Can I make tiramisu cake ahead-

Yes. This cake is best after at least 4 hours in the refrigerator, and overnight chilling gives cleaner slices and deeper coffee flavor.

How do I keep the cake from getting soggy-

Brush or spoon on the coffee soak gradually instead of pouring it all at once. The sponge should be moist but still sturdy enough to lift and layer.

Can I omit the coffee liqueur-

Yes. Use only cooled strong coffee for a beginner-friendly non-alcoholic version. You can add a little vanilla if you want extra aroma.

Why did my mascarpone cream split-

Mascarpone can split if it is overmixed or too warm. Soften it gently, fold in whipped cream slowly, and stop mixing as soon as the cream looks smooth.

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Classic Italian Tiramisu Cake with Mascarpone Cream

Name: Classic Italian Tiramisu Cake with Mascarpone Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 large eggs, separated; 100 grams (1/2 cup) granulated sugar, divided; 120 grams (1 cup) all-purpose flour; 1 teaspoon baking powder; 1 pinch of salt; 1 cup strong brewed coffee, cooled; 2 tablespoons coffee liqueur (optional); 250 grams (9 oz) mascarpone cheese, chilled; 200 ml (3/4 cup + 2 tbsp) heavy cream, cold; 1 teaspoon vanilla extract; Unsweetened cocoa powder, for dusting

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 4, 2026 · Updated Jun 27, 2026

Italian 45 mins beginner-friendlyeasystep-by-stepclassiccomfort-foodpartyfrostingno-fussholidaylow-sugar

This beginner-friendly tiramisu cake layers a light sponge with cooled coffee soak and fluffy mascarpone cream. The recipe focuses on gentle folding, even soaking, and proper chilling so the cake slices cleanly without turning soggy.

Classic Italian Tiramisu Cake with Mascarpone Cream

Prep 20 min

Cook 25 min

Total 45 min

Servings 8

Difficulty easy

Cuisine Italian

Ingredients

Servings 8

4 large eggs, separated
100 grams (1/2 cup) granulated sugar, divided
120 grams (1 cup) all-purpose flour
1 teaspoon baking powder
1 pinch of salt
1 cup strong brewed coffee, cooled
2 tablespoons coffee liqueur (optional)
250 grams (9 oz) mascarpone cheese, chilled
200 ml (3/4 cup + 2 tbsp) heavy cream, cold
1 teaspoon vanilla extract
Unsweetened cocoa powder, for dusting

ingredients image for BeginnerBakes Classic Italian Tiramisu Cake with Mascarpone Cream

Instructions

Preheat your oven to 180 degrees C (350 degrees F). Grease and flour an 8-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk the egg yolks with 50 grams (1/4 cup) of sugar until the mixture is pale and creamy. Set aside.
In another clean bowl, beat the egg whites and a pinch of salt using an electric mixer until soft peaks form. Gradually add the remaining 50 grams (1/4 cup) sugar and continue beating until firm, glossy peaks form.
Sift together the flour and baking powder.
Gently fold the sifted flour mixture into the egg yolk mixture, taking care not to deflate the batter.
Carefully fold the beaten egg whites into the batter in three additions, using gentle folding motions to keep the batter airy.
Pour the batter into the prepared cake pan and smooth the top gently.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the sponge to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake cools, prepare the mascarpone cream. In a bowl, whip the cold heavy cream with the vanilla extract until soft peaks form.
In a separate bowl, gently beat the mascarpone cheese to soften without breaking down the texture.
Carefully fold the whipped cream into the mascarpone cheese until smooth and combined, avoiding overmixing to maintain fluffiness.
Mix the cooled coffee with the optional coffee liqueur in a shallow dish.
Using a serrated knife, carefully cut the cooled sponge cake horizontally into two or three even layers.
Place the bottom layer on a serving plate and brush or spoon a few tablespoons of the coffee mixture onto the cake, soaking evenly but avoiding sogginess.
Spread about one-third of the mascarpone cream over the soaked layer.
Repeat soaking and mascarpone cream layering with remaining cake layers.
Finish by spreading a smooth layer of mascarpone cream on the top and sides of the cake.
Dust the top generously with unsweetened cocoa powder using a fine sieve for the classic tiramisu look.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to meld and cream to set.
Optionally, decorate with chocolate shavings or coffee beans before serving.
Slice and serve chilled. Enjoy your easy, beginner-friendly classic Italian tiramisu cake!

layering process image for BeginnerBakes Classic Italian Tiramisu Cake with Mascarpone Cream

Tips

Equipment Needed

Use an 8-inch round cake pan, parchment paper, two mixing bowls, an electric mixer, a fine sieve, a wire rack, and a serrated knife. A pastry brush or spoon helps add the coffee soak evenly without flooding the sponge.

Ingredient Prep Notes

Cool the brewed coffee completely before brushing it onto the cake so the mascarpone cream stays fluffy. Keep the mascarpone and heavy cream cold, and fold the whipped cream gently so the filling does not turn loose.

Oven Note

Preheat to 180 degrees C (350 degrees F) and bake the sponge on the center rack until a toothpick comes out clean. Let the sponge cool fully before slicing; warm cake tears easily and can melt the mascarpone cream.

Easy Upgrade Ideas

Add finely grated dark chocolate between the layers for extra texture and a stronger dessert flavor. For a party finish, pipe small mascarpone peaks on top before dusting with cocoa powder.

Frequently Asked Questions

Can I make tiramisu cake ahead-: Yes. This cake is best after at least 4 hours in the refrigerator, and overnight chilling gives cleaner slices and deeper coffee flavor.
How do I keep the cake from getting soggy-: Brush or spoon on the coffee soak gradually instead of pouring it all at once. The sponge should be moist but still sturdy enough to lift and layer.
Can I omit the coffee liqueur-: Yes. Use only cooled strong coffee for a beginner-friendly non-alcoholic version. You can add a little vanilla if you want extra aroma.
Why did my mascarpone cream split-: Mascarpone can split if it is overmixed or too warm. Soften it gently, fold in whipped cream slowly, and stop mixing as soon as the cream looks smooth.

Ingredient Replacements

For a non-alcoholic cake, skip the coffee liqueur and use extra strong brewed coffee or a splash of vanilla in the soak. If mascarpone is unavailable, blend cream cheese with a spoonful of heavy cream until smooth for a tangier but workable substitute.

A gluten-free cup-for-cup flour blend can replace the all-purpose flour in the sponge, though the layers may be slightly more delicate. For a lower-sugar version, reduce the sugar in the sponge a little and rely on the coffee, vanilla, and cocoa for flavor.

Storage and Reheating

Store tiramisu cake covered in the refrigerator for up to 4 days. Keep it chilled until serving because the mascarpone cream softens at room temperature.

Freeze plain sponge layers if needed, but avoid freezing the assembled cake because the cream can become grainy after thawing. This dessert is served chilled and should not be reheated.

Read related air fryer guides and cooking tips.

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Classic Italian Tiramisu Cake with Mascarpone Cream

Recipe Details

Ingredients

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