Tiramisu Cake with Pan di Spagna and Mascarpone. Elevate your Tiramisu game by making a delightful sponge cake and a filling of mascarpone and whipped cream. Assemble it like a cake and you get an impressive dessert for any celebration or simply to finish off a family meal. Easy and elegant.
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Tiramisu Cake
Most of you know Tiramisu done with Savoiardi (ladyfinger) cookies, however, in Italy we also have this version done with a very popular sponge cake called Pan di Spagna. It is a great cake for Tiramisu as it absorbs the coffee/liquor so well but not to the point where it become soggy and breaks apart.
Pan di Spagna
Pan di Spagna is one of the basic Italian cakes, made with only three ingredients: eggs, sugar, and flour. This light and spongy cake is perfect to be layered and filled, and can make a great birthday cake. The authentic Pan di Spagna recipe uses no leavening agent, so, in order to help the cake rise, the secret is to beat the eggs and sugar for 15-20 minutes, no less. You will see the eggs get fluffy, 4-5 times the original volume. Use a handheld mixer or a stand mixer fitted with the whisk attachment.
- Then you need to sift the flour and add it to the whipped mixture with a spatula or whisk with movements that go from top to bottom, not circular, just enough to obtain a smooth mixture and not deflate the fluffy texture.
- Pour in the prepared baking pan and do not tap the pan nor smooth the surface. I used a 20cm/8" baking pan with a removable bottom.
- Bake in the preheated oven for about 25 minutes or until you see a nice golden color and the sides detach from the edges of the pan.
Utensils you will need from your kitchen
- 8 inch baking pan with removble bottom (or springform)
- stand mixer or handheld mixer
- spatula
- sieve
- serrated knife
- offset spatula
- a couple of bowls
- espresso maker
- a brush
- a grater
- a plate
- a serving platter
Assembling the Tiramisu Cake
- With a long, serrated knife, cut the sponge cake into 2 layers.
- Then, whip the mascarpone cream, and have the cocoa powder and coffe/liquor ready.
- Place the bottom of the first layer on a plate with a little bit of coffee to soak the bottom, then place it in an 8" baking pan (springform or with removable bottom). Brush the top with the coffee, making sure to soak it well.
- With an offset spatula, spread the mascarpone cream on top, leveling it well. Dust with cocoa powder and grate some dark chocolate.
- Again, soak the inside of the second disc of sponge cake in the plate with coffe. Then, place it on top of the first layer. Brush the top of the sponge with coffee and then spread the last of the mascarpone cream.
- Finish it with a dusting of cocoa powder and more grated dark chocolate.
- Refrigerate for at least 3 hours. The next day it is even better.
To remove the cake from the pan with a removable bottom
First, with a thin knife, delicately go around the edges to release the cake from the sides. Then, place the pan on top of an inverted bowl tall enough to release the cake from the pan and making sure the diameter is smaller than the cake pan. Gently, pull down the ring and lift the cake off the bowl. Lastly, with a wide spatula, slide it in between the cake and the bottom of the pan and slide it onto the serving platter.
Those layers!
When you cut in this Tiramisu Cake with Pan di Spagna and Mascarpone, you get a real division of the cake and the cream. Plus those fine lines of the cocoa and chocolate. Visually stunning, it is even better when you put a forkful in your mouth. The softness of the sponge is a perfect partner to the lusciousness of the cream. The coffee flavor comes through with just a mild hint of the liquor, and then, there's the butteriness of the mascarpone cream blending in with the bitter notes of the cocoa and dark chocolate.
All in all, Tiramisu Cake with Pan di Spagna and Mascarpone is a wonderful cake for every occasion. Always a welcome treat in our family!
Enjoy!
PrintTiramisu Cake with Pan di Spagna and Mascarpone
Tiramisu Cake with Pan di Spagna and Mascarpone. Elevate your Tiramisu game by making a delightful sponge cake and a filling of mascarpone and whipped cream. Assemble it like a cake and you get an impressive dessert for any celebration or simply to finish off a family meal. Easy and elegant.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings 1x
- Category: Dessert, cakes
- Method: Baking
- Cuisine: Italian
Ingredients
For the pan di spagna (sponge cake)
- 3 eggs
- 115 g sugar
- ½ tsp vanilla extract
- 115 g flour
For the Tiramisu
- 375 g heavy -whipping- cream
- 3 tablespoons powdered (icing) sugar
- 1 tsp vanilla extract
- 250 g mascarpone
- 1 cup lukewarm espresso coffee
- 2 tablespoons Amarula cream or liquor of your choice
- cocoa
- dark chocolate
Instructions
For the sponge cake
- In a large bowl, or in the bowl of a stand mixer, add the eggs, the sugar, and the vanilla.
- With a hand held mixer, or in the stand mixer fitted wiyh the whisk attachment, whip the mixture for 15 minutes, no less. It has to be light and fluffy, 4-5 times the volume that it was.
- Preheat the oven at 180°C/350°F. I used convection bake at 170°C/340°F.
- Sift the flour on a parchment paper.
- Add it to the whipped mixture in two batches, and mix with a spatula or whisk with movements that go from top to bottom, not circular, just enough to obtain a smooth mixture.
- Pour in a buttered baking pan (20 cm/8") and do not tap the pan nor smooth the surface.
- Bake in the preheated oven for about 25 minutes.
- Take out of the oven, let cool for a few minutes in the pan, then unmold, and turn the sponge cake upside down on a rack to cool completely.
- Lastly, wrap well in plastic and refrigerate until the next day to cut and assemble.
For the mascarpone cream
- In a large bowl, with a handheld mixer beat the heavy whipping cream on high, and slowly add the icing sugar and vanilla. Beat until almost firm but do not overwhip. Add the mascarpone and fold in with a spatula or beating on low speed.
Assembly
- With a long, serrated knife, cut the sponge cake into 2 layers.
- Have the mascarpone cream, cocoa powder, and coffee/liquor ready.
- Place the bottom of the first layer on a plate with a little bit of coffee to soak the bottom, then place it in an 8" baking pan (springform or with removable bottom).
- Brush the top with the coffee, making sure to soak it well.
- With an offset spatula, spread the mascarpone cream on top, leveling it well. Dust with cocoa powder and grate some dark chocolate.
- Again, soak the inside of the second disc of sponge cake in the plate with coffe. Then, place it on top of the first layer. Brush the top of the sponge with coffee and then spread the last of the mascarpone cream.
- Finish it with a dusting of cocoa powder and more grated dark chocolate.
- Refrigerate for at least 3 hours. The next day it is even better.
- To remove the cake from the pan with a removable bottom: first, with a thin knife, delicately go around the edges to release the cake from the sides. Then, place the pan on top of an inverted bowl tall enough to release the cake from the pan and making sure the diameter is smaller than the cake pan. Gently pull down the ring and lift the cake off the bowl. Lastly, with a wide spatula, slide it in between the cake and the bottom of the pan and slide it onto the serving platter.
Notes
Keep it in the fridge until half hour before serving. It lasts for about 3 days in the fridge.
You can omit there liquor if you want.
You can also use a strong flavored decaf coffee.
I love baking and kneading dough because it takes me to a happy place in my soul.
veenaazmanov says
Delicious, creamy and perfect dessert after every meal. Love the coffee flavor to it. Yummy.
Thanks! Yes, this is a great dessert to finish off a great meal.
Marta says
I loved how fluffy the mascarpone filling was. This may very well become my new favorite way of eating tiramisu.
Thanks! Mascarpone and whipped cream together make the fluffiest filling 😉 .
Natalie says
Tiramisu is one of my favorite desserts, and my mother-in-law makes it the best. This time I believe mine was even better thanks to your recipe!
Thanks so much for the lovely feedback!
Megan says
My fave cake recipe. Delicious, moist and just a little moreish! Thank you!
Thank you! Happy you loved it!
Kayla DiMaggio says
This tiramisu cake was so delicious! I loved how easy it was to make!
Glad you found it easy and it was much enjoyed!
Lauren Michael Harris says
What a great idea to make a tiramisu cake! I love the classic recipe so this will be a fun way to enjoy it next!
It's so fun to make and makes for a stunning presentation! 😉 Thank you!
Kristen Roberson says
I am about to make this today. When you say, whipped cream, do you mean heavy whipping cream? Or an actual a can of whipped cream?
Yes, I meant heavy whipping cream. I updated the recipe, thank you. Happy tiramisu cake making!
Jacqueline Debono says
My new favourite way to make tiramisu. I think I actually prefer it to the version with savoiardi biscuits!
Thank you! Pan di Spagna has such a wonderful texture, it soaks the coffee in the perfect way.
Laura Arteaga says
Loved this recipe and my whole family did too! It was really nice to make this as I could involve my toddler into helping me and the result was super good, thanks a lot!
Thanks! Great that you made it a family activity!
Katie Crenshaw says
This is my new favorite dessert. The Tiramisu flavors were perfection! It was so light and flavorful. It went perfect with coffee.
Thanks! Yes, it's so light and fluffy and the coffee flavor is just perfect.
Jamie says
This is my first time making tiramisu and it turned out perfectly! It was creamy, perfectly sweet, and so good! I'll be making this again and again!
So happy to hear, thank you!