Tiramisu Cake Without Savoiardi Biscuits
Your guests will be delighted with this cake – it doesn't get any tastier! Tiramisu can be made without Savoiardi biscuits by simply baking a classic sponge cake. The cream and coffee soak remain the same, but the dessert turns into an irresistibly soft and delicious cake.
Updated : 13 May, 2025
About 1 hour.
Ingredients
Sponge cake
5
Eggs
150 grams
Sugar
2 teaspoon
Vanilla sugar
100 grams
Wheat flour
1 teaspoon
Baking powder
Cream
500 grams
Mascarpone
5
Eggs
100 grams
Sugar
Syrup
2 teaspoon
Coffee
200 milliliters
Water
Decorating
1 tablespoon
Cocoa
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the sponge cake, as it will replace the biscuits. The eggs should be at room temperature for better whipping, so take them out in advance. If needed, soak them in warm water for 10 minutes. You can replace vanilla sugar with vanilla extract.
Step 2
Preheat the oven to 180°C (350°F). Separate the egg whites from the yolks carefully, ensuring no yolk gets into the whites, or they won’t whip properly. Beat the whites with a pinch of salt until stiff peaks form.
Step 3
Whisk the yolks with regular and vanilla sugar until pale and fluffy.
Step 4
Gradually fold the whipped egg whites into the yolks using a silicone spatula, mixing gently until smooth.
Step 5
Mix the flour with baking powder, then sift it into the egg mixture. Carefully fold it in with a spatula to maintain the airiness.
Step 6
Prepare a suitable baking mold. I used an adjustable ring with an 18 cm (7-inch) diameter and a foil-lined bottom. Do not grease the mold. Pour the batter into the mold.
Step 7
Bake for 30–40 minutes until a toothpick inserted in the center comes out clean. The exact time depends on your oven and pan size. Let the sponge cake cool completely, then remove it from the mold. Wrap it in plastic wrap and refrigerate for 6–8 hours.
Step 8
Use fresh, high-quality eggs for the cream, as they won’t be cooked. Adjust sugar to taste. Any type of coffee works for soaking—instant or ground. Adjust coffee strength to preference.
Step 9
Brew or prepare the coffee and let it cool. Separate the egg whites from the yolks.
Step 10
Beat the egg whites with a pinch of salt until stiff peaks form.
Step 11
Beat the yolks with sugar until light and fluffy.
Step 12
Mix the yolk mixture with mascarpone cheese using a whisk. You can use a mixer on the lowest speed, but avoid overmixing as mascarpone can separate. If the cream consistency allows, fold in some whipped egg whites. If the cream is too thin, skip the egg whites. This depends on the mascarpone quality. I didn’t add egg whites in my version.
Step 13
Remove the sponge cake from the fridge.
Step 14
Cut it into two layers.
Step 15
Place the first layer on a serving plate and soak it well with brewed coffee.
Step 16
Spread half of the cream over the soaked layer.
Step 17
Place the second sponge layer on top and soak it with coffee as well.
Step 18
Use a piping bag with a round nozzle to decorate the top layer with the remaining cream. Refrigerate the cake for 2–3 hours to absorb the flavors.
Step 19
Before serving, dust the tiramisu with cocoa powder. How long can homemade tiramisu be stored? Keep it refrigerated for up to 4 days.
Step 20
Enjoy!