Name: Tiramisu Mousse Cake Recipe
Prep time: 45 min
Ingredients: 2¼ cups 500g mascarpone cheese; 2 cups 480ml heavy cream; 250-300 g 8.8-10.5oz ladyfingers; 1 tablespoon strong coffee; 1 cup hot water; 4 large egg yolks; 2/3 cup 134g sugar; 1 teaspoon vanilla extract; 10 g gelatin powder; 50 ml cold water; unsweetened cocoa powder for topping

Tiramisu Mousse Cake Recipe

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Amazing Tiramisu cake – this is not the traditional tiramisu cake but tiramisu mousse cake. Beautiful, elegant and super delicious Cake. Perfect for birthdays and holidays. Surprise your guests with this amazing tiramisu cake.

A traditional Italian tiramisu dessert sits on a white cake stand. It features layers of coffee-soaked ladyfingers and creamy mascarpone, topped with a dusting of cocoa powder. The background is dark, highlighting the cake's rich textures.

Tiramisu Mousse Cake Recipe

3 from 120 votes

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Prep Time 45

WORK TIME 15

DIFFICULTY Medium

Cuisine Italian

Servings yields

Ingredients

2¼ cups 500g mascarpone cheese
2 cups 480ml heavy cream
250-300 g 8.8-10.5oz ladyfingers
1 tablespoon strong coffee
1 cup hot water
4 large egg yolks
⅔ cup 134g sugar
1 teaspoon vanilla extract
10 g gelatin powder
50 ml cold water
unsweetened cocoa powder for topping

Instructions

DIRECTIONS

1. To a large bowl pure hot water. Add 1 teaspoon coffee and whisk. Set aside.
2. Fill a saucepan with 2-3 inches of water. Place over medium heat-high heat. When boiling reduce the heat to low.
3. Whisk together the gelatin and the cold water in a small bowl, set it aside to let the gelatin absorb the water.
4. In medium size heatproof bowl place egg yolks and sugar. Set the mixing bowl over the saucepan (when the water barely simmering) and start whisking. Make sure the bottom of the bowl does not touch the water. Keep whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 158ºF (70ºC). remove the bowl from heat and let cool.
5. In other bowl put mascarpone cheese and soften it. Add the mascarpone into the custard and beat until smooth.
6. Beat heavy cream with and vanilla extract, until medium peak forms. Gradually fold in the heavy cream mixture into the mascarpone mixture. Fold until well combined. Melt the gelatin for 15 seconds in the microwave and pure to the filling. Stir until incorporated.
7. To assemble: prepare an 8-inch (20cm) cake ring or springform pan. Place clear cake collar around the ring. Dip the ladyfingers in the coffee mixture until soaked but not soggy. Then line them in the bottom of 8-inch (20cm) cake ring or springform pan. Try not to leave space between the ladyfingers. Top with half of the mascarpone cream. Spread evenly. Repeat with remaining ladyfingers. then top with remaining mascarpone cream and spread into an even layer
8. Cover with plastic and refrigerate for at least 4 hours or overnight.
9. Before serving, dust with cocoa powder.