Tiramisu Cake Recipe

Tiramisu cake

  • cuts into 12
  • Easy

Here the traditional Italian tiramisu pudding of coffee, chocolate and mascarpone is given a twist to turn it into a beautiful cake – worthy of a French patisserie and beautiful enough for a proper high tea.


Try this twist on a tiramisu, or make our classic Italian tiramisu recipe here.



  • butter 300g plus some for the tin
  • caster sugar 300g
  • eggs 4
  • self raising flour 300g


  • caster sugar 4 tsp
  • espresso coffee 2 shots, (or make up 60ml of very strong coffee)
  • mascarpone 250g tub
  • icing sugar to taste


  • dark chocolate 200g
  • butter 50g


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Line 2 square 20cm × 20cm cake tins with parchment and butter.

  • Step 2

    Cream the butter and sugar together until smooth and pale, gradually beat in the eggs and then fold in the flour. If the mixture is very heavy, add 1-2 tbsp water. Spoon into the cake tins and bake for 20-30 minutes or until risen and golden and a skewer inserted into the middle comes out clean. Cool.

  • Step 3

    Peel the paper off the cakes and trim the top flat on each. Line 1 tin with a double layer of clingfilm. Add the sugar to the espresso and stir until dissolved. Drop a cake back in the tin, trimmed-side up, and brush over half of the espresso. Brush the remaining espresso over the trimmed side of the other cake.

  • Step 4

    Whip the mascarpone (with electric beaters) until it is spoonable then add enough icing sugar to sweeten it, around 3 tbsp. Spoon over the cake and then carefully drop the other cake on top, espresso-side down. Press down firmly.

  • Step 5

    Melt the chocolate and butter together in a microwave or in a bowl set over gently simmering water. Let it cool and thicken slightly then pour in an even layer onto the cake. Leave to set somewhere cool. Lift out the cake using the clingfilm and carefully peel it off.