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  • Difficulty Easy

171 Comments

This tiramisu cake comes with quite a twist on an old favourite.
Tiramisu is a popular rich and creamy Italian dessert flavoured with coffee and liqueur. It’s made of sponge fingers that are dipped into coffee which has been flavoured with liqueur and layered with a delicious, creamy mascarpone mixture.

This tiramisu is made up-side-down and uses cream cheese instead of mascarpone to produce a firmer tiramisu. This allows the cake to be turned out, filled with fresh berries in the centre and sliced.

I have used the Mastrad Silicone Savarin Cake Pan for this gorgeous dessert.

Ingredients (Makes, 1 large tiramisu cake)

  • 1 cup strong black coffee
  • 1/4 cup Kahlua, Tia Maria or Marsala
  • 500g cream cheese, softened at room temperature
  • 1/3 cup caster sugar 2 egg yolks
  • 200ml thickened cream
  • 300g (15) sponge finger biscuits (savoiardi)
  • 40g grated milk chocolate
  • 2 punnets strawberries, halved
  • 1 punnet blueberries
  • 150g white chocolate, melted, to decorate

Special Equipment

  • 1 x Mastrad Silicone Savarin Cake Pan or similar

Method

  1. Pour coffee and liqueur into a shallow, heat proof dish and set aside to cool.
  2. Beat cream cheese using an electric mixer until smooth.
  3. Add sugar and continue to beat for 1 minute.
  4. Add egg yolks and beat until well combined.
  5. Add cream and beat for a further minute or until smooth.
  6. Dip 5 biscuits into the coffee liqueur (do not soak) and arrange to cover the base of the pan.
  7. Pressing down slightly to shape.
  8. Cover biscuits with 1/2 the cream cheese mixture and sprinkle with half the grated chocolate.
  9. Repeat with 5 coffee liqueur biscuits, then remaining cream cheese, grated chocolate and finishing with the remaining biscuits.
  10. Cover with plastic wrap, lightly tap pan on the bench and top with a plate to compress.
  11. Refrigerate with plate on top, overnight or until firm and set.
  12. Remove from refrigerator and carefully invert cake onto a round serving platter.
  13. Fill centre of cake with berries and drizzle with melted white chocolate.

TIP: * Be patient when inverting the cake. Press slightly on silicone ring to assist in the process.

  • Looks and sounds just amazing, thanks!

    Reply

  • I wouldn’t make this because of the raw eggs. It’s not healthy to eat raw eggs so why would I want to put them into a dessert to share with family and friends. I prefer my eggs cooked but thanks for sharing the recipe

    Reply

  • In most traditional tiramisu recipes, you’ll find egg yolks. This is what gives the filling its yellowish color, decadent taste, and thick texture. While some recipes, such as the most classic ones, use raw eggs, it’s always best to cook them due to the risk of salmonella

    Reply

  • This looks amazing. I ate out recently and tried their Tiramisu and it was amazing. This recipe is mouth-watering.

    Reply

  • That’s great that this looks so different. I always love seeing different takes on traditional desserts because it makes it look more interesting as you think it’s something new.
    Thank you for sharing this recipe.

    Reply

  • This looks so wonderful and healthier than normal Tiramisu. Thanks so much for sharing.

    Reply

  • Oh my lord, this looks delicious as can be.

    Reply

  • Sounds so interesting, never been able to get tiramisu correct haha

    Reply

  • Wow!!!this is looking so yummy

    Reply

  • What a very clever idea. Thanks so much for sharing this healthier version.

    Reply

  • Ooooo Kahlua, in it sounds delicious :)

    Reply

  • I love Tiramisu.Never thought of adding fruits before.

    Reply

  • WOW! This looks so amazing. Love the fruit topping to break the richness.

    Reply

  • Talk about yummyness overload. I could do with this right now.

    Reply

  • I need this in my life RIGHT NOW!

    Reply

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