Classic Tiramisu Cake
Serves 10
30 mins prep
60 mins Chill time
87 mins total
Everything you love about a classic, old school tiramisu - light, creamy, DELICIOUS - but in a fun festive cake form!!
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Step 1: Brew and Cool Your Coffee
Start by preparing all of your coffee. I recommend using a Moka pot or cafetière so you can make larger amounts at once. Brew in batches if needed, and let the coffee cool completely. Once cooled, optionally, mix in your liqueur and set aside.
Step 2: Beat the Egg Whites
In a clean bowl, beat all the egg whites with a pinch of salt until stiff peaks form — this should take about 5 minutes.
Tip: If you're using a stand mixer, transfer the beaten whites to another bowl so you can reuse the mixer bowl for the next step.
Step 3: Make the Mascarpone Cream
In a separate bowl, beat the egg yolks and sugar until pale yellow and airy, about 3–5 minutes. Add in the mascarpone cheese and continue to mix until smooth and fully incorporated.
Step 4: Fold the Mixtures Together
In batches, gently fold the whipped egg whites into the yolk and mascarpone mixture. Take your time and fold gently until you have a smooth, creamy mixture.
Step 5: Prep Your Springform Pan
Use a 9- or 8-inch springform pan. Cut parchment paper to match the height of the pan and line the sides. This helps with clean edges and easy release once set.
Step 6: Layer the Cookies and Cream
Dip each savoiardi (ladyfinger) cookie into the coffee mixture, coating both sides. The cookie should be well-soaked on the outside but still slightly firm in the center — it’ll continue to absorb as the tiramisu rests.
Allow excess coffee to drip off, then place the soaked cookies along the bottom of the pan. Break cookies as needed to fill in any gaps. Spread a layer of the mascarpone cream on top.
Repeat this layering — coffee-soaked cookies, then cream — until you reach the top of the pan, finishing with a final layer of cream. In a 9-inch pan, you’ll likely get 3 full layers.
Step 7: Chill the Tiramisu
Place the tiramisu on a large plate (to catch any seeping coffee) and put it into the refrigerator to set for at least 1–2 hours, but ideally overnight. The longer it rests, the better the texture and flavor.
Step 8: Finish and Decorate
Before serving, remove the sides of the springform pan and gently peel away the parchment paper. Dust the top generously with cocoa powder. For a little decorative touch, line the edges with trimmed savoiardi cookies and tie with a ribbon.
Step 9: Slice and Serve
Use a sharp knife to slice clean portions and serve cold.
