Warren and I were talking a couple of weeks ago when he mentioned just how much he LOVES tiramisu. I knew he liked it but I didn’t realize just how much he loved it. You would think that after 17 years together you would know a man inside and out. Right? Anyway, I determined at that moment that I would make a tiramisu birthday cake for him.
I knew it would be a challenge and I started researching early. I went to an area Italian market and bought a few supplies and then had to hunt all over town for others. It’s OK, he’s totally worth it!
I cheated a bit when it comes to the cake portion as I used a box mix but you can make that bit from scratch if you want. Just know that this thing takes a good while to make so you will want to start on it the day before. This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.
- 2 9 inch round cake pans
- Bake even strips or an old towel that is cut into strips
- Off set spatula for spreading icing
- Mixer or stand mixer
- Pretty cake plate
- A really long serrated knife or a wire cake cutter
- Cooling racks
- potato peeler
- 1 box yellow cake mix along with the water, vegetable oil and eggs that are called for in baking the cake.
- 3/4 cup hot brewed espresso
- 2 Tablespoons cognac
- 2 Tablespoons powdered sugar
- 3 cups mascarpone cheese
- 1 1/2 cups powdered sugar
- 2 tablespoons cognac
- 3 teaspoons vanilla
- 1 cup cold whipping cream
- 3 tablespoons Dutch processed cocoa
- Chocolate-covered coffee beans
- dark baking chocolate
- Heat oven to 350°F (325°F for dark or nonstick pans as dark pans hold the heat). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Wrap the pans in WET cake strips for a more level cake.
- Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in the pans and then remove from the pans to cooling racks. Cool completely.
- While the cake is cooling in small bowl or large cup, mix coffee syrup ingredients. Set aside to cool.
- In large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with an electric mixer on medium speed until smooth.
- In an another small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
- Gently fold whipped cream into mascarpone mixture until combined.
- To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
- To garnish, sprinkle a little cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chocolate curls (I use a carrot peeler to “peel” curls off the bar of chocolate) around bottom edge of the cake. Refrigerate at least 3 hours before serving but the cake will taste better the longer it sets. I let mine set over night and it was perfect!
Like I said, it takes a while but the box cake mix speeds things up a little. I hope you like this tiramisu cake as much as we did!