Sponge biscuit

  • 195 grams (6.9 ounces) flour
  • 0.5 teaspoon baking powder
  • 3 eggs
  • 175 grams (6.2 ounces) sugar
  • 120 milliliters (4 fluid ounces) very hot (boiling) water
  • 1 teaspoon vanilla extract

Soaking for the sponge biscuit

  • 1 teaspoon instant or ground coffee
  • 1 tablespoon sugar
  • 30 milliliters (1 fluid ounce) liquor (e.g., amaretto)
  • 75 grams (2.65 ounces) water

Mascarpone custard

  • 125 grams (4.4 ounces) mascarpone
  • 65 grams (2.3 ounces) condensed milk
  • 250 milliliters (8.5 fluid ounces) cream (33-35%)
  • 1 teaspoon vanilla extract

Crunchy layer

  • 15 grams (0.55 ounces) egg whites
  • 20 grams (0.7 ounces) sugar
  • 35 grams (1.25 ounces) almond petals
  • 1 teaspoon ground coffee


  • 2 eggs
  • 60 grams (2.1 ounces) sugar
  • 60 grams (2.1 ounces) flour
  • 10 grams (0.35 ounces) cocoa
  • 2 tablespoons powdered sugar

Soaking for the Savoiardi biscuits

  • 250 milliliters (8.5 fluid ounces) freshly brewed coffee
  • 1 tablespoon sugar
  • 1 tablespoon alcohol to taste

Finishing cream

  • 450 grams (15.85 ounces) cream cheese
  • 80 grams (2.8 ounces) cream (33-35%)
  • 70 grams (2.45 ounces) powdered sugar
  • 1 teaspoon ground coffee


  • 60 grams (2.1 ounces) mascarpone
  • 140 grams (4.95 ounces) white chocolate
  • Cocoa powder for sprinkling


  • Mixing Bowls

    Use various sizes to keep your ingredients separate and minimize cross-contamination. Metal bowls are great for whipping egg whites as they maintain temperature well.

  • Whisk and Electric Mixer

    The whisk is for manual precision, but the electric mixer will save you time and muscle ache, allowing for evenly whipped mixtures.

  • Springform Pan

    Crucial for easy release and perfect presentation. Line the bottom with parchment for a smoother experience.

  • Spatula

    Use a silicone spatula for folding mixtures gently, ensuring no air is lost, crucial for a light and fluffy texture.

  • Pastry Bags

    These help in neatly decorating and layering, making the whole assembly process cleaner and easier.


Step 1

Preheat the oven to 165°C (329°F). Line three 16cm (6.3 inches) baking rings with parchment and lightly grease them. Preheating the oven ensures even baking.

Step 2

Separate the eggs into whites and yolks, and let them sit at room temperature for 35 to 40 minutes. Room temperature eggs whip better for a lighter sponge.

Step 3

Sift the flour with the baking powder to avoid clumps.

Step 4

In a separate bowl, whisk the yolks with 30 milliliters (1 fluid ounce) of cold water until they become light and fluffy, increasing in volume. Gradually add 150 grams (5.25 ounces) of sugar and vanilla extract, whisking at medium-high speed for 4 to 5 minutes. Reduce the speed to low and add the boiling water in a thin stream while continuing to whisk until smooth. Fold in the flour mixture until just combined.

Step 5

In another bowl, whip the egg whites with 25 grams (0.90 ounces) of sugar until medium peaks form. Gently fold the whipped egg whites into the yolk mixture in 2-3 additions. Be careful not to overmix to retain the airiness.

Step 6

Divide the batter evenly among the prepared rings, smooth the surface, and bake for 35 to 40 minutes. Check for doneness with a toothpick starting at 30 minutes. Cool the rings on a wire rack, then release the sponge cakes from the rings and let them cool completely.

Step 7

Dissolve the coffee in hot water, add sugar, and let it cool before adding the alcohol.

Step 8

Bring the mascarpone to room temperature and whip until smooth. Gradually add the condensed milk and vanilla extract, whipping until well combined. In a separate bowl, whip the chilled cream until firm peaks form, then gently fold into the mascarpone mixture. Transfer to a piping bag. Using chilled cream helps it whip more easily.

Step 9

Whip the egg whites with sugar until foamy, then mix in the ground coffee and almond petals. Spread the mixture on a parchment-lined baking sheet and bake at 160°C (320°F) for 5 to 8 minutes until golden brown. Let it cool completely.

Step 10

Separate the eggs into whites and yolks, and let them sit at room temperature. Whip the egg whites with half the sugar until stiff peaks form. In another bowl, whip the yolks with the remaining sugar until light and fluffy. Fold the egg whites into the yolks in two additions.

Step 11

Sift the flour over the egg mixture and fold until just combined. Divide the dough in half and mix the sifted cocoa into one half.

Step 12

Preheat the oven to 180°C (356°F). Pipe strips of dough onto a baking sheet lined with parchment paper, keeping them about 3cm (1.2 inches) apart. Sprinkle with powdered sugar. Let them sit for 10-15 minutes, then sprinkle again. Bake for 12 to 15 minutes until golden. Cool and leave at room temperature for a day to dry.

Step 13

Brew fresh coffee, add sugar and alcohol, and let it cool.

Step 14

To assemble the cake, place a sponge biscuit on a stand and soak it with the coffee mixture. Break the Savoiardi into pieces and quickly dip them into the coffee soaking. Place the soaked biscuits on the sponge, followed by a layer of mascarpone custard and half of the crunchy layer. Repeat the layers, ending with the crunchy layer. Wrap the cake with acetate tape and refrigerate for 4 to 6 hours.

Step 15

Mix cream cheese, cream, powdered sugar, and ground coffee with a paddle attachment until smooth. Transfer to a piping bag and cover the chilled cake. Decorate as desired. Chilling the cream cheese makes it easier to mix without lumps.

Step 16

Bring the mascarpone to room temperature and whip until smooth. Melt the white chocolate and quickly whisk it into the mascarpone. Cover with plastic wrap touching the surface and refrigerate for 12 hours. Shape into balls and sprinkle with cocoa powder. Use the truffles to decorate the cake.


Get ready to elevate your Tiramisu to the next level with some creative serving ideas! Why settle for the usual squares when you can let your dessert shine in style? Serve individual portions in classy martini glasses or vintage teacups for an elegant touch. And don't forget the garnish! Sprinkle a light dusting of cocoa powder or chocolate shavings over the top for a professional finish. Want to add a fruity twist? Garnish with fresh berries like raspberries or strawberries for a burst of color and extra flavor. Hosting a party? Create a Tiramisu dessert bar where guests can add their own toppings, such as caramel drizzle, chopped nuts, or a selection of liqueurs for an adult twist. To round out the experience, pair your Tiramisu with a strong espresso or a glass of dessert wine to complement the rich, creamy flavors. These little touches will not only make your Tiramisu the star of the show but also provide a delightful sensory experience for your guests.


Craving Tiramisu but need to cater to a gluten-free or vegan diet? No problem! For a gluten-free version, simply swap the all-purpose flour with a gluten-free flour blend in the sponge biscuit and Savoiardi recipes. Make sure your baking powder is gluten-free as well. For a vegan twist, substitute the eggs in the sponge biscuit and Savoiardi with a flaxseed or chia seed mix (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg). Replace mascarpone with a dairy-free cream cheese, and use coconut cream or another plant-based cream for the custard. Opt for vegan-friendly chocolate and sweeteners to ensure every bite is deliciously inclusive. With these tweaks, everyone can enjoy a decadent piece of Tiramisu.


  • Can I use a different type of sugar?

    Absolutely! You can use alternatives like coconut sugar or a sugar substitute, though it may slightly alter the flavor and texture.

  • Why do I need to whisk the egg whites separately?

    Whisking the egg whites separately helps incorporate more air, making your sponge cake light and fluffy.

  • Can I make Tiramisu without alcohol?

    Yes, you can skip the liqueur entirely or substitute it with a non-alcoholic option like vanilla or almond extract.

  • How do I know when the sponge cake is done?

    Insert a toothpick into the center; if it comes out clean, the cake is done.

  • Why is my custard not firming up?

    Make sure your cream and mascarpone are well-chilled before whipping, and don't over-whip as this could break down the structure of the cream.

  • Can I freeze Tiramisu?

    Yes, Tiramisu can be frozen for up to two months. Just ensure it’s well-wrapped and thaw it in the refrigerator overnight before serving.

Nutrition facts

Tiramisu sponge cake
Recipe Yield:12 servings
Calories:Per serving
Calories (Min - Max):450 - 550
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:45g
Total Sugars:35g