What Is In Tiramisu Cake

Tiramisu in the form of a layer cake! The sponge is soft, fluffy moist, and soaked with a coffee, brandy, liqueur mixture. Betwixt each layer is a custard-similar mascarpone filling flavored with brandy. The whole thing is covered in a dreamy Swiss buttercream kissed with brandy and a touch of espresso.

I love tiramisu and I love cake so it's but logical that I'd bring the two together! The brandy, liqueur, and java make an intoxicating combination and there'southward a creaminess to the whole affair that'south but beyond.

This really might be my all time favorite cake ever. (My husband actually took it away from me and said "yous've had enough." I was eating the whole cake with no regrets!)

The top of a tiramisu cake dusted in cocoa powder.

Frequently Asked Questions

What flavor is tiramisu cake?

Tiramisu cake has notes of coffee, vanilla and brandy with just a hint of chocolate. The mascarpone custard filling lends a wonderful light and flossy taste, which really balances out the coffee syrup.

How exercise yous brand authentic tiramisu?

To make a traditional tiramisu you lot can use the mascarpone filling from this recipe to create a layer upon which you lot will add lady fingers briefly soaked in the coffee mixture. Create several layers of of the filling and lady fingers showtime and ending with the filling. Top with a dusting of cocoa powder and garnish with candied pansies if desired.

What is tiramisu cake fabricated of?

Tiramisu cake is made of moist and fluffy vanilla layers soaked with a mixture of brandy, coffee liqueur and espresso. Between each layer is a creamy mascarpone custard with a dreamy Swiss meringue buttercream on the outside. I topped the cake off with a dusting of cocoa powder and chocolate covered espresso beans.

Does tiramisu cake need to be refrigerated?

You can go out this cake out overnight if covered but information technology'due south best to air-condition if storing for any time longer than that. Allow your cake come to room temperature before serving for optimum enjoyability.

The mascarpone filling is very creamy, about too flossy for a layer block merely y'all can make it work! Chill and don't overwork. If your cake starts to lean and then information technology'due south time for a skewer in the center and a few minutes in the fridge to set up.

Can you brand this without alcohol?

Aye! Simply skip it and add a chip more sweetened coffee. You tin can also apply some brandy extract if you can find it.

A piece of tiramisu cake on a wooden plate

What if yous can't find Mascarpone anywhere?!?

A while back I was making a cake with a mascarpone buttercream and realized mine had expired! I didn't have fourth dimension to go to the market and then I followed Nigella'southward communication for a reasonable facsimile and mixed the following ingredients together until combined. Make sure they are all at room temperature! It'south non exactly mascarpone merely it will do in a pinch!

8oz foam cheese
1/iv cup heavy foam
2tbs unsalted butter

How to Make Tiramisu Block

Dry ingredients for tiramisu cake getting sifted into a bowl

ane. Preheat oven to 350 degrees. Butter and flour two 6-inch block pans. When finished, cakes will exist cut horizontally making 4 layers. In a large basin, mix the milk, sour cream, egg whites, and extracts.

ii. Sift the flour, common salt, sugar and baking powder into the bowl of a stand mixer. Fit with a paddle attachment and run on low to mix.

Tiramisu cake batter being mixed in a bowl.

3. Add the room temperature butter to the flour mixture in roughly tablespoon-sized chunks then beat on depression for an bout 2 minutes. You'll encounter the butter incorporated creating a fibroid meal.

4. Drizzle nearly 1/2 of the milk mixture into the flour/butter mixture while chirapsia on medium-low. Mix until combined then scrape the bowl down and add together the remaining milk mixture and beat for an additional 1 minute. Evenly distribute the concoction between the two pans. Bake at 350F for 27-30 minutes or until a toothpick inserted in the eye comes out clean. Allow to absurd in pan for a few minutes then capsize onto a wire rack to absurd completely.

Swiss Buttercream for tiramisu cake getting made in a glass bowl.

5. Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk. Place the bowl over a pan of simmering h2o. Make sure the h2o does not touch the bowl. Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You volition oestrus the mixture until it reaches an internal temperature of 160 degrees.

6. Once the egg whites accomplish 160F transfer to the bowl of a stand mixer fitted with a paddle attachment. While the mixture is running on depression, add together tablespoon sized dollops of room temperature butter making certain to let the butter incorporate earlier yous add the next slice. In a small bowl mix one tbsp Instant Espresso with 3 tbsp of Brandy. Add to the buttercream and mix until incorporated.

Mascarpone filling and a coffee mixture being made.

7. To make the mascarpone filling: Whisk the yolks and sugar in a heatproof bowl. Place over a pot of simmering water (water cannot touch the bowl) and continue whisking until the sugar dissolves. Whisk in the milk slowly. Whisk consistently until the combined ingredients have a light/blusterous consistency (around x minutes). The internal temperature of the mixture should register at 170 degrees when you end. Remove bowl from saucepan. Set bowl in water ice water. Whisk the mixture until information technology has cooled (effectually one minute). Place mascarpone cheese in a large bowl. Fold the mixture into the cheese, using a rubber spatula. Whisk until it is Virtually COMBINED completely. Word of caution: practice not over mix or it can take a grainy consistency.

eight. In a medium bowl mix the coffee, brandy, saccharide and liqueur then set aside.

A tiramisu cake getting soaked with coffee and assembled.

9. Once the cake layers are cool carefully cut each layer into two thinner layers yielding 4 In total. Place first layer cutting side up on a cake stand and drizzle the java mixture on top.

10. Pipe the mascarpone filling onto the first layer then dust with cocoa powder. Place the 2nd layer on top and then continue to build the cake until it is consummate. If the cake is unstable yous can place a skewer downwardly the middle and chill information technology to business firm things up.

A tiramisu cake getting decorated with cocoa powder and dollops

xi. Cover the cake in the Swiss Meringue and Shine. I scrapes the side for a "naked" look but you might savor having more frosting per seize with teeth. Dust top with cocoa pulverization.

12. Utilise the end of a spoon to remove to remove a ring of cocoa powder from the edge of the block'south top (this will let your dollops to adhere). Pipage dollops of Swiss Buttercream in a band formation around the superlative, using an 869 Tip.

A tiramisu cake topped with cocoa powder on a wooden cake stand.

Pro tips for the best tiramisu block

If yous're non using half-dozen-inch pans, double the batter recipe for viii-inch pans or triple the recipe for 9-inch pans.
You can substitute whole milk yogurt for the sour cream if desired, I exercise information technology all the time and can't really tell the difference.
If you're not into calculation alcohol so mix the coffee with some elementary syrup and vanilla to the soak the block with. If y'all hate the gustation of java but are still tempted to endeavor this then sub in some hot chocolate and mix with the brandy.
To get Flat layers that are moist inside and out endeavor using cake strips! You can buy a set on the shop folio or make your own from foil and paper towels at abode. I made a whole weblog post on information technology so check information technology out if yous're interested!
If you don't want to make Swiss buttercream yous can use the simpler and sweeter American diverseness. I prefer the smoothness and taste of the Swiss buttercream withal the American type will agree upward better in heat.
Y'all tin also only cover the block in the mascarpone custard and give information technology a rough smooth to relieve time.

If you lot've tried this recipe then don't forget to rate the recipe and let me know how you got on in the comments beneath, I dearest hearing from you lot!

Tiramisu Cake

A delicious, decadent cake made with coffee and liqueur soaked layers of moist and fluffy vanilla cake. The filling is a dreamy mascarpone custard and in that location'southward some creamy Swiss meringue buttercream to cap it all off.

Course Dessert

Cuisine Italian

Prep Time xv minutes

Cook Time xxx minutes

Total Time 45 minutes

Servings 8 Slices

Calories 345 kcal

For the Cake

▢ 1 iii/4 cups cake flour 175g
▢ 3/4 cup milk room temperature
▢ iii large egg whites room temperature
▢ 2 tsp almond excerpt
▢ i tsp vanilla extract
▢ i cup granulated sugar
▢ one 1/iv tsp blistering powder
▢ 1/two tsp common salt
▢ 3/four loving cup unsalted butter softened but still cool
▢ ane/4 cup sour foam

For the Swiss Meringue Buttercream:

▢ 5 egg whites room temperature
▢ 1 ½ cup granulated sugar
▢ 1 pinch sea table salt
▢ 2 cups unsalted butter room temperature
▢ i tsp vanilla extract
▢ 1 tbsp instant espresso
▢ iii tbsp brandy

For the Syrup:

▢ 1 cup strong coffee
▢ 1/three cup brandy
▢ 2 tbsp coffee liqueur

For the Filling:

▢ 4 egg yolks large
▢ two/3 cup saccharide
▢ 1/2 cup whole milk
▢ sixteen ounces mascarpone cheese at room temperature

For the Assembly:

▢ 1/4 loving cup cocoa powder unsweet
▢ 12 chocolate covered espresso beans

For the Cake:

Preheat oven to 350 degrees. Set two half-dozen-inch block pans. When finished, cakes will be cutting horizontally making iv layers.
In a large bowl, mix the milk, sour foam, egg whites, and extracts so set aside.
Sift the flour, sugar, baking pulverization, and salt into the bowl of a stand mixer. Mix at a slow speed. Add roughly tablespoon-sized pieces of room temperature butter to the flour mixture and mix on medium-low for an additional two minutes. Yous should end upwardly with a relatively fine meal.
Drizzle about half of the milk mixture into the mixer, while running on depression. Scrape the bowl downwardly and so mix in the rest of the milk mixture.
Distribute the batter evenly between the two pans.
Broil for 27-xxx minutes at 350F or until a toothpick inserted comes out clean.
Invert the cakes onto a wire rack to absurd completely.

For the Filling:

Whisk the yolks and saccharide in a heatproof basin then place over a pot of simmering h2o making sure that the water does non touch on the bowl.
Whisk in the milk slowly.
Whisk constantly until the combined ingredients have thicker consistency. The internal temperature of the mixture should register at 170 degrees when you end.
Remove basin from bucket. Ready bowl in ice water. Whisk the mixture until it has cooled (effectually 1 infinitesimal).
Place mascarpone cheese in a big basin. Fold the mixture into the cheese, using a rubber spatula.
Miix until it is Nigh COMBINED completely. Word of caution: practice not over mix or it can take a grainy consistency.

For the Swiss Meringue Buttercream:

Add together egg whites, sugar and salt in a bowl.
Give the mixture a cursory whisk.
Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. Yous will heat the mixture until it reaches an internal temperature of 160 degrees.
Transfer the basin to a stand mixer with a paddle attachment.
While the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before y'all add the next piece. In a small basin mix ane tbsp Instant espresso and 3 tbsp of Brandy then mix into the buttercream.
You lot tin transfer it to a pipe purse or to a ziplock bag to store in the freezer for afterwards. (When you're prepare to use it, accept it out of the freezer, bring to room temperature, transfer to a bowl and shell it for about 10 2nd to bring dorsum the consistency).

For the Syrup:

Mix the coffee, brandy, and liqueur. Set to the side.

For the Assembly:

Cut cake layers in one-half
Transfer cooled, mascarpone custard to a piping bag.
Identify beginning layer — cut side up — on a block stand. Drizzle the java mixture on top (nearly 1/3 cup per layer).
Piping the mascarpone filling on top and dust with cocoa pulverisation.
Identify next layer on top. Repeat until all layers accept been added.
Cover the block in the Swiss Meringue and smooth. Yous tin scrape the side for a "naked" look merely that buttercream is so succulent you'll probably want a nice thick layer!
Dust pinnacle with cocoa powder. Use the terminate of a spoon to remove to remove a ring of cocoa pulverisation from the edge of the cake's top (this will permit your dollops to adhere).
Piping dollops of Swiss Buttercream in a ring germination around the tiptop, using an 869 Tip. Any Star tip will do though.

Given that the mascarpone is very soft, your block may exist unstable. If this is the case, apply a skewer through the center and air-condition to stabilize information technology.
Make the mascarpone frosting ahead so information technology can arctic in the refrigerator for a bit.
To become FLAT layers that are moist within and out try using cake strips! You can purchase a fix on the shop page or make your ain from foil and paper towels at home. I made a whole blog postal service on it so check information technology out if y'all're interested!
If y'all're not using 6-inch pans, double the batter recipe for 8-inch pans or triple the recipe for 9-inch pans.

*Nutrition Disclaimer