Tiramisu Layer Cake Recipe for a Classic Coffee and Mascarpone Dessert

Name: Tiramisu Layer Cake
Prep time: 4 h 45 min
Cook time: 25 min
Total time: 5 h 10 min
Cuisine: Italian
Ingredients: 4 large eggs, room temperature; 3/4 cup (150g) granulated sugar; 1 cup (120g) cake flour; 1 teaspoon baking powder; 2 tablespoons instant espresso powder; 1/4 cup (60ml) hot water; 2 tablespoons coffee liqueur (such as Kahlúa); 16 ounces (450g) mascarpone cheese, cold; 1 1/2 cups (360ml) heavy whipping cream, cold; 3/4 cup (90g) powdered sugar; 2 tablespoons unsweetened cocoa powder, for dusting

By:

Ruby Bennett

Published:

June 2, 2026

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Mascarpone cream without eggs

Traditional tiramisu relies on a zabaglione style custard made with egg yolks, sugar, and mascarpone. That classic method either uses raw eggs or a double boiler to gently heat them. While both work, they come with safety concerns and extra steps, especially when you’re building a layer cake that needs to hold its shape.

This recipe takes a different path. By eliminating eggs entirely, the mascarpone cream becomes something simpler and safer, yet still luxuriously creamy. The frosting is made with just mascarpone cheese, heavy whipping cream, and powdered sugar. Whipped together, it turns into a stiff, spreadable cream that won’t slide between cake layers. No need to refrigerate for hours to prevent slipping; this frosting stays put from the start.

The eggless mascarpone cream is not only safer but also sturdier, making it ideal for a layered cake that needs clean slices.

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How to make a tiramisu layer cake

Building a tiramisu layer cake is simpler than you might think, especially when you break it into four parts: the genoise sponge, the espresso soak, the mascarpone frosting, and the final assembly. Each step builds on the last, and the result is a stunning coffee infused dessert that tastes just like the classic Italian treat.

For the genoise sponge cake

Preheat your oven to 350°F and line three 6 inch cake pans with parchment paper. The key to a light genoise is giving the eggs plenty of time to aerate. Beat the eggs on medium speed for one minute, then slowly stream in the sugar. Continue beating for at least 10 minutes until the mixture triples in volume and turns pale yellow. You want it thick enough to leave a ribbon trail when you lift the beaters.

In a small bowl, stir together cake flour and baking powder. Sift one third of the dry ingredients over the egg mixture and fold gently with a silicone spatula. Repeat until all flour is incorporated, taking care not to deflate the batter. Divide the batter evenly among the pans (about 200 grams each) and bake for 23 to 25 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 to 15 minutes, then turn them out onto a wire rack, peel off the parchment, and cool completely.

For the espresso

In a small bowl or measuring cup, whisk together instant espresso powder, hot water, and a splash of coffee liqueur (such as Kahlúa). The mixture should be strongly flavored but not too watery. If you prefer an alcohol free version, simply use strong brewed coffee instead of the liqueur. Set the espresso beside your assembly station.

For the mascarpone frosting

In a mixing bowl, beat the mascarpone cheese with an electric mixer until creamy and smooth. Add the heavy whipping cream and powdered sugar, then beat again until the mixture is thick and holds soft peaks.

Don’t overbeat; you want it spreadable, not grainy. This eggless frosting is wonderfully stable, so you can use it right away.

Assemble the tiramisu layer cake

Place one cooled cake layer on a turntable or serving plate. Using a pastry brush or a small spoon, drizzle 4 to 5 spoonfuls of the espresso mixture over the top, enough to moisten the sponge without making it soggy. Spread a generous layer of mascarpone frosting on top and smooth it with an offset spatula. Repeat with the remaining layers, ending with a layer of cake on top.

For a naked cake look, spread a thin layer of frosting over the sides and use a bench scraper to scrape away the excess until the cake shows through. Transfer leftover frosting to a piping bag fitted with a large round tip and pipe a decorative swirl on top. Finish with a generous dusting of cocoa powder, tapping through a fine mesh sieve for an even coat.

Component	Key Tip
Genoise sponge	Beat eggs and sugar a full 10 minutes for maximum volume; fold flour gently.
Espresso soak	Use a light hand to avoid a mushy cake; 4 to 5 spoonfuls per layer is enough.
Mascarpone frosting	Beat just until smooth and stiff; overbeating can cause separation.
Assembly	Chill the assembled cake for at least 4 hours (overnight is best) for cleaner slices.

For a variation, try swapping mascarpone with cream cheese mixed with a little cream and sugar. It will still be creamy and tangy, perfect for those who can’t find mascarpone.

Commonly asked questions

Here are answers to the most common questions about making and storing this tiramisu layer cake.

How should I store leftover tiramisu cake?
Wrap the cake tightly in plastic wrap or place it in an airtight container and refrigerate. The mascarpone frosting is safe at room temperature for about 4 hours, but leftovers should go straight into the fridge.
How long does tiramisu cake keep in the fridge?
It stays fresh for 3 to 4 days, though it tastes best within the first 1 to 2 days. The flavors continue to meld, but the sponge may soften over time.
Can I freeze tiramisu layer cake?
Yes. Wrap individual slices (or the whole cake) tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Can I substitute coffee for espresso powder?
You can use strong brewed coffee, but it will be more watery and slightly bitter. Instant espresso powder gives a more concentrated flavor without the extra liquid.
How do I get a fluffy genoise sponge?
Whip the egg and sugar mixture for at least 10 minutes until tripled in volume and pale. Sift and fold the dry ingredients gently, and avoid opening the oven door during baking.

If you enjoyed this recipe, you might also like our Raspberry Mascarpone Tiramisu or a simple Vanilla Layer Cake for another occasion. For more inspiration, check out this Tiramisu Layer Cake Recipe from Allrecipes.

FAQs

How do I make a tiramisu layer cake from scratch?

Bake a genoise sponge cake, let it cool, then slice into layers. Brush each layer with cooled espresso mixed with a splash of coffee liqueur. For the filling, beat mascarpone cheese with sugar, egg yolks, and heavy cream until smooth. Layer cake, filling, and repeat. Refrigerate for at least 4 hours before serving.

Can I make tiramisu cake without eggs?

Yes, use an eggless sponge cake recipe and replace egg yolks in the filling with a mixture of cornstarch and milk or use silken tofu blended with mascarpone for a similar creamy texture.

What is the best substitute for mascarpone in tiramisu cake?

Cream cheese is a common substitute. Mix 8 ounces of cream cheese with 2 tablespoons of heavy cream and 1 tablespoon of sugar to mimic mascarpone's richness and consistency.

How long does tiramisu cake last in the fridge?

Properly covered in plastic wrap or an airtight container, tiramisu cake stays fresh for 3 to 4 days in the refrigerator.

Can I freeze tiramisu layer cake?

Yes, wrap the unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before assembling. The assembled cake can also be frozen, but the espresso soaked layers may become slightly soggy upon thawing.

How do I prevent tiramisu cake from getting soggy?

Use a light hand when brushing the cake layers with espresso. Dip the brush and dab, rather than soak. Additionally, let the cake chill for at least 4 hours so the flavors meld without excess moisture.

Tiramisu Layer Cake Recipe for a Classic Coffee and Mascarpone Dessert

Mascarpone cream without eggs