Flavorful Snack For Weight Loss

Tiramisu Cake

Average: 4.2 (5 votes)
(5 votes)
Tiramisu Cake
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Health Score:
4,1 / 10
1 hr
ready in 7 h. 30 min.
Ready in

Healthy, because

Even smarter

The dairy products mascarpone, quark and cream not only provide us with a lot of high-quality protein, but also offer large amounts of calcium. The mineral is important for strong bones and teeth. Wholemeal flour provides much more digestive fibre than white flour.

Of course, you shouldn't treat yourself to this delicious cake every day - because apart from vital substances it contains sugar just like any other cake. If you want to save calories, replace the mascarpone with low-fat curd and use yoghurt with a fat content of 3.5 percent instead of whipped cream.


For the sponge base
6 eggs (separated)
180 grams sugar
1 packet Vanilla sugar
120 grams Pastry flour
80 grams cornstarch
For the topping
60 milliliters Amaretto
2 small cups strong Espresso
5 egg yolks
100 grams powdered sugar
1 Vanilla bean
10 sheets clear gelatin
4 centiliters Rum
2 tablespoons lemon juice
700 grams Mascarpone
300 milliliters Whipped cream (at least 30% fat content)
2 packets Vanilla sugar
cocoa powder (for dusting)
How healthy are the main ingredients?
MascarponeWhipped creamsugarEspressoegg

Preparation steps


Preheat the oven to 180°C (approximately 350°F). For the sponge base, line the bottom of a springform pan with parchment paper. Mix the egg yolks with half the sugar and the vanilla sugar until fluffy. Beat the egg whites until stiff and sprinkle in the remaining sugar, continuing to beat until shiny and very stiff. With a mixing spoon, fold the egg whites into the egg yolk mixture. Mix the flour with the cornstarch, sift over the egg mixture and fold in. Pour the batter into the prepared springform pan, smooth the surface and bake on the middle rack for 25-30 minutes. Check for doneness with a toothpick. Take the finished sponge cake out of the oven, let cool slightly, carefully loosen from the edge of the springform pan with a thin knife, and turn out onto a baking rack. Let the cake rest at least 2 hours before further processing. For the topping, soak the gelatin in cold water. Cut the sponge cake horizontally into 3 layers. Mix the Amaretto with espresso and drizzle over the base. Mix the yolks with the powdered sugar and the scraped vanilla pod over a hot water bath until light and foamy. Drain the gelatin and dissolve in rum and lemon juice, heating slightly in a saucepan. Fold into the egg yolk mixture. Beat until cool and stir in the mascarpone. Whip the cream with the vanilla sugar until stiff and fold into the cream. Place a layer of sponge cake into a cake ring. Spread 1/4 of the mascarpone cream on it and smooth. Place the second layer on top pressing slightly and spread on another 1/4 of the cream. Top with the third layer and follow the same process, then place the last layer and coat the cake with the rest of the cream. Chill the Tiramisu cake for 4-5 hours.


To serve, dust the cake with cocoa, remove the cake ring and cut into slices.