Tiramisu Cake – For my Love

Posted: March 25, 2013 in Cakes, Italian
Tags: ,


This time for my 2nd anniversary I decided to make the famous Tiramisu Cake from scratch and surprise my hubby. I tasted this heavenly delicacy in Olive garden for the first time and instantly fell in love with it. Tiramisu literally means ‘pick me up’ in Italian which probably refers to the jolt you get after eating espresso and alcohol laced ladyfingers. I always wanted to try my hand on making this delicious cake but was afraid of not doing real justice to it due to its complicated layering, texture and taste. Keeping aside all my fears I tried this with some googling and came to know that instead of sponge fingers I can use my own home made cake. After seeing the long list of preparation don’t be afraid to try it. Its really easy to make if you prepare yourself in advance. Here I have used my own home made Mascarpone (to keep in budget and to give it homely touch) cheese but you can skip this by buying it from any grocery store. Usually, the original recipe calls for eggs for filling and frosting but I skipped it as I was little skeptic to use raw eggs.

Ingredients :-

For the Vanilla Sponge Cake

Large eggs, separated
All purpose flour
1 cup plus more for pan
Corn Starch
1 cup
Baking Powder
2 teaspoon
Baking soda
1 teaspoon
1 cup
Vanilla Extract
1 1/2 teaspoon
A pinch of
Butter, melted
2 tablespoon

For the espresso extract

Instant espresso powder
2 tablespoon
Boiling water
2 tablespoon

For the espresso syrup

1/2 cup
1/3 cup
Amaretto, Kahlua, or brandy
1 tablespoon

For the filling and frosting

Mascarpone Cheese
One 8 ounce container (homemade or store bought)
Confectioner Sugar
1/2 cup
Amaretto, Kahlua, or brandy
1 tablespoon
Vanilla Extract
1 1/2 teaspoon
Heavy Whipping Cream
1 cup
Cocoa Powder, For dusting
As needed

For homemade Mascarpone

Heavy Cream (not Ultra Pasteurized)
2 cup
Lemon Juice
1 teaspoon

Method :-

Homemade Mascarpone

  • Take a medium sized pan and coat the bottom of the pan with clarified butter/butter so that cream does not stick to the pan.
  • Pour the heavy cream into it and heat it stirring continuously until you can see small bubbles (just simmering) forming on the edges of pan. Boil it until the temperature reaches 190 degree Fahrenheit (thermometer will be very handy). This will take about 15 minutes with delicate heating.
  • Add the lemon juice and continue stirring gently until the cream curdles. The texture of this cheese will not be as ricotta or cottage cheese. The whipping cream will thicken so it can cover the back of your wooden spoon thickly.
  • Remove from the heat and let it cool for 20 minutes.
  • Meanwhile, line a sieve with four layers of dampened cheesecloth/muslin cloth and set it over a bowl. Transfer the mixture into the lined sieve.
  • Do not squeeze the cheese in the cheesecloth or press on its surface. Refrigerate for 8 – 12 hours to allow the cheese to drain. The longer you leave it to drain, the firmer your cheese will be.


Baking the cake

  • Heat oven to 350 degree Fahrenheit. Butter a 9-inch-square baking pan. Dust it with some flour and set aside. In a small bowl, sift together flour,baking powder, baking soda and corn starch. Keep it aside.
  • With hand  mixer fitted with the whisk attachment, beat egg yolks, vanilla, and 1/2 cup sugar on high speed for about 5 minutes until it becomes thick and pale. Wash and dry the mixer bowl and the whisk attachment.
  • Combine egg whites and salt in other bowl, and beat on medium speed until whites hold soft peaks. Now add  remaining 1/2 cup sugar and continue beating for about a minute until its stiff and glossy.
  • Fold the egg-white mixture into the egg-yolk mixture. In three batches, fold the reserved flour mixture into this new mixture. Transfer the batter into the prepared pan and bake it into oven until a cake tester (generally toothpick) comes out clean, approximately 35-45 minutes depending on oven heat.
  • Take out the pan and let it cool for 10 minutes. Transfer the cake to a wire rack to cool for about 20-25 minutes. Wrap it in plastic wrap until ready to use.

Espresso extract

  • Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

Espresso syrup

  • Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small bowl and stir the espresso extract and the liqueur or brandy. Set aside.

Filling and Frosting

  • Take a bowl and pour the heavy cream into it. With hand mixer whip the cream for about 10 minutes until it becomes firm peak. Set aside.
  • Put the Mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk it until just blended and smooth. *(See notes)
  • With the help of rubber spatula gently fold the whisk whipped cream into the Mascarpone.

Assembling the cake

  • Cut the cake into vertical slices of 1/4 inch thick. Take an ungreased square/rectangular pan (mine was about 6 cup/1.5 l rectangle pan). Lay the slices into the square pan.
  • Divide the slices of cake, espresso syrup and filling into two batches.
  • Soak the slices with 1/2 of espresso syrup.
  • Spread 1/2  of the filling into the espresso soaked cake slices and smooth it with the help of spatula.
  • Repeat with the sponge cake, syrup and filling until the whole pan is filled up.
  • With a long metal icing spatula, smooth the frosting over the top.
  • With the help of a sieve dust the cocoa powder on top of the cake.You can also use some chopped chocolate in between the layers and top of cake.
  • Refrigerate the cake for at least 3 hours before serving. Before serving dust some confectioner/powdered sugar.


Note :-

  • *If you are okay with raw eggs then you can beat one egg yolk along with vanilla essence, liquer, sugar and blend it until the mixture turns smooth and light pale in color. Then add the Mascarpone cheese into this mixture and gently fold.
  • I have cut the cake into slices to give a feeling of sponge fingers but if you want you can go with regular process of cake filling, by cutting cake into half lengthwise and there after adapting the same process.
  • Use of liqueur should not be skipped as it provides the basic taste of Tiramisu. Adding 1-2 spoon will have no effect on your body. I used Kahlua branded coffee liqueur.
  • I used Nescafe coffee as espresso powder.
  • You can decorate the cake with chocolate-covered espresso beans. You can also add some fresh fruits like strawberries for filling and frosting.
  1. looks very nice and it’s just inviting you to have some… more 😛
    thanks for visiting my blog
    regards, Oana

  2. singhsupriya says:

    Thank you so much!!

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