Tiramisu Cake Recipe | how to make Tiramisu Cake at home | Authentic and Easy Tiramisu Cake Recipe
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Tiramisu cake recipe
Tiramisu- the traditional Italian dessert.
Tiramisu is a classic no- bake Italian dessert containing espresso- dipped lady fingers and a creamy lightly sweetened mascarpone cream custard.
It has two components and four layers. Each component is layered twice. One component is lady finger biscuits and the second component is the mascarpone filling.
The filling is light and fluffy, yet rich at the same time. The mascarpone cheese is an Italian cheese similar to cream cheese not tangy but sweet.
Let’s begin the recipe
Lady finger biscuits 2 packets (150g each)
Mascarpone cheese 475g
Egg yolks 6
Sugar 3/4 cup
Whipping cream 1 3/4 cup
Espresso coffee (instant espresso coffee) dissolve in 1 1/2 cup hot water
Cocoa powder 5-6 tbsp
Prepare coffee and let it cook down.
Dip your ladyfingers in the coffee for less than a second and layer on the base of the dish or cake pan.
In a bowl take egg yolks and add sugar to it. With a whisk mix the sugar and egg yolks. Then on a double boiler cook the egg yolks and sugar on low heat . Make sure the base of the bowl shouldn’t touch the boiling water. Cook on double boiler for 8-10. Also make sure the sugar is completely dissolved. Stir continuously. The custard will get thicken. Take off from the double boiler when the custard is done.
Now whisk the mascarpone cheese with the help of electric mixer so that the cheese is smooth thoroughly. Then add the warm egg yolk custard in the mascarpone cheese and mix with the help of the mixer. Mix them thoroughly so that a creamy cheesy custard is formed.
Now whip the whipping cream until it’s thickened.
Now add whipping cream into the mascarpone cheese custard. Add in portion in classic way. Fold in the whipping cream in portions. Fold from down to up until all the whipping cream is thoroughly mixed.
Layer half of the custard over the biscuit layer. Smooth with the help of the spatula. Then arrange the second layer of biscuits dipped in coffee on the custard. And over the biscuits pour the rest of the custard and smooth the layer with the help of the spatula.
Cover the cake with the cling film and refrigerate for ATLEAST 6 hours. Or more than 12 hours.
Serve the cake & dust heavily with cocoa powder.
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