Tiramisu Layer Cake
I hope you are ready for one of the most special cakes out there- Tiramisu layer cake. Anyone who ever tasted my Tiramisu cake instantly fell in love with it. I make the Tiramisu cream by combining pastry cream, mascarpone cheese and whipped cream. It is super important to soak the cake thoroughly with a coffee syrup, as it’s an integral part of any good Tiramisu.
As a final tip- I recommend to dust the cake with powdered sugar, before dusting it with cocoa powder as it helps prevent the cocoa from absorbing the liquids in the cream, and to become darker in color over time (I’m quite sure it happened to at least some of you when you made your first Tiramisu).
First published:
Last modified:
Tiramisu Layer Cake:
Recipe:
| Element | Ingredient | Amount (g / units) |
| Vanilla Genoise (Recipe) | – | 1cm thick x 4 Sheets |
| Pastry Cream | Milk | 120g |
| Eggs | 25g | |
| White Granulated Sugar | 35g | |
| Vanilla Extract | 7g | |
| Cornstarch | 10g | |
| Unsalted Butter | 10g | |
| Insert Cream: Tiramisu | Pastry Cream | 120g |
| Mascarpone Cheese (40%) | 250g | |
| Heavy Cream (38%) | 120g | |
| White Granulated Sugar | 12g | |
| Coffee Syrup | Powdered Coffee | 3 tsps |
| White Granulated Sugar | 30g | |
| Boiling Water | 100g | |
| Coffee Liqueur | 10g | |
| Icing Cream: Plain | Heavy Cream (38%) | 120g |
| White Granulated Sugar | 12g | |
| Piping Cream: Plain (Twisted star piping tip 887) | Heavy Cream (38%) | 85g |
| White Granulated Sugar | 13g | |
| Decoration: Powdered Sugar, Dutch Processed Cocoa Powder | Powdered Sugar, Dutch Processed Cocoa Powder | QS |
Preparation:
Pastry Cream:
- In a small bowl, whisk together 40g of the milk and cornstarch, until smooth and without any lumps. Add the eggs and whisk thoroughly to combine.
- In a saucepan, over medium heat, cook the remaining 80g of the milk with the sugar, and bring it to a simmer.
- Gradually temper the eggs mixture with the hot milk.
- Transfer the tempered mixture back into the saucepan, through a strainer to capture any cooked egg bits.
- Cook over medium-low heat, whisking constantly, until the cream is thickly bubbling.
- Take the saucepan off the heat and add the butter and vanilla extract. Whisk well and transfer the cream to a clean bowl.
- Attach a plastic wrap directly on the surface of the cream and allow it to cool down at room temperature for 1 hour. Then refrigerate for at least 4 hours (or preferably, overnight).
Tiramisu Cream:
- Into a bowl, add the mascarpone cheese and soften it slightly with a spatula.
- Gradually add the pastry cream by folding it into the mascarpone cheese.
- Beat the cream with the sugar to very stiff peaks. Gradually fold the whipped cream into the mascarpone mixture. Keep refrigerated until use.
Cake assembly instructions:
- Spread 140g Tiramisu cream and cover it with another cake sheet.
- Keep stacking all the sheets in similar manner. Use the remaining insert cream to crumb coat the entire cake.
- Ice and decorate as shown in the photo, or per your personal preference.
