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Tiramisu cake with ladyfingers

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Tiramisu cake with ladyfingers ☕️ 🤎

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With our recipe, the cake with mascarpone and espresso becomes so creamy and something very special! 



250 g cream
1 pack of cream stiffener
3 sheets of gelatin
4 egg yolks (size M)
80g sugar
750g mascarpone
3 tbsp milk


1 small cup of cold espresso
2 tsp sugar
5 tbsp amaretto

200 g ladyfingers
2 tbsp baking cocoa for sprinkling


1st step
Whip the cream with the cream stiffener and refrigerate.  Prepare the cake plate and place a cake ring (Ø 26 cm) on the plate.  Place half of the ladyfingers on the base (the base must be completely covered).

2nd step
For the coffee brew, mix all the ingredients together.  Drizzle the laid ladyfingers.  Soak gelatin in ice-cold water for several minutes.

3rd step
Place egg yolks & sugar in a metal bowl and beat over a water bath for 5 minutes, then place in a stand mixer and beat until cold.

4th step
Squeeze out the gelatine and dissolve it over a water bath.  First add 3 tablespoons of the egg yolk mixture, then combine everything together. 

In a separate bowl, stir the mascarpone with milk until smooth.  Stir the mascarpone cream one tablespoon at a time into the egg yolk mixture.

5th step
Fold the chilled, whipped cream into the cream.  Fill the cream into a piping bag with a perforated nozzle. 

Pipe a third of the cream, starting from the middle, in a spiral 1 cm thick onto the ladyfingers.

6th step
Place the remaining ladyfingers on top of the cream and drizzle with the remaining coffee brew.  Pipe another 1 cm thick layer of cream onto the floor in the same way. 

Using the remaining cream, place round drops on the cake, starting from the middle.

7th step
Refrigerate tiramisu cake for 3 hours or until serving.  Sprinkle with cocoa powder just before serving.

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