 cups heavy whipping cream Whipped to stiff peaks.
16 ounces mascarpone cheese, room temperature Be sure to let it warm up before using.
2 teaspoons vanilla extract
1 pinch salt

Now For Assembly

Preparation

Prepare the coffee soak by mixing cooled espresso or coffee with coffee liqueur and sugar in a shallow dish.
For the mascarpone cream, whisk egg yolks and granulated sugar in a heatproof bowl over simmering water (double boiler) for 8-10 minutes until it thickens and reaches 160°F. Let cool.
In a separate bowl, whip heavy cream until stiff peaks form.
Beat in the room temperature mascarpone until smooth, then fold in the whipped cream gently.

Assembly

Dip each ladyfinger in the coffee soak for 1-2 seconds per side, making sure they are moist but not soggy.
Arrange a layer of dipped ladyfingers in a 9x13 inch dish.
Spread half of the mascarpone cream over the first layer of ladyfingers.
Repeat the dipping process with more ladyfingers to form a second layer on top of the mascarpone cream.
Spread the remaining mascarpone cream over the second layer.
Sift cocoa powder generously over the top layer.

Chilling

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Tiramisu tastes better the next day as the flavors meld. Be sure to avoid oversoaking ladyfingers, and use cooled coffee for best consistency.