• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Edible Garden

  • Popular Categories
    • Dal Recipes
    • Chicken Recipes
    • Egg Recipes
    • Indo-Chinese Recipes
    • Mushroom Recipes
  • Kerala Recipes
  • Chocolate
  • About
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Cake Recipes / Tiramisu Cake Recipe – Dorie Greenspan’s Tiramisu Cake Recipe

Tiramisu Cake Recipe – Dorie Greenspan’s Tiramisu Cake Recipe

February 18, 2020 24 Comments

I am not a huge fan of Tiramisu (but I do have a good classic tiramisu recipe here) because while I love coffee, I don’t like coffee-flavoured things. Yes, I realise that’s slightly weird, but that’s me! That’s not to say I haven’t tasted and loved some fabulous Tiramisu but if it’s on a dessert table, I won’t reach out for it. But this Tiramisu Cake, whoah, this is a whole different story altogether. It’s complex in its flavours and probably one of the most time-consuming cakes I have baked. I had to bake the basic sponge and refrigerate it overnight which makes it look a bit dense in the pictures but oh my, once you have let it sit out for a while, the cake turns super spongy and tastes delicious with the syrup and gorgeous mascarpone frosting. 
I took step by step pictures but I am too exhausted to post them all here. There are many steps, this cake makes you work for it!
But I’ll be damned if I don’t show those pics the light of day so I will be posting step by steps as soon as I can spare some time and energy for that. For now, the final version(s). 
Like everyone else, I wish I had used more syrup to soak the cake. Also, I made the mistake of refrigerating this too soon so the syrup only soaked through about 1cm of the cake. 
But trust me when I say it tasted great! I wish I had the patience to decorate it a bit but I was out of cocoa powder. 
What I did have, were strawberries. 
It was intense, filling, dense, and the kick the brandy gave was amazing! I would make this again but probably have the recipe and fill a glass with the layers. The mascarpone cheese is creamy and amazing for frosting so I am definitely buying more of that soon!
The Recipe for Dorie’s Tiramisu Cake 
From Baking: From My Home to YoursDorie Greenspan's Tiramisu Cake
For the cake layers:
2 cups cake flour (make your own cake flour)
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
For the espresso extract:
2 tablespoons instant espresso powder
2 tablespoons boiling water
For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon amaretto, Kahlua, or brandy
For the filling and frosting:
1 8-ounce container mascarpone (store-bought or homemade)
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 tablespoon amaretto, Kahlua, or brandy
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips
Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting
Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
To make the cake:
Sift together the cake flour, baking powder, baking soda, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.
Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
To make the extract:
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
To make the filling and frosting:
Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
Just before serving, dust the top of the cake with cocoa.

Share This Recipe
  • Facebook0
  • WhatsApp
  • Pinterest0
  • Twitter
  • Google+0
  • Email
  • Print
0

By nags Filed Under: Cake Recipes, Uncategorized

logo
Food Advertising by

Subscribe

for your weekly recipe fix.

Previous Post: « How To Make Cake Flour
Next Post: Sofra Turkish Cafe Review, Beach Road, Singapore »

Reader Interactions

Comments

  1. Suhaina

    July 6, 2010 at 3:30 am

    Since brandy is used I think its not halal for me. Anyways cake look wonderful.

    Reply
  2. Manasi

    June 13, 2010 at 5:45 am

    Nags, this is SO droolworthy! OH for a slice!
    I'd like to try this ( though I confess, I quake in the knees at the thought of baking) once I get back home to the USA.

    Reply
  3. Srimathi

    June 11, 2010 at 6:36 pm

    The cake looks awesome. You have mentioned it was dense but the photo looks as if it was very soft.

    Reply
  4. Ria Mathew

    June 9, 2010 at 3:49 pm

    Very beautifully presented! Way to go! Thanks for joining us at A Sweet Punch!

    Reply
  5. Aparna

    June 9, 2010 at 6:57 am

    Its a beautiful cake, Nags. I'm surprised you managed to take pictures along the way. For me just making the cake would have been more than enough! 🙂

    Reply
  6. Priya (Yallapantula) Mitharwal

    June 8, 2010 at 11:26 pm

    Dorie, it is looooooooooooovely looking and looks very different and nice with strawberry toppings. You got a great blog going on here 🙂

    Reply
  7. Sanyukta Gour(Bayes)

    June 8, 2010 at 6:20 pm

    wht a bful tiramisu cake……..lovely lovely clicks….looks divine…
    first time here…u have a lovely space…just started blogging..and love to add u in my list..
    ur comments/suggestions r highly appreciated..happy blogging…following u>>>>>>

    sanyuktagour(bayes)
    http://creativesanyukta.blogspot.com/

    Reply
  8. Apu

    June 8, 2010 at 3:57 am

    Looks yummy!!

    Reply
  9. Rajani

    June 7, 2010 at 5:35 pm

    wow! i am just blown away by the steps! cant see the pics as usual 🙂

    Reply
  10. Anonymous

    June 7, 2010 at 3:52 pm

    Amazing pics, and amazing effort:-)~Shreya

    Reply
  11. sowmya's creative saga

    June 7, 2010 at 11:32 pm

    looks so beautiful..

    Reply
  12. Asha

    June 7, 2010 at 11:25 am

    If there is one dessert I could choose, I would choose Tiramasu. I love the flavor and aroma of Coffee in there, love Mascarpone cheese. Looks perfect Nags, good job! 🙂

    Reply
  13. Faiza Ali

    June 7, 2010 at 11:07 am

    WOW !!Nags, that looks tempting with the strawberries.yummmmmy…waiting for the step by step pics. And hey, the introduction we both have written is almost same..even I began with the daring bakers line when I wrote my post last night…and now, when I started reading your post, it bought a big smile on my face..We think alike buddy 🙂

    Reply
  14. Bharathy

    June 7, 2010 at 10:14 am

    This is one CUTE looking Tiramisu :)..Love the strawberry topping! 🙂

    Reply
  15. Dershana

    June 7, 2010 at 9:01 am

    this looks so good! would've loved to pilfer a bite from your kitchen 🙂 cannot imagine having the patience to make something like this.

    Reply
  16. Divya Kudua

    June 7, 2010 at 8:27 am

    Tiramisu Cake with strawberries..now that is one jhakaas combo!!Looks good Nags,looking forward to the step by step pics!!

    Reply
  17. rekhas kitchen

    June 7, 2010 at 8:01 am

    OMG OMG simply superb Nags…. no words mouth watering looks so soft and beautiful….

    Reply
  18. Priya

    June 7, 2010 at 7:28 am

    Omg, awesome cake, looks super soft and irresistible..

    Reply
  19. sangeeta

    June 7, 2010 at 7:05 am

    yummyy….

    even i have done this incomplete soaking part in the past for some other cakes…….while pouring syrup i am a bit apprehensive about getting the cake like a puddle…:)

    the layers look creamy n yumm.

    Reply
  20. Happy Cook

    June 7, 2010 at 6:40 am

    Bautiful and delicious, love the strawberry deco on top. Wish i had a slice of that yummy cake.

    Reply
  21. Aruna Manikandan

    June 7, 2010 at 5:05 am

    looks yummy with those strawberry's:-)

    Reply
  22. Sonia

    June 7, 2010 at 2:27 am

    nice cake!

    Reply
  23. Nags

    June 7, 2010 at 3:30 am

    Haha Yeah! These are from NTUC though 🙂

    Reply
  24. RAKS KITCHEN

    June 7, 2010 at 3:21 am

    Looks yumm,loved those fresh strawberries,I saw so much in cold storage ..but dint buy 😉

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

ADS

logo
Food Advertising by

Popular Recipes

Instant Oats Idli Recipe with Rava, Step by Step
Kerala plum cake recipe
Butter Chicken Recipe, Indian Butter Chicken Masala Recipe
dosa recipe-how to make dosa
pressure cooker eggless sponge cake recipe (no oven cake)
vegetable pulao recipe
Eggless No-Bake Mango Cheesecake Recipe Step by Step
garlic pull-apart rolls recipe, eggless
paneer butter masala recipe restaurant style

Browse Older Recipes

Translate

Copyright © 2022