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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

4.85 from 69 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.

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  • Vita
    August 14, 2014

    I love this cake! It is so easy to make. Love this recipe!
    Thank you so much for posting this recipe. Thanks! 😀 Reply

    • Natasha
      natashaskitchen
      August 14, 2014

      I’m so glad you enjoyed it! 🙂 Reply

  • Alina
    August 13, 2014

    Hi Natasha, can you share what brand springform pan you use? And how tall is it? Thank you! Reply

    • Natasha
      natashaskitchen
      August 13, 2014

      It is Wilton brand and it’s 3 inches tall by 9 inches in diameter. I think I purchased it at bed bath and beyond 🙂 Reply

  • Yelena
    June 26, 2014

    This cake is so Yummy!!! Made this for my coffee lover hubby for his birthday and he LOVED it!! So easy to make it too. Thank you :)) Reply

    • Natasha
      natashaskitchen
      June 26, 2014

      That’s awesome! I’m so happy it was a hit with your husband 🙂 Reply

  • Alesia Tsytsyn
    June 7, 2014

    Hi Natasha, I tried making this cake today…twice. And both times the bis quick came out bad. It seems to have a rubbery layer at the bottom. Can you tell me why? What am I doing wrong? Reply

    • Natasha
      natashaskitchen
      June 8, 2014

      Sorry I didn’t reply sooner. I spent the better part if the day at church and then at a wedding :-). Have you watched my video for this cake to see if your batter looks different? Are you baking it right away and not waiting? Did you preheat your oven fully before baking? Also, it’s very important that you don’t over mix the batter or it deflates since the cake relies on the volume from the eggs. Check out the video and let me know if you notice that you’ve done anything differently. Reply

  • aashi
    June 3, 2014

    Hey i need your help ASAP. I have to bake this cake for tomorrow. Can i bake and frost it today itself and leave in the fridge (not freezer)? Also, my cake tin is 10.2 inch. What measurements to take?? Reply

    • Natasha
      natashaskitchen
      June 3, 2014

      You can bake and frost the cake a day in advance and put it in the refrigerator. Dust with cocoa powder just before serving. If you stick with the same recipe, it will work but will be shorter. For a larger cake, try this recipe:
      1 1/4 cup flour
      10 eggs
      1 cup sugar
      1 tsp vanilla Reply

  • Lena
    May 16, 2014

    I love love this cake! Made it 3 times, so easy especially if following your video! It’s my “go to party cake”. I have to make sure some of my friends coming over or my husband and I would eat it ourselves 😉 Thank you! Hope to see more videos, they make the cooking/baking process easier. Reply

    • Natasha
      natashaskitchen
      May 16, 2014

      I’m so glad you loved the recipe and found the video useful. I’m hoping to make more videos soon. Thanks for the motivation! 🙂 Reply

  • stringing pumpkin
    May 6, 2014

    Hi, I think your blog might be having browser compatibility
    issues. When I look at your blog in Ie, it looks fine but when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up! Other then that, fantastic blog! Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      Thanks for the heads up! I’m not seeing the same issue but I have had to clear the browser history. If it still is showing up weird, please let me know and I will try to figure things out. I really appreciate it! 😉 Reply

  • olga
    May 1, 2014

    Sorry I meant a indent not a dome. In fact I tried making a cake today and same happened! I just don’t understand why. I’ve been doing the same way before and cake was perfect many times. I use 8″… Usually one pan with this cake. Tried 2 Pans before and same result. I shift Flour and fold it in gently. In fact when I place batter into pan it is nice and fluffy. The oven just ruins it I guess. But I use same temperature every time. Think I’m done with cakes for now  Reply

    • Natasha
      natashaskitchen
      May 2, 2014

      No, don’t quit!! It might something as simple as beating your egg mixture longer before folding in the flour. Reply

  • Olga
    May 1, 2014

    Hi Natasha,
    Lately I’ve been having problems with baking sponge cakes. It either has a dome in middle or its too thin, as if there isn’t enough cake. I dont understand the problem. I follow everything by recipe. Would you know what could cause this? Reply

    • Natasha
      natashaskitchen
      May 1, 2014

      Hi Olga, it could be a number of things, but it’s hard to say if I’m not there in your kitchen with you. Lets troubleshoot: What kind of flour did you use? What size pans? Are you making sure to fold in the flour by hand using a spatula and not the mixer, folding just until it’s incorporated? Are you baking both layers at once (sometimes if you leave the second layer on the counter too long, it will deflate). I hope that helps! 🙂 Reply

  • Natalie
    April 3, 2014

    Hi, Natasha i made this cake today and wanna say its amazing recipe, so easy and delicate. just love it.
    but to be safe i used my technique on the sponge cake, just the mixing part not the recipe. And wanna say its really fluffy and light.
    I also read all the comments; there was a question if using one 8inch or 9inch round baking pan so to make one cake instead of two? I used 8inch baking pan for one whole cake, i baked it at 350 F degrees for 42-45minutes, turned out perfect. Thank you for sharing your recipes. Reply

    • Natasha
      natashaskitchen
      April 3, 2014

      Natalie, I’m so curious now about your method? Can you share your juicy secrets? 😉 Thanks so much for sharing your tip about the baking pan. That sounds easy and simple enough! 🙂 You. Are. Awesome! Reply

  • olga
    March 20, 2014

    My cake center caved in. what did i do wrong? Reply

    • Natasha
      natashaskitchen
      March 21, 2014

      Olga did you watch the video? Is there anything that you did differently? Did your batter look the same as in the video before you put it into the oven. The most likely culprit is overmixing after your incorporate the flour, or undermixing of the eggs and sugar. I hope we can figure it out together. It’s tough when I can’t be in your kitchen with you to see the steps. Reply

      • olga
        March 28, 2014

        Tried it again today and it was perfect! I might have undermixed the egg/sugar mixture. anyways, thx for the great recipe! Reply

        • Natasha
          natashaskitchen
          March 28, 2014

          Yes!!! I’m so happy it worked out for you and you liked it 🙂 Thanks so much for stopping by and letting me know 🙂 Reply

  • Saher Jamal
    March 9, 2014

    hyyy i just want to know how many slices will come out of the cake? thanks.. Reply

    • Natasha
      natashaskitchen
      March 9, 2014

      You should get 8-10 slices 🙂 But you could stretch it to 12 slices if you needed to 😉 Reply

  • Alena
    February 12, 2014

    OMG!! NATASHA!! this cake is a pc of heaven as they say!!! i made it last night and its sooo good, definately a keeper for me! I have made it before but a different version and with mascarpone cheese and it wasnt my favorite for some reason! But this cream is just perfect for this cake!!! LOOOve it! thank you 🙂 Reply

    • Natasha
      natashaskitchen
      February 12, 2014

      Alena, your comment is music to my ears, thank for a great review and you are welcome :D. Reply

  • Carolina
    February 12, 2014

    So can I make it in a regular 9in baking pan, just divide the batter in half? how long would I need to bake it for than?? Reply

    • Natasha
      natashaskitchen
      February 12, 2014

      Yes, you definitely can: bake at 350˚F for 22-25 minutes or until the top is lightly browned. Reply

      • Carolina
        February 14, 2014

        but which way do you think is better? since in ur video u said to flip the cake down since the sponge absorbs the syrup better? so do you think it will still be fine??? it will absorb the same way? sorry for so many questions!!!! 🙁 Reply

        • Natasha
          natashaskitchen
          February 14, 2014

          Yes, it will still absorb the syrup well. I’ve done it both ways 🙂 Reply

  • Eleonora
    February 7, 2014

    Hi Natasha,
    I want to make this tiramisu cake but I don’t have a stand mixer. Do you think it’s doable with a hand mixer? Reply

    • Natasha
      natashaskitchen
      February 7, 2014

      Yes! You can definitely use the hand mixer. 🙂 Reply

  • Oksana
    January 13, 2014

    Is this cake best served warm or cold? Reply

    • Natasha
      natashaskitchen
      January 13, 2014

      Cold, definitely cold 🙂 Reply

  • Marav
    January 13, 2014

    Thank you thank you thank you!!!!!
    I made this cake for my mothers birthday , made it as you said just added lady fingers around the cake. Wow is all I gave to say yummy!!!! Reply

    • Natasha
      natashaskitchen
      January 13, 2014

      Oh I just saw it on Facebook! Beautiful! I’m so glad you loved it 🙂 Reply

  • Natalya H
    December 31, 2013

    Am I missing something? Do I put in the rum at the same time I add the sugar to the coffee? Thanks for the recipe…have been looking for a cream cheese version as they don’t carry mascarpone where I live now. Reply

    • Natasha
      natashaskitchen
      December 31, 2013

      Fixed! Thanks so much Natalya for bringing that to my attention. Yes, stir the rum in with the sugar and coffee. 🙂 I hope you love it! Reply

  • Inna
    December 25, 2013

    Thanks for the great recipe Natasha. Made it for Christmas and it was great hit, particularly with me because I’m the biggest critic of my cakes. Even my mother in law who does not like coffee didn’t notice that in the cake because all the flavors and textures went so well with one another. The best part of all, it was so simple to make. Reply

    • Natasha
      natashaskitchen
      December 25, 2013

      I’m so happy you had great results!! Thanks so much for an awesome review 🙂 Reply

  • elena
    December 20, 2013

    Love this cake every time i make it for my family its gone at one sitting! thanks so much for the recipe!!!!!!!!! Reply

    • Natasha
      natashaskitchen
      December 20, 2013

      Thanks so much for the great report 😉 Reply

  • Katy
    December 16, 2013

    Can you please tell me exactly how strong you made your coffee?? it says on all the recipes very strong coffee, but its different for all people! whats strong for me might not be strong at all for someone else, u kno what im saying 🙂 i dont wan ruin the cake! Reply

    • Natasha
      natashaskitchen
      December 16, 2013

      It won’t ruin the cake even if there is a difference in how strong it is. I’ve brewed strong coffee in the coffee maker and I’ve also used espresso shots in a little bit of water and both times it was great. Do what you consider to be strong coffee 🙂 Reply

  • olga n
    December 12, 2013

    So a 1.5 cups of heavy cream, after whipped or 1.5 of liquid form? Reply

    • Natasha
      natashaskitchen
      December 12, 2013

      1.5 cups liquid form 😉 Reply

  • Olga
    December 11, 2013

    On the 1.5 cup whipping cream, is that the amount after its whipped or before? I only have one cup of heavy whip cream in liquid form at this moment, will that be enough after I beat it. I truly don’t want to go to the store right now.
    Also I used 2 teaspoons of Rum and hardly tasted a difference, Would 3 make it worse? I want to make this cake again, Its one of my favorites, Make it like every 2-3 weeks, since I crave it all the time lol. Reply

    • Natasha
      natashaskitchen
      December 11, 2013

      It might be a little light on frosting but it should be enough if you don’t frost the sides. 3 would not make it worse. You’d just taste it more 🙂 Reply

  • Alina
    December 10, 2013

    Can I make it a day in advance? Reply

    • Natasha
      natashaskitchen
      December 11, 2013

      Yes. It will look prettier if you dust with cocoa on top the day you are serving it. Reply

  • Inna
    December 5, 2013

    I am a big fan of tiramisu cakes! I made this one twice and we loved it. I don’t add the rum because my girls won’t eat it, but it’s still yummy without it and I love how easy this cake is to make. I mean very very easy!!! Natasha all of your cakes are easy and supper yummy! Thank you! Reply

    • Inna
      December 5, 2013

      Also I love your coca powder. So dark! Mine for some reason is light brown. I purchase mine at trader joes. (P.S. Once I add it to the ziplist it adds it with the old picture. Wish it was the new one, its so pretty!) Reply

      • Natasha
        natashaskitchen
        December 6, 2013

        It must be cached in their system with the old picture. I’ll see if there’s anything I can do.. This cocoa was from France. Look for dark chocolate cocoa or Dutch processed cocoa. Reply

    • Natasha
      natashaskitchen
      December 6, 2013

      If you love this one, you should try the pomegranate cake I just posted. The cake layers are the same; so good! I’m really glad you enjoy my recipes. Thank you for your sweet comment 🙂 Reply

  • Olga
    November 27, 2013

    Natasha, to have the best taste of this cake. Do you perfer making this cake on the day of serving it, serving in evening, making it in the morning. OR the day before and let it sit in fridge all the way to the next evening? Reply

    • Natasha
      natashaskitchen
      November 27, 2013

      It could be either way. The cocoa powder will stay nicer if you dust the day you are serving. This isn’t one of those cakes that gets better with time, but it can be made a day ahead if you are going to be super busy tomorrow. You could also bake the layers today, cover with plastic wrap with wax paper or parchment between layers (once they cool) and keep them in the fridge, then assemble everything tomorrow. You can really do it either way, today or tomorrow. Reply

  • olga n
    November 26, 2013

    Natasha what size springform you use on you tiramusu cake video? I want to buy one. Bpught some rum too! Made hubby go into liquor store. Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      It’s a 9″ springform pan. 🙂 Reply

  • Julia
    November 20, 2013

    Thanks so much for the recipe. I want to try it today! Any substitutes for rum? Will the cake not be the same without it? I have everything at home except the rum… :/ Reply

    • Natasha
      natashaskitchen
      November 20, 2013

      You can totally skip the rum. Just leave it out. 🙂 Reply

      • Julia
        November 20, 2013

        Thanks for getting back so quick! Should I do double coffee instead then or no? Reply

        • Natasha
          natashaskitchen
          November 20, 2013

          No. I’ve made it with the same amount of coffee and just omitted the rum and it tastes great! Reply

  • Vera
    November 16, 2013

    Easy recipe! very beautiful! and yummy cake.

    thank you so much for your hard work with this website Natasha, God bless:) Reply

    • Natasha
      natashaskitchen
      November 16, 2013

      Thank you Vera! I’m so glad you enjoyed it 😉 Reply

  • Oksana M
    November 14, 2013

    This cake is AMAZING! I made four layers instead of two, and I was so glad I did. It was gone in no time. Everyone loved it. I love coffee in cakes, and this one is absolutely delicious. Reply

    • Natasha
      natashaskitchen
      November 15, 2013

      mmmm I love this one! Did you double the recipe or just cut the layers in half? Reply

      • Oksana M
        November 15, 2013

        I doubled the recipe. It came out tall and fluffy. Thanks again. Its amazing how you find time for this. God Bless you! Reply

  • Olga
    November 10, 2013

    Hi i tried this today! will be digging in tomorrow. i tasted things as i went along and have no doubt that the cake will be amazing. =] the only thing i have a question about is the cofffee/rum syrup part. did you keep on soaking it over and over again with the brush until ALL of the syrup was gone? i found that by the time i finished the cake i still had so much of it left (pretty much most of it)… so i was thinking maybe i just should have put more. I guess my question is: did you use half of the syrup for the bottom half of the cake and the other half for the top half? (too many “half”s in that sentence… sorry). hopefully i make sense. will definitely make it again sometime. =] thank you! Reply

    • Olga
      November 10, 2013

      i just read the comment above where someone else asked the same question. looks like you did use all of it. Reply

    • Natasha
      natashaskitchen
      November 10, 2013

      I did use all of it. If you use less, it just won’t be as moist. This spongecake does a really good job of soaking in the syrup and does not turn soggy. I hope you love it! Reply

  • Janetja
    October 30, 2013

    I made the cake today and it is just amazing!! Love your recipes! You are a fantastic cook and baker! Reply

    • Natasha
      natashaskitchen
      October 30, 2013

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

  • anna derov
    October 25, 2013

    Hey the recipe states 1 cup coffee in recipe but at the top its 1.5 cups? I did 1.5 which is the original correct amount? Love this.I use vanilla not rum and I think its perfect. Reply

    • Natasha
      natashaskitchen
      October 25, 2013

      Oh goodness it’s 1.5. Sorry about that blunder. It’s fixed. Thanks for letting me know!! 🙂 Reply

  • olga n
    October 17, 2013

    This cake is so good! I made some a few days ago and want to make another one, but I’m missing one ingrident. Are we suppouse to use up most of the coffee into the cake? I didn’t and cake wasn’t moist in certain areas. But it was still so good! Mmm Reply

    • Natasha
      natashaskitchen
      October 17, 2013

      I used up all of the coffee mix and it was pretty moist. Did you brush it on with a pastry brush? I think that really helps to prevent dry spots, or better yet you could get a food grade spray bottle. Reply

  • Katerina
    October 12, 2013

    Could this recipe be doubled for a larger cake? Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      Yes, you could double this cake. Are you planning to use larger rectangular pans? Reply

      • Katerina
        October 12, 2013

        What do you think would work better? I was thinking 9.5 inch springform….. Reply

        • Natasha
          natashaskitchen
          October 12, 2013

          Do you have two 9.5 inch springforms? I don’t think you could double it and fit it into 1. Reply

          • Katerina
            October 13, 2013

            🙂 I just had to laugh when I read that. Yes I have 2, I really don’t think it would fit into 1 either. But would I still cut each cake in half so it would be 4 layers? Or would it end up being too soggy?

          • Natasha
            natashaskitchen
            October 13, 2013

            I was just making sure. lol I think 4 layers would work and it would be pretty 🙂

  • October 11, 2013

    I’ve been wanting to make tiramisu but i’ve been feeling so intimidated by it! haha Thank you for sharing your recipe I’ll have to give it a try asap! 🙂 Reply

    • Natasha
      natashaskitchen
      October 11, 2013

      I thought the same thing the first time I made one and was so happy to discover it was one of the easier cakes! 🙂 Reply

  • Luba
    October 8, 2013

    Wow, this looks so delicious and simple, can’t wait to make it! So glad I found your website, I may only be 15, but I absolutely love making everything you put up! Reply

    • Natasha
      natashaskitchen
      October 8, 2013

      Hi Luba! That’s so awesome! You’re starting way earlier than I did. Happy cooking!! 🙂 Reply

  • olga
    October 7, 2013

    but the rum extract wouldnt work? Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      I think it still would work. Reply

  • October 5, 2013

    This cake looks so good and looks very simple to make, I will be trying to make it noW! Excited, I hope it turns out as great as it looks!
    PS Love the fork idea 😉 Reply

    • Natasha
      natashaskitchen
      October 5, 2013

      Thanks Liya 🙂 dusting cocoa over a fork was a last minute thing that I remembered from a trip to Mexico over 10 years ago. Reply

  • olga
    October 5, 2013

    Natasha,
    This cake looks so good! I want to try it with Rum, but don’t know what Rum to buy. Its not the “imitation Rum Extract”? Or actual Rum, if so, what brand do you perfer and does it cost a lot? Wonder if they make little shot bottles of Rum, so that I dont have to have a big bottle sitting at home? Reply

    • Natasha
      natashaskitchen
      October 5, 2013

      I think the small shots are available for rum. I used a golden rum but I have also used Myers dark rum. Really, any kind of rum will work since you aren’t using a huge amount in this cake. I do like the Golden Rum best for cake recipes. I hope that helps. The only place I found rum is in the liquor store in Idaho. I don’t know if other states allow liquor in grocery stores. This bottle which was not very large cost me about $11 but it lasts for several cakes, so it is worthwhile and when you spread the cost over several cakes it’s not very expensive. Reply

  • Anna
    September 28, 2013

    I am confused…On the recipe you have written 1 tsp. vanilla under the biskvit. But when you wrote out the directions, you said to put 1 tbs. of vanilla into the cream…yet you didnt mention anything about the teaspoon in the biskvit directions. Can you clarify? Thanks! Reply

    • Natasha
      natashaskitchen
      September 28, 2013

      Thank you for catching that Anna, it’s 1 tsp of vanilla in to biskvit batter and 1 tsp of vanilla in to the frosting. I also updated the recipe. Reply

  • Diana
    August 24, 2013

    Oh Natasha Natasha where should I start? This cake is super duper easy to make and it tastes delicious! I made this cake round in 9in pans. I had enough frosting to frost the sides. I also dusted cocoa on the side and top and made three roses from frosting on top. It looked like it was from the store but it literally took me an hour to make. Thank you so much for your recipes. I’ve been coming back here every now and then to get some food ideas. Everything I tried so far I love love love. Thank you very much. God bless. Reply

    • Natasha
      natashaskitchen
      August 24, 2013

      You’re so sweet Diana 🙂 I’m so glad you enjoyed it. Did you post a picture of your cake somewhere? I’m overdue for making a tiramisu cake and I’d love some new inspiration! Your cake sounds lovely! God bless you too! Reply

      • Diana
        August 26, 2013

        Sorry I don’t have a Facebook or anything that I can share a photo but all I did is frosted the sides and dusted coco on top and sides I also mixed some rum with coffee to saok the cake and it tastes very good. I could email you a pic if you want Reply

  • olga
    July 28, 2013

    This is a silly question. If I only have one pan of certain size. Could I pour half batter into it, bake it and then after 18 mins pour the rest of batter and bake it? Is that too long for the batter to sit on counter before being baked? Will it affect the cake? Reply

    • Natasha
      natashaskitchen
      July 28, 2013

      It would be better to pour in the whole thing at once and bake a little longer, then let it cool completely and cut it in half. This batter deflates if you leave it on the counter too long. Reply

  • inna
    July 27, 2013

    I make this cake every once in a while. Everyone loves it. I like that its not too sweet. I bake it in two 14 inch pans at the same time. Reply

    • Natasha
      natashaskitchen
      July 27, 2013

      I’m glad you like the cake Inna :). Reply

  • viktoriya
    July 19, 2013

    my cake was a fail.. i followed the ingredients thru but the biskvit was a disaster, it was very thick. .so i thought, ill still put it with the egg mixtures and it did not blend. now i have a sloppy mess. what could be my problem?? Reply

    • Natasha
      natashaskitchen
      July 19, 2013

      It sounds like there was too much flour. A new method that I’ve tried was to beat the egg yolks, whites and sugar together on high speed for 5-7 min and then gently fold in the flour. It’s easier to blend and the cakes stays more uniform. Did you use large eggs? Reply

      • shahina
        August 15, 2014

        Dear natasha.. whats tat whites?? do u mean egg whites..? what about yolks then?? Reply

        • Natasha
          natashaskitchen
          August 16, 2014

          Which part of the recipe are you referring to? You are supposed to beat the egg whites and yolks together in the same bowl. I’m not sure what the question is about? Reply

          • shahina
            August 17, 2014

            sorry.. i asked with the previous comment of urs here…(ur reply for viktoriya)

          • Natasha
            natashaskitchen
            August 18, 2014

            Oh, I see. Sorry when I moderate comments it doesn’t show me who the reply was to, but I wish it did! I beat the egg whites, yolks and sugar all together instead of separating them.

  • olga
    June 5, 2013

    Can I make half a cake? Reply

    • Natasha
      natashaskitchen
      June 5, 2013

      Ofcourse! Just make it in one baking dish, cut all the ingredients in half. When the cake has cooled, cut it in half down the middle and you have your two layers! 🙂 Reply

  • Anna
    May 28, 2013

    Just finished assembling this cake…. thats my favorite part((:
    I hope it tastes as good as it looks!! which will be no prob if its like all the other recipes on your blog((: Reply

    • Natasha
      natashaskitchen
      May 28, 2013

      Thanks Anna 🙂 I hope you LOVE it!! Reply

  • Nelli
    April 30, 2013

    I made the dairy free version of this case. Amazing!!! just like the real deal. I kid you not. The light wipped cream blended quite well with the tofutti cream cheese. I know what everyone is thinking at this point (tofu and all), but I have no choice as my daugther has severe dairy allergy and I would never want her to feel excluded from trying anything at the table!
    Thank you Natasha for posting this recipe. I could not find it without mascarponi cheese any place else. Reply

  • Nelli
    April 25, 2013

    yes, that’s the one! i plan on wipping it and then mixing with cream cheese. how stiff should it be? Reply

    • Natasha
      natashaskitchen
      April 25, 2013

      Just stiff enough not to run off the sides. Reply

    • Natasha
      natashaskitchen
      April 25, 2013

      I haven’t tried it though so if you do, I’d be very curious to see if it blends well with cream cheese! Reply

  • Nelli
    April 24, 2013

    can I use light whipped cream for this recipe? Reply

    • Natasha
      natashaskitchen
      April 24, 2013

      Do you mean one that is in a can and are you going to mix the cream cheese into it? Reply

  • Tanya
    April 22, 2013

    Natasha have u tried cool whip instead of heavy whipping cream for this cake? I have some in freezer and was wondering if u tried substituting? Love your recipes. Reply

    • Natasha
      natashaskitchen
      April 22, 2013

      I haven’t tried it because the heavy whipping cream tastes so so good! It would probably work with cool whip, but it won’t have that natural and light whipped cream flavor or texture. Reply

  • Anna
    March 26, 2013

    This cake is delicious and pretty easy to make, I loved it. But I found that parchment paper is better than wax paper, it slides right off. Reply

    • Natasha
      natashaskitchen
      March 26, 2013

      Thanks Anna! I’ve been using parchment more and more these days. I think it works better too! Reply

  • Oksana
    March 19, 2013

    Just made this cake an hour ago. Of course, couldn’t wait for it to set in fridge and had to try a piece. That was delicious, and best part is, it wasn’t so hard to make. I used instant coffee. Also, there was a comment about using caramel instead of vanilla in the cream. Since I didn’t have caramel, I used torrani white chocolate syrup, about 1.5tbsp. Tasted amazing. I’m planning on making this cake again tomorrow to take to my parents. Reply

    • Natasha
      natashaskitchen
      March 19, 2013

      Great, I’m glad you like it :). Reply

  • Nadia
    March 11, 2013

    Made this cake today and it was delicious! Everyone loved it! thank you for sharing this recipe.:) Reply

    • Natasha
      natashaskitchen
      March 12, 2013

      Thank you Nadia, I’m glad everyone loved the recipe 🙂 Reply

  • Nadia
    March 11, 2013

    Hi Natasha! Can I use one pan for the whole cake and then devide when it’s done? Reply

    • Natasha
      natashaskitchen
      March 11, 2013

      You can but It rises much better if you divide it. Reply

  • Rita
    January 18, 2013

    yummm Reply

  • Mariya F.
    December 16, 2012

    I sooooo love Tiramisu cakes!!! 🙂 I have made so many different versions of it , and always uses mascarpone cheese, but can’t wait to try out ur recipe with the cream cheese, I’m sure it will be just as great!! Thanx for sharing, Natasha! 😉 Reply

  • Marina
    November 15, 2012

    Made this last week and used Mascarpone instead of cream cheese and also added a tablespoon of Kahlua to the coffee. It was perfection! And tasted exactly like Olive Gardens tiramisu. Thanks for the super easy recipe! Reply

    • Natasha
      natashaskitchen
      November 15, 2012

      You are welcome Marina and thank you for the tip :). Reply

  • Tallya
    November 10, 2012

    Made this last night and am happy with the results. I made 3 layers and baked the sponge cake in 3 round cake pans. I found that I had enough of the cream to cover the sides a bit too. Simple cake, easy to make and tastes good. I didn’t find it to taste much like tiramisu at all, but I didn’t expect it to 🙂 Thanks for the recipe! Reply

  • Lena
    October 19, 2012

    By the way where can i buy parchment paper? Reply

    • Natasha
      natashaskitchen
      October 19, 2012

      Best one is available in Costco 🙂 Reply

  • Lena
    October 19, 2012

    Yes i have tried peeling the wax off while the baked cake was still hot but that didn’t seem to help. Thanks for the advice ill try parchment paper next time:) Reply

  • Lena
    October 17, 2012

    Hey Natasha,
    Yesterday i have tried making this cake(i tasted this cake before and i love it! Thanks for sharing the recipe;) but i had one little problem:( after i baked the cakes they would not unstick from the wax paper. Any idea why? what kind of wax paper did u use? maybe there’s a difference in wax paper? idk i tried unsticking it with a knife but still it would not work… so i had to get rid of it and start the whole thing over again:( any advice? but the cake still turned out soo good at the end. Thanks sis. Reply

    • Natasha
      natashaskitchen
      October 17, 2012

      Lena, have you tried peeling the wax off while the baked cake was still hot or have you let it cool for a little? Best way is to remove the wax paper as soon as the cake comes out from the oven. Hope this helps. Parchment paper is really great and sticks less than wax paper. Try that next time!  Reply

  • Natasha
    October 16, 2012

    Delicious cake!!thanks for sharing:/ Reply

  • Angela
    September 29, 2012

    I can’t wait to try it,if I want to use marscapone cheese in the frosting instead of cream cheese,how much? Is it equal substitution? Reply

    • Natasha
      natashaskitchen
      September 29, 2012

      It should be equal. Let me know how it turns out with the mascarpone. Reply

  • Hope
    July 17, 2012

    sounds nice:) Reply

  • lina
    May 16, 2012

    this cake is very good:) i remember they used to sell in costco maybe like 10 or 11 years ago it was very delicious it was very big and for about 16 dollars. I started baking this cake after they stoped selling it. For the suryp i do 1 cup of boiled water, 3-4 tsp. coffe, sugar ( im not sure how much) and 3-4 tbs. Brandy. And for the frosting my sister used instead of cream cheese mascarpone she said it was very very good. Natasha try to add brandy its very good:) thanks for the website i love your recipes:) Gods blessing! Reply

    • Natasha
      natashaskitchen
      May 16, 2012

      Oh that sounds delicious. I will try that (better put on my big sunglasses and make it over to the liquor store) 😉 Reply

  • Ruslana
    March 19, 2012

    How much more frosting do you think I should make if i want to cover the sides too? Reply

    • Natasha
      natashaskitchen
      March 19, 2012

      2 cups heavy whipping cream, very cold
      1.5 (8oz+4oz) sticks cream cheese, room temperature
      3/4 cup sugar
      And you will probably have some left over. Reply

      • Ruslana
        March 19, 2012

        K perfect, thank you so much ! I tried it already and it tasted great, but i want to make one for guests so I wanted to cover up the sides 🙂 Thanks again ! Reply

  • Zhanna
    February 11, 2012

    I just made this cake with my three year old daughter (which is not a great idea at 9pm)

    it was delicious, 🙂 and i had wayyy too much cream left over, so i froze it for next time.
    will the cream be good if i thawed it and used it again? Reply

    • Natasha
      natashaskitchen
      February 11, 2012

      I’m not sure (google seems to think it’s ok) I’ve never actually tried that so please let me know how it goes. I usually just indulge and load up the cake :-O. I’m glad you liked the cake; did your daughter like it too? 🙂 Reply

      • zhanna
        February 15, 2012

        it was delicious! she loved it with milk. i asked my mother in law who has baked cakes for years and years, she said she often freezes the frosting but in freezer tupperware or bags. so it doesnt get freezer burned? i guess. anyway, thanks for the recipe. Reply

        • Natasha
          natashaskitchen
          February 16, 2012

          Thanks for sharing Zhanna 🙂 Reply

    • Natasha
      natashaskitchen
      March 4, 2012

      Zhanna you were right about way too much cream. Made this cake last night and it was 2x what I needed. I don’t know what I was thinking!! Anyway, I updated the recipe to show 1/2 the amount of frosting which is plenty!! Thanks Zhanna 🙂 Reply

  • Luda
    December 16, 2011

    Really delicious cake!!!! Reply

    • Natasha
      natashaskitchen
      December 16, 2011

      Thanks Luda, I’m happy you liked it 🙂 Reply

  • Tani
    September 10, 2011

    Yummmy!!! My new favorite, thank you for sharing!!! Reply

  • Julia
    September 6, 2011

    wow love this recipe, this is probably the fastest cake i have made. and i think it’s my new favorite =D thank you so much for sharing it with everyone. Reply

    • Natasha
      September 6, 2011

      So glad you enjoyed it 🙂 tres leches cake is also easy and really good! Reply

  • Vera P
    September 1, 2011

    I made this cake last night… So yummy!! Thanks so much for the recipe :):) love your blog!!

    Be blessed,
    Vera P. Reply

  • Ilona
    August 9, 2011

    My family loved the cake.. and i loved how easy it is to make.. instead of the vanilla extract in the cream cheese, i added a tsp of caramel flavoring syrup and in the coffee too.. It was very delicious. Thanks for the recipe. Reply

  • Ilona
    June 29, 2011

    Natasha, oddly i don’t have a coffee maker in order to brew the coffee, so would instant coffee work? and if so how much do you think i should use?
    Really want to try this sometime soon Reply

    • Natasha
      June 30, 2011

      Just make 2 strong cups of coffee according to the directions on the coffee container and mix in sugar. Reply

  • Ella
    March 6, 2011

    Wow, this sounds good. 🙂 I’ll make sure to try it out for a holiday or something. I like that the ingredients are easy to get and nothing fancy, this looks like a good and fairly simple recipe.

    I’m a coffee lover, so this cake sounds perfect. 😀 Reply

    • Natasha
      March 6, 2011

      Hi Ella, I hope you like it as much as we did 🙂 It has a nice coffee flavor, but not overwhelming. Reply

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