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Sponge Cake Tiramisu

Sponge Cake Tiramisu

  • Prep

    30 m
  • Ready In

    1 h 30 m
Suzanne

Suzanne

Italian dessert cake. Not exactly like what you would get in an authentic Italian restaurant, but still good.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
  2. Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.
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Reviews

BREEZER
45

BREEZER

8/4/2005

This was better than I expected. I wound up substancially modifying the recipe, but it was fabulous anyway. I wanted the tiramisu to be edible for all my dinner guests, including a pregnant woman. I cut the angel food cake into strips to mock ladyfingers, then beat the cream, marscapone, vanilla and sugar until fluffy. I added a fourth cup of strongly brewed decaf coffee to the marscapone mixture, and whipped it again. I then alternated layers of angelfood fingers, the marscapone mixture, and cinnamon sprinklings, topping it off with the last of the marscapone mix and cinnamon. I chilled for about an hour. This was a huge hit and I will definitely make it again!

jessica
27

jessica

2/9/2006

This recipe turned out yummy - almost as good as the restaurants' with a few personal adjustments. I made it with 1/2 c. decaf coffee instead of the coffee liqueur and granules (pregnant women friendly). I also made it with cream cheese instead mascarpone cheese (couldn't find mascarpone cheese anywhere!). And it turned out fabulous! Thanks for this easy and delicious recipe!!

SANTOS
25

SANTOS

4/26/2003

Wonderful results. Nice and easy to prepare. I added additional whipped cream and frosted the top of the cake. Final step: just before serving I dusted a little cocoa powder over the whipped cream. I like this recipe because "no" eggs were used. Results: smooth light taste....not a heavy dessert!

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