Tiramisù cake my way

Tiramisù cake my way

Torta tiramisù a modo mio

The Italian Baker

“Lift me up”! This is what tiramisù means literally. There are many versions of this dessert, some following the traditional way of using savoiardi sponge biscuits (cookies), others just consisting of mascarpone cream poured into a glass or ramekin and dusted with cocoa powder. In Liguria, where I live, they use a type of light, sweet cookie called a pavesino. This is yet another version of the dessert, prepared my way. At my shop this cake sells really, really fast and I am sure it will disappear pretty quickly in your house too! Serve it at the end of a dinner, or have it for breakfast, or simply whenever you feel down or tired and need to be “lifted up”!


Quantity Ingredient
little softened butter, for greasing
285g plain flour
1 1/2 teaspoons baking powder
200g caster sugar
4 eggs, separated
1/4 teaspoon cream of tartar
100ml vegetable oil
200ml strong brewed black coffee
pinch salt
1 teaspoon vanilla paste or extract
good-quality cocoa powder, for dusting

For the mascarpone frosting

Quantity Ingredient
250ml double cream
250g mascarpone cheese
90g icing sugar


  1. Preheat the oven to 180°C. Butter two 20-cm cake tins and line the bases with baking parchment.
  2. Sift the flour into a medium bowl, add the baking powder and half the sugar and whisk to combine.
  3. Put the egg yolks into the bowl of a stand mixer fitted with a paddle attachment and place the egg whites in a large, clean bowl with the cream of tartar. Add the oil, half the coffee, the salt and vanilla to the egg yolks and beat until mixed, then add the flour mixture and beat until well incorporated; do not over-mix.
  4. Using an electric hand-held whisk, whisk the egg whites until frothy, then add the remaining sugar and whisk to stiff peaks. Gently fold the whisked egg whites into the cake mixture, then divide the mixture between the prepared tins and bake for 20–25 minutes, until a skewer inserted in the middle comes out clean. Remove the cakes from the oven and brush of the remaining coffee over both, using a pastry brush. Wait for it to soak in, about 2 minutes, then invert the cakes on to a wire rack and cool.
  5. For the mascarpone frosting, whip the cream in a mixing bowl, using an electric hand-held whisk, until medium stiff. Meanwhile using the paddle attachment on the stand mixer, beat the mascarpone until creamy. Beat the whipped cream into the mascarpone and icing sugar.
  6. To assemble, brush the remaining coffee over both cooled cakes. Place one cake on a cake board or plate. Spread some mascarpone cream over the top, using a spatula. Dust generously with cocoa powder and top with the second cake. Spread the remaining mascarpone cream over the top and sides of the cake. Dust the top with cocoa powder.
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