Tiramisù cake, no raw eggs recipe

Tiramisù cake, a delicious dessert with a sponge  base soaked in espresso coffe, ladyfingers and a nice mascarpone cream.


Great idea for your next birthday cake!

Preparation time: 60 minutes
Cooking time: 20 minutes + 20 minutes

Difficulty: easy
Cost: medium

Ingredients for a Tiramisu Cake diam. 20 cm (6 servings)

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For the sponge cake
  • 3 whole eggs
  • 90 grams of sugar
  • 45 grams of potato starch
  • 45 grams of flour 0 type
  • 1 teaspoon baking powder
  • 1 pinch of salt
For the mascarpone cream
  • 3 egg yolks
  • 400 ml of milk
  • 50 grams of flour 0 type
  • 75 grams of sugar
  • 150 grams of mascarpone cheese
For the finishing
  • 18 ladyfingers
  • 400 ml of espresso coffee
  • 1 tsp of sugar
  • dark chocolate flakes as much as necessary



  1. Preheat oven to 180° C or 160° C fan.
  2. Take the eggs and part the yolks from the whites. Beat the egg whites until stiff adding a pinch of salt
  3. Beat the egg yolks with the sugar until puffy and fluffy.
  4. Sift over the flour, the starch and the baking powder, add to the whipped yolks and mix very well.
  5. Add the beaten egg whites and  fold in until combined using a rubber spatula, taking care not to lose volume
  6. Lightly grease one x 20 cm (base measurement) round cake tin, pour in the mixture, leveling, and bake for about 25 minutes.
  7. Meanwhile, prepare the coffee and let it cool.
  8. Prepare the custard cream, beat the egg yolks with the sugar, add the sifted flour and mix well.
  9. Dilute the mixture with cold milk, adding a little at a time and making sure that this is well absorbed before adding more.
  10. Cook the mixture on a low flame for about 10 minutes since it starts making bubbles.
  11. When the cream is  cold, add the mascarpone cheese and mix well to get a smooth cream.
  12. Cut the sponge cake into 3 layers and soak in the coffe sweetened with 1 tsp sugar.
  13. Spread the first sponge layer with the cream, and sandwich the cake alternating cake and cream: finish with the sponge.
  14. Spread a thin layer of cream on the edges of the cake. Cut the ladyfingers so that they may be about 1 cm higher than the cake, soak them in coffee and stick them around the edges of the cake.
  15. Fill  the upper space between the surface of the cake and the ladyfingers edge with the remaining cream and decorate with the dark chocolate flakes.

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