Russian Tiramisu Recipe
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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:
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Preheat the Oven to 350˚F. .
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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
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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.
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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.
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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:
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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.
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Transfer whipped cream to a medium bowl and refrigerate until ready to use.
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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.
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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:
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Mix 1 1/2 cups strong coffee with 2 Tbsp sugar and stir until sugar dissolves. Stir in the rum.
Assembling the Tiramisu Cake:
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Place one of the cakes on a cake platter (note: use the prettiest, flattest side for the top of the cake)
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Brush half of the coffee syrup over the bottom layer (a brush provides for the most even distribution of syrup).
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Spread 1/3 of the frosting over the first cake layer. At this point, you can sift 1 Tbsp cocoa powder over the frosting
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Center the second cake layer over the frosting and brush the remaining half of the syrup over the second cake layer.
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Spread the remaining frosting over the top and sides of the cake.
Decorating Your Cake:
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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! 🙂
Hi Natasha,
Is there any other substitute for the heavy whipping cream?
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 instead.
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!
Hi Kathy, absolutely! That would work fine. It would be a little stronger in flavor but still great! 🙂
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?
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.
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.
Hi Andrea, I am the same way, most of my cakes are NOT overly sweet and this sponge is pretty light on sweetness 🙂
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?
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.
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?
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.
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 !!
You’re welcome Adina! Thank you for sharing such a wonderful review!! 🙂
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.
Glad you enjoy the recipe Jessica! 🙂
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
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! 🙂
Thank you so much for the response 🙂
Right now having your chicken and mushroom casserole, it’s delicious!!!
My pleasure! Happy New Year! 🙂
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
My neice made this cake and there where no leftovers! It was a bit fatty but delis! THX!
I’m so glad you all enjoyed it! 🙂
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
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 🙂
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?
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 🙂
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
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.
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?
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.
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.
That’s awesome!!! I’m so happy you like it 🙂 Thank you for the awesome compliment!
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. 🙂
Karen, thank you for the nice review! I’m glad everyone liked it 😀.
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?
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.
Is there anything that can be substituted for the heavy whipping cream?
HI Ilona, I can’t think of anything that would work without completely changing the frosting.
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!
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.
Hey Natasha what kind of rum can I use for this recipe?
Hi Tanya, I like Golden rum for all of my baking.
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
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.
ah i see. i didnt want to make a full cake but a miniature version hence wanted cupcakes. any suggestions?
Not really, unless you bake them in smaller rounds.
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! 🙂
Hi Natasha. May I know how much coffee you put for the coffee syrup? Did you use instant coffee powder or others? Thank you 🙂
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.
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!
Olya, thank you for such a nice review, I love reading comments like these 😁.
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.
I’m so happy to hear that! Thank you for sharing your awesome review! 🙂
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?
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.
Thank u for your quick reply and the tip😊
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!
You’re so welcome :). Thank YOU for sharing that with us 🙂
Great recipie! We enjoyed the cake😊
Thank you Tina! I’m so happy to hear that 🙂
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 ?
Hi Sarah, I’m so happy to hear that! Thank you for the wonderful review :). I think it would hold up fine under fondant.
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 ?
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
Thanks Natasha
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!!
Tanya, I’m so happy to hear that! Thank you for sharing your great review! 😀
hi natasha, could i use mascarpone instead of regular cream cheese? thanks in advance
Margarita, the frosting will be a little softer but it should still work 😀.
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! 🙂
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.
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.
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 🙂
Hi Natasha, can I make just whipped cream 8n the center other than a frosting? Thanks!
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)
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?
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.
Hi Natasha! How long can this cake stay in the fridge?
Tanya, the longest I kept it in the fridge was three days.
hi Natasha what is different about Russian tiramisu, and could you add coffee in the frosting thanks!
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.
hi Natasha, i was wondering if you ever used mascarpone on this cake? will it work the same as cream cheese?
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.
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.
Oh bummer! It’s good to know that they don’t work. Thank you so much for sharing that with us!
8 oz cream cheese is how many grams ?
Hi Shaista, it is 226 grams 🙂
Thankyou
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!
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!!
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 🙂
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!
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 🙂
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
Olga, thank you for sending me photos. I really like the idea of individual portions 😀.
Hi Natasha! Can I use Whip Cool instead of Heavy whipping cream?
Hi Tanya! I haven’t tried that but I think it should work. Just be sure to thaw in the fridge.
Hi Natasa, 1.5 cups heavy whipping cream is how many grams?
It’s about 360 mL or 360 grams.
Thank you! 🙂
Hi
Can I use something in place of the rum?
You can leave it out completely and it will still taste great.
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….
Your cake looks great. I was wondering if you could freeze the cake with the frosting.
Thank you,
donna
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.
Wow! Looks so delicious even I haven’t tried it, I get inspired when I see your cakes, they gave me ideas 🙂 thanks!
You are welcome Shene 😀 .
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….. 🙁
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?
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.
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?
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!
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)
Would it change the taste much to resemble tiramisu if I used mascarpone cheese instead of cream cheese?
I think it would work great with mascarpone.
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 🙂
That’s awesome!! I’m so glad to hear you are enjoying the site and recipes.
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!
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!
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! 🙂
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 :).
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!
Oh wow that does sound amazing!! Thank you so much for sharing that with me 🙂
Hi Natasha. Could i use a 9.5 inch spring form pan? Also how manycups of the frosting can i get from this recipe?
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.
I plan to bake it in 1 springfrom pan then cut in half
That should work fine 🙂
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?
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.
Can the cake layers be made ahead and frozen? If so how long would you thaw them for before frosting?
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.
Is it possible to whip the egg whites separately and then fold them in last to make it fluffier?
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/
Could this be made in a 9×12 pan? Recipe as far as measurements stay same? Any advice?
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.
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:):):)
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. 🙂
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
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.
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 ♥
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 :).
can you substitute heavy whipping cream with whipping cream Or will the cake not turn out
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.
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!!!
I’m so glad you liked the cake. Thank you Oksana for your great review! 🙂
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!
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.
I don’t have a stand mixer. Can I still make this using a hand mixer?
Yes, ofcourse. 🙂 It’s just a little tedious by hand, but definitely ok to use a hand mixer.
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! =)
It was a fail. Twice. I watched your video and my batter did look like yours but it still didn’t turn out right. =(
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.
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. =(
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?
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.
I’m still not sure why it would have sunken in the center? I’m glad you were able to salvage it with frosting. 🙂
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! 😀
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. 🙂
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?
I think that is a great idea! I love it! 🙂
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… :(((
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?
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…
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 🙂
what do you think about sour cream instead of cream cheese? My husband wants this cake again (actually even with cream cheese)..
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) :).
Mmm,I actually don’t want to pipe, just spread it on the layers and sprinkle with shredded chocolate.Hope it will hold.
That should work fine 🙂
I made this cake for Christmas party and this cake was so delicious.Everyone loved it.Thank you Natasha for wonderful recipe.
I’m so so happy you all loved it! 🙂
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!
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 🙂
Yummy! Love this cake, and it’s so easy to make! Wish my decoration looked as neat as yours, but it was still yummy 🙂
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! 🙂
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.
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?
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
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.
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. 😀
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?
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.
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?
Hi Lizzy, You can substitute 2-3 Tbsp of cocoa for flour, so remove 2-3 Tbsp flour and add 2-3 Tbsp cocoa.
Can you make cupcakes with this cake mix? has anyone ever tried? TIA
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.
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.
I’m so glad you enjoyed the cake 🙂
Is there a substitute for cream cheese?
You could probably use mascarpone – it’s a little more expensive than cream cheese.
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!!
I’m so glad you liked it. Did you bake the layers right away without letting the batter sit on the counter to long?
I dont remember actually.. :(( do you really think thats the mistake??
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.
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
Maybe it was just placement in the oven. I’m happy to hear you liked it 🙂
Hi… ur recipes are great! Can I use mascarpone cheese instead of cream cheese in this tiramisu cake..? What is the measurement?!
Can i use heavy cream instead heavy whipping cream?? Coz i got it already :p
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.
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! 🙂
sorry to mind you again and again.. the only doubt left with me is that you used castor sugar or normal sugar?!
It is granulated sugar/ normal sugar 🙂 I updated the recipe to say granulated sugar. Thank you!
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 :))
I hope you all love it and happy birthday to your husband! 🙂