Why You’ll Love This Recipe
I love how this cake combines the bold flavor of tiramisu with the structure of a layer cake—it’s indulgent but not too heavy. The mascarpone cream is silky and rich, the coffee adds depth, and the cocoa finish ties it all together beautifully. It’s a no-bake stunner that comes together with minimal effort and delivers maximum flavor.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 layers of sponge cake (store-bought or homemade)
1 ½ cups strong brewed coffee (cooled)
2 tablespoons coffee liqueur (optional)
1 cup mascarpone cheese (250 g)
1 cup heavy cream (240 ml)
½ cup granulated sugar (100 g)
Cocoa powder, for dusting
Dark chocolate shavings (optional, for garnish)
directions
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I start by beating the mascarpone, sugar, and heavy cream in a mixing bowl until the mixture is thick, smooth, and fluffy. Then I set it aside.
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I mix the cooled brewed coffee with the coffee liqueur if I’m using it.
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With a pastry brush or spoon, I soak the top of each sponge cake layer with the coffee mixture, making sure it’s evenly moistened but not soggy.
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I place the first cake layer on a serving plate and spread half of the mascarpone cream over it.
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Then I add the second sponge layer and cover the top and sides with the remaining mascarpone cream.
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I finish by dusting the entire top with cocoa powder and sprinkling dark chocolate shavings for extra richness.
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Finally, I chill the cake for at least 2 hours so the layers can set and the flavors meld together.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 2 hours 20 minutes (including chill time)
Servings: 8 servings
Calories per serving: 370 kcal
Variations
When I want a lighter version, I use whipped Greek yogurt in place of some of the mascarpone. If I’m making it for kids or avoiding alcohol, I skip the coffee liqueur entirely. For a chocolatey twist, I sometimes add a layer of chocolate ganache between the cakes. I’ve also tried it with a dash of cinnamon in the cream for a cozy spin.
storage/reheating
I keep this cake covered in the fridge for up to 3 days. The flavor actually improves over time as the coffee soaks deeper into the cake. I don’t recommend freezing it because the mascarpone can change texture, but it holds up beautifully in the fridge. No reheating needed—this dessert is best served chilled.
FAQs
Can I make this cake the night before?
Yes, and I actually prefer it that way. Letting it chill overnight makes the flavor deeper and the texture more cohesive.
Do I have to use coffee liqueur?
Not at all. I often leave it out and the cake is still rich and flavorful with just brewed coffee.
Can I use ladyfingers instead of sponge cake?
Yes, but it’ll feel more like a traditional tiramisu. I like the elegance of sponge cake layers for a cake-style presentation.
What’s the best way to get clean slices?
I use a sharp knife and wipe it clean between each slice. Chilling the cake well before serving helps it hold its shape.
Is this cake very sweet?
It’s sweet, but balanced. The coffee and mascarpone tone down the sugar, so I find it rich without being overwhelming.
Conclusion
This Italian Tiramisu Cake brings all the charm of the classic dessert into a gorgeous, sliceable cake form. I love how simple it is to make yet how impressive it looks on the table. Whether I’m celebrating something special or just craving a luxurious treat, this cake always delivers with its coffee-kissed layers and creamy texture.
Print
Italian Tiramisu Cake
- Total Time: 2 hours 20 minutes (including chill time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake tiramisu layer cake is made with coffee-soaked sponge, fluffy mascarpone cream, and a dusting of cocoa — the perfect elegant dessert with minimal effort.
Ingredients
2 layers of sponge cake (store-bought or homemade)
1 ½ cups strong brewed coffee (cooled)
2 tablespoons coffee liqueur (optional)
1 cup mascarpone cheese (250 g)
1 cup heavy cream (240 ml)
½ cup granulated sugar (100 g)
Cocoa powder, for dusting
Dark chocolate shavings (optional, for garnish)
Instructions
Beat mascarpone, sugar, and heavy cream together until thick and fluffy. Set aside.
Mix cooled brewed coffee with coffee liqueur (if using).
Lightly soak each sponge cake layer with the coffee mixture.
Place the first sponge cake layer on a serving plate and spread half the mascarpone cream on top.
Add the second sponge layer and cover the top and sides with remaining mascarpone cream.
Dust with cocoa powder and sprinkle with dark chocolate shavings if desired.
Chill for at least 2 hours before serving.
Notes
For a lighter version, replace part of the mascarpone with whipped Greek yogurt.
Skip the liqueur for a kid-friendly or alcohol-free version.
Add a chocolate ganache layer for extra indulgence.
A dash of cinnamon adds a warm, cozy twist.
Best served chilled and sliced with a clean knife for neat presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
