It’s now a tradition to post a birthday cake each year, on my birthday 🙂 This year I was a day late, but it yesterday it was Sunday and it doesn’t count, right? 😀 Tiramisu cake is my birthday cake this year, a festive version of the beloved dessert.
A handmade decadent birthday cake is amazing, and that’s what matters. I suggest you make the sponge cakes yourself. They are definitely much better. But if you don’t have time, buy ready-made. I’ve done it a couple of times in the past too.
This recipe for tiramisu cake is not demanding. It is a simple sponge, which you will divide into 3 round baking pans, or springform pans. The airy mascarpone cream only needs mixing the ingredients. An important element of this dessert is that it does not contain eggs. I know many of you find this important in a tiramisu.
For the garnish I use the same mascarpone cream and cocoa. Many people use whipped cream on the top of a tiramisu, but I, as a coffee lover, want to feel it all over the dessert. The coffee flavor in this tiramisu cake is ideal, I believe!
If you are looking for more cake ideas, healthy and not so healthy, you can check out the links below:
Be well and celebrate!
Tiramisu cake, a festive version of the beloved dessert, ideal for any festive occasion. With an airy, flavorful mascarpone cream, without eggs.
- sponge cakes:
- • 6 large eggs
- • 200gr. sugar
- • 120g. all-purpose flour, sifted
- • 1 tbsp cornstarch
- • ½ tsp baking powder
- • 1/3 cup coffee liqueur
- • 2 tbsp amaretto liqueur
- mascarpone cream:
- • 1100gr. mascarpone cheese
- • 300gr. powdered sugar
- • 125ml brewed strong espresso
- • 170g. whipped cream
- • cocoa
Prepare the sponge cakes by beating the eggs at medium speed together with the sugar for about 10 minutes, until they triple in size and turn white.
Gradually add the flour, baking powder and cornstarch and fold gently with a spatula, until they are homogenized.
Divide the mixture equally into three round baking pans, 20cm diameter, lined with non-stick paper, on the bottom as well as on the sides.
Bake in a preheated oven, at 180°C, for about 20 minutes. Leave to cool for a few minutes in the pans, then remove and transfer to a wire rack to cool completely.
Prepare the mascarpone cream by beating the mascarpone for about 2 minutes, until creamy. Add powdered sugar and beat for another 1 minute. Add coffee, mix for another 2 minutes, then add the whipped cream and gently fold in with a spatula until the whipped cream is no longer visible.
Mix the coffee liqueur and amaretto in a small bowl.
Put the first sponge cake on a plate, and brush with 1/3 of the liqueur mixture. Spread a portion of the mascarpone cream evenly.
Repeat with the second sponge cake.
Place the third sponge cake, brush with the liqueur and layer it with a part of the mascarpone cream.
Put the rest of the cream in a piping bag with a round tip and decorate the cake.
Place the tiramisu cake in the refrigerator for at least 4 hours (or overnight) before serving.
Finally, garnish it with sifted cocoa right before serving.