Russian Tiramisu Recipe
This post may contain affiliate links. Read my disclosure policy.
Clearly tiramisu is an Italian dessert. I’d call this the Russian adaptation. What makes it so? Instead of ladyfingers, I’m using a basic biskvit cake recipe (you may know it as biscuit). Biskvit is an excellent European sponge cake and it doesn’t get mushy or soggy.
The ingredients are so easy and practical (a non-mascarpone version) and it turns out delicious. The frosting is light and fabulous. This version actually tastes good for a couple of days after it’s made. Hope you enjoy it, my family loves it!
Ingredients for Biskvit Tiramisu Cake:
6 large eggs, room temp
1 cup all-purpose flour, sifted *measured correctly
1 cup granulated sugar
1 tsp vanilla extract
Ingredients for Tiramisu Frosting:
1.5 cups heavy whipping cream, very cold
1 (8oz) stick cream cheese, room temperature
1/2 cup granulated sugar
Ingredients for Tiramisu Coffee Syrup & Topping:
1 1/2 cups Strong coffee, room temperature or cold
2 Tbsp granulated sugar
2 tsp rum
1 Tbsp unsweetened Cocoa Powder for dusting the finished cake
Watch How to Make Tiramisu Cake:
Here’s what the previous tiramisu looked like before I updated pictures:
And now, the new and improved:
If you bake this cake, please do tag me on Facebook or Instagram so I can see your beautiful creations! Happy Baking and I hope you enjoyed the video!
Russian Tiramisu Recipe
Ingredients
Ingredients for Biskvit Cake:
- 6 large eggs, room temp
- 1 cup all-purpose flour, sifted
- 1 cup granulated sugar
- 1 tsp vanilla extract
Ingredients for Tiramisu Frosting:
- 1.5 cups heavy whipping cream, very cold
- 1 8oz stick cream cheese, room temperature
- 1/2 cup granulated sugar
Ingredients for Tiramisu Coffee Syrup & Topping:
- 1 1/2 cups Strong coffee, room temperature or cold
- 2 Tbsp granulated sugar
- 2 tsp rum
- 2 Tbsp unsweetened Cocoa Powder for dusting the finished cake
Instructions
How to Make the Biskvit Cake:
- Preheat the Oven to 350˚F. .
- Butter a 9" springform mold and line the bottom with parchment paper (note: you can use two 9" cake pans, but keep in mind 2 pans will take less time to bake). Sift your flour
- In the bowl of your stand mixer, add 6 eggs and beat on high speed wit the whisk attachment for 1 min. With the mixer on, add the sugar in a steady stream and continue to beat on the highest speed for 8 min. The egg mixture should be thick, pale yellow and tripled in volume.
- Add 1 tsp vanilla and sift the flour into your batter. Fold the flour in with a spatula just until all of the flour is incorporated. Scrape from the bottom of the bowl to make sure you don't have pockets of flour trapped on the bottom. Be careful not to over-mix since you are relying on the fluffiness of the eggs for volume. Transfer the batter to your prepared pans.
- Bake 30 minutes or until the tops are golden brown and a toothpick comes out clean. Remove from the oven and let cool down 10 minutes, then remove cake from the pan and let cool on a wire rack. Once the cake is at room temperature, you can cut it in half to make two cake layers then remove the parchment paper. It should peel back easily.
How to Make Tiramisu Frosting:
- Beat 1.5 cups heavy whipping cream on high speed until stiff (mine took about 2 minutes with the whisk attachment). Don't over-beat it or it will be buttery.
- Transfer whipped cream to a medium bowl and refrigerate until ready to use.
- In the same bowl (no need to do the dishes yet), beat softened cream cheese and sugar on medium/high speed until smooth and creamy, scraping down the bowl as necessary to prevent rebel clumps of cream cheese.
- Use a spatula to fold whipped cream into the cream cheese mixture until well blended and refrigerate the frosting until ready to use. Fold until you no longer see streaks of cream cheese.
How to Make Coffee Syrup:
- Mix 1 1/2 cups strong coffee with 2 Tbsp sugar and stir until sugar dissolves. Stir in the rum.
Assembling the Tiramisu Cake:
- Place one of the cakes on a cake platter (note: use the prettiest, flattest side for the top of the cake)
- Brush half of the coffee syrup over the bottom layer (a brush provides for the most even distribution of syrup).
- Spread 1/3 of the frosting over the first cake layer. At this point, you can sift 1 Tbsp cocoa powder over the frosting
- Center the second cake layer over the frosting and brush the remaining half of the syrup over the second cake layer.
- Spread the remaining frosting over the top and sides of the cake.
Decorating Your Cake:
- Decorate to your hearts delight. I used the Wilton Open Star 1M frosting tip for the remaining forsting and piped little designs all over the top then dusted generously with a good quality unsweetened cocoa. You could just dust the top with cocoa powder and add chocolate shavings. Chocolate coffee beans would be amazing as well.
Notes
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
One more question. What are your thoughts on substituting marscapone for the cream cheese?
Hi Chris, I haven’t tried that yet but one of my readers make this with mascarpone instead and reported great results. Mascarpone is a more expensive cheese and it’s not required in this recipe but I think it would work.
Yes, it’s terribly expensive, but for my special occasion, I thought I would splurge. It’ll probably be the last time. Thank you again so very much for your prompt replies! I read through some of the reviews, but not all 335 of them 🙂
I am wondering why for this Tirimasu cake, you don’t add any baking powder, as you do for your base sponge recipe
Hi Chris, this recipe relies on the eggs and sugar for volume and does not require baking powder.
question, do you think I could bake this cake in a Nordic charlotte pan that has special shape of lady fingers around the outside? It is suggested to use Bakers Joy (oil and flour spray) on these pans, but your recipe says not to grease the sides and use parchment paper. I don’t have time to fail. Thank you!
Hi Chris! I’m not familiar with the pan to advise so you may have to experiment. This sponge cake needs to grip to the pan to rise well, that’s why we don’t butter or oil the pan. You have may a hard time removing it from your shaped pan without parchment paper and grease.
Thank you so much for your prompt reply. If I try it in that pan, I’ll let you know if it worked or not.
Hi Natasha I always follow each step but I don’t know why my cakes always flat down from middle and when I cut two layers it’s never equal like yours ,please advice me why it happened all the time?
Hi Areej, I’m so glad you gave this recipe a try. Did you use a standard sized oven in bake mode? (not convection?). And you baked in the center of the oven? I’m happy to troubleshoot.
Natasha,
This is the most amazing cake ever! I have made it many, many times, and even won first prize at a fair for it. I am going to make it again tonight for my grandpa’s birthday on Sunday, early because I am making a lemon cake tmrw as well. I am wondering, would it be alright to make just the cake early (By early I mean 2 days ahead), and assemble it the day before? Or would it have to be frozen? Thank you so much! I love your recipes!
God Bless!
Hi Agnes! That’s amazing! I’m so glad you love this recipe. Happy Birthday to your grandpa. The cake can be made a day before and layers can just sit on the counter overnight in plastic wrap. Then you can assemble it as instructed and refrigerate it. I hope that helps!
Be blessed!
I hadn’t read the note at the bottom until later- have never used this kitchenaide before- couldn’t figure out why your peaks only took 2 minutes and I was 5 minutes in finally switched to the whisk attachment and they whipped right up but man did I make a mess first!
So far everything else is lovely! The cake came out of the pan easier than any cake I’ve ever made! I am hesitant about this “syrup” though as mine is just a boozy coffee right now so I’m a little worried. Waiting for cake to cool.. Will report back with final results
HI Jenny, thank you for sharing that feedback. I went to the instructions and sure enough, I didn’t specify whisk attachment. I have updated the print-friendly recipe card.
I just finished making the cake and I’m sure my brother, mom, and dad will like it. Thank you so much for the recipe. The frosting tastes amazing, btw!! Natasha, God bless.
So glad you enjoyed this a lot!
This is the second recipe for Tiramisu Cake I have made and this is the one I will keep. This is moist and flavorful. I was concerned about using cream cheese that it might not be smooth and mellow but it worked perfectly. I did not use all of the syrup because I was afraid of a mush but next time I will use it all because the sponge cake holds up wonderfully.
That’s so great! It sounds like you have a new favorite!
I haven’t tried thus yet…was wondering if I can bake in 3 8 inch pans? I would like 3 layers with thick cream filling
Hi Lorie! I don’t think there would be enough batter to make 3 layers in 8” pans. You may need to increase the serving size of the recipe for more batter. Keep in mind, the syrup softens the cake layers and this frosting is soft, not very stable or suitable for tall cakes. I think it could work with 3 layers but there may be some sliding around and hard-to-serve the soft and tall slices of cake. Let us know how it turns out if you experiment.
I made this for my husband’s birthday, it was such a hit I wish I had made two to have leftovers 🙂 I used icing sugar for the granulated sugar in the frosting and added a pouch of Dr Oetker’s Whip It to stabilize the whipped cream. For the coffee syrup I used 3/4 c of espresso, 3/4 c Kaluha and 1 tbsp sugar. I used 2 nine inch pans, 25 minutes was perfect. I will definitely make this again, thank you for another winner!
Excellent information! Thank you so much for sharing with us. I’m glad it was a hit!
Hi Natasha beautiful cake and fantastic web site. I just discovered it. I am from Australia and it would help me greatly if would it be possible for the ingredients be posted in metric tia
I’m so happy you discovered our blog. Welcome, Ana! 🙂 If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
I’m making this right now for Valentine’s Day. This is the second time that I’ve made it because it was a huge hit the first time.
I used gluten free flour and even after brushing the cake with the coffee, it held together beautifully and was even better the 2nd day. This time I added 1 tbl espresso powder to the brewed strong coffee to really emphasize the coffee flavor and doubled the rum because why not…
This is an delicious recipe and I especially like it because it’s simple and I didn’t need to buy any special ingredients.
This recipe is a classic and I’m so glad you enjoyed it using gluten-free flour!
Hi Natasha, I’m making this cake for my aunty’s 80th birthday. Everything went well but it fell and pulled away from the sides (which I also lined with parchment paper) badly. Why did this happen. I am thinking of redoing it so your urgent response would be appreciated. (The only deviation from the recipe was I used caster sugar instead of granulated).
Hi Donna, this cake works best if you don’t line or grease the sides – it clings to the sides to climb and hold its shape. Also, be sure to beat the eggs and sugar sufficiently since the cake relies on the volume of the beaten eggs to rise.
Thanks for the guidance. I’ll definitely be doing it again as, sunken as it was, you couldn’t tell once it was mounted up. My aunt’s comment was “This cake is nice, it is for queens and royalty”. It was a big hit with everyone!!
Aww, that’s the best! Thank you so much for sharing that with me! I’m glad she loved it!
Hi Natasha, looks amazing, can i use gluten free flour? would it give me the same result.
Hi Amal, I haven’t tried that yet to advise but I saw someone else posted this in the comments “I tried this with gluten-free flour (since the bulk of the volume is from the eggs here) and it came out perfect.” I hope that helps!
This sounds so scrumptious, I can’t wait to try it.
Note: When using whipping cream it helps to either add Knox unflavored gelatin to your whipping cream (exact proportions can easily be found online recipes) or use sifted powdered sugar instead of granulated sugar; how much? I usually go by taste so I can’t even tell you but it can also be found online. Either way, your whipped cream frosting will be more stable and hold up better so you don’t have to worry about your cake “melting” in hot weather.
Thank you so much for sharing that with us, Cynthia!
I like to use Dr Oetker’s Whip It instead of gelatin to stabilize the whipping cream, and I agree I use icing sugar instead of granulated sugar, as I find it blends better
If I want to divide the batter into 2 baking pans. How long is the baking time?
Hi Lily, you sure can. Please see the note in step #2. “(note: you can use two 9″ cake pans, but keep in mind 2 pans will take less time to bake)” I hope that helps.
Can I freeze this cake and assemble later?
Hi Nh, they freeze very well. Just put parchment or wax paper between the layers then wrap loosely in plastic wrap. They can thaw in about 45 min – 1 hr at room temp.
Hi Natasha,
Can I make it a 4 tier cake? I will slice the cake in 2 so I will have 4 cakes 1 sponge cake recipe. I would like to use your mascarpone filling . Do you think the cake can stand it?
Thanks,
Mye
Hi Mye, I can’t say that this cake is strong enough for 4 tiers to advise. If you happen to experiment, I would love to know how it works out.
Natasha,
I live at 5,300 foot altitude and my cakes fall. I have tried your recipe for the Russian Tiramisu and other sponge cakes and the same thing happens. Does the recipe need adjusting at this altitude and can you please provide those adjustments?
Hi Mary, if that happens often or every time you bake that means you have to try some adjustments. This guide on High Altitude baking can be useful.
hi natasha, why you didn’t use baking powder? pls clear my doubt.
Hi, it isn’t necessary in a classic European sponge cake. Lately we have been adding a little to our sponge cake recipe because it did create a slightly more even rise.
Hi! How much and how long to bake when using 6in pans?
Hi Luie, I haven’t tested that so I can’t say for sure, but I think you would need three 6-inch pans for this recipe or it would overwhelm the pans.
Fantastic recipe! My wife made this today, and it’s to die for. Thank you for all of your hard work. You are amazing!
I love it! Thank you so much for your awesome feedback, we appreciate it.
Hi Natasha,
I have made this sponge before and love it. I want to try out this variation. Do you think I could use Marscapone in place of cream cheese?
Hi Mary, I haven’t tried that yet but one of my readers make this with mascarpone instead and reported great results. Mascarpone is a more expensive cheese and it’s not required in this recipe but I think it would work.
Thank you Natasha , baked the Russian Tiramisu cake it was yumm and your recipes are so easy / fresh and easy to bake.
Thank you so much for your great feedback.
I made this recipe 3 times. Amazing!!! I wanted to try making a batch of 12 tiramisu cupcakes, will this recipe be too much for a dozen cupcakes? Also, thank you so much for answering questions and responding to comments every time someone comments on your recipes!
Hi, I’m so glad you love the cake! I haven’t tried these as cupcakes because this batter would likely stick badly to cupcake wrappers.
Thank you!
You’re most welcome!
Hi Natasha, my 5 year old boy is a big fan of yours. He calls you his favorite chef. We want to try this cake, but may I know the metric measurement of the ingredients pls???
That is so sweet Sharon! I’m so glad you both are enjoying our recipes! We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Hi, Can this recipe be used for cupcakes?
The sponge cake recipe does not work well for cupcakes because there is no fat in the cake so it would get stuck to the cupcake wrapper.
Hi- I tried this recipe and it’s delicious, however, I live at 9200 feet. Do you have any suggestions for adapting the recipe to this altitude? The cake just sank, which does happen in high altitudes. Thank you!!
Hi Trisha, I don’t have any experience baking in high altitudes. I found a good reference on high altitude which may help.
Thank you for this lovely recipe ! Just a doubt, the heavy cream that I have is already a sweetened one so what amount of sugar do I need to add to the filling ?
HI, I have never purchased a sweetened heavy whipping cream so I can’t say for sure. Double-check that it is heavy whipping cream.
Made this cake for a friend birthday yesterday and it came out absolutely delicious. The texture was very moist and it tested like authentic tiramisu from Italy. Thank you so much for sharing this recipe, I highly recommend This cake to everyone to try.
Fantastic! Thank you so much for your great feedback and recommendation. I hope you love every recipe that you try!
Sooooo yummy! The best part was that I was able to convert it into gluten-free which made my whole family happy! I substituted the rum with Vanilla essence and it was divine.
That is awesome! I’m so glad that you were able to convert it into gluten-free. Thanks for sharing!
Hi Natasha, this recipe is absolutely amazing! I’m 14, and I made this 2 times. My whole family loves it and they always ask me to make it. It really is a delicious dessert, and everyone should try it. Thank you!
Wow, great job! Keep up the good work and I hope your family will love every recipe that you will try for them.
This is the simplest Tiramisu recipe I have come across and I was very pleased with the results…
I’m so glad you enjoyed it!
Hello,
Can you add white rum instead of gold rum?
Thank you
Viktoriya
Hi Viktoriya, I haven’t tried that but I think it should work with a white rum.
Hi Natasha,
I watched your video countless times on the Frosting but mine always comes out much softer (though not completely runny but far from your frosting consistency. And my cream cheese always turns out yellowish. How can I achieve that almost white Frosting of yours with that consistency?
Hi, it sounds like you might be over softening the cream cheese. If it’s too soft, it will change the consistency.
Thanks Natasha. Can I know by over softening does that mean over whipping it? Or leaving it out too long in the room to soften? I do leave the cream cheese out to soften before I whip it. Does this affect the consistency?
Over softening is leaving the cream cheese at room temperature for too long.
Hi, I had this problem of soft cream cheese whipped cream mixture. I realized my mistake, I used to whip it after mixing the two. You are just supposed to mix the two with a spatula. Hope this helps, thanks.
Precise measurements, time accuracy, a little too much leftover coffee ( maybe divide the measurements there by half to avoid waste and cost )
Great execution from start to finish.
I’ve sold four your cakes and the only tweaking I could recommend is figuring out the proper ratio for “strong coffee”. I’ve personally chosen to use ground espresso with a ratio of 1/2 heaping cup and 48 ounces (the 6 line on your coffee maker ) of water.
It is important to have your coffee cold before you add the liquor.
Sorry about the banter but this is a really good recipe and thank you for sharing it
Thank you for sharing that feedback with us Carmen!
Hi
Can I bake rhe biskvit in a sheet pan instead of the round pans?
Hi Terry, here is an example of where we did that with a sponge cake.
Can your base sponge cake recipe be used to make a Tres Leches cake?
Hi Susie, I haven’t tried that yet to advise. But here’s another post about sponge cakes.
Hi Natasha,
Your recipes are super easy to follow and superb in taste. The Russian Tiramisu is an all time favourite and beautiful in texture and taste..Thank you for sharing..
So great to hear that Flavia. I hope you love every recipe that you will try!
Hi Natasha! Can i make this cake into a 9×13 cake ?
Hi Tanya, That would work but you will need to double this recipe to fit a 9×13. I would recommend making the batter in 2 separate batches and baking them separately.
Hi Tanya, it would need modification. I would suggest trying our classic Tiramisu which is a 9×13.
Hi Tanya, I made this cake in a 9×13 pan, but the layers were not thick as in this video. However I managed to make a 2 layer cake without any modifications with an average thickness which I am happy of.
Also I replaced cream cheese with 3oz of hung curd and the cake was absolutely delicious.
It tasted exactly like authentic tiramisu and everyone kept asking for more ..
Hi
You have not used butter or oil for the cake. Would it still be moist ?
Yes, this cake is definitely still moist.
Hey Natasha ! I measured my pans just to make sure they’re right size and they’re 10″ by 10″… would that still work or will it affect the level..?
Hi Angie, a 9×13 pan is about 17% larger than a 10×10 and I would be concerned that the 10×10 would be too small. You might have leftover frosting since it fills a 9×13 pretty much to the top.
Hello Natasha, as I loved to try your recipe and I strongly trust on your tips, I tried your Tiramisu today.. Taste wise it was obviously HIT but I faced one problem (this is the 1st time I faced this problem). Middle of the cake was sank during baking. It wasn’t inflated enough. Side of the cake was ok. I’m sure you can explain that.
As I’m BIG FAN of your apple cake. So is the tiramisu will be spongy like apple cake? If YES then my tiramisu wasn’t that much spongy like apple cake. Could you please give me your valuable suggestions and tips?
Your cream was FANTASTIC with light feelings.
Thanks a lot.
Hi Lisa, Did you use a standard sized oven in bake mode? (not convection?). And you baked in the center of the oven? I’m happy to troubleshoot.
Hi Natasha! Mine sank as well. I went back to look at your tutorial video for sponge cake and I noticed you added a 1/2 teaspoon of baking powder which is not included in this tiramisu recipe. Also, you didn’t add the vanilla in the tutorial. I am crazy about this recipe and make it when I have guests over, but would love to know if maybe it sinks because of lack of baking powder in this recipe? Or putting the vanilla in and trying incorporate that makes it sink with the extra fluid?
Hi Holly, This traditional sponge cake will still work without it but we have recently started adding 1/2 tsp of baking powder whisked into the flour and then sifted into the egg/sugar batter for more level results. This cake really relies on the eggs and sugar to rise so it will still work great so long as you beat the eggs and sugar adequately.
Hi Natasha, thanks! I have always assumed it is something on my end that I haven’t been doing correctly. I mix it on high speed for about 8 minutes – until it triples in size. I have been wondering if it is the vanilla – in that I am not mixing it in enough causing the center to sink a bit. It doesn’t sink a real lot, but it does a little.
Thanks for your recipes, Natasha! Some of my husband’s favorite meals/desserts I got from you site! He also requested this tiramisu recipe for his b-day a few days ago!
Natasha, can I use 100% colombian instant coffee? what is the ratio? when you say strongest coffee are those brewed coffee?
I have used several kinds – my favorite is freshly brewed espresso but I have used strong drip coffee (made according the the package instructions usually produces a fairly strong coffee) and I have also tried with instant coffee.
Cake was absolute disaster. Looked beautiful and spongy on the top and outside but when I flipped it out it was thick and stodgy in the middle.
Hi Caroline, I’m so sorry to hear that. I am always happy to help troubleshoot. This is a classic European sponge cake base and since it relies on the volume of the eggs and sugar for leavening, it is critical to beat adequately with a high powered mixer. If this is your first time with making a sponge cake, I would highly recommend reviewing our post on how to make a sponge cake which includes a video tutorial. I hope that helps.
Can’t wait to try the Tiramisu! I have 3 questions: 1. Would it come just fine also if I use mascarpone instead of cream cheese? 2. Why did you use cream chesses instead? 3. The recipe for the sponge cake in this case does not have baking powder but vanilla instead. Is that correct or a typo? Tia.
Hi Cherie, I haven’t tried with mascarpone but I’ve had some readers make this with mascarpone instead and reported great results. Mascarpone is a more expensive cheese and it’s not required in this recipe but I think it would work. This traditional sponge cake will still work without it but we have recently started adding 1/2 tsp of baking powder whisked into the flour and then sifted into the egg/sugar batter for more level results. This cake really relies on the eggs and sugar to rise so it will still work great so long as you beat the eggs and sugar adequately.
The recipe is good, but something is off on the biskvit recipe here on this page. It needs a little bit of a leavening agent, about a tsp of baking soda or baking powder. And if you are confused as to whether to beat the eggs or whisk them, go with the latter especially if you are using attachments to a mixer. Also, the finer your sugar, the better. Caster sugar works best if you can find it. Also, don’t test the cake with a toothpick after baking it in the oven for 25 min. If the top looks right, trust it is cooked. Testing with a toothpick will likely deflate the cake.
I had to toss three cakes aka 18 eggs and 3 cups of sugar before figuring this out. Natasha’s linked recipe for Biskvit is far more accurate and helpful than the one here. Just use that one plus adding vanilla extract to the eggs.
How long do I have to wait before eating ? Or can I ate it after is done ?:)
Hi Mariana, You can either refrigerate overnight or serve it directly (right away). It will taste great both ways.
Will this be enough frosting for a bag of ladyfingers (about 48 of them)?
Hi Tanya, I haven’t tested this with Ladyfingers so I cannot advise. If you experiment please let me know how you like that recipe!
My cake sunk in the center. Followed instructions precisely. What likely happened? Ideas to fix?
Hi Mimi! Did you bake it right away? What was it like that it didn’t turn out? Can you describe it? I’d love to help you trouble shoot.
So no baking powder in the dough?! It didn’t work this time!!! I followed the directions this one time… arrrrg, I usually always add the baking powder !!
Hi Victoria! this traditional sponge cake will still work without it but we have recently started adding 1/2 tsp of baking powder whisked into the flour and then sifted into the egg/sugar batter for more level results. This cake really relies on the eggs and sugar to rise so it will still work great so long as you beat the eggs and sugar adequately.
I made this but haven’t eaten yet (will be tomorrow). The icing was kind of a whipped cream consistency and not much like icing. Would that be because I needed to mix the whipping cream more? Or maybe the cream cheese wasn’t mixed correctly?
I believe the cake part turned out well.
I have yet to make a good cake. The baklava and cherry crumble recipes are terrific!
Hi Jordan, this icing will be softer than traditional icing. Did you alter anything in the recipe?
I used everything in the recipe. My only guess could be the way I mixed it or how long. I’ve made cream cheese icing for cookies before, but it called for powdered sugar. Did I mess up by using granulated sugar for this recipe?
Hi Jordan, the granulated sugar is correct. It could be softer if the cream cheese is over-softened or if you use regular whipping cream instead of “HEAVY” whipping cream which has a higher fat content and whips better than regular.
I must have overmixed the cream cheese. I made sure to use heavy whipping cream. Thank you for your input! Your recipes are my go to.
Just made this tonight. It was easy and delicious!!! I’ll have to make it again soon. Love your recipes.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
This recipe is delicious! My husband has been hoping for long time that he would get a tiramisu as the one he had in Cologne, Germany many years ago. This recipe is the one (or at least VERY close) to what he’s been dreaming about!
That’s so great!! I’m so happy you both enjoyed that!!
Can I still use ladyfingers in this recipe? I just have them at home and would like to use them with your frosting recipe
Hi Tanya, absolutely, that would be even easier! I hope you love the tiramisu! 🙂
I’ll give it a try. How much run extract do I use? I don’t have regular rum. Thanks
HI Tanya, I would use 1/2 the amount called for, so 1 tsp of rum extract or add to taste if you would like it stronger 🙂
Hi Natasha, tried this cake twice and it sunk and was slightly sticky after baking. I don’t have a big oven so do you think I could halve the ingredients and bake one layer at a time?
Hi Jaclyn! Did you use a standard sized oven in bake mode? (not convection?). And you baked in the center of the oven? How about measuring, did you make any changes to the recipe and made sure to measure the dry ingredients correctly? I haven’t tried halving this specifically, that may require a different size pan.
Hi Natasha
Can v use whipped cream instead of heavy cream? . Heavy cream doesn’t have stiff peaks lyk d whipping cream
Hi Jasmeet, heavy cream is significantly easier to beat into stiff peaks so I would highly recommend heavy cream. Some regular “whipping creams” do not reach stiff peaks.
It is a very good recipe. My husband loves tiramisu and he totally approves this one. And it is so easy to make!
I’m so happy to hear that! Thank you for sharing your great review!
This cake was a huge hit at the office today. I consider this my favorite cake recipe. It’s very European and it melts in your mouth. Thanks Natasha for a fantastic recipe!
Sounds like you found a new favorite! Thanks, Joanna!
Hi Dear Natasha,
I have been trying your recipes almost every week. I made 2 types of Danish, your apple cake etc. All of your recipes were FABULOUS.
I just loved it. Thanks a lot for the lovely recipes.
Regarding the Russian Tiramisu cake recipe you have used Rum for the syrup. Any kind of alcohol I’m avoiding as I’m Muslim.
Can you pls let me know is there any substitution for Rum?
Thank once again.
Lots of love for you.
Hi there! I’m so happy you tried all of those recipe!! Regarding the alcohol, one of my readers wrote: “I always use vanilla extract instead of the rum, and it works great too. Pure vanilla extract does contain alcohol, so it’s a great substitute. But using imitation one works just as well”. Cake can be made a day before.
Hi Natasha, I tried your Sharlotka recipe, it was great. Is that I used a size smaller pan and the cake was like outgrew the cake pan. Btw, my Q is re the Russian Tiramisu. I don’t have Rum, can I substitute it with other alcohol like whiskey, brandy? Thank You
Hi, one of my readers wrote: “I always use vanilla extract instead of the rum, and it works great too. Pure vanilla extract does contain alcohol, so it’s a great substitute. But using imitation one works just as well”. Cake can be made a day before and layers can just sit on the counter overnight in plastic wrap. I hope this helps.
Thank You, Natasha. Will try and use vanilla or imitation rum.
You’re welcome!
How much run extract would i use for this recipe?
Hi, Natasha. I have been baking your cakes now for a few years. They are always delicious. Today I made a Russian Tiramisu for my coworkers, I am a nurse ,and it was absolutely delicious.. Thank you for good recipes, always pleasure to watch your videos.Bella
Hi Bella! I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha, i was asked to do a wedding cake with 3 tiers. they requested tiramisu, and I heard that yours is amazing. Do u think this cake will stack ok?
Hi Katrina, I think this sponge cake would be too soft to stack especially if it is moist and you would definitely need a different kind of frosting. I haven’t tested it that way though so I can’t say for sure, but it would be risky.
Hi Natasha, I tried this recipe over the weekend, for a friend’s birthday. The end result was amazing, but i did have an issue with the biskvit cake. After about 25 mins of baking, it started falling in the middle and when i took it out, it kept sagging in the middle, and just fell apart. 🙁 I just baked another basic vanilla sponge cake (different recipe) and continued with the rest of your recipe to complete the awesome tiramisu cake. What could have gone wrong? I have made your biskvit recipe before (and has turned out great) but that was in 2 9-in pans vs 1 9-in springform pan (as mentioned in this recipe).
Hi Nitya, we have been making it in 2 cake pans more recently since it does seem to rise more evenly in 2 separate pans, but with the single, the biggest thing is the mixing time to make sure the batter is fluffy since the cake relies on the volume of eggs and sugar for leavening. The second is to bake longer. If you pull this one out too early, it will tend to sink and this single does take longer than the double. It is totally ok to bake this as 2 layers.
Thank you Natasha for the quick response. As mentioned earlier, i have made your berry cake and strawberry cake using the same biskvit recipe in 2 pans and both have turned out awesome. Going forward, I will ensure i bake this one always in 2 pans.
I JUST LOVE THIS RECIPE. I seriously made this like 100 times. NOT KIDDING. My husband says this is the best cake. I sometimes tweak it and add berries or condensed milk.. The sponge cake recipe is soo easy and so nice and fluffy. The mixer does all the job for you. We have this cake every week, sometimes twice a week. Made other kind of cakes, but always come back to this one.
Thank you for the wonderful compliment, Oksana!
Hi Natasha, do you think adding some marscopone to the cream is a good idea? If so, what would be your recommended measurements/ratios?
Hi Jenya, I haven’t tried it with mascarpone but I’ve had some readers make this with mascarpone instead and reported great results. Mascarpone is a more expensive cheese and it’s not required in this recipe but I think it would work
This is a great recipe. However not every brand of cream cheese works. Unfortunately I bought Arla cream cheese, that is very runny and soft. So my cream was very runny . Had to go to the store in the middle of making it. Hope my comment helps others. Also using powdered sugar works better than using sugar, no? oh, and I used 3 times more rum , maybe because my cake was too dry.
That is great to know! I have never seen that brand in US grocery stores. Is that a European brand? I wonder if it is like Canadian sour cream versus US sour cream where it’s very loose.
I just want to add that it is so nice that this recipe does not contain raw (undercooked) egg yolks as some tiramisu recipes do – so it’s safe for all ages. Cannot wait to try it soon!
I hope you love the recipe Amy, please let me know what you think!
Dear Natasha, I baked this sponge cake in a 9″ springform pan yesterday for (Tres Leches cake instead of Tiramisu). I added just a pinch of salt to get the right flavor for Tres Leches. The cake overflowed the pan (just a little). Do you think it was due to the salt, or maybe because I might have over beaten the egg/sugar mixture? The cake was delicious by the way. It was just a bit hard to remove due to the overflow. Would appreciate your expert advice. I realize that baking recipes are precise for a reason! Probably just not used to baking a cake without salt. With thanks, Amy
Hi Amy, putting the full cake recipe into a 9″ springform might overflow if the walls are shorter. The salt probably wouldn’t change anything. Overbeating would increase the volume but I have overbeat it so many times and haven’t experienced an overflow. Does your springform pan have at least 3″ walls?
Hi Natasha,
Yes – it has 3″ walls exactly. Maybe the eggs were larger…anyway, no big deal. I’m going to try the recipe again, because it was such a delicious cake! 😉 Thank you!
That could be also. I used large grade AA eggs. Extra large eggs would probably overflow. I’m so happy you loved the cake! 🙂
Hi Natasha,
I’m so excited to give this cake a try. I’m just curious…why doesn’t this recipe call for baking powder? Wouldn’t the cake not be fluffy without it?
HI Saleha, this traditional sponge cake will still work without it but we have recently started adding 1/2 tsp of baking powder whisked into the flour and then sifted into the egg/sugar batter for more level results. This cake really relies on the eggs and sugar to rise so it will still work great so long as you beat the eggs and sugar adequately.
Awesome but want to know what about baking powder or soda do we need to add ?
Hi Veenu, this recipe doesn’t require it since the cake relies on the volume of the eggs and sugar for leavening. I hope you love it!
Hi, I love your sponge cake recipe. Made already the mango cake several time, just in my case my sponge cake gets a bit dry, anyway here in this recipe you do not use baking powder!? No need? Thank you so much
Hi Laura, I have been adding the baking powder in my more recent cakes for more level and consistent results. It seems to help a little bit but isn’t necessary for the cake to work. It has been made without for centuries 🙂
Hi Natasha,
Can I use mascarpone cheese instead of cream cheese in this tiramisu recipe ?
Hi Rubeena, I haven’t tried with mascarpone but I’ve had some readers make this with mascarpone instead and reported great results. Mascarpone is a more expensive cheese and it’s not required in this recipe but I think it would work.
Hi natasha please help me i have few questions can you please tell me any non alcoholic substitute of rum?and 1 more question can i make this cake 1 day before and put it in my frigde and then assemble it next next day?
Hi, one of my readers wrote: “I always use vanilla extract instead of the rum, and it works great too. Pure vanilla extract does contain alcohol, so it’s a great substitute. But using imitation one works just as well”. Cake can be made a day before and layers can just sit on the counter overnight in plastic wrap. I hope this helps.
Omg a wonderful recipe. Came out fantastic.
I’m glad you love it! Thanks for sharing!
I want to make this cake for Thanksgiving but I don’t have heavy whipping cream and I don’t have time to go to the store. Can I substitute it with cool whip?
Hi Julia, I think that would work well.
Hi natasha, I simply love the way u make baking so simple and tasty. I love the videos which r soooo informative. I have a request can you share a triple Chocolate mousse cake recipe or make a video on it. I would not mind if it were a triple choc cake as well.
Thanks in advance.
Regards,
Alice
Hi Alice, thank you for the suggestion! I will keep that in mind and if I come up with something great, I will definitely share it 🙂
Hi Natasha…I really enjoyed watching the recipe of the Tiramisu cake and plan to make it soon for my husband’s birthday.but I had a small query. Can v substitute rum with whiskey or any other. I have whiskey readily available at home.
Hi Mahima, I haven’t tried it with whiskey but I think it would work well in this cake.
..Hi Natasha… I made this recipe for my wedding anniversary… And like I asked u earlier I sued whiskey for rum…. It’s tasted yummy..a lil on the bitter side….
Thank you for reporting back! I’m betting it was probably the whiskey since there isn’t anything else in the recipe that would really make it taste bitter, unless too much coffee was added. I’m so glad you enjoyed it!
Hi Natasha,
I was looking at baking an easy cake for my husbands birthday. After looking at several recipes online, yours looked the best and easiest. I baked it yesterday and i must say that my family was out of words for the way it tasted. It was just amazing. Thank you for sharing. I specially like the videos as it is so eady to understand.
I was looking at an easy Tiramisu Cake. Online its all so complicated and long. Your recipe was simply easy and tasty
Hi, I just baked my cake layers and they turned out flat. Do you know what possibly went wrong? I used the same pans, and yours looks nice and tall, but mines look like pancakes 🙁
You’re welcome Alice! I’m happy to hear how much your family enjoys the recipe! Thanks for sharing your excellent review! 🙂