If you’re craving some delicious soft and sweet cake that literally melts inside your mouth then look no further. This layered tiramisu cake requires little effort and not that many ingredients. Don’t let the steps scare you away. They are super simple and we go into detail with each one.
One thing to note: unlike the original no-bake Italian version, this one requires baking. Don’t be shocked right now. Leave that until the end when you try this soft and melting cake!
Why You Should Make A Tiramisu Cake
- Delicious dessert. It’s not too sweet (unless you make it so) and it simply melts inside your mouth leaving you to crave for more.
- The steps are simple. Don’t be tempted to ignore this recipe just because it has more than a dozen steps. They’re super simple. We’ve only written them like that to simplify instructions even more!
- It’s quick to make. Despite the recipe looking a little long, in actuality, it’s not that difficult nor time-intensive to make.
How To Cook This Layered Cake
Let’s begin with the ingredients. For this tiramisu cake we’ll need eggs, sugar, salt, vegetable oil, vanilla extract, butter, corn starch, cacao, mascarpone, whipping cream, icing sugar, Irish cream liquor and mixed coffee.
The list of all ingredients and the required amounts are listed at the end of the page. To make it easier to visualize I took a picture of the ingredients required bellow.
I also recommend that you prepare the recipe this way as well. If you have everything you need right by your hand then the whole process will go much faster and smoother. Let’s dive into it!
Before we begin, I recommend that you preheat the oven to 350F and place a sheet of parchment paper on a baking sheet so that you have everything ready and you don’t lose time later on.
Separate Egg Whites and Yolks
This step is fairly simple. Take two bowls and have the first one for the egg whites and the second one for the yolks.
Use a whisk and whip the egg whites until they are foamy. Beat up the egg yolks until they turn white. This is important.
Add Sugar, Vanilla & Corn Starch
Mix in half of the sugar (35g) into the egg whites. Don’t forget to add salt. Mix thoroughly.
Take the second half of the sugar and mix it into egg yolks. Add vanilla extract and mix it again. Then add corn starch. Mix it very well with a wooden spoon.
Take the egg yolk mixture and slowly pour in vegetable oil and melted butter while mixing everything simultaneously.
Mix Egg Whites With Egg Yolks
Place 1/3 of the egg whites at a time into the egg yolks and mix it in thoroughly with a spoon. Do this two more times.
Preparing The Tiramisu Layers
Take a baking sheet. Line it with parchment paper and pour the dough mixture onto it.
Bake the cake for 10-15 minutes until light brown and ready. Cool it down on a wire rack for 5-10 minutes. Once cooled, slice it horizontally in half to make two thin layers of cake.
Prepare The Cream
It’s fairly simple. Take a bowl and dump all of the ingredients into it. Mix everything as quick as possible, otherwise the mascarpone may break apart!
Assemble The Tiramisu Layered Cake
Start of with preparing the instant coffee mixture if you haven’t done yet so. Mix 150ml of water with 2 teaspoons of instant coffee.
Now soak each layer with this coffee mixture. It will add some nice coffee taste to it and will make the cake nice and damp (but don’t make it too wet!).
Spread half of the prepared cream on top of each layer.
Sprinkle cacao on top of each layer.
You can decorate the Tiramisu layered cake with raspberries or other fruits if you like to do so.
- Mix the cream quickly so that the Mascarpone doesn’t have the time to breakdown.
- Don’t soak the cake layers too much in coffee. You want it damp enough so that it’s nice and wet, but at the same time not too wet that the cake breaks down.
What happens if the mascarpone breaks down?
You don’t want to over-mix the cream because the mascarpone can form small balls. You want it nice and smooth, so don’t mix it too much.
Baked Tiramisu Layered Cake (No Ladyfingers)Course: DessertCuisine: RussianDifficulty: Easy
1/4 tsp salt
40g vegetable oil
1 tsp vanilla extract
40g unsalted butter (melted)
60g corn starch
400g mascarpone (cold)
200g whipping cream (cold)
100g icing sugar
20ml Baileys Irish Cream liquor
2tsp coffee (mixed in 150ml of water)
- Preheat the oven to 350F and place a sheet of parchment paper on a baking sheet.
- Separate egg yolks from egg whites.
- Breakup the egg whites until they are foamy.
- Whip the egg yolks until they turn white (important!).
- Add 35g (first half) of sugar and salt to egg whites and mix thoroughly.
- Add 35g (second half) of sugar and vanilla extract to egg yolks and beat them again.
- Add corn starch to egg yolks and mix with a wooden spoon.
- Take the egg yolk mixture and slowly pour in vegetable oil and melted butter while mixing everything simultaneously.
- Add 1/3 of the egg whites at a time to the egg yolk mixture. Mix everything thoroughly each time.
- Pour the prepared dough mixture onto the baking sheet.
- Bake for 10-15 minutes until light brown and ready.
- Let the cake cool on a wire rack for 5-10 minutes.
- Once cooled, slice it horizontally in half to make two thin layers.
- Mix all ingredients required to make the cream quickly, otherwise the mascarpone may break apart!
- Mix instant coffee in 150ml of room temperature water.
- Soak each cake layer in prepared coffee. Spread half of the cream on top of each layer. Sprinkle cacao on top.
- You can decorate the top of the cake as you wish.
- You can decorate the Tiramisu cake with raspberries or any other fruits you wish.