Round Tiramisu Cake
A simple, creamy round tiramisu cake made with coffee-soaked sponge and a light mascarpone filling, perfect for family dinners and small celebrations.
Ingredients
For the sponge
- 4 eggs 4 eggs
- 1 cup 1 cup granulated sugar
- 1 cup 1 cup flour
- 1/4 cup 1/4 cup cocoa powder
- 1 teaspoon 1 teaspoon baking powder
- 1 pinch 1 pinch of salt
For the mascarpone cream
- 500 g 500 g mascarpone cheese
- 1 cup 1 cup whipped cream
- 1/2 cup 1/2 cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
For assembly
- 1/2 cup 1/2 cup coffee (cooled and strong)
- 2 tablespoons 2 tablespoons liqueur (optional) Optional for added flavor
- Cocoa powder for topping
- Grated chocolate (optional)
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease a 20 cm round cake pan and line the bottom with parchment paper.
- Beat the eggs and granulated sugar until frothy.
- Sift the flour, cocoa powder, baking powder, and salt into the mixture and gently fold in with a spatula.
- Pour the batter into the prepared pan and bake for 25–30 minutes until a toothpick comes out clean. Let cool.
Cream Preparation
- In a mixing bowl, beat the mascarpone, whipped cream, powdered sugar, and vanilla until smooth.
Assembly
- Once the cake has cooled, cut it horizontally into two layers.
- Lightly moisten the first layer of the cake with the coffee and liqueur mixture.
- Spread half of the mascarpone cream on top, cover with the second cake layer, and spread the remaining cream on top and sides.
- Garnish the top with cocoa powder and grated chocolate.
- Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
Notes
Keep the cake covered in the refrigerator. It can stay good for 2-3 days. For longer storage, freeze slices wrapped tightly for up to 1 month.