Russian Tiramisu Recipe

Clearly tiramisu is an Italian dessert. I'd call this the Russian adaptation. The frosting is light and fabulous. Hope you enjoy it, my family loves it!

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:

Tiramisu Cake-5

Tiramisu Cake Tall

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

4.84 from 68 votes
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Servings: 12

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:

  1. Preheat the Oven to 350˚F. .
  2. 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
  3. In the bowl of your stand mixer, add 6 eggs and beat on high speed 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.
  4. 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.
  5. 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:

  1. Beat 1.5 cups heavy whipping cream on high speed until stiff (mine took about 2 minutes). Don't over-beat it or it will be buttery.
  2. Transfer whipped cream to a medium bowl and refrigerate until ready to use.
  3. 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.
  4. 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:

  1. Mix 1 1/2 cups strong coffee with 2 Tbsp sugar and stir until sugar dissolves. Stir in the rum.

Assembling the Tiramisu Cake:

  1. Place one of the cakes on a cake platter (note: use the prettiest, flattest side for the top of the cake)
  2. Brush half of the coffee syrup over the bottom layer (a brush provides for the most even distribution of syrup).
  3. Spread 1/3 of the frosting over the first cake layer. At this point, you can sift 1 Tbsp cocoa powder over the frosting
  4. Center the second cake layer over the frosting and brush the remaining half of the syrup over the second cake layer.
  5. Spread the remaining frosting over the top and sides of the cake.

Decorating Your Cake:

  1. 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.

Recipe Notes

Tips on beating whipping cream: Freeze or refrigerate your mixing bowl and whisk attachment 10-15 minutes prior to beating cream. Keep cream refrigerated until ready to use. The colder it is, the better it whips. Also, make sure you are using HEAVY whipping cream.

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Masha
    November 13, 2018

    It is a very good recipe. My husband loves tiramisu and he totally approves this one. And it is so easy to make! Reply

    • Natashas Kitchen
      November 13, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Joanna
    October 16, 2018

    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! Reply

    • Natashas Kitchen
      October 16, 2018

      Sounds like you found a new favorite! Thanks, Joanna! Reply

  • Chawdhury
    September 28, 2018

    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. Reply

    • Natashas Kitchen
      September 28, 2018

      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. Reply

  • AliceNiki
    July 27, 2018

    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 Reply

    • Natashas Kitchen
      July 27, 2018

      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. Reply

      • AliceNiki
        July 28, 2018

        Thank You, Natasha. Will try and use vanilla or imitation rum. Reply

        • Natashas Kitchen
          July 28, 2018

          You’re welcome! Reply

  • Bella
    July 16, 2018

    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 Reply

    • Natashas Kitchen
      July 16, 2018

      Hi Bella! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Katrina Martin
    July 10, 2018

    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? Reply

    • Natasha
      July 10, 2018

      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. Reply

  • Nitya Narayan
    June 11, 2018

    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). Reply

    • Natasha
      June 12, 2018

      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. Reply

      • Nitya Narayan
        June 12, 2018

        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. Reply

  • Oksana Jatskovski
    June 10, 2018

    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. Reply

    • Natashas Kitchen
      June 11, 2018

      Thank you for the wonderful compliment, Oksana! Reply

  • Jenya
    June 7, 2018

    Hi Natasha, do you think adding some marscopone to the cream is a good idea? If so, what would be your recommended measurements/ratios? Reply

    • Natashas Kitchen
      June 7, 2018

      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 Reply

  • Nadia
    June 6, 2018

    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. Reply

    • Natasha
      June 6, 2018

      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. Reply

  • Amy Ahluwalia
    April 11, 2018

    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! Reply

    • Natasha's Kitchen
      April 11, 2018

      I hope you love the recipe Amy, please let me know what you think! Reply

  • Amy Ahluwalia
    April 11, 2018

    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 Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      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? Reply

      • Amy Ahluwalia
        April 11, 2018

        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! Reply

        • Natasha
          natashaskitchen
          April 11, 2018

          That could be also. I used large grade AA eggs. Extra large eggs would probably overflow. I’m so happy you loved the cake! 🙂 Reply

  • Saleha
    April 10, 2018

    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? Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      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. Reply

  • Veenu
    April 9, 2018

    Awesome but want to know what about baking powder or soda do we need to add ? Reply

    • Natasha
      natashaskitchen
      April 10, 2018

      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! Reply

  • Laura
    March 7, 2018

    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 Reply

    • Natasha
      natashaskitchen
      March 7, 2018

      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 🙂 Reply

  • Rubeena
    January 31, 2018

    Hi Natasha,

    Can I use mascarpone cheese instead of cream cheese in this tiramisu recipe ? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      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. Reply

  • Areejtaqi
    January 3, 2018

    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? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      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. Reply

  • Almaz
    December 16, 2017

    Omg a wonderful recipe. Came out fantastic. Reply

    • Natasha's Kitchen
      December 16, 2017

      I’m glad you love it! Thanks for sharing! Reply

  • Julia
    November 22, 2017

    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? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Julia, I think that would work well. Reply

  • Alice
    October 16, 2017

    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 Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      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 🙂 Reply

  • Mahima
    October 15, 2017

    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. Reply

    • Natasha
      natashaskitchen
      October 16, 2017

      Hi Mahima, I haven’t tried it with whiskey but I think it would work well in this cake. Reply

      • Mahima
        March 10, 2018

        ..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…. Reply

        • Natasha
          natashaskitchen
          March 10, 2018

          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! Reply

  • Alice Jessuraj
    September 12, 2017

    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. Reply

    • Alice Jessuraj
      September 12, 2017

      I was looking at an easy Tiramisu Cake. Online its all so complicated and long. Your recipe was simply easy and tasty Reply

      • Maria
        October 7, 2017

        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 🙁 Reply

    • Natasha's Kitchen
      September 12, 2017

      You’re welcome Alice! I’m happy to hear how much your family enjoys the recipe! Thanks for sharing your excellent review! 🙂 Reply

  • Keren
    August 18, 2017

    Hi Natasha,
    Is there any other substitute for the heavy whipping cream? Reply

    • Natasha
      natashaskitchen
      August 18, 2017

      Hi Keren, you may need to try a different frosting – I don’t think this one would work the same way without it. You might try this frosting insteadReply

  • Kathy
    August 10, 2017

    Hi Natasha,
    would it be ok if I did 1 TBSP of rum instead of 2 teaspoons? do you think it would be too strong or too soggy? let me know your advice! Thank you! Reply

    • Natasha
      natashaskitchen
      August 10, 2017

      Hi Kathy, absolutely! That would work fine. It would be a little stronger in flavor but still great! 🙂 Reply

  • Kathy
    July 7, 2017

    Hi Natasha,
    I’m making a baby shower cake for my sister natasha! Her favorite cake is tiramisu. I wanted to layer it even more to make it a taller cake, maybe one more layer of biskvit. Would I double the recipe to make a taller cake? Reply

    • Natasha
      natashaskitchen
      July 7, 2017

      Hi Kathy, I would suggest doing a 9 egg recipe and increasing everything proportionally. Hopefully your mixer is large enough to hold the eggs! And then divide the cake into 3 pans and bake as directed. Reply

  • Andrea
    June 19, 2017

    Hi Natasha, that is a lovely cake! How sweet is the sponge? I am looking to make a tiramisu cake for my friend and she specifically stated that she doesn’t like overly sweet desserts. Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      Hi Andrea, I am the same way, most of my cakes are NOT overly sweet and this sponge is pretty light on sweetness 🙂 Reply

  • Andrea Carneiro
    June 17, 2017

    Hi Natasha! I have been looking to make a tiramisu cake for a long time now, but kept putting it off as I didn’t find a good recipe. And so when I saw your YouTube video I knew that this is the right one for me. thanks for sharing your video.i have a question though, can I use mascarpone in place of cream cheese? If so what would be the quantity? Reply

    • Natasha
      natashaskitchen
      June 17, 2017

      Hi Andrea, I think you could make that work. I have a mascarpone frosting recipe here that should help and it can be used here as well. Reply

  • Alice McIntosh
    May 23, 2017

    I made this on the weekend and it was big hit. Even my husband, who would not normally eat the Italian tiramisu, had two slices. I added 2 tbsp cream to 1-1/4 cups decaffeinated espresso coffee and omitted the rum because of the kids. I noticed that your basic sponge cake has 1/2 tsp baking powder but not for this recipe. Why is that? Reply

    • Natasha
      natashaskitchen
      May 23, 2017

      Hi Alice, it works well with or without. I started adding that to my most recent cakes because many people are really hesitant to make the cake without adding a traditional form of leavening (since the well beaten eggs act as leavening in this cake for it to rise properly) It also seems to give a little more consistent results and helps a little bit if someone were to under-beat the batter. Reply

  • Adina Cristea Avram
    February 2, 2017

    Just made this amazing dessert again tonight, for the second time since discovering your blog..and it turned out even better than before, since I was much more “liberal” using the coffee liqueur than I initially was! Back then, I feared the cake might get too soaked and fall apart, but no such thing! It was excellent, and the best part was sharing it with the ones I love most — my family! thank you so much for sharing your love of baking !! Reply

    • Natasha's Kitchen
      February 2, 2017

      You’re welcome Adina! Thank you for sharing such a wonderful review!! 🙂 Reply

  • Jessica Bangean
    January 11, 2017

    Love this cake! So good!! And better yet so easy to make! But I found that the top layer needs a little more coffee because the layer did not get completely soaked in coffee so next time I’ll try putting a little less on the bottom layer and a little more top. Reply

    • Natasha's Kitchen
      January 12, 2017

      Glad you enjoy the recipe Jessica! 🙂 Reply

  • Samira
    December 26, 2016

    The first time I made it it was hit!!! But the second time I made it the same way but it sank at the bottom:(
    Don’t know know where I went wrong Reply

    • Natasha
      natashaskitchen
      December 26, 2016

      Hi Samira, did you beat the (room temperature) eggs for the same amount of time and make sure not to grease the sides of the pan? I have found that not greasing the pan helps for the cake to rise more evenly. I hope that helps! 🙂 Reply

      • Samira
        January 4, 2017

        Thank you so much for the response 🙂
        Right now having your chicken and mushroom casserole, it’s delicious!!! Reply

        • Natasha's Kitchen
          January 4, 2017

          My pleasure! Happy New Year! 🙂 Reply

    • Julia
      March 18, 2017

      maybe it was under baked? For my oven I need more than 30 minutes to bake sponge.
      More:
      1. Make sure you have fresh eggs.
      2. Beating eggs and sugar to the right consistency is imporatant Reply

  • Cleo
    November 26, 2016

    My neice made this cake and there where no leftovers! It was a bit fatty but delis! THX! Reply

    • Natasha
      natashaskitchen
      November 26, 2016

      I’m so glad you all enjoyed it! 🙂 Reply

  • Janet
    November 4, 2016

    I’ve been looking for a recipe to make Tiramisu and so glad I found yours on Youtube. I was looking through this recipe and the Strawberry Cake recipe where you included the 1/2 tsp of baking powder to make it a Fail proof, do I add this for the Tiramisu and also can I cut back the sugar to half a cup?

    Thanks.
    Janet Reply

    • Natasha
      natashaskitchen
      November 4, 2016

      Hi Janet, I used to not add the baking powder (back when I posted this recipe) but recently I have been adding it with slightly better results. The cake still works great without it and traditionally it isn’t added in European sponge cake but I had a little more consistent results adding it. The sugar does help the eggs to whip correctly so I hesitate to recommend reducing it that much. I always use 1 cup – I’ve tested it with 3/4 cup but haven’t tried less than that. The cake is not overly sweet with 1 cup of sugar. Most of my cakes are not too sweet 🙂 Reply

  • Shweta
    October 17, 2016

    Made this cake for some colleagues at work. It came out so well! I love your recipes since they are very accurate and you take care to provide even the tiny details. Thank you so much! Just one question though, I divided the batter into two 9″ pans and could have easily made a four layer cake. But I felt the icing would not be sufficient enough to layer all four so did a two layer cake as in the recipe. If I want to make a four layer cake could you let me know if I should just double the ingredients for the icing? Would that work? Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      Hi Shweta, I would suggest making 1 1/2 times the frosting if you want to frost a 4 layer cake and that should be plenty 🙂 Reply

  • Debbie Breadner
    October 4, 2016

    I have made this cake many times, always a hit. I use coffee liqueur instead of rum but otherwise follow as is.
    I would like to know if I can freeze biskvit cake then thaw and proceed with filling/icing or keep in fridge for 5 days then assemble. I need to make cake in advance.
    Thanks Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      I’m so glad you like it! Yes, this cake freezes really well and you can freeze it up to three months. Cover loosely in plastic and freeze. Reply

  • Mira
    September 19, 2016

    I have a question for you Natasha. When you make the sponge cake do you or don’t you butter the sides I feel I saw both answers. which one do you do when you make that sponge for tiramisu? Reply

    • Natasha
      natashaskitchen
      September 19, 2016

      Hi Mira, I do not butter the pan. I simply line the bottom of the pan with a circular piece of parchment paper. I used to butter the pan but you will have the best results if you don’t butter the pans since the cake pulls away from the buttered sides and won’t rise as evenly. Reply

  • Anna D
    September 12, 2016

    Haven’t made this one in awhile, listening to my oven timer clicking away with mini pavlova meringues inside … and feeling nostalgic about baking this cake haha. I sound like a fatty. But I definitely want to make this for my next round of guests. Lol 😋 I honestly like it better than the one with lady fingers and marsopone (sp) and also like another reader stated I had multiple people say it looked exactly like one they got at bakery, so props on the cute simple decor. Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      That’s awesome!!! I’m so happy you like it 🙂 Thank you for the awesome compliment! Reply

  • Karen
    August 16, 2016

    Great cake! Beautiful and tasty. Simple to make. I did add about 1/4 cup more sugar to the frosting because I wanted it more sweet. And thanks for the cute way you show to decorate cake; my guests commented cake looked store bought. 🙂 Reply

    • Natasha
      natashaskitchen
      August 16, 2016

      Karen, thank you for the nice review! I’m glad everyone liked it 😀. Reply

  • Marina
    August 13, 2016

    Hi Natasha, I noticed that some of the other sponge cake recipes call for baking powder (in the biskvit) and this one doesn’t. Does it make a difference in the way it rises? Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Hi Marina, I have more recently started to add 1/2 tsp to the flour for more consistent results and so people who are not familiar with this cake would not be afraid to try it 🙂 The cake will definitely work even without the baking powder. Reply

  • Ilona
    August 3, 2016

    Is there anything that can be substituted for the heavy whipping cream? Reply

    • Natasha
      natashaskitchen
      August 3, 2016

      HI Ilona, I can’t think of anything that would work without completely changing the frosting. Reply

  • Юлия
    July 24, 2016

    Hi Natasha,
    This cake is wonderful, I make it quite often. Do you think I could double the recipe to make a large 9×13 cake for a birthday party?
    Thanks for a great recipe! Reply

    • Natasha
      natashaskitchen
      July 25, 2016

      Hi! That would work but I would recommend making the batter in 2 separate batches and baking them separately. A standard mixer won’t fit all of those eggs. Reply

  • Tanya
    July 20, 2016

    Hey Natasha what kind of rum can I use for this recipe? Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Hi Tanya, I like Golden rum for all of my baking. Reply

  • Narmeen
    July 20, 2016

    can i use this same recipe to make cupcakes? will it turn out the same? esp the sponge cake?
    i made this recipe and it was great Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      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. Reply

      • Narmeen
        July 20, 2016

        ah i see. i didnt want to make a full cake but a miniature version hence wanted cupcakes. any suggestions? Reply

        • Natasha
          natashaskitchen
          July 20, 2016

          Not really, unless you bake them in smaller rounds. Reply

        • Vita
          July 20, 2016

          I’ve cut the recipe in half once and just used two smaller size cake pans… worked out great! I just found this on Amazon, thought you might be interested.
          Good luck! 🙂 Reply

  • Amy
    July 5, 2016

    Hi Natasha. May I know how much coffee you put for the coffee syrup? Did you use instant coffee powder or others? Thank you 🙂 Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      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. Reply

  • Olya
    July 2, 2016

    Hi Natasha,

    This is the first Tiramisu I’ve ever tried to make and oh…my…gosh, it’s so heavenly. So moist, flavorful and not overly sweet like most cakes out there. I’ve noticed that too with your Medovik recipe. Family loved it! Thanks so much for posting such accurate and delicious recipes! I’m on your blog almost every day! Good job! Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Olya, thank you for such a nice review, I love reading comments like these 😁. Reply

  • Linda
    May 27, 2016

    I made this tiramisu the other day and it was a huge success. Clearly the best tiramisu I’ve had. Thanks so much for sharing your recipe with us. Reply

    • Natasha
      natashaskitchen
      May 28, 2016

      I’m so happy to hear that! Thank you for sharing your awesome review! 🙂 Reply

  • Suganya velmurugan
    May 12, 2016

    Hi Natasha I have tried many of your recipes it’s really good and easy to make. I want to try this cake but I have a doubt in making the frosting, do I need to use confectioners sugar or granulated sugar? Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      Oh goodness, sorry I didn’t specify in the instructions that it is granulated sugar. Since you mix the sugar with cream cheese, it works really well and you don’t have to use powdered sugar. Reply

      • Suganya velmurugan
        May 12, 2016

        Thank u for your quick reply and the tip😊 Reply

  • Ksenia
    April 17, 2016

    Made this variation of the traditional tiramisu I make with lady fingers and everyone loved it. My boyfriend loves the traditional tiramisu and this is a very similar variation for those who love coffee. Very nice biscuit cake… I love it! Thank you! Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      You’re so welcome :). Thank YOU for sharing that with us 🙂 Reply

  • Tina Lehkyi
    April 15, 2016

    Great recipie! We enjoyed the cake😊 Reply

    • Natasha
      natashaskitchen
      April 15, 2016

      Thank you Tina! I’m so happy to hear that 🙂 Reply

  • sarah
    April 11, 2016

    hi natasha how are you dear😘thank you sooo much you made my day i made this cake on my hubby’s birthday he loved it😍 very easy to make this is my fav recipe now on 😊i want to ask you can i use this sponge for fondant cakes ? Reply

    • Natasha
      natashaskitchen
      April 11, 2016

      Hi Sarah, I’m so happy to hear that! Thank you for the wonderful review :). I think it would hold up fine under fondant. Reply

  • Nomi Rakhmanov
    April 5, 2016

    Natasha I want to try and make this cake, and I have question, do you have to add 1 1/2 strong coffee on the cake or you could something instead? in my family not everybody likes coffee
    Also where the rum goes in ? Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      Hi Nomi, it won’t be a tiramisu without the coffee flavor. It will be too plain if you don’t use coffee. The rum goes in with the coffee syrup in step 1. I do have several other variations of this cake base on my blog, such as the strawberry cake and others you might like to try instead if you aren’t a fan of coffee: https://natashaskitchen.com/?s=biskvit Reply

      • Nomi Rakhmanov
        April 6, 2016

        Thanks Natasha Reply

  • tanya
    March 9, 2016

    This cake was the bomb!! so moist..Oh My!! tastes best/ moistest when its been refrigerated for at least two days and on. Loved it. Thank you natasha for your dedication and hard work with sharing your recipes with us. We inexperienced cooks appreciate it a lot!! Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Tanya, I’m so happy to hear that! Thank you for sharing your great review! 😀 Reply

  • margarita
    March 9, 2016

    hi natasha, could i use mascarpone instead of regular cream cheese? thanks in advance Reply

    • Natasha
      natashaskitchen
      March 9, 2016

      Margarita, the frosting will be a little softer but it should still work 😀. Reply

  • Lena
    March 4, 2016

    Natasha, I’ve been making this cake since I found the recipe a while back 🙂
    I’d like to make it chocolate instead.
    What is a good way without ruining it? Thank you! 🙂 Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      Hmmm great question! If you want to make the cake layers chocolate, you could substitute some flour for cocoa; i.e. take out 3 Tbsp flour and add 3 Tbsp cocoa. Reply

  • Donna Bush
    February 15, 2016

    Thank you for the easy wonderful recipe. My family loved the cake. I wonder if I put too much of the syrup on the bottom layer as it was rather wet but my family did not think so. They thought it tasted like a expensive European Cake. Do you really use the whole amount of syrup on your cake?
    looking forward to trying more of the desserts. Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      I’m so happy you liked it! I usually use all of the syrup, but you don’t have to. It’s personal preference. It helps to get the syrup on evenly if you keep it in a measuring cup and take note of where the half point is so you know you’ve put equal amounts on each cake layer. I hope that’s helpful 🙂 Reply

  • February 11, 2016

    Hi Natasha, can I make just whipped cream 8n the center other than a frosting? Thanks! Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      The cream cheese adds nice flavor and works really well here but yes, I suppose you could :). I recommend trying this whipped cream (a.k.a. creme chantilly) Reply

  • kristina
    February 4, 2016

    When I tried making this cake the outside started to burn in a short amount of time but when i cut it open, the batter was still raw in the middle. Do you know what i could have dine wrong? Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Hi Kristina, did you have your cake baking in the center of the oven and not too close to the burners? To be honest, I’ve never had this start to burn even if I had overbaked it since 350˚F isn’t really hot enough to burn things. It sounds like your oven was way too hot. Did you possibly set it too high? Have you encountered issues with your oven getting too hot in the past? I hope my answer is somewhat helpful. I’ve never encountered that before. Reply

  • Tanya
    February 4, 2016

    Hi Natasha! How long can this cake stay in the fridge? Reply

    • Natasha
      natashaskitchen
      February 4, 2016

      Tanya, the longest I kept it in the fridge was three days. Reply

  • January 31, 2016

    hi Natasha what is different about Russian tiramisu, and could you add coffee in the frosting thanks! Reply

    • Natasha
      natashaskitchen
      January 31, 2016

      The main things that are Russian about it are the cream cheese frosting and the spongecake base rather than using ladyfingers. I would recommend using a little bit of coffee extract rather than straight coffee which would water down the frosting and not offer much in flavor. Reply

  • alina
    January 30, 2016

    hi Natasha, i was wondering if you ever used mascarpone on this cake? will it work the same as cream cheese? Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      Hi Alina, 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. Reply

      • Marta
        February 25, 2016

        Hi Natasha, tried making the cream with Muska pony cheese and it did not work well together. He was very hard to smooth it out on top and to do any of the designs, I guess itmakes the cream two thick and cottage cheese like. Although it would work in the log form of the cake perfectly. Reply

        • Natasha
          natashaskitchen
          February 25, 2016

          Oh bummer! It’s good to know that they don’t work. Thank you so much for sharing that with us! Reply

  • Shaista
    January 3, 2016

    8 oz cream cheese is how many grams ? Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      Hi Shaista, it is 226 grams 🙂 Reply

      • Shaista
        January 4, 2016

        Thankyou Reply

  • Lena
    December 26, 2015

    So, I have a pretty bad gluten sensitivity+I’m Russian+nothing will stop me from baking through all the recipes here. I tried this with gluten-free flour (since the bulk of the volume is from the eggs here) and it came out perfect. I also made a chocolate cage around the entire vertical border of the cake and it came out beautiful, lightweight, and deeee-licious. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      December 26, 2015

      That is awesome awesome awesome!! I’ve been so curious about that and several readers have asked. I’m so happy to hear that! What brand of flour did you use? Thank you so much for sharing awesome you!! Reply

      • Lena
        December 26, 2015

        I used the regular Bob’s Red Mill All Purpose Gluten Free Flour and just made sure to sift it several times as I folded it into the beaten eggs. It turned out awesome 🙂 Reply

  • Olga
    December 19, 2015

    What do you think about breaking the cake into pieces, dippping them into the syrup, and then layering the cream in glasses? Trying to find a good recipe of tiramisu in cups, but do far where I live I can’t find lady fingers. Any suggestions? Thank you! Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      I do think that would work well. I’ve seen people make trifle cakes out of this cake base, so why not make it a tiramisu “trifle” like you are describing. I think that’s a great idea! If you make it, I’d love to see how you did it if you post it somewhere 🙂 Reply

      • Olga
        January 7, 2016

        so I did make them in glasses, for new years party, everyone loved them.
        I will try to email you the pictures, i couldn’t post them here Reply

        • Natasha
          natashaskitchen
          January 7, 2016

          Olga, thank you for sending me photos. I really like the idea of individual portions 😀. Reply

  • Tanya
    December 15, 2015

    Hi Natasha! Can I use Whip Cool instead of Heavy whipping cream? Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      Hi Tanya! I haven’t tried that but I think it should work. Just be sure to thaw in the fridge. Reply

      • Uyen
        February 11, 2016

        Hi Natasa, 1.5 cups heavy whipping cream is how many grams? Reply

        • Natasha
          natashaskitchen
          February 11, 2016

          It’s about 360 mL or 360 grams. Reply

          • Uyen
            February 12, 2016

            Thank you! 🙂

  • R
    December 14, 2015

    Hi
    Can I use something in place of the rum? Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      You can leave it out completely and it will still taste great. Reply

    • Vita
      December 15, 2015

      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…. Reply

  • Donna Bush
    December 8, 2015

    Your cake looks great. I was wondering if you could freeze the cake with the frosting.
    Thank you,
    donna Reply

    • Natasha
      natashaskitchen
      December 9, 2015

      I haven’t tried that and I’m not sure that freezing whipped cream would work well so I probably wouldn’t try. I have, however, placed parchment paper between the sponge cake layers and frozen those. They freeze very well, just be sure not to put anything over the top of them in the freezer so they don’t become mis-shaped. Reply

  • shene
    November 27, 2015

    Wow! Looks so delicious even I haven’t tried it, I get inspired when I see your cakes, they gave me ideas 🙂 thanks! Reply

    • Natasha
      natashaskitchen
      November 27, 2015

      You are welcome Shene 😀 . Reply

  • Eva
    October 30, 2015

    Hi Natasha,
    I tried to make this cake today. Can you advise my why did the centre of the cake deflat? I did watch your video and not sure what happened. The cake is cooling now for about 9 minutes and keeps going down….. 🙁 Reply

    • Natasha
      natashaskitchen
      October 30, 2015

      Hi Eva, it’s difficult to say without being there. Did your batter look the same before it went into the oven? Did you bake it right away after making it without letting it sit on the counter too long? Sometimes baking it a few more minutes in the oven helps. Does your oven typically take longer to bake recipes? Reply

  • Natalie
    October 29, 2015

    I want to make that cake, but my springform is 10.5″. I thought about using 1.5 times more ingredients, so to say, instead of using 6 eggs and a cup of flour, I’ll use 9 eggs and 1.5 cups of flour.

    To your opinion, will it work?
    I don’t want my sponge cake to be flat. Reply

    • Natasha
      natashaskitchen
      October 29, 2015

      Sorry for the late reply. I think that would work, but you will need a pretty large mixing bowl to fit all the eggs. Are you using a stand mixer or hand mixer? Reply

      • Natalie
        October 29, 2015

        already did it (now the cake is in the fridge and I’m in bed).
        When I pulled out the baked biscuit, I realized it was a mistake. Should’ve gone with 6 eggs.
        Then, I should’ve cut it in 3 layers, but again, it’s me – I made a cut in the middle.
        Well, it’s beautiful, I will make a pic for you, so you’ll have some understanding.
        I have a hand/stand mixer(small working pony); used a 3L bowl and mixed it for good 12 min. The volume was so great. (like 2.3L) that the pan appeared to be not THAT much bigger than I thought. But now we know 🙂
        Doing it as a gift to my friend. All pic’s tomorrow, just tell me where to send ’em.
        Thank you! Reply

        • Natasha
          natashaskitchen
          October 30, 2015

          Thank you so much for sharing that with me Natalie! Now I really want to see your picture! I would love it if you shared it on my facebook page: https://www.facebook.com/natashaskitchenpage or email me if you don’t have facebook: natashaskitchen @ yahoo.com (no spaces) Reply

  • J. Autrey
    September 18, 2015

    Would it change the taste much to resemble tiramisu if I used mascarpone cheese instead of cream cheese? Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      I think it would work great with mascarpone. Reply

  • Lena
    July 11, 2015

    Why are you so awesome? I’ve used your site at least 10 times in the past few weeks. EVERY dish that I need is here. Can’t wait to decorate this cake and have more oo’s and aa’s tomorrow 🙂 Reply

    • Natasha
      natashaskitchen
      July 12, 2015

      That’s awesome!! I’m so glad to hear you are enjoying the site and recipes. Reply

  • Vita
    July 8, 2015

    Hi Natasha! I have made this cake a lot of times now….and every time its so delicious! I’m so grateful for your site, I have tried many of your other recipes and they always come out great! 🙂 Thank you! The one thing I have tried differently with this cake is that I skip frosting the top, and instead I use your chocolate genache recipe and use that for the top. Then I decorate the top with the frosting. Although I have also used the frosting on the top, and decorated with the chocolate genache. Really great both ways and everyone loves it at my house. Thank you again for such an awesome blog! Reply

    • Natasha
      natashaskitchen
      July 9, 2015

      Using ganache on top is brilliant! I love that idea! Also, thank you so much for your very encouraging and sweet comment 🙂 I sure appreciate it! Reply

      • Vita
        October 14, 2015

        Hi again! Can I use this biskvit recipe and add cocoa powder to make it chocolate flavored? I’m trying to find a good chocolate sponge cake recipe to try with a hazelnut frosting recipe I came across…. And it seems logical to ask you since your cakes are so awesome! 🙂 Reply

        • Natasha
          natashaskitchen
          October 15, 2015

          Vita, yes, but generally when you add cocoa, remove the same amount of flour from the recipe. So when adding 2 Tbsp of cocoa, remove 2 Tbsp of flour. Let me know how it works out :). Reply

          • Vita
            October 22, 2015

            Hi Natasha! I loved the chocolate sponge cake version! 🙂 I used 3/4 cup of flour and 1/4 cup of cocoa powder. I made it twice already…. Once with a chocolate hazelnut frosting, which was a bit too sweet. And the second time with this tiramisu recipe (just the chocolate biskvit version), and it’s my new favorite! Goes great with this frosting and syrup! Thank you for all your help!

          • Natasha
            natashaskitchen
            October 22, 2015

            Oh wow that does sound amazing!! Thank you so much for sharing that with me 🙂

  • Layla
    June 19, 2015

    Hi Natasha. Could i use a 9.5 inch spring form pan? Also how manycups of the frosting can i get from this recipe? Reply

    • Natasha
      natashaskitchen
      June 19, 2015

      You could use a 9.5″ springform pan. Are you planning to put the cake into two pans or into 1 springform and cut it in half? You will get about 3 cups of frosting. Reply

      • Layla
        June 20, 2015

        I plan to bake it in 1 springfrom pan then cut in half Reply

        • Natasha
          natashaskitchen
          June 20, 2015

          That should work fine 🙂 Reply

  • Jasleen
    May 18, 2015

    I made this cake today, and it had a really overwhelming taste of egg. My mom didn’t enjoy it. Can you give me a tip on how I can improve this recipe? Reply

    • Natasha
      natashaskitchen
      May 18, 2015

      Hi Jasleen, did you happen to watch the video recipe for this cake to make sure you are beating the eggs long enough to incorporate enough air into them? If you don’t beat long enough, they can be more dense and “eggy.” I hope that helps. Reply

  • Caitlyn
    May 5, 2015

    Can the cake layers be made ahead and frozen? If so how long would you thaw them for before frosting? Reply

    • Natasha
      natashaskitchen
      May 5, 2015

      Yes! 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. Reply

  • Emi
    May 3, 2015

    Is it possible to whip the egg whites separately and then fold them in last to make it fluffier? Reply

    • Natasha
      natashaskitchen
      May 3, 2015

      You could and I used to do that but I’ve found that I have fluffier results when I just beat the whole eggs together. The only down-side is that you have to beat them longer than if you beat the whites and then blended them in. The first sponge cake I posted used that method. Here is a link if you want to take it for a spin: https://natashaskitchen.com/2010/08/02/biskvit-russian-cake-recipe/ Reply

  • Patti
    April 23, 2015

    Could this be made in a 9×12 pan? Recipe as far as measurements stay same? Any advice? Reply

    • Natasha
      natashaskitchen
      April 23, 2015

      For a 9×12, I would use the cake base portion of this recipe: https://natashaskitchen.com/2013/01/15/strawberry-layer-cake-recipe/ because the recipe for the tiramisu will be too small to make a substantial looking cake in a 9×12. I’d recommend increasing the rest of the ingredients for the tiramisu 1 1/2 times. I hope that makes sense. Reply

  • Tatiana
    April 17, 2015

    Hi Natasha! This cake looks delicious!!!! i am planning on buying the frosting bag+tips. I see you like the Ateco but use Wilton 2D ,1M, Do the Wilton tips work with Ateco bags? Does the Ateco set(with the 9″ pan on amazon) not have a similar star/flower tip? Thanks so much:) I love all your recipies:):):) Reply

    • Natasha
      natashaskitchen
      April 17, 2015

      Hi 🙂 My Ateco set comes with the small star tip so I purchased the Wiltom 1M and 2D separately. I pretty much just use those two tips for most of my decorating. They aren’t an ideal fit in the bags but they work. I think Ateco makes the large tips too but when I was buying the larger tips, the Wilton ones were the ones in stock so I bought them. 🙂 Reply

  • rosh....
    March 31, 2015

    hi i want to mak tiramuse and i dnt lik cream chees so wit out using creem chees can i mak ths ot instude of tat can i use anything else plz
    im waitng for ur reply Reply

    • Natasha
      natashaskitchen
      March 31, 2015

      You can use a different frosting if you like. I’ve had some readers make this with mascarpone instead and reported great results. Without testing the substitution myself, it’s difficult to say exactly how much you should substitute with. Reply

  • noona
    March 27, 2015

    hello dear, ivr got a question, should i have to set the cake in fridge for a night or should i have to serve it direct?
    and can you write your recipe in grams and ml because i dont know how much 8oz or 1,5 cup is :/

    thankx for your answer ♥ Reply

    • Natasha
      natashaskitchen
      March 27, 2015

      Without re-making the cake and weighing out the ingredients, I hesitate to try to approximate the grams. For liquids, 8 oz is 240 ml. You can either refrigerate overnight or serve it directly (right away). It will taste great both ways :). Reply

  • alena
    February 26, 2015

    can you substitute heavy whipping cream with whipping cream Or will the cake not turn out Reply

    • Natasha
      natashaskitchen
      February 26, 2015

      Whipping cream does not whip up as well as heavy whipping cream and won’t hold it’s form as well. I’d suggest the heavy whipping cream for best results. Reply

  • Oksana
    February 26, 2015

    The recipe proved to be the BEST as all Natasha’s recipes. The biskvit was really easy to do. I didnt soak it very much because the cake was for kids mainly. Nevertheless, it is very tasty and smells so good. I really loved lightly sweetened frosting. Thank you Natasha!!! Reply

    • Natasha
      natashaskitchen
      February 26, 2015

      I’m so glad you liked the cake. Thank you Oksana for your great review! 🙂 Reply

  • Maya
    February 20, 2015

    I would never had the guts to try making tiramisu until I came across this recipe. Made it once for my partner’s birthday a while ago & although the sponge deflated a little in the middle (probably due to something I stuffed up) I salvaged it with more frosting…he didn’t seem to notice/care. Given the picky-eaters in my small family, it disappeared within two days! I’m attempting it again tomorrow for dad’s birthday so here’s hoping I’m 2nd-time lucky!

    Thanks for all the time & effort you put into your videos & comments Natasha! None of your recipes have failed me & it really helps to be guided through so well! Reply

    • Natasha
      natashaskitchen
      February 20, 2015

      I am so glad you are enjoying the recipes!. I have recently discovered that it also helps if you do not grease the sides of the pan. That way the cake doesn’t pull away from the sides and stays more uniform in size and shape. Reply

  • Andromeda
    February 12, 2015

    I don’t have a stand mixer. Can I still make this using a hand mixer? Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      Yes, ofcourse. 🙂 It’s just a little tedious by hand, but definitely ok to use a hand mixer. Reply

      • Andromeda
        February 12, 2015

        Thank you for responding! =) I am going to make this for Valentine’s Day for my hubby. I must admit I converted him to loving coffee. Before he refused to go near it! =) I’ll let you know how it turned out! =) Reply

        • Andromeda
          February 15, 2015

          It was a fail. Twice. I watched your video and my batter did look like yours but it still didn’t turn out right. =( Reply

          • Natasha
            natashaskitchen
            February 15, 2015

            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.

          • Andromeda
            February 16, 2015

            The batter was still light and fluffy when I poured it into my prepared pan both times. The first time, the batter sunk in the center horribly and the cake was burnt after only 20 minutes and I didn’t open the oven door at all. So, I thought maybe if I lowered the temp to 325°the second time it wouldn’t burn. After 20 minutes, I checked on the cake and although it wasn’t burnt like the first time, the center was still sunk in but not nearly as bad as the first time. The second time I beat the egg mixture longer (15 minutes) because the first timr I only beat it for 7 minutes. I’m so embarassed and sad. =(

          • Natasha
            natashaskitchen
            February 16, 2015

            Oh man what a bummer. I’ve never had the cake burn at 350˚F though. Did you use a standard sized oven in bake mode? (not convection?). And you baked in the center of the oven?

          • Andromeda
            February 16, 2015

            Yes, it is a standard oven. And yes, I baked it in the center of the oven both times. The taste was great but the cake itself flopped on me. It looked nice after I used extra frosting to fill in the sunken areas haha.

          • Natasha
            natashaskitchen
            February 16, 2015

            I’m still not sure why it would have sunken in the center? I’m glad you were able to salvage it with frosting. 🙂

  • Winda
    January 29, 2015

    Hi Natasha.

    Thanks for your beautiful recipe. Just found it and definitely gonna try this cake.
    I have one question. What if I use 8″ pan for the cake? Do I have to bake longer with higher temperature? Or what should I do to make perfect biskvit cake in smaller pan (mine is 8″x3″)?

    Looking forward for your reply.
    Thanks! 😀 Reply

    • Natasha
      natashaskitchen
      January 29, 2015

      You can put it into an 8″ pan and bake at the same temperature for a few minutes longer. You will just have a slightly taller cake. 🙂 Reply

      • Winda
        January 30, 2015

        thanks for your answer. if you dont mind, one more question.. is it too much if I put a little amount of Rum and vanila extract for extra flavor in the frosting? Reply

        • Natasha
          natashaskitchen
          January 30, 2015

          I think that is a great idea! I love it! 🙂 Reply

  • guest
    January 16, 2015

    Natasha.. i had an embarassing moment, my family came from another state to vist and i made this cake… but the bottom was so dense and rubbery like overcooked omlette or something, hard to cut through wit a fork.. and it had clumps of flour in the dough. Lol. I was being so careful mixing the flour into the eggs so they wouldn’t collapse, was i too careful. Oh my… :((( Reply

    • Natasha
      natashaskitchen
      January 16, 2015

      Did you possibly wait to bake the layer? It’s best to bake it right away and not let it sit too long on the counter after the batter is made. The most likely culprit is not beating the egg portion long enough – this is what gives volume to the cake. You might beat the egg portion longer next time before folding in the flour. Also, when folding in the flour, be sure to scrape the bowl from the bottom up so you don’t get any hidden clumps of flour in the batter. Have you watched the video I created for this cake to compare your cake batter to what I had? Reply

  • Maria
    January 3, 2015

    Hi Natasha! I made this cake yesterday, 5 days after my third son was born. Kind of post factum (postpartum?) birthday cake.. I’d like to send you the picture of my design… The cake turned out great, moist and tasty. My only question is – what can be a substitute to the cream cheese, except mascarpone? My husband doesn’t like cream cheese… Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      I guess you could just make a whipped cream frosting by itself. That would still probably taste great. I’d love to see your cake! Could you share it on my facebook page? Or email me: natashaskitchen @ yahoo.com (no spaces). Thanks so much for writing Maria 🙂 Reply

      • Maria
        January 9, 2015

        what do you think about sour cream instead of cream cheese? My husband wants this cake again (actually even with cream cheese).. Reply

        • Natasha
          natashaskitchen
          January 9, 2015

          I think the sour cream would be too loose for the frosting and it wouldn’t stay put very well. You probably wouldn’t be able to pipe any of the frosting design onto the cake. I’m so happy your husband liked it (even with the cream cheese) :). Reply

          • Maria
            January 29, 2015

            Mmm,I actually don’t want to pipe, just spread it on the layers and sprinkle with shredded chocolate.Hope it will hold.

          • Natasha
            natashaskitchen
            January 29, 2015

            That should work fine 🙂

  • Inna
    December 26, 2014

    I made this cake for Christmas party and this cake was so delicious.Everyone loved it.Thank you Natasha for wonderful recipe. Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      I’m so so happy you all loved it! 🙂 Reply

  • Marina
    November 28, 2014

    I just wanted to thank you for the recipe! I made this cake for my boyfriend’s Thanksgiving dinner last night and it was a huge success. There were a lot of desserts but this cake disappeared within minutes! I was showered with compliments. And it was so easy to make! I completely forgot to add vanilla to either batter or the cream and used Malibu coconut rum because that’s the only thing I had on hand and the cake turned out delicious! Thanks again, and keep posting! Reply

    • Natasha
      natashaskitchen
      November 28, 2014

      I’m so happy it was a hit at your party! I love the idea of adding the coconut rum; I’m sure it was incredibly tasty! Thanks for sharing your great review 🙂 Reply

  • Irene
    November 25, 2014

    Yummy! Love this cake, and it’s so easy to make! Wish my decoration looked as neat as yours, but it was still yummy 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      I’m so glad you enjoyed it and I’d still love to see it if you posted a pic online. I’m sure it was gorgeous! 🙂 Reply

      • Barbara Corbeil
        November 27, 2014

        Hi Natasha, and thanks for the lovely and clear quick directions for your Tiramisu cake. I will be attempting to make it for a dinner party. I like baking but don’t do it often enough :). This recipe seems easy enough for me. I’m surprised that the cake part has so little ingredients and no baking powder or salt. I guess, I’m worried about how it’s going to turn out for the dinner. Anyway, I’m going to make it! I’ll post a picture and the comments I hear at the dinner party. Thanks. Reply

        • Natasha
          natashaskitchen
          November 27, 2014

          I can’t wait to see the photo! As long as you beat the eggs long enough and don’t overmix after adding flour, your cake will rise and become a lovely sponge cake. That really is all you need for this traditional European sponge cake. I hope you LOVE it! 🙂 P.S. Did you watch the video I posted for this one? Reply

          • Barbara
            November 28, 2014

            Hi, yes, I watched the video, it’s perfect! 🙂 I have a picture of the cake and will try to post it. We haven’t cut into yet! How do I attach a pic.? I beat the eggs exactly as you instructed and it was fine.Thanks

          • Natasha
            natashaskitchen
            November 28, 2014

            Thank you Barbara 🙂 Unfortunately there’s no way to attach a picture on my blog; but that would be a cool feature! You could share the picture on my facebook page or tag me if you share it on your facebook page or Instagram so I could see it.

  • Tee
    November 8, 2014

    Hey Tash. Just made a very similar version of this cake. Didn’t have rum, so I used Jack Daniels whisky instead. I used half measurements because it’s just for me and my mommy. The sponge came out flat (my eggs weren’t great), so I made a second sponge in the form of a conventional chocolate choc sponge. I Can’t wait for tomorrow to do the taste test. Thanks for an amazing recipe. 😀 Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      Let me know how it turned out! Did your batter look the same as mine before you put it in the oven? It should have been thick and fluffy before baking, otherwise, it probably means you should have beat the eggs larger. Did you have a chance to watch the video tutorial for this cake? Reply

      • Tee
        November 9, 2014

        It came out great. I’ll try send a pic. I saw the recipe on you tube for the first time, That’s where I discovered your awesome blog. I used a one-legged hand mixer…lol, So you are right I should have beaten the eggs for longer. Thanx again. Reply

  • Lizzy
    October 26, 2014

    I was wanting to make this for a special occasion. This recipe sounds really good. Was wondering how much cocoa to add to make this a chocolate cake? Reply

    • Natasha
      natashaskitchen
      October 26, 2014

      Hi Lizzy, You can substitute 2-3 Tbsp of cocoa for flour, so remove 2-3 Tbsp flour and add 2-3 Tbsp cocoa. Reply

  • Gia
    October 16, 2014

    Can you make cupcakes with this cake mix? has anyone ever tried? TIA Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      I haven’t tried making cupcakes out of this; maybe someone else has? I’m not sure how it would work with the paper liners and if they would stick too much to the cake portion. Reply

  • Amanda na
    September 26, 2014

    Made for my mother who loves tiramisu. It was easy to make and delicious but could have done with more icing and I can’t cut cake even so mine wasn’t as pretty. Yumm. Reply

    • Natasha
      natashaskitchen
      September 26, 2014

      I’m so glad you enjoyed the cake 🙂 Reply

  • Salma
    September 4, 2014

    Is there a substitute for cream cheese? Reply

    • Natasha
      natashaskitchen
      September 4, 2014

      You could probably use mascarpone – it’s a little more expensive than cream cheese. Reply

  • shahina
    August 23, 2014

    Hi natasha,
    Thank you for your wish 🙂
    I made the cake and it was simply awesome.. during birthdays ter will always be a leftover cake tat I will store back.. but this one , it just got finished the same day and everyone enjoyed!
    I jus hav one doubt.. my cake after I took from oven, the top layer was a crisp like.. it was not like yours as in the video.. I couldnt cut half so easily tat it was breaking when touched.. but still it was okay after I applied coffee syrup.. anyway we enjoyed it .. thanx for your gr8 recipe!! Reply

    • Natasha
      natashaskitchen
      August 23, 2014

      I’m so glad you liked it. Did you bake the layers right away without letting the batter sit on the counter to long? Reply

      • shahina
        August 24, 2014

        I dont remember actually.. :(( do you really think thats the mistake?? Reply

        • Natasha
          natashaskitchen
          August 24, 2014

          If you try to bake the layers separately, and allow the cake to sit at room temp too long before baking, it can deflate since you are relying on the air beat into the eggs for volume in this cake. Reply

          • shahina
            August 24, 2014

            So you saying if the layer deflates it will form a crisp layer on the top?! Because my cake was perfect except the crisp layer… and it was too soft

          • Natasha
            natashaskitchen
            August 25, 2014

            Maybe it was just placement in the oven. I’m happy to hear you liked it 🙂

  • shahina
    August 15, 2014

    Hi… ur recipes are great! Can I use mascarpone cheese instead of cream cheese in this tiramisu cake..? What is the measurement?! Reply

    • shahina
      August 15, 2014

      Can i use heavy cream instead heavy whipping cream?? Coz i got it already :p Reply

      • Natasha
        natashaskitchen
        August 15, 2014

        Heavy cream is the same as heavy whipping cream. They both contain about 36% milk fat. The one that doesn’t work as well is the one that just says “whipping cream” which contains only about 30% milk fat and doesn’t beat as nicely. Reply

    • Natasha
      natashaskitchen
      August 15, 2014

      I haven’t tried that substitution but some of my readers have and they substituted it with the same amount. Let me know how it goes! 🙂 Reply

      • shahina
        August 16, 2014

        sorry to mind you again and again.. the only doubt left with me is that you used castor sugar or normal sugar?! Reply

        • Natasha
          natashaskitchen
          August 16, 2014

          It is granulated sugar/ normal sugar 🙂 I updated the recipe to say granulated sugar. Thank you! Reply

          • shahina
            August 17, 2014

            u r most welcome :)).. im really gona try your great recipe for my husband’s birthday!! ill surely let u kno how it urns out :))

          • Natasha
            natashaskitchen
            August 18, 2014

            I hope you all love it and happy birthday to your husband! 🙂

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.