Tiramisu Cake

Average: 5 (1 vote)
(1 vote)
Tiramisu Cake
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45 min.
ready in 13 h. 10 min.
Ready in


For preparation
Fat (for the molds)
200 grams Ladyfinger
For the dough
200 grams Pastry flour
2 ½ teaspoons Baking powder
½ teaspoon baking soda
2 tablespoons Cocoa
1 egg
120 grams sugar
80 milliliters vegetable oil
100 grams Mascarpone
275 milliliters Buttermilk
For the mascarpone cream
8 sheets clear gelatin
200 milliliters strong Coffee
40 milliliters Amaretto
375 milliliters Whipped cream (at least 30% fat content)
375 grams Quark
300 grams Mascarpone
125 grams sugar
For dusting
4 tablespoons Cocoa
How healthy are the main ingredients?
Whipped creamMascarponeCoffeesugarsugarMascarpone

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Grease the springform pan and 8 wells of a muffin tin. For the dough, crumble half of the ladyfingers with a rolling pin. Mix the flour, ladyfinger crumbs, baking powder, baking soda and cocoa powder. Whisk the egg.


Add the sugar, vegetable oil, mascarpone and buttermilk to the egg and stir. Add the flour mixture to the egg mixture and stir until just combined. Spread 2/3 of the dough into the springform pan and smooth. Pour the remaining dough into the greased wells of the muffin tin. Bake in the preheated oven for 20-25 minutes.


Remove from the oven and let the muffins cool for 5 minutes in the pan, then remove and allow to cool fully. Loosen the cake from the springform pan and allow to cool.


For the mascarpone cream, soak the gelatin in cold water for 10 minutes.  Melt the dripping wet gelatin in a saucepan over low heat. Mix with the half the coffee and the Amaretto and leave to cool. Whip the cream. Pour the quark and mascarpone in a bowl and beat together until fluffy with the sugar. Add the coffee-gelatin mixture. Last fold in the cream. Place the cake base on a cake plate and surround with a cake ring.


Place the muffins and the remaining ladyfingers on the base and soak with the remaining coffee and amaretto. Pour the mascarpone cream over the top and smooth. Place the cake in the refrigerator overnight. Before serving, sprinkle with cocoa and cut into slices.