Classic Tiramisu Cake

5 from 1 vote

Everything you love about a classic, old school tiramisu - light, creamy, DELICIOUS - but in a fun festive cake form!!

Prep Time30

Chill time1

Total Time1 27

Course: Dessert

Cuisine: Italian

Keyword: 30 minutes, birthday, cake, coffee chocolate, dessert, Italian

Servings:

Two 14oz packs of savoiardi cookies if you're not lining the outside with cookies you can get away with one pack but I always like to have extra just in case.
6 eggs white and yolks separated
About 1.5-2 cups of brewed espresso
2-3 shots of liquor of choice Cointreau, Rum, Amaretto, Marsala
16 oz mascarpone cheese
7 tbsp sugar 1 tbsp is for the coffee
cocoa powder to dust on top

Start by preparing all of your coffee. I recommend using a Moka pot or cafetière so you can make larger amounts at once. Brew in batches if needed, and let the coffee cool completely. Once cooled, optionally, mix in your liqueur and a tablespoon of sugar and set aside.

In a clean bowl, beat all the egg whites with a pinch of salt until stiff peaks form — this should take about 5 minutes.
Tip: If you're using a stand mixer, transfer the beaten whites to another bowl so you can reuse the mixer bowl for the next step.

In a separate bowl, beat the egg yolks and sugar until pale yellow and airy, about 3–5 minutes. Add in the mascarpone cheese and continue to mix until smooth and fully incorporated.

In batches, gently fold the whipped egg whites into the yolk and mascarpone mixture. Take your time and fold gently until you have a smooth, creamy mixture.

Use a 9- or 8-inch springform pan. Cut parchment paper to match the height of the pan and line the sides. This helps with clean edges and easy release once set.

Dip each savoiardi (ladyfinger) cookie into the coffee mixture, coating both sides. The cookie should be well-soaked on the outside but still slightly firm in the center — it’ll continue to absorb as the tiramisu rests.
Allow excess coffee to drip off, then place the soaked cookies along the bottom of the pan. Break cookies as needed to fill in any gaps. Spread a layer of the mascarpone cream on top.
Repeat this layering — coffee-soaked cookies, then cream — until you reach the top of the pan, finishing with a final layer of cream. In a 9-inch pan, you’ll likely get 3 full layers.

Place the tiramisu on a large plate (to catch any seeping coffee) and put it into the refrigerator to set for at least 1–2 hours, but ideally overnight. The longer it rests, the better the texture and flavor.

Before serving, remove the sides of the springform pan and gently peel away the parchment paper. Dust the top generously with cocoa powder. For a little decorative touch, line the edges with trimmed savoiardi cookies and tie with a ribbon.