This Tiramisu Cake is made with an authentic Tiramisu cream, which starts out with a delicious Sabayon Sauce which is then lightened with whipped cream cheese and cream. Once you make it this way once, you’ll never want to make it any other way!
Tiramisu Cake Recipe
This is no regular Tiramisu, in this recipe we use authentic Sabayon Sauce as the base for the cream, so the cream is super smooth and amazing. This is how Italians make their Tiramisu and once you try this way, you’ll realize just what you’ve been missing by making it with just straight up cream cheese and whip cream.
You can use store-bought ladyfingers to make up this cake, or make your own sponge cake and allow to sit on the counter unwrapped overnight or for 8-12 hours before layering it with the cream. Leaving the sponge cake unwrap will allow some moisture to evaporate, so that once you layer the cake the cake will have the space to absorb the moisture from the cream and become that super soft tiramisu type of cake we all know and love.
To make the Sponge Cake Layers:
Use this recipe for the sponge cake, then leave on the counter to get stale for about 8-12 hours or overnight. Then go ahead with the recipe, but instead of dipping each ladyfingers, just generously pour the soaking liquid over each layer before spreading the cream on top.
It is best to assemble this cake in a cake ring so that the filling does not run over the sides of the cake and has the time to set.
Before serving, just run a knife between the cake ring and the cake and unmold.
Delicious Cake Recipes:
- Milky Girl Cake – Tres leches cake with condensed milk.
- Chocolate Custard Roll Recipe – Chocolate cake roll with a creamy custard frosting.
- Black Forest Cake – A classic combination of moist chocolate buttermilk cake sandwiched with sweetened whipped cream and sour cherry cake filling.
Tiramisu, my way
This Tiramisu Cake is made with an authentic Tiramisu cream, which starts out with a delicious Sabayon Sauce which is then lightened with whipped cream cheese and cream.
- 5 egg yolks
- 1 cup granulated sugar
- 1 Tbsp Bailey's Irish Cream Liqueur
- 1 Tbsp vanilla extract
For Tiramisu Cream:
- 16 oz cream cheese room temperature
- 2 cups heavy whipping cream
- 2 cups water
- 2 Tbsp Bailey's Irish Cream Liquor
- 2 Tbsp instant coffee
- Chocolate bar for chocolate shavings/curls
- Cocoa powder for dusting the top
If you don't have ladyfingers, use this Sponge Cake recipe to make the cake layers. Make 2 recipes of THIS sponge cake and leave it uncovered on the counter for 8-12 hours before splitting each cake into 2 layers horizontally.
Make Sabayon Sauce:
Set a saucepan with 2 inches of water over high heat. Bring to a boil.
Meanwhile in a metal mixer bowl that is wider than the saucepan whisk/whip 5 egg yolks and 1 cups granulated sugar until pale and fluffy.
Reduce heat to low and set the bowl with the egg mixture over the pot of simmering water ensuring that the bowl does not touch the water. Cook the egg/sugar mixture while continuously whisking until the sugar has dissolved and the mixture has thickened.
Transfer the bowl to the mixer and whip until very pale, increased in volume, and the outside of the bowl is cool to the touch.
Continue with recipe:
In a separate bowl whip 2 cups of cold whip cream until stiff peaks, set aside.
Also, whip 16 oz of room temperature cream cheese until smooth
Combine the Sabayon creme and the whipped cream cheese and whisk until smooth and combined.
Add 1 tablespoon of Bailey's Irish Cream and 1 Tbsp of vanilla extract and whisk to combine once more.
Carefully fold the whipped cream into the mixture in halves.
Make coffee syrup:
Combine 2 tablespoons of instant coffee with 1/2 cup of hot water. Stir until dissolved. Add 1 1/2 cups iced water and 2 tablespoons of liqueur. Stir.
Set a 10 inch round ring form the springform pan or a cake ring on a cake serving platter.
Dip each ladyfinger into the coffee syrup quickly and line the inside and bottom of the spring form with ladyfingers. Break the ladyfingers into smaller pieces if you need to fill in small gaps on the bottom.
Pour 1/2 of the Tiramisu cream over the ladyfingers and shake the serving platter slightly to allow the cream to fill any gaps.
Top with another layer of ladyfingers dipped in coffee syrup.
Pour the other 1/2 of the Tiramisu cream on top.
Using a fine sieve dust the top with cocoa powder and/or grated chocolate.
Refrigerate for 24-48 hours before cutting.
Remove the spring form ring and cut the cake into portions.
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Which tip did you use to create the decor on top of the tiramisu using sponge cake? Did you start the design in the center?
Any tips on how you decorated would be appreciated.
I don’t really see any instructions for assembling if I am doing the sponge cake version Instead of the lady fingers. Would I just pour the syrup onto the sponge cake? Any special instructions? Thank you! Hoping to make it for this Christmas Eve gathering with family.
Yes the sponge cakes are soaked with the coffee liquid, by pouring the liquid just over the cake. It is best to allow the cake to dry overnight, that way it can absorb more of the coffee syrup and not get soggy. Then, later the cake with cream like you would if you were using ladyfingers. It is best to assemble the cake in a cake Ring since the cream is very soft at first and will not withstand layering. After the cake is refrigerated overnight, you can remove the cake ring safely.
Hope you enjoy it!
I’m stuck at the first part of cooking yolks with sugar over the saucepan with simmering water… The recipe says to continue cooking until the sugar has dissolved and the cream has thickened. The first try, my cream became nice and pale and thickened, but the sugar still wasn’t dissolved. When I started whipping it with a mixer, it became darker, grainier, and drier. I tossed that awful thing into the trash and started over thinking I need to make sure that my sugar is dissolved. I couldn’t get the sugar to dissolve on the second batch either, it turned too thick and grainy, obviously not becoming smooth and combinable with cream cheese. What am I doing wrong? I can buy more eggs, but I need to figure out how not to waste them too
To be honest I am not sure what is happening and why it doesn’t work for you. I do wonder if the sugar you’re using has granules that are too large to dissolve in time for the eggs not to be overcooked. Also, is the water touching the bowl where the eggs and sugar are? It shouldn’t be.
I will have to make this cake again soon and look out for where it is that the trouble might be. I’ll report back when I do.
Wish I could be of more help right now 🙁
Thank you for your reply! I did figure it out. Well, I didn’t get why it wasn’t working, although my husband did suggest to try using the powdered sugar, thinking along the same line as you. On my third batch I did what I’ve done before on honey cake, I whipped the yolks with sugar in the mixer first, that gave sugar a better chance to dissolve, and then I put it over the double boiler. And yes, I made sure the bottom of the bowl wasn’t touching the boiling water, gently cooking it over the steam. I did achieve the perfectly smooth cream and finished off this lovely dessert in personal jars. But it definitely wasn’t a fool proof recipe for me. Thank you for all your yummy recipes. We’ve loved everything I’ve made from your site!
Looks like I’m not the only one staying up late tonight 😉
I’m so glad to hear that you were able to figure it out!
I just re-read the recipe and realized that what you did to make it work was exactly how it was supposed to be done, but because of the way I wrote it out, it was very confusing and not clear.
I will go ahead and rephrase it to make it clear for anyone else that might use this recipe.
Thank you for getting back and sharing with me what made it a success for you!
Good night 🙂