Tiramisu Cake

recipes-sweet treats


Tiramisu is a favorite cake for many people. Recently, I attended a dinner party and brought my version of this delicious cake. Many of my friends said it was the best cake they have ever tasted and wanted the recipe. So I decided to post it in the blog. The difference between this version of Tiramisu is using a traditional genoise cake in place of the ladyfingers. 

Genoise is a classic sponge cake. It is very light in flavor and texture making it perfect for layering with creams and fruit. The key ingredient to a good tiramisu is having a cake that doesn’t get soggy. 

If you want to make small individual pieces then you can cook genoise in a sheet pan then cut into small squares. Then follow the recipe as listed.

Genoise Cake 


  • 40 grams butter unsalted: 4 tablespoons
  • 3 large eggs room temperature 
  • 75 grams sugar: 1/3 cup + 1 tablespoon
  • 65 grams self rising flour 1/2 cup + 1 tablespoon: (to make self rising flour add 1/2 teaspoon baking powder and a small pinch of salt to all purpose flour) 
  • 10 grams cornstarch: 1& ¼ Tablespoon 
  • ½ cup strong brewed coffee or espresso (chilled for brushing cake) 
  • 1 Tablespoon coffee liqueur (optional)   


  • Preheat the oven to 350° line 2 6-inch baking pans (or 1 9-inch) with parchment paper on the bottom only. Don't grease the sides. Set aside. 
  • Melt the butter in a saucepan, set aside to cool slightly.
  • Mix the flour and cornstarch together in a small bowl. If you are using all purpose flour, make sure to add the baking powder and pinch of salt. Sift the flour and cornstarch together a couple of times to remove any lumps and set aside. 
  • In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar on full speed until the mixture is almost white, triples (at least) in volume and reaches ribbon stage. About 10 to 11 minutes on high for a stand mixer, closer to 15 minutes for a hand mixer and 20 minutes or more if whisking by hand. 
  • Add half the flour very gently. Fold into the egg mixture, then add half the butter, pouring it around the edge of the bowl. Fold in. Repeat with the remaining half of the flour and butter. Take care not to fold out too much air. 
  • Transfer the batter to your baking pan(s) and bake for 22-25 minutes on the center rack, with the cakes closer to the oven door. Try not to open the door for the first half of baking. 
  • Check the cakes a bit early if your oven runs hot. They should spring back when gently pressed or a toothpick comes out clean. 
  • Use a sharp knife to run around the edges of the pan, then turn the cakes out onto a cooling rack to cool completely. 
  • Cakes themselves will stay good if tightly wrapped for up to 4 days. Layers may also be frozen for up to 2 months once tightly wrapped. 

Mascarpone Frosting


  • 4  cups full-fat mascarpone, cold
  • 2 ½ cups unpacked powdered sugar, sifted
  • ½ cup strong brewed coffee - espresso preferred, chilled
  • 1 Tablespoon coffee liqueur (optional)  
  • 1 ½ cups heavy whipping cream, cold


  • Whisk mascarpone on medium speed until creamy for about 2 minutes. 
  • Add powdered sugar and whisk until creamy and combined for another 1-2 minutes. 
  • Add coffee & coffee liqueur (if using) and whisk until well combined and creamy for about 2-3 minutes. 
  • Stir in heavy cream and whisk until fully combined and creamy for another 2-3 minutes.

Assemble Tiramisu 

  1. Place the first cake layer on your platter 
  2. Mix coffee liqueur (if using) to coffee 
  3. Brush with a third of the ½ cup coffee
  4. Then spread ½ of the mascarpone cream with an offset spatula on top 
  5. Place the last cake layer on top
  6. Brush rest of coffee on top of cake
  7. Top with the remaining frosting 
  8. Chill for at least 4 hours in the fridge 
  9. Dust with cocoa just before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

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