Makes: 15 portions
Prep time:
Cook time:
Total time:
Cake layer
  • 5 egg yolks
  • 100 gr white sugar
  • 5 egg whites
  • 25 gr white sugar
  • 100 gr white flour
  • 25 gr corn starch
Coffee syrup
  • 150 gr water
  • 75 gr white sugar
  • 25 gr amaretto
  • 15 gr instant coffee
Tiramisu filling
  • 6 egg yolks
  • 240 gr white sugar
  • 70 gr water
  • 500 gr mascarpone
  • 400 gr double cream
  • 16 gr gelatine
  • dark chocolate
  • cacao powder
  • lady fingers
Cake layer
  1. Grease a loose-bottom spring form with some butter and line the base and sides with baking paper.
  2. Separate the eggs. Sift the flour and corn starch.
  3. Beat the egg whites while gradually adding the sugar until stiff peaks form. Beat in a separate bowl the egg yolks with their sugar until fluffy. Carefully fold first the egg yolks and then the flours into the egg whites until combined. Spoon in the mould and bake in a preheated oven at 170 °C for 15 min or until done and cooked through. Remove from the oven and allow to cool down to room temperature on a wire rack.
Coffee syrup
  1. Bring the water to the boil to dissolve the sugar.
  2. Add the amaretto almond liqueur if using and the instant coffee off the heat and allow to cool to room temperature.
Tiramisu filling
  1. Heat the egg yolks, water and sugar in a bowl placed on top of a pot with simmering water (au bain marie until the mixture reaches 80°C) while whisking by hand. Remove from the heat and using a hand held mixture, beat until white, fluffy and back at room temperature. This mixture is called a pâte à bombe.
  2. In a separate bowl, beat the mascarpone cheese and gradually add the pâte à bombe until smooth and combined.
  3. Soak the gelatine for 5 min in ample cold water. Whip the double cream until firm and add to the mascarpone mixture. Drain the gelatine, allow it to meld over low heat and stir into the tiramisu filling.
  1. Cut the cake horizontally in two layers. Melt the dark chocolate and coat the underside of the base layer to make it water resistant allowing it to harden for a couple of minutes in the fridge (chocolate side up).
  2. Place the base layer in the clean spring form (chocolate side down) and place plastic strips or baking paper around the ring to make unmoulding easier.
  3. Sprinkle the base layer with some coffee syrup and cover with half of the tiramisu filling.
  4. Add the second cake layer, sprinkle generously with coffee syrup and cover with the remaining tiramisu filling, reserving some for later to glue the lady fingers into place.
  5. Refrigerate the tiramisu for a couple of hours but preferably overnight to set.
  6. When ready to serve, remove the ring and plastic strips. Decorate the tiramisu to your liking with (for instance) cacao powder, grated dark chocolate, crumbled speculoos cookies, ground cinnamon, etc.
  7. With the remaining tiramisu-filling, glue the lady fingers around the tiramisu.
Stuff to know
This recipe will fill a spring form measuring 27 cm and yields about 15 portions.
The eggs in this recipe are no longer raw but cooked in the pâte à bombe and safe to eat.
Make the tiramisu preferably a day ahead so it can rest and set overnight in the fridge.
The lady fingers around the tiramisu not only add to the presentation but they give a nice contrast to the coffee cake layers inside since they stay crunchy.
The decoration is personal: grated chocolate, cacao powder, crumbled speculoos cookies, ground cinnamon, etc.
Use eggs at room temperature.
Use a complete grease free bowl when whipping the egg whites.