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!

This post may contain affiliate links. Read my disclosure policy.

Clearly tiramisu is an Italian dessert. I’d call this the Russian adaptation. What makes it so? Instead of ladyfingers, I’m using a basic biskvit cake recipe (you may know it as biscuit). Biskvit is an excellent European sponge cake and it doesn’t get mushy or soggy.

The ingredients are so easy and practical (a non-mascarpone version) and it turns out delicious. The frosting is light and fabulous. This version actually tastes good for a couple of days after it’s made. Hope you enjoy it, my family loves it! 

Ingredients for Biskvit Tiramisu Cake:

6 large eggs, room temp
1 cup all-purpose flour, sifted *measured correctly
1 cup granulated sugar
1 tsp vanilla extract

Ingredients for Tiramisu Frosting:

1.5 cups heavy whipping cream, very cold
1 (8oz) stick cream cheese, room temperature
1/2 cup granulated sugar

Ingredients for Tiramisu Coffee Syrup & Topping:

1 1/2 cups Strong coffee, room temperature or cold
2 Tbsp granulated sugar
2 tsp rum
1 Tbsp unsweetened Cocoa Powder for dusting the finished cake

Watch How to Make Tiramisu Cake:

Here’s what the previous tiramisu looked like before I updated pictures:

Russian tiramisu on a blue plate with a fork taking a piece out of it  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

4.87 from 106 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients 

Servings: 12

Ingredients for Biskvit Cake:

Ingredients for Tiramisu Frosting:

  • 1.5 cups heavy whipping cream, very cold
  • 1 8oz stick cream cheese, room temperature
  • 1/2 cup granulated sugar

Ingredients for Tiramisu Coffee Syrup & Topping:

  • 1 1/2 cups Strong coffee, room temperature or cold
  • 2 Tbsp granulated sugar
  • 2 tsp rum
  • 2 Tbsp unsweetened Cocoa Powder for dusting the finished cake

Instructions

How to Make the Biskvit Cake:

  • Preheat the Oven to 350˚F. .
  • Butter a 9" springform mold and line the bottom with parchment paper (note: you can use two 9" cake pans, but keep in mind 2 pans will take less time to bake). Sift your flour
  • In the bowl of your stand mixer, add 6 eggs and beat on high speed wit the whisk attachment for 1 min. With the mixer on, add the sugar in a steady stream and continue to beat on the highest speed for 8 min. The egg mixture should be thick, pale yellow and tripled in volume.
  • Add 1 tsp vanilla and sift the flour into your batter. Fold the flour in with a spatula just until all of the flour is incorporated. Scrape from the bottom of the bowl to make sure you don't have pockets of flour trapped on the bottom. Be careful not to over-mix since you are relying on the fluffiness of the eggs for volume. Transfer the batter to your prepared pans.
  • Bake 30 minutes or until the tops are golden brown and a toothpick comes out clean. Remove from the oven and let cool down 10 minutes, then remove cake from the pan and let cool on a wire rack. Once the cake is at room temperature, you can cut it in half to make two cake layers then remove the parchment paper. It should peel back easily.

How to Make Tiramisu Frosting:

  • Beat 1.5 cups heavy whipping cream on high speed until stiff (mine took about 2 minutes with the whisk attachment). Don't over-beat it or it will be buttery.
  • Transfer whipped cream to a medium bowl and refrigerate until ready to use.
  • In the same bowl (no need to do the dishes yet), beat softened cream cheese and sugar on medium/high speed until smooth and creamy, scraping down the bowl as necessary to prevent rebel clumps of cream cheese.
  • Use a spatula to fold whipped cream into the cream cheese mixture until well blended and refrigerate the frosting until ready to use. Fold until you no longer see streaks of cream cheese.

How to Make Coffee Syrup:

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

Assembling the Tiramisu Cake:

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

Decorating Your Cake:

  • Decorate to your hearts delight. I used the Wilton Open Star 1M frosting tip for the remaining forsting and piped little designs all over the top then dusted generously with a good quality unsweetened cocoa. You could just dust the top with cocoa powder and add chocolate shavings. Chocolate coffee beans would be amazing as well.

Notes

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.
Course: Dessert
Cuisine: Russian
Keyword: Russian Tiramisu
Skill Level: Medium
Cost to Make: $
Natasha's Kitchen Cookbook

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • C
    May 4, 2024

    Hi Natasha, wonderful cake! I’m wondering can I make this cake like a poke cake? Instead of cutting the cake in half and basting it in the coffee can I just pour the coffee into holes in the cake? Thanks!

    Reply

    • NatashasKitchen.com
      May 4, 2024

      Hi C! I’ve never tested that method. I wonder if it would be evenly coated in coffee? You may have some dry spots and overly wet spots.

      Reply

  • Hannah
    December 7, 2023

    Hi,
    for a 10 inch pan, do you think I’d have to up the ingredient amounts or is it okay if the cakes just come out a little flatter?

    Reply

    • NatashasKitchen.com
      December 7, 2023

      Hi Hannah. They will be flatter and will bake faster so watch them in the oven.

      Reply

  • Chris Dean
    September 21, 2023

    One more question. What are your thoughts on substituting marscapone for the cream cheese?

    Reply

    • Natasha's Kitchen
      September 21, 2023

      Hi Chris, I haven’t tried that yet but one of my readers make this with mascarpone instead and reported great results. Mascarpone is a more expensive cheese and it’s not required in this recipe but I think it would work.

      Reply

      • Chris Dean
        September 21, 2023

        Yes, it’s terribly expensive, but for my special occasion, I thought I would splurge. It’ll probably be the last time. Thank you again so very much for your prompt replies! I read through some of the reviews, but not all 335 of them 🙂

        Reply

  • Chris Dean
    September 20, 2023

    I am wondering why for this Tirimasu cake, you don’t add any baking powder, as you do for your base sponge recipe

    Reply

    • Natashas Kitchen
      September 20, 2023

      Hi Chris, this recipe relies on the eggs and sugar for volume and does not require baking powder.

      Reply

  • Chris Dean
    September 18, 2023

    question, do you think I could bake this cake in a Nordic charlotte pan that has special shape of lady fingers around the outside? It is suggested to use Bakers Joy (oil and flour spray) on these pans, but your recipe says not to grease the sides and use parchment paper. I don’t have time to fail. Thank you!

    Reply

    • NatashasKitchen.com
      September 18, 2023

      Hi Chris! I’m not familiar with the pan to advise so you may have to experiment. This sponge cake needs to grip to the pan to rise well, that’s why we don’t butter or oil the pan. You have may a hard time removing it from your shaped pan without parchment paper and grease.

      Reply

      • Chris Dean
        September 19, 2023

        Thank you so much for your prompt reply. If I try it in that pan, I’ll let you know if it worked or not.

        Reply

  • Areej Taqi
    July 8, 2023

    Hi Natasha I always follow each step but I don’t know why my cakes always flat down from middle and when I cut two layers it’s never equal like yours ,please advice me why it happened all the time?

    Reply

    • Natashas Kitchen
      July 8, 2023

      Hi Areej, I’m so glad you gave this recipe a try. Did you use a standard sized oven in bake mode? (not convection?). And you baked in the center of the oven? I’m happy to troubleshoot.

      Reply

  • Agnes
    June 16, 2023

    Natasha,
    This is the most amazing cake ever! I have made it many, many times, and even won first prize at a fair for it. I am going to make it again tonight for my grandpa’s birthday on Sunday, early because I am making a lemon cake tmrw as well. I am wondering, would it be alright to make just the cake early (By early I mean 2 days ahead), and assemble it the day before? Or would it have to be frozen? Thank you so much! I love your recipes!
    God Bless!

    Reply

    • NatashasKitchen.com
      June 17, 2023

      Hi Agnes! That’s amazing! I’m so glad you love this recipe. Happy Birthday to your grandpa. The cake can be made a day before and layers can just sit on the counter overnight in plastic wrap. Then you can assemble it as instructed and refrigerate it. I hope that helps!
      Be blessed!

      Reply

  • Jenny
    February 6, 2023

    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

    Reply

    • Natasha
      February 9, 2023

      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.

      Reply

  • Bethel (age 14)
    January 22, 2023

    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.

    Reply

    • Natasha's Kitchen
      January 22, 2023

      So glad you enjoyed this a lot!

      Reply

  • KPat
    January 2, 2023

    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.

    Reply

    • Natashas Kitchen
      January 2, 2023

      That’s so great! It sounds like you have a new favorite!

      Reply

As Featured On

Never Go "Hangry" Again!

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