Tiramisu cake
A showstopping layered tiramisu cake made with soft sponge, mascarpone frosting, and coffee-brandy syrup, topped with cocoa. Elegant and indulgent - perfect for special occasions.
Updated : 25 June, 2025
Easy
About 45 min.
Ingredients
For the sponge
cube
Butter
4
Eggs
100 grams
Sugar
100 grams
Self-raising flour
For the filling
1 tablespoon
Instant coffee
150 milliliters
Water
100 milliliters
Brandy
750 grams
Mascarpone
300 milliliters
Heavy cream
3 tablespoon
Powdered sugar
65 grams
Dark chocolate
For the decoration
2 tablespoon
Cocoa
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 180°C. Grease a 35x25cm Swiss roll tin and line it with baking parchment.
Step 2
To prepare the sponge, whisk the eggs and sugar in a large bowl using an electric mixer for about 5 minutes, until the mixture becomes pale, thick, and leaves a light trail when the whisk is lifted. Sift in the flour and gently fold it through using a metal spoon or spatula, being careful not to overmix.
Step 3
Pour the batter into the prepared tin and tilt to level the surface. Bake for 20 minutes, until the sponge is golden, risen, and springy. Cool in the tin for 5 minutes, then turn out onto a wire rack and leave to cool completely.
Step 4
For the filling, dissolve the coffee in boiling water, stir in the brandy, and set aside to cool.
Step 5
Once the sponge is cool, slice it horizontally into two equal layers. Using the base of a square cake tin as a guide, cut two 18cm (7in) squares from each sponge, discarding (or saving) the trimmings.
Step 6
Line the base and sides of a square tin with strips of baking parchment, leaving enough excess to help lift the cake out later.
Step 7
In a large bowl, beat the mascarpone until smooth. Gradually add the cream and icing sugar, mixing until you have a soft, spreadable frosting.
Step 8
To assemble, place one sponge layer into the tin. Spoon over one-quarter of the coffee-brandy mixture and spread over one-quarter of the mascarpone frosting. Sprinkle with one-third of the grated chocolate. Repeat this layering process two more times.
Step 9
Top with the final sponge, spoon over the remaining coffee mixture, and apply a thin ‘crumb coat’ of frosting. Smooth the remaining frosting in a thicker layer over the top. Chill the assembled cake for at least 1 hour.
Step 10
Once the cake is chilled, dust the top with cocoa powder and carefully lift it out of the tin using the parchment.