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Tiramisu mousse cake dusted with cocoa
Classic Italian dessert with coffee

Tiramisu Mousse Cake

Author: Flavelo
Recipes Cakes and Desserts
Tiramisu ('pick me up') is a modern classic from Veneto. While the original is a spoon dessert, this cake version is sliceable thanks to gelatin, without losing its famous creaminess. Layers of coffee-soaked ladyfingers and rich mascarpone cream create a perfect balance of texture and flavor.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 5 hrs 50 mins
🍽️ Servings 10 servings
🔥 Calories 450 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • 8-inch Springform Pan: For assembly.
  • Whisk: For aerating the cream.
  • Double Boiler: For pasteurizing eggs.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Whisk egg yolks and sugar over a double boiler until warm (approx. 160°F) and pale yellow. Remove from heat.

Tip: This creates a 'sabayon' base and makes the eggs safe to eat.
2 ✓

Dissolve the bloomed gelatin in the warm egg mixture. Let it cool to lukewarm.

Tip: Gelatin ensures the cake cuts cleanly.
3 ✓

Loosen the mascarpone with a spatula (do not use an electric mixer!), then fold in the egg mixture.

Tip: Machine mixing can cause mascarpone to curdle.
4 ✓

Whip heavy cream to soft peaks and gently fold into the mascarpone base.

Tip: Soft peaks blend easier without lumps.
5 ✓

Line the springform pan. Briefly dip ladyfingers in coffee and line the bottom.

Tip: Dip for just 1 second; they act like sponges and will get soggy if soaked too long.
6 ✓

Spread half the cream over the base, add another layer of dipped ladyfingers, and top with remaining cream. Chill for 4 hours.

Tip: Flavors need time to meld.
7 ✓

Dust generously with cocoa powder just before serving.

Tip: Cocoa absorbs moisture, so fresh dusting looks best.

Recipe FAQ

Why is the cream runny?
Mascarpone separates if overbeaten. Fold it in gently!
Are the eggs safe?
Yes, heating them over steam (pasteurization) kills bacteria.

Ingredients

  • 10 oz Ladyfingers (Savoiardi)
  • 1 lb Mascarpone Cheese (cold)
  • 4 large Egg Yolks
  • 1 cup Confectioners' Sugar
  • 1 1/4 cups Heavy Cream (cold)
  • 3/4 cup Strong Espresso (cooled)
  • 1 packet Unflavored Gelatin (0.25 oz)
  • 1/4 cup Water (for gelatin)
  • 3 tbsp Dutch Process Cocoa Powder (for dusting)