How Do You Make Tiramisu Cake From Scratch?

Most of my friends ask how you make tiramisu cake from scratch. So my answer to them is today I am going to share my treasure box recipe.

So First take a brief intro about Tiramisu cake. Tiramisu is a classic Italian dessert that looks quite distinctive and appealing. It typically has multiple layers. The bottom layers consist of ladyfingers (savoiardi) dipped in coffee, which gives them a rich, dark color. But lady fingers are not compulsory. You can also skip them from your Tiramisu cake recipe. 

These layers of Tiramisu cake are interspersed with a creamy, smooth mixture made from mascarpone cheese, eggs, and sugar. The top of the tiramisu cake is dusted with a fine layer of cocoa powder, which adds a slight bitterness to balance the sweetness of the dessert. So my recipes rocks here for any festival.

Sometimes, it’s also garnished with chocolate shavings or cocoa nibs for an extra touch of chocolatey flavor. The dessert has a soft, moist texture, and the layers are visibly distinct when you cut into the cake, showing the contrasting colors and textures.

You can also serve these in glass dessert cups by setting the layers in cups. My tiramisu cake recipe from scratch will lead you towards a fine-tasting dessert.

You would like My some more creations That Somehow Resembles Tiramisu Cake Recipe

Swiss Roll Cake

 Funfetti Cake

Chocolate Sponge Cake

Still Thinking How Do You Make Tiramisu Cake From Scratch? Let’s Start My Recipe

Ingredients:

For Cake:

• water- 1 cup
• instant coffee powder- 1 teaspoon
• egg whites- 5medium 
• moist white cake mix- 1 package (approximately 15 ounces)
• vegetable oil- ⅓ cup

For Coffee Syrup:

• Coffee – ¼ cup 
• coffee-flavored liqueur – 1 tablespoon 

For Filling:

• confectioners’ sugar – ½ cup 
• mascarpone cheese- 1 container (8 ounces) 
• coffee-flavored liqueur – 2 tablespoons 

For Frosting:

• heavy cream – 2 cups 
• confectioners’ sugar – ¼ cup 
• coffee-flavored liqueur – 2 tablespoons 

For Garnishing:

• unsweetened cocoa powder – 2 tablespoons 
• semisweet chocolate – 1 (1 ounce) square 

Procedure:

• Heat your oven to 350 degrees F (175 degrees C).
• Lightly grease and dust flour over three 9-inch cake pans.

Tiramisu Cake Batter Preparation:

• Put the cake mix, water, egg whites, and oil in a bowl of a stand mixer and beat on medium speed for about 2 minutes. 
• Evenly distribute two-thirds of this batter across two of the pans.
• Blend the instant coffee granules into the remaining batter and pour into the last pan.
• Place in the oven and bake until an inserted toothpick comes out clean, which should take between 23 to 28 minutes.
• Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.

1. Syrup Preparation:
   • Mix the brewed coffee with the coffee liqueur in a cup. Reserve this for later use.
2. Filling Mix:
   • Combine mascarpone cheese, powdered sugar, and coffee liqueur in a bowl of stand mixer. Beat it on a low setting until the mixture is creamy.
   • Cover this mixture and refrigerate to maintain its freshness.
3. Frosting Mix:
   • In a separate bowl, whip the cream and powdered sugar with an electric mixer until it forms stiff peaks.
   • Gently fold half a cup of this whipped cream into the refrigerated filling mixture.
   • Store the prepared frosting and filling in the refrigerator, covered, until needed.
4. Cake Assembly:
   • Start with a plain cake layer on your serving dish. Poke holes over it using a skewer, spaced about an inch apart.
   • Spoon one-third of the coffee syrup over this layer, followed by half of the prepared filling.
   • Place the coffee-infused cake layer next, repeat the poking and syrup application, and add the remaining filling.
   • Top with the last layer of plain cake, poke holes and apply the remaining syrup.
   • Apply the frosting over the top and sides of the assembled cake.
5. Final Touches:
   • Use a sieve to sprinkle cocoa powder over the cake.
   • Use a vegetable peeler to shave curls from the chocolate bar and sprinkle these over the cake for decoration.
6. Cooling and Serving:
   • Refrigerate the completed cake for at least 30 minutes to allow the flavors to blend seamlessly before serving.