Tiramisu Cake

Full disclosure: this cake uses more than one bowl. But trust me… it’s worth it. Whipping the egg whites separately gives you that impossibly light, cloud-like mascarpone topping that makes every bite dreamy.

I used to make tiramisu nearly every day when working in an Italian restaurant, so I know a thing or two about this classic. This cake version is a first for me, and honestly… it’s a total game-changer.

A big, soft, chocolate-studded base soaked in coffee and amaretto syrup, finished with an airy mascarpone cream and a generous dusting of cocoa - tiramisu reimagined as a cake.

Serves: 10
Prep time: 30 minutes
Bake time: 35–40 minutes

Ingredients

For the base

  • 230g unsalted butter, softened and diced

  • 250g caster sugar

  • 4 medium eggs, lightly beaten

  • 130g ground almonds

  • 120g spelt or plain flour

  • 1 tsp baking powder, sieved

  • ½ tsp bicarbonate of soda

  • Pinch of salt

  • 8 tbsp whole milk

  • ½ tsp almond extract

  • 80g dark chocolate, roughly chopped

For the coffee syrup

  • 6 tbsp instant coffee

  • 150ml boiled water

  • 2–3 tbsp amaretto

  • 1.5 tbsp caster sugar

For the mascarpone topping

  • 2 eggs, separated (only use 1 yolk)

  • 40g sugar

  • 250g mascarpone

  • 150g double cream

  • Cocoa powder, for dusting

Method

1. Preheat and prepare
Preheat the oven to 170°C (fan). Line a 9-inch baking tray with parchment paper.

2. Make the base
In a large bowl, beat the butter and caster sugar together until light and fluffy (about 5 minutes). Slowly add two-thirds of the beaten eggs, mixing well. Add the flour, ground almonds, baking powder, bicarbonate of soda, and salt. Beat to combine. Mix in the remaining egg, then stir through the milk, chopped chocolate, and almond extract until just combined.

Pour into the prepared tray and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

3. Make the coffee syrup
While the cake is baking, mix together the instant coffee, hot water, amaretto, and sugar until dissolved.

4. Soak the cake
Once the cake is out of the oven and still hot, poke a few holes on top and drizzle over all the coffee syrup. Leave to cool completely.

5. Prepare the mascarpone topping
In a bowl, whisk the sugar and 1 egg yolk until pale and creamy. Add the mascarpone and mix until smooth. Pour in the double cream and whisk again until thickened.

In a separate clean, dry bowl, whisk the egg whites until fluffy peaks form. Gently fold these into the mascarpone mixture with a spatula, go slowly so you keep it airy and light.

6. Assemble and finish
Spread the mascarpone topping generously over the cooled cake. Dust with plenty of cocoa powder. Chill until ready to serve.

CAKES, SWEETNina Parkertiramisu, one bowl cake, cake, dessert, coffee