If you want to have Tiramisu and cake at the same time, then this Tiramisu Cake is the solution. 4 ingredient genoise cake made with ladyfinger crumbs instead of flour combined with original Tiramisu mascarpone cream and strong coffee. Just 9 ingredients!
Tiramisu is one of my favorite desserts. It’s creamy, comes together with just a couple of ingredients, and is prepared blazing fast.
Currently, I’m working on a cookbook that is dedicated to my strong and deep Tiramisu love. So I have Tiramisu every week. Sounds like a dream come true, right?
To get an idea how the cookbook will look like, scroll down to the end of this post and subscribe to my newsletter. E-mail subscribers can download a freebie with 10 exclusive Tiramisu recipes.
Have you ever thought of making S’mores Tiramisu, Blueberry Tiramisu, or Triple Chocolate Tiramisu? Yap, as awesome as it sounds.
The cake is a genoise cake (biskvit) but made with ladyfinger crumbs instead of flour. The taste of the ladyfingers makes the Tiramisu cake absolutely authentic.
Authentic Tiramisu is made of egg yolks, mascarpone, powdered sugar, ladyfingers, coffee, and cocoa. This Tiramisu Cake recipe calls for egg yolks, mascarpone, powdered sugar, ladyfingers, coffee, cocoa (till here exactly like original Italian Tiramisu), then eggs, granulated white sugar, and baking powder.
Eggs and granulated white sugar are also involved in ladyfingers, so except the 1/2 tsp of baking powder, this Tiramisu Cake recipe is 100% like Italian Tiramisu. Just as a cake.
Genoise cake is normally made of eggs, sugar, flour, and baking powder. To get the most authentic Tiramisu taste, I replaced the flour with ladyfinger crumbs. Therefore, crush ladyfingers into fine crumbs. Pulsing them in a food processor is the easiest way, but you can smash them with a rolling pin in a plastic bag too.
To get super soft and airy ladyfinger genoise cake layers, mix the eggs and the sugar about 10-12 minutes until tripled in size.
When you mix with a handheld instead of a stand mixer, it may take 2-3 minutes longer.
You know that the batter has the required consistency when you drip off batter from the mixing attachment on top of the mixed batter. The drop should be visible for 10 seconds. If it sinks into the batter before the 10 seconds are over, you need to mix longer.
Then carefully fold in ladyfinger crumbs and baking powder. Divide in three 8″ baking pans equally. For easy removing from the pan after baking, line the bottom and the sides of the pans with parchment paper.
Immediately after filling the batter into the pans bake all three pans at the same time. When the batter stands too long around before baking, it loses too much air, and the genoise cake gets flat and eggy.
After baking let stand for 5 minutes, then remove the cakes from the pans and remove the paper immediately. Let cool on a wire rack. The cake needs to be room temperature before filling.
The mascarpone cream filling is 100% the same as in original Tiramisu. Egg yolks, powdered sugar, and mascarpone.
Brush the cake layers with strong coffee. The more coffee you use, the more intense the taste will be, but it will also be wetter. Less coffee leads to lighter coffee taste and dryer cake. I used 1/2 cup of coffee. This was the best balance of coffee taste and consistency.
If you want to adjust the amount of coffee to your taste, I recommend staying in the range between 1/4 – 3/4 cup coffee. With 1/4 cup the taste will be very light. With 3/4 cup of coffee, the cake will be wetter, and the coffee will leak around the cake, the longer it stands in the fridge.
This Tiramisu Cake recipe is the YOUR recipe when you
- have a thing for authentic Italian Tiramisu
- want to eat Tiramisu and cake at the same time
- like easy and quick recipes
- are looking for a showstopper for your next come together with friends and family
Tell me if you eat your cake with or without whipped cream. When it comes to whipped cream, Mario and I are not on the same team. I love it with whipped cream. He loves it without. On which team are you?
If you make this Tiramisu Cake Recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Authentic Italian Tiramisu, Super creamy Chocolate Strawberry Tiramisu, Eggnog Gingerbread Tiramisu, Tiramisu Ice Cream Cake, or scroll down to the end of this post and subscribe to my newsletter to get an e-cookbook with 10 exclusive Tiramisu recipes for free!
If you want to have Tiramisu and cake at the same time then this Tiramisu Cake is the solution. 4 ingredient genoise cake made with ladyfinger crumbs instead of flour combined with original Tiramisu mascarpone cream and strong coffee. Just 9 ingredients!
- 6 large eggs
- 3/4 cup granulated white sugar (150g)
- 1 + 1/8 cups ladyfinger crumbs (4.25oz / 120g)
- 1/2 tsp baking powder
- 2 cups powdered sugar, sifted (240g)
- 6 large egg yolks
- 4 + 1/2 cups mascarpone (2.2 lbs / 1000g)
- 1/2 cup strong black coffee (120ml)
- unsweetened cocoa for dusting on top
- OPTIONAL: whipping cream for decoration
Preheat oven to 350°F / 175°C. Line three 8" (20cm) baking pans with parchment paper. Set aside.
Make the ladyfinger genoise cake: In a large mixing bowl, using a handheld or stand mixer fitted with a whisk attachment, whisk eggs on medium speed just until combined. Add sugar and whisk on medium-high speed for about 10-12 minutes until foamy and tripled in size. (It takes 2-3 minutes longer with a handheld mixer compared to a stand mixer). To know if you have the right consistency, let a bit of batter drip off the whisk attachment on top of the mixed batter. The dripped batter should be visible for 10 seconds before it sinks into the batter. If it sinks earlier, you need to whisk longer.
With a wooden spoon, fold in ladyfinger crumbs and baking powder carefully. Don't overwork the batter and don't work too fast otherwise, it will lose too much air. Divide in prepared baking pans and bake for 20-25 minutes until a toothpick centered in the middle comes out clean. Let cool in the pans for 5 minutes. Then remove from pans and remove the paper immediately. Transfer to a wire rack and let cool completely.
Make the Tiramisu mascarpone cream: Whisk egg yolks and powdered sugar on medium speed until light and creamy for about 2-3 minutes. Add mascarpone and whisk until well combined and creamy for another 2-3 minutes.
Assemble the cake: Place the first cake layer on a cake board or cake stand. Brush with coffee. (If you adjust the amount of coffee to your taste consider following: More coffee = more intense coffee taste and wetter cake - it will leak the longer it stands in the fridge. Less coffee = lighter coffee taste and dryer cake. I recommend staying between 1/4 - 3/4 cup of coffee. I used exactly 1/2 cup of coffee for the whole cake. This was for me the perfect balance of coffee taste and consistency.) Then spread 1/3 of the mascarpone cream with an offset spatula on top. Repeat two more times and finish with the remaining mascarpone cream on top. Level the sides with the offset spatula, if desired. Refrigerate at least 4 hours or overnight.
Pipe whipped cream on top if desired (optional). Then sprinkle with cocoa just before serving. Store leftovers in an airtight container in the fridge up to 2 days.