Tiramisu has to be one of the best flavors, which is why I transformed the traditional Italian recipe into a round layer cake. I made this cake for my sister’s birthday, and it’s become a family favorite. If you love the taste of coffee, you’re going to love this recipe.
Why Is This Recipe Healthy?
Similar to my other cake recipes, this ladyfinger sponge cake has almost no fat, is lower in sugar, and is higher in protein. I love using sponge cake instead of traditional leavened cakes not only for their better macronutrients but also for their airy texture. Tiramisu also contains coffee and chocolate, which have been scientifically proven to speed up metabolism. Overall, this tiramisu cake is a great treat to enjoy in moderation.
Tiramisu Cake
This traditional Italian dessert features layers of ladyfinger sponge cake, coffee, and mascarpone whipped cream. Don't be intimidated by the elements -- this cake is not as difficult as it seems. You'll definitely thank yourself for making this recipe when you take that first bite.
Ingredients
Sponge Cake
- 1/2 cup cake flour 60 g
- 1/4 cup cornstarch 30 g
- 6 eggs, separated
- 1/2 cup granulated sugar 100 g
- 1 tsp vanilla extract 3 g
Mascarpone Cream
- 8 ounces mascarpone cheese 227 g
- 1/2 cup powdered sugar 50 g
- 1 cup heavy cream 227 g
- 1/2 tsp vanilla extract
Assembly
- 3/4 cup brewed coffee 180 g
- 1 cup heavy cream 227 g
- 2 tbsp powdered sugar 15 g
- cocoa powder
- chocolate shavings
Instructions
Ladyfinger Sponge Cake
- Prepare two 8-inch cake pans. Preheat the oven to 350º F.
- In a mixing bowl, sift together the cake flour and cornstarch. Set the dry ingredients aside.
- In a separate mixing bowl, beat the egg whites until soft peaks form. Add the sugar and beat until stiff peaks form and the meringue is glossy. Beat in the vanilla extract.
- In a separate mixing bowl, beat the egg yolks until the mixture is pale yellow and has a ribbon consistency. Pour the egg yolk mixture into the egg whites. Fold until the batter is completely combined.
- Slowly incorporate the flour mixture by folding. Fold until no streaks of dry ingredients remain.
- Divide the batter evenly between the prepared cake pans. Smooth out the tops using a rubber spatula.
- Bake the cakes for 20-25 minutes. Remove the ladyfinger cakes from the oven and let them cool on a cooling rack. When the cakes are cooled, let them chill in the refirgerator.
Mascarpone Cream
- In a mixing bowl, beat together the mascarpone cheese and powdered sugar until the mixture is smooth. Set the bowl aside.
- In a separate mixing bowl, beat the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
Assembly
- Cut the cakes in half horizontally so that there are 4 cake layers. Place one cake layer on a cake stand. Brush the cake liberally with coffee.
- Spread the mascarpone cream in a layer on top of the soaked cake. Place another cake layer on top and repeat the soaking and layering process until all of the cake layers have been used.
- Cover the outside of the cake with the remaining cream. Let the cake chill in the refrigerator for 1 hour to let the coffee soak.
- In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Dust the top of the cake with a layer of cocoa powder using a sifter. Pipe swirls of whipped cream on top. Garnish with chocolate shavings.
- Let the cake chill in the refrigerator until ready to serve.
Notes
- Traditional tiramisu contains rum and raw eggs, but I chose to eliminate those ingredients for safety reasons and to avoid using alcohol.
- Be sure to brush the cakes with coffee instead of soaking them. Because the cake is not held in a container, the coffee will seep out if there is too much.
