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Easy Tiramisu Cake

Easy Tiramisu Cake

Catalina T
This Easy Tiramisu Cake will take you less than 15 minutes to whip up. It's beautiful, so tasty and freezes really well!
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Prep Time 15 minutes
Cook Time 0 minutes
Chilling time 4 hours
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Italian
Servings 12 Servings
Calories 432 kcal

Ingredients
 
 

  • 400 gm mascarpone cheese (NOTE 1)
  • 3 tsp vanilla extract
  • 450 ml thickened cream (NOTE 2)
  • ½ cup caster sugar (NOTE 3)
  • 26-30 Savoiardi biscuits (lady fingers) (NOTE 4)
  • 1-2 tbsp cocoa powder (unsweetened, for dusting)

For the coffee mixture

  • cup strong black coffee (NOTE 5)
  • 3 tbsp coffee liqueur (more or less, adjust to taste)  (NOTE 6)
  • 1 tbsp caster sugar

Instructions
 

  • Place the mascarpone and the vanilla into a mixing bowl. Whisk with a hand or stand mixer on low for 30 seconds, then increase the speed to medium-high for 2 minutes or until smooth and thick.
    whipping cream
  • Place the cream and sugar in a separate mixing bowl. Whisk on low for 30 seconds, then increase speed to medium-high for 1-2 minutes or until the cream reaches medium peaks. 
    whipping cream
  • Transfer all the whipped cream to the mascarpone mixture. Whip on high for 2-3 minutes or until firm peaks. This is important, as a firm cream and cheese mixture will help set the cake and give it structure. 
    mixing the creams
  • Lay out the biscuits in the base of a 24cm (9.5in) spring form cake tin (a tin with removable sides). You may need to slice or shave the edges of some biscuits so they fit snugly together without big gaps. Don't worry if it doesn't look pretty, it won't affect the overall look or taste at the end. 
    Easy Tiramisu Cake
  • Make the coffee mixture - In a flat bowl, mix the hot coffee, sugar and liqueur together until the sugar has dissolved. 
    make the coffee
  • Remove a biscuit from the base of the tin and quickly dip the entire biscuit into the coffee mixture and place it back into its space in the tin. Repeat this step with the remaining biscuits for the first bottom layer only. Spoon half of the cheese and cream mixture over the biscuits, then use a spatula to smooth it out evenly. Place another layer of coffee-dipped biscuit and then cover it with the remaining cream and cheese mixture. Smooth the surface of the cake as best as you can, then cover with plastic wrap/film. Transfer the cake to the fridge to chill for at least 4 hours, or even better, overnight. 
    Easy Tiramisu Cake
  • Run a flat thin knife between the sides of the cake and the tin. Release the sides of the tin, then use a thin spatula to smooth out the sides and edges of the cake to make it look neater. Serve the cake with the base of the tin, but place it on a serving plate. Dust the top surface of the cake generously with cocoa powder. 
    Easy Tiramisu Cake

Notes

(NOTE 1) Mascarpone is Italian soft cream cheese. It has a sweet mild flavour and is less tangy than regular cream cheese. Supermarkets usually stock mascarpone near the dips and cheese in the chilled section.
(NOTE 2) Thickened cream (whipping cream) has gelatine added to it and contains 35% milk fat. I don’t recommend using low fat, thickened cream because the fat helps the cake set nicely, plus it tastes better!
(NOTE 3) Caster sugar (superfine sugar) - Caster sugar has finer granules than regular white sugar, but it's not the same as icing/powdered sugar. Many baking or candy recipes call for caster sugar as it dissolves faster and better into mixtures. If you can't find caster sugar, you can make your own by placing regular sugar in a food processor or blender. Pulse the sugar a few times until it looks finer, but don't over-blitz to a powder consistency. However, you could just use equal amounts of regular white sugar.
(NOTE 4) Savoiardi (lady fingers) - These large sponge cake-like biscuits are usually served with coffee or used to make cakes and puddings. Savoiardi biscuits usually come in a large packet and are available in the biscuit section of the supermarket.
(NOTE 5) Strong black coffee - I used my Nespresso coffee capsules for my coffee mixture. Other options would be an espresso machine, filtered coffee or 3 tablespoons of instant coffee powder/granules.
(NOTE 6) Coffee liqueur - I love booze in my tiramisu, but if you don't, simply leave it out and swap it for more coffee. I used Tia Maria, but you could use Kaluha, marsala wine, brandy, Irish cream or dark rum.
Leftovers - Store the tiramisu in a sealed container and refrigerate for up to 3 days. This tiramisu cake also freezes really well and still tastes incredible when defrosted. I froze the unsliced part of the cake and froze it for 4-5 hours as this makes it easier to slice the cake into nice uniform slices. I then individually wrap them up with plastic wrap and store them in the freezer. 
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.

Nutrition

Serving: 1servingCalories: 432kcalCarbohydrates: 30gProtein: 6gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 137mgSodium: 70mgPotassium: 89mgFiber: 0.4gSugar: 12gVitamin A: 1174IUVitamin C: 0.2mgCalcium: 86mgIron: 1mg