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Tiramisu Cake with Ladyfingers, Mascarpone, and Coffee Recipe

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4.2 from 86 reviews

This Tiramisu Cake is a delightful Italian-inspired dessert featuring delicate savoiardi (ladyfinger) rounds layered with a luscious mascarpone cream filling, flavored with sweet marsala or rum and finished with a dusting of cocoa powder. Light yet indulgent, it’s perfect for any special occasion or a refined treat.

  • Total Time: 4 hours 40 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

For the Savoiardi (Ladyfinger) Rounds

  • 86g all-purpose flour
  • 40g potato starch
  • 4 large eggs, separated
  • Pinch cream of tartar
  • 100g granulated sugar, divided
  • 13g (2 1/2 tsp) milk
  • Icing sugar, for dusting

For the Filling and Assembly

  • 2 large egg yolks
  • 1 tbsp + 1 tsp sweet marsala or rum (substitute milk for non-alcoholic version)
  • 30g sugar
  • 350g mascarpone cheese
  • 240g whipping cream

For Assembly and Topping

  • 1/2 cup strongly brewed coffee
  • Sweet marsala (additional, for dipping coffee)
  • Cocoa powder, for dusting

Instructions

  1. Prepare the Savoiardi (Ladyfinger) batter: Separate the egg whites and yolks into different bowls. Beat the egg whites with a pinch of cream of tartar until soft peaks form, gradually adding half of the granulated sugar to create a glossy meringue. In a separate mixing bowl, whisk together the egg yolks, remaining sugar, and milk until pale and creamy. Gently fold the flour and potato starch into the yolk mixture, then carefully fold in the meringue to retain the airiness of the batter.
  2. Pipe and bake the ladyfinger rounds: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and dust with icing sugar. Pipe the batter into small rounds on the parchment. Sprinkle additional icing sugar on top of each round to help create a slightly crisp crust. Bake in the preheated oven for 8-10 minutes until light golden and springy to the touch. Remove from oven and let cool completely.
  3. Make the mascarpone filling: In a heatproof bowl over gently simmering water (double boiler), whisk together the egg yolks, sugar, and sweet marsala or rum, stirring constantly until the mixture thickens slightly and is warm to the touch. Remove from heat and allow to cool completely. In a separate bowl, whip the cream until soft peaks form. Fold the mascarpone gently into the cooled egg mixture, then carefully fold in the whipped cream until smooth and light.
  4. Assemble the tiramisu cake: Mix the brewed coffee with additional sweet marsala or rum according to taste. Quickly dip each ladyfinger round into the coffee mixture—avoid soaking to prevent sogginess. Arrange a layer of soaked ladyfingers on your serving plate. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream, smoothing the top.
  5. Chill and serve: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld. Before serving, dust the top generously with cocoa powder for the signature tiramisu finish.

Notes

  • For a non-alcoholic version, substitute marsala or rum with milk or coffee-flavored syrup in the filling and coffee soak.
  • Ensure the egg mixture for the filling is fully cooled before folding in the mascarpone and whipped cream to prevent curdling.
  • Do not over-soak the ladyfingers to maintain the cake’s light texture.
  • Use fresh, high-quality mascarpone for the best flavor and texture.
  • The cake can be assembled a day ahead and stored covered in the refrigerator to enhance the taste.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/tiramisu-cake-with-ladyfingers-mascarpone-and-coffee-recipe/