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How to Make Tiramisu (VIDEO)

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Tiramisu is a wonderful cake. This tiramisu is based on an Italian classic and uses biskvit (a European sponge cake) for the base. I’ll let you in on a little secret, lady fingers are basically the Biskvit (biscuit) cake batter piped onto a cookie sheet, baked and dried.

Why go through all that fuss when you can just make a layered cake that tastes amazing? This is one of the easier cakes on my blog. It’s perfect for short notice get-togethers and lazy days.  This cake is sure to WOW your friends and family. Use decaf coffee and omit rum to make it kid friendly.

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Watch How To Make Tiramisu Cake:


Click here to print the Tiramisu recipe. 

If you’re looking for other easy cakes, here are a few you should check out.

Berry Trifle Recipe TH Angel Food Berry Trifle (A 30 minute, no-bake cake that will have you singing)

Tres Leches Cake Katerina’s Tres Leches Cake: seriously, you should try this at least once in your lifetime, because then you’ll realize you can’t just eat it once in your lifetime.

cherrycheesecake My Sister Anna’s Cherry Cheesecake: It has a sweet cream filling and tangy cherry topping that makes it a huge hit a parties.

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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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  • Yelena Lepekhin
    July 10, 2018

    I made this cake for the bottom of the wedding cake and it turned out so amazing and delicious! Thank you! Also was super simple to make! Reply

    • Natashas Kitchen
      July 10, 2018

      Oh wow! Tiramisu for a bottom layer is very ambitious! I’m so happy it worked out well! Reply

  • Mili
    April 25, 2018

    Hi just want to know for how many hours this cake can be kept unrefrigerated Reply

    • Natasha
      natashaskitchen
      April 25, 2018

      Hi Mili, for food safety, I wouldn’t leave it at room temperature longer than about 3 hours since the cream is dairy. Reply

  • Julie
    January 26, 2018

    Hi Natasha, this cake is our best in our family!!! I always make it when I want something sweet! Big thank you for this recipe! It’s one of my favorites cakes out there!!! Reply

    • Natasha's Kitchen
      January 27, 2018

      Hello Julie! I’m glad to hear your family enjoys the recipe as much as mine does. Thanks for sharing your great review! Reply

  • Anya
    September 28, 2017

    Hello! Will it hold up if I make two biskvit cakes (4 layers) and double the cream recipe? I’m trying to make a “taller” looking cake. Thanks! Reply

    • Natasha
      natashaskitchen
      September 29, 2017

      Hi Anya, I think that would work. I have had a reader send in a photo of one of my sponge cakes as a 10-tier naked cake and it looked amazing! I would suggest not over-saturating the sponges if you are making them 4 layers – just enough to make them moist but not wet. Reply

  • Tanya
    March 10, 2017

    Hi Natasha, I was wondering if I can use powder sugar for frosting? Thank you! Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Tanya, yes that would work. Here is my cupcake frosting where I used powdered sugar. Reply

  • Dalia
    November 24, 2016

    Dear Natasha,
    Thank you for your dedication to writing recipes and filming videos that are so well explained and thorough. I am a novice baker and this is my mother’s favorite cake. I made it for her birthday and it was delicious. Everyone loved it!! I also made your Mimosa salad for a work event and my coworkers raved about it weeks later!Everyone got your recipe handout:)Thank you once again!!
    Love Dalia Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Oh that’s just awesome! Thank you for sharing that with us and Happy Birthday to your Mom! 🙂 Reply

  • Maritza Calderon
    November 18, 2016

    Absolutely Delicious Wow Thank you Natasha for sharing this Recipe!! Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Maritza, you are very welcome and thank you for such a rave review 😁! Reply

  • Alena
    September 22, 2016

    Made it for my dad’s BDay today ..sugar free With Splenda ..He loves it thank you again for great Bday gift idea 😀 Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      You are very welcome Alena, thank you for sharing that with us 😀. Reply

  • Tina
    August 4, 2016

    I followed this recipe to the T. I think that the eggs needed to be mixed way more than 1 minute like your recipe states because my eggs did not look like yours after 1 minute. I followed the instructions not the pictures of how it should look and mine did not puff up like yours. I was left with one layer, and it over baked because 30 minutes was way too long. Anyways I tasted the cake before making the frosting. It tasted really good even though it did not look like yours. Long story short i was left with one layer that did not soak up the coffee like yours did. It was pretty dry when i ate it this morning but i actually liked the taste. The cream is my favorite part as i make it often but overall i thought it was good. I will attempt to make it again to fix whatever i think i did wrong. Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Hi Tina, I think you may have missed the rest of step #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 5 min. The egg mixture should be thick, pale yellow and tripled in volume.” If you don’t beat the additional 5 minutes once all of the sugar is in, it won’t rise or bake properly. That should definitely help for next time! 🙂 Reply

      • Evgenia
        December 30, 2016

        Thank you! I had the same issue as Tina, the “biscvit” didn’t rise almost at all! Will try again 🙂 Reply

  • Eliza
    May 8, 2016

    Looks lovely.. Can i make this like 18 hours ahead of serving?

    Thanks Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Hi Eliza, yes that would work well, but add the cocoa powder just before serving and keep the cake refrigerated until ready to serve 🙂 Reply

      • Eliza
        May 9, 2016

        Thanks for the quick response… I made Tiramisu cake last month with mascarpone frosting – i had 3 layers – bottom and top layer sponge cake and for the middle layer i used soaked (Store bought) ladyfingers. I dipped them in rum for only like 1 second on each side but when i cut the cake in the morning the middle ladyfinger layer was so soggy it almost disappeared… i asked you that question yesterday because you mentioned that biskvit is like a ladyfinger… anyways i will try this and let you know.

        Also can i use mascarpone frosting for this? I know piping designs will be difficult with mascarpone but i really like that flavour… 🙂 Reply

        • Natasha
          natashaskitchen
          May 9, 2016

          Hi Eliza, you could use a mascarpone based frosting for this cake. I hope you love it! 🙂 Reply

          • Eliza
            May 10, 2016

            🙂 Sorry for the repeated questions.. are you using an 8″ or 9″ spring form pan?

            Thanks

          • Natasha
            natashaskitchen
            May 10, 2016

            No problem, it was a 9″ springform pan 🙂

  • Oksana
    May 8, 2016

    Made this cake for Mother’s day. It turned out delicious. Very soft and moist. Everyone loved it. And the best part about it, is that it was possible to make between 2 night shifts. It’s a winner!!! Thank you! Happy Mother’s Day! Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Oksana, that’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Nev
    April 6, 2016

    Hello! I found your YouTube channel by accident and haven’t stopped watching/reading this your recipes. I’m going to try several this weekend.
    I do have a question about the cheesecake filling for your tiramisu. I’m also going to make your blueberry cheesecake the same day so I’m afraid it might be too much cream cheese. Do you have an alternate filling recipe with marzepone or something else perhaps?

    Thank you so much for sharing so many wonderful recipes!
    Nev Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      You mentioned “cheesecake filling for your tiramisu” do you mean the frosting for the tiramisu? The frosting turns out very light and fluffy with the cream cheese and the cream cheese help to stabilize the frosting so it pipes nicely. Reply

      • Nev
        April 8, 2016

        Yes I’m terribly sorry for being unclear. I do mean the frosting for the tiramisu 🙈

        I will make 2 cheesecakes (of course using cream cheese) so I was wondering if using cream cheese on my tiramisu might be too repetitive? That’s why I asked if you have an alternative with marzepone, etc.

        I’m looking very forward to trying this. Tiramisu always seemed so intimidating but your recipe is so clear and easy to follow. Thank you again!
        Nev Reply

        • Natasha
          natashaskitchen
          April 8, 2016

          I think the cream cheese frosting would be fine on a cheesecake. Let me know how you like it! Reply

  • Kristina
    April 6, 2016

    Already said this in the carrot cake comments..but everyone needs to know how awesome your recipes are!! I made this cake on Easter and added some Kahlua coffee rum, oh boy it was good. The cream so good and fluffy smooth! All my friends are making tiramisu cakes after I made mine hehe ;p Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      Ha! That’s awesome! You trend setter you! 😉 Thank you so much for your sweet comments. Reply

  • guest
    April 5, 2016

    Hi Natasha,
    I was wondering what the difference is if you substitute the cream cheese with mascarpone cheese instead? i know a lot of tiramisu recipes ask from mascarpone cheese. Can you please explain why you decided to go with the cream cheese instead? Thank you! Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      The combination of cream cheese and whipped cream tastes great and flavor wise it’s a great alternative. It’s also more easily accessible and about half the price of mascarpone. Reply

  • Lena
    March 4, 2016

    I posted earlier today, but don’t see my post (must have not actually pushed the Pust button).
    Can this cake be chocolate? Thank you! 🙂 Reply

  • Niina
    January 29, 2016

    Very easy and simple! Thank you so much for recepie!!! ♡♡♡ Reply

    • Natasha
      natashaskitchen
      January 30, 2016

      You are welcome Niina, it is very easy indeed .😁 Reply

  • olga
    April 15, 2015

    Hi Natasha, my husband loved this cake & i had to make it again thanks for this recipe. congradulations ur baby is so cute, God bless u & ur family. Reply

    • Natasha
      natashaskitchen
      April 15, 2015

      Thank you so much Olga 🙂 Reply

  • Oksana
    March 2, 2015

    I loved this recipe maybe because it’s a version (adaptation) of an original tiramisu. I love “biskvit” so this cake made me happy with the result. I didnt use much coffee syrup beacuse I made the cake for my kids. Nonetheless, it was delicious. I like the frosting too because it wasnt too sweet. Thank you Natasha!! Reply

    • Natasha
      natashaskitchen
      March 2, 2015

      I’m so glad you and your kids enjoyed the cake! 🙂 I love biskvit and it’s a wonderful sponge so I figured – why not? 🙂 Did you know lady fingers and biskvit are basically the same recipe – you just let lady fingers dry out and pipe the batter in that special shape. Cool eh? Reply

  • Julie
    November 7, 2014

    did yours smell like egg when you took it out of the oven? Reply

    • Natasha
      natashaskitchen
      November 7, 2014

      Not usually. The only time I ever smell eggs is if there is a window open. For some reason, a draft from outside will bring out the egg smell. I don’t know the science behind it but I’ve experienced the same thing with meringue and pavolva. Reply

  • Sarah Chani
    October 31, 2014

    Hi Natasha,

    I happened to find your website by accident but I really love it. Your recipes and the way you make your cakes look so wonderful. I live in Kuala Lumpur, Malaysia and my daughter who is at the boarding school will come early next month for her school breaks. She is bringing 7 of her friends over and I already considered making the spartak cake for them. It looks so lovely.

    Keep up the good work Natasha and wish you all the best.

    Love
    Sarah Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      Hello Sarah and thank you! 🙂 I All the way from Malaysia? Wow! So nice to meet you! I hope you love the cakes and thank you for your sweet comment 🙂 Reply

  • Guest
    September 9, 2014

    Haha… Ive been thinking about this all week… How do u crack the eggs?can u do it in slow motion?please? Post a vudeo?? Lol, seriously though Reply

    • Natasha
      natashaskitchen
      September 10, 2014

      That would be a fun video! Thanks for the tip! 🙂 lol I’m serious too! Reply

  • Sharon
    June 25, 2014

    I plan to use this recipe for our daughter’s wedding cake – she and her fiance’ love Tiramisu and need one that cuts well. Have you ever tried freezing this cake? We have so much to make and wondered if you thought that could work. Reply

    • Natasha
      natashaskitchen
      June 26, 2014

      You can freeze the cake layers before assembling, but I haven’t tried assembling a full made cake and it probably would not be a good idea to try. Congrats to your daughter!! Reply

      • Veronica
        July 11, 2014

        Actually I have frozen full made cakes before with frosting and everything. They defrost quite nice. As long and you wrap the cake really good. I usually put the cake in a box and wrap the box in several layers of plastic wrap. Then take out the cake from freezer atleast an hour before serving(: Enjoy! Reply

        • Natasha
          natashaskitchen
          July 11, 2014

          I need to find some boxes that fit a 9″ cake layer. Thanks so much for sharing your advice! 🙂 Reply

          • Veronica
            July 15, 2014

            I love you blog and made this cake turned out awesome. I decorated the top with chocolate ganache and a sliced strawberry on top. Look really nice. Thank you for this video, you should post more I love them. Also, glad I could help! I found some white boxes in Michaels Arts and Crafts you should try looking there if you haven’t already.

          • Natasha
            natashaskitchen
            July 15, 2014

            I’m so glad you found the video useful. I’m just imagining how beautiful your cake was! Did you post a pic of it online somewhere? I’d love to see it! 🙂

          • Veronica
            July 23, 2014

            Oh I took a picture off it on my phone and wanted to post it but my phone broke before I got a chance to so I had to send it back and didn’t get a chance to save it, but I will be making it again soon and I would love to show you my cake. But, I don’t have instagram or facebook anymore. Would I be able to post it in the comments section?

          • Natasha
            natashaskitchen
            July 23, 2014

            I wish I had that capability to post it in the comments section. You could post it on my facebook page though! I’d love to see it. Sorry about your phone; what a bummer!

  • Olesya
    June 4, 2014

    I made this a day ago and it was such a yummy cake! Also very easy to make 🙂 thank you Natasha!
    Ps. I think I am a # 1 visitor to your site.  Reply

    • Natasha
      natashaskitchen
      June 4, 2014

      Olesya, you are so sweet 🙂 I’m so happy to hear that you loved the cake and that you are enjoying my blog. It means gobs to me. 😉 Reply

  • Alesya
    May 31, 2014

    Thank you for the recipe!! It was so easy to make considering it was my first cake ever!! and the cake was gone in one evening! Everyone in my family loved it! Reply

    • Natasha
      natashaskitchen
      May 31, 2014

      That is fantastic! Congrats on your first cake ever! I remember my first one was a disaster but everyone was very nice and ate it. lol 😉 Reply

  • Alesya
    May 24, 2014

    Natasha thankyou so much for your wonderful recipe,even though I am young I already love to bake!. You make it so easy! I cant wait to make this cake. Reply

    • Natasha
      natashaskitchen
      May 24, 2014

      That’s so awesome! I’m so happy you’re enjoying my blog 🙂 Reply

  • Christine
    April 28, 2014

    Hello! I absolutely love EVERYTHING in this website! I will be making this for Mother’s Day and I was wondering how long it will take? 🙂

    Thank you and I’m really really in love with all of your recipes! Keep posting, such an inspiration! 🙂 Reply

    • Natasha
      natashaskitchen
      April 28, 2014

      You can get this cake done in under 2 hours 🙂 Thank you for your sweet feedback 🙂 Reply

      • Christine
        April 29, 2014

        Umm hello again! May I ask what exact tip you used for the frosting/decor on top? 🙂 Reply

        • Natasha
          natashaskitchen
          April 29, 2014

          It’s the Wilton Open Star 1M Reply

  • Siran
    April 15, 2014

    Oh my god. I’m soo happy that I found ur website. Best thing ever. I tried few of the recipes and wow. I love the easiness and the presentation. Keep posting those wanderful recipes for us, please. Reply

    • Natasha
      natashaskitchen
      April 15, 2014

      Awww thanks so much for your awesome compliment! I’m so glad you are enjoying the blog and recipes. 🙂 Reply

  • olga
    March 18, 2014

    Hay Natasha. Thanks for ur help. No I ment about the tub one. God Bless you. Reply

  • olga
    March 15, 2014

    Hi Natasha, i just saw how u made the cake it looks good. What if i don’t have heavy wipping cream can i use whipp topping, or whipping cream instead? Reply

    • Natasha
      natashaskitchen
      March 15, 2014

      I think whipped topping could work but I don’t work with it very often. I’d definitely recommend the heavy whipping cream; it probably won’t be quite as sweet as the whipped topping and I don’t know how well whipped topping spreads on a cake. I’ve never tried putting it on a cake. I also think it’s cheaper to get heavy whipping cream. You might need a couple cans to frost an entire cake! 🙂 Do you mean the spray can or the cool whip in a tub? Reply

  • February 15, 2014

    Wow! Their so good! I love your recipe! Reply

  • Katerina
    January 14, 2014

    My cake turned out so yummy! Thank you for this video!
    God bless you! (keep the videos coming :)) Reply

    • Natasha
      natashaskitchen
      January 15, 2014

      Videos are one of my huge to do things for this year. I will definitely have more this year. Any video recipes in particular you’d love to see? Reply

  • Violet
    January 11, 2014

    Hi Natasha!
    Just curious if I divide my batter into two, what should I do with the batter that’s waiting for the other to be finished? Just set aside? I’m guessing you shouldn’t put in refrigerator.
    Thanks. Reply

    • Natasha
      natashaskitchen
      January 12, 2014

      Do you only have 1 cake pan? It’s best to bake these together at the same time. Reply

  • Natasha
    December 14, 2013

    My favorite cake is tiramisu, once I made one with ladyfingers and raspberries ( no baking involved), it was ok, nothing like the one here though, I like the coffee and rum in it:) I’ll have to try this recipe, looks pretty easy to make! I love to cook, but baking isn’t my thing, easy recipes like these , I usually give them a try!
    Thank you! Reply

    • Natasha
      natashaskitchen
      December 14, 2013

      I would love to hear the results :). Reply

  • Olga
    November 28, 2013

    Natasha,
    After watching the Tiramisu Video, I noticed you had a egg separate tool. If i haven’t watched this video, I’ve probably would’ve not know it exist. So that night I went out and bought one! Thank you so much. I love it. I had a few problems with yolk leaking into the egg whites when separating by hand before for the cakes. I wonder, have you had a incident with blood in an egg, while you are halfway separating the eggs for an cake? Reply

    • Natasha
      natashaskitchen
      November 28, 2013

      It has happened before. If you’re really bothered by it, you can just toss that particular egg 🙂 It may have something to do with how mature the egg is. Thankfully we don’t see those eggs often 🙂 Reply

  • Violet
    November 20, 2013

    Hey! Love the cake idea- and will try this soon since it does use biscvit instead of lady fingers. And a great helpful tip to save a lot of time is use a SPRAY BOTTLE!! instead of the pastry brush- it’s even and consistent and turns out great…learned this from a previous biscvit recipe 🙂 keep up the great blogs!! Reply

    • Natasha
      natashaskitchen
      November 20, 2013

      I need to find a good food-grade spray bottle. I always think about it every time I soak a cake but can’t seem to remember it when I’m in the store! Reply

  • Ani
    November 7, 2013

    Natasha – I have always wanted to try to make tiramisu, but though it was too complicated. Once I saw your video tutorial, I knew I could take on the challenge! 😀 My husband and I made the cake for our two-year wedding anniversary and it was so much fun!!! We both really enjoyed the cake!

    Next time, I’m going to try splitting the batch and making two cakes and cutting both cakes in half to have 4 layers, to make the layers soaked in coffee syrup better. I’ll probably end up doubling up on the cream too. As always, thanks for a delightful dessert recipe! Reply

    • Natasha
      natashaskitchen
      November 7, 2013

      You’re so welcome! I’m glad the video gave you confidence to make it and that you both really enjoyed it. I think it would be gorgeous as a 4-layer cake! Reply

  • Tina
    October 23, 2013

    natasha, instead of brushing the cake with coffee syrup, I put it into a zipper bag (line glass cup with a zipper bag, that way your coffee doesnt spill all over the counter) and make a tiny (like 1mm hole) and just drizzle the suryp over the cake payer as much as you’d like. I find it the easiest 🙂 just wanted to share …maybe you’ll like it 🙂 i like anything that tells me that there is going to be less cleaning! Reply

    • Natasha
      natashaskitchen
      October 23, 2013

      That’s a great tip Tina, thank you for sharing :). Reply

  • Lily
    October 21, 2013

    Is the Rum a must? Reply

    • Natasha
      natashaskitchen
      October 21, 2013

      No, I made it several times without or use vanilla instead :). Reply

  • October 13, 2013

    What an awesome video! Love it. You always look so natural and relaxed on camera. Tiramisu is such a great dessert. Reply

    • Natasha
      natashaskitchen
      October 13, 2013

      Aww Thanks Olga. That means alot to me. It’s still a little nerve wracking. Taking 10 pictures and sorting through them is so much easier than getting an entire video right! 🙂 Reply

  • Natalya
    October 12, 2013

    Thank u ! Which cake decorating kit would you recomened and where would I buy it ? Reply

    • Natasha
      natashaskitchen
      October 12, 2013

      I would recommend starting with a basic set like the one i have listed in the shop section of my blog, then purchase larger tips that you like. The larger tips come in sets at Walmart for a few dollars 🙂 Reply

  • Natasha
    October 10, 2013

    Hello Natasha thank you so much , I love your website and uctually became a baker thanks to you 😉 have a question what size baking pan did u use ? And I need to buy cake decorating kit which one would you recomened and where would I get it ?
    Thanks a lot ! Reply

    • Natasha
      natashaskitchen
      October 10, 2013

      That was a 9 inch spring form mold. You can also use two separate 8 or 9 inch cake pans. PS. I am happy to be a source of inspiration! Reply

  • Tatyana
    October 9, 2013

    Is the video not mobile compatible or is
    it just my iPhone acting up?? Reply

    • Natasha
      natashaskitchen
      October 9, 2013

      It should be compatible since it’s through YouTube. Do you have the YouTube app? Reply

  • Inna
    October 8, 2013

    what size of pan are you using? and can i use just a regular 9 in pan , not a springform pan? Reply

    • Natasha
      natashaskitchen
      October 8, 2013

      Yes you can use a 9″ pan but I’d make it in two 9″ pans or it might go over the top especially if you don’t have a tall cake pan. Reply

  • October 7, 2013

    You are so sweet, bubbly and funny, Natasha! I would love to hang out with you at one of blogger’s events with you.;) And you bring your cake cause I’m not a cake cook. LOL. I’m sure this video was a lot of work! Great video and cake! Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Hours and hours of pure joy. Well, maybe not for my husband. LOL it would be awesome to meet you one day. Reply

      • October 7, 2013

        I was thinking about your husband while watching the video.LOL. Reply

        • Natasha
          natashaskitchen
          October 7, 2013

          He’s seriously the best and most patient husband in the world (I’m convinced). I’m so blessed by him. Reply

  • Tanya
    October 6, 2013

    Natasha,
    From the bottom of my heart, I want to express my appreciation for taking your time and posting a video. I get very intimidated by the cakes as well as cooking a big meal. However, after I watch a video and see how it starts and then comes together, I gain confidence to try the new recipe and it always turns out very good! Thank you so much to you and your husband for everything you guys do. Reply

    • Natasha
      natashaskitchen
      October 6, 2013

      Your comment means so much to me. Thank you for writing in. I’m so glad you enjoy the video and find it helpful. Reply

  • October 6, 2013

    Natasha, what a fun video! So professional: music in the background, smiling while talking – cute! 🙂 And, I noticed you’re wearing an apron that only goes from your waist down – you should see my apron! My apron covers me from my neck down to my toes: I am such a messy cooker/baker, I would have no clean clothes if I didn’t cover myself completely with apron. 🙂 Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      sometimes I forget the apron all together and have flour all over me. I have to get into the habit of it! 😉 Reply

  • Lenka
    October 6, 2013

    Very nice video! Greetings from Europe 🙂 Reply

    • Natasha
      natashaskitchen
      October 7, 2013

      Oh well, hello to you Lenka in Europe! 🙂 Reply

  • Ivanna
    October 4, 2013

    I love your recipie for Biskvit Cake…it turns out perfect every time I bake it ..Thank you 🙂 Def gonna try this new one too, looks super easy and yummy !! Love your blog !! Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      Thank you so much for your sweet comment. I love to hear a good report. 🙂 Reply

  • Alina
    October 4, 2013

    I make a similar version of this cake, but in like one of those tiramisu bowls, and my frosting has xyschonka instead of sugar, so the frosting does not look as thick as yours, it works when I make it in a bowl, but would it work to make it like a cake cake..? Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      It really depends in how thin the frosting is an whether or not it will run off the cake or stay put. Reply

  • Sarah Z.
    October 4, 2013

    Hi Natasha,
    Amazing video!!!!! All you recipes are amazing. every time I have company I try to cook and bake something from your site. My husband and kids love all the cakes I have made. Kids call you teta Natasha 🙂 I love the step by step photos, but your videos are the best. The way you explain all the steps in the video is just great. You are the best! Please do more videos. they are so helpful. Have a wonderful weekend. We love you here in NY! Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      Aww your comment make my heart sing. Teta Natasha… How sweet! Reply

  • Inna
    October 4, 2013

    Natasha I promise I will make this cake! Do you think I can use mascarpone cream instead of cream cheese? Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      Yes mascarpone would be a good substitute if you have it. I hope you love it!  Reply

  • Ирина
    October 4, 2013

    Awesome! The cake looks delicious and beautiful Natasha! Thank you for your hard work! I love your cooking 🙂 made a lot of your recipes . Can’t wait to make this cake Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      I’m so happy you enjoy my blog. It sounds like we have similar taste in food. I think you’re going to love this cake. 🙂 Reply

  • angie
    October 4, 2013

    Looks so nice and easy! Cant wait to make this cake. Thank you so much for the recipe! Reply

    • Natasha
      natashaskitchen
      October 4, 2013

      You are so welcome! Enjoy! Enjoy! Reply

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