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Tiramisu Cake

Tiramisu Cake

Serves 12

5 from 6 votes
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Course: Dessert
Cuisine: Italian


Sponge Cake

  • 8 large eggs
  • 1 1/3 cups caster sugar
  • 1 1/3 cups all-purpose flour
  • 3/4 tsp baking powder

Baileys Coffee Syrup

  • 1/2 cup espresso coffee
  • 1/2 cup coffee flavoured Baileys Irish Cream

Mascarpone Frosting

  • 3 1/2 cups heavy cream, cold
  • 1 cup mascarpone cheese
  • 1 tsp vanilla extract


  • 1/4 cup cocoa powder


Sponge Cake

  • Preheat your oven to 175˚C / 350˚F. Spray the bottom of two 8-inch cake tins and line with baking paper. Do not spray the sides.
  • Add the flour and baking powder into a small mixing bowl and use a whisk to mix together. Set aside.
  • Add the eggs into a large, clean glass or metal mixing bowl and use an electric hand mixer to whip until you reach soft peaks. Slowly add the sugar 1 tbsp at a time while the mixer is on. The mixer will double in volume and become thick.
  • Sieve the flour mixture into the egg mixture and use a spatula to gently fold through until no dry ingredients are showing.
  • Pour the mixture into both baking tins. Use a spoon or spatula to flatten and even out the batter. Bake for 25 minutes or until golden brown. Allow to cool completely.
  • Use a cake leveller or serrated knife to cut the cooled cakes in half.

Whipped Cream

  • Add the cream and vanilla extract to a large mixing bowl. Use an electric hand mixer to whip to soft peaks. Then add the mascarpone and whip to stiff peaks.

Baileys Coffee Syrup

  • Add the espresso and baileys into a squeeze bottle or mixing bowl and shake or use a spoon to mix together.


  • For this recipe you’ll need a cake ring, but you can do this without a cake ring. A cake ring will just keep everything neatly put together. Adjust the cake ring around an 8 inch cake tin and line the inside with acetate. Place the first cake layer in the bottom and drizzle with coffee mixture.
  • Add some cream, spread around and dust generously with cocoa powder. Repeat that until you get to the final layer. Chill in the fridge for 2 hours to set.
  • Unwrap if using the cake ring. Add the remaining cream into a piping bag fitted with a large round tip. Pipe little blobs of cream on top of the tiramisu cake and finish with a generous dusting of cocoa powder.


Cake can be kept in an airtight container and stored in the fridge for up to three days.


Calories : 556kcal
Carbonhydrates: 27g
Protein: 10g
Fat: 39g
Saturated Fat: 23g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 9g
Trans Fat : 1g
Cholesterol: 223mg
Sodium: 205mg
Potassium : 518mg
Fiber: 1g
Sugar : 5g
Vitamin A: 1441IU
Vitamin C: 1mg
Calcium: 175mg
Iron: 2mg
Nutrition Disclosure