Tiramisu Cake


Ingredients icon-ingredients

*For a 20cm diameter cake tin or ring.

  • Sponge Cake

  • 4 units Eggs

  • 6g Stevia

  • 125g Yogurt

  • 100g Milk

  • 125ml Sunflower oil

  • 270g Flour mixture

  • 16g Baking powder

  • 1 teaspoon Vanilla essence

  • Filling

  • 300ml Coffee

  • 100ml Milk

  • 3 units Egg yolks

  • 4g Stevia

  • 650g Mascarpone cheese

  • 260ml Cream

  • Cocoa powder


  • For the sponge cake.

  • 1.Beat the eggs and add in the stevia.

  • 2.Stir in the yogurt, the milk and the oil.

  • 3.Add the flour mixture and, once it's properly mixed, add the baking powder.

  • 4.Lastly, add the vanilla essence.

  • 5.Blend all properly and pour it into the previously greased chosen tin.

  • 6.Bake at 180ºC for 30 minutes approximately.

  • 7.Wait for it to cool down, unmould it and set it aside.

  • For the filling.

  • 1.Prepare the coffee. Cool it down and set aside.

  • 2.Prepare the crème anglaise : Boil the milk. Beat the eggs and the stevia. Once the milk's boiled, pour 1/3 over the yolks, stir and put it all back into the pot for a few seconds to gain some thickness. It shouldn't boil! Click HERE to see how it should look.

  • Filter and cover with plastic film (the film should touch the cream avoiding crusts).

    Leave it to cool and put in the fridge until it's completely cool.

  • 3.Mix the cold crème anglaise with a bit of the mascarpone. Beat the rest of the cheese until smooth. Add then the mixture of crème anglaise and mascarpone cheese, and mix until smooth.

  • 4.Beat the cream, pour it into the previous mixture and, with a spatula, integrate all the ingredients with encircling movements.

  • Assembling.

  • 1.Cut the sponge cake in three equal parts.

  • 2.In the chosen tin, place one the of the three parts, soak generously with the coffee, cover it with a bit of the filling and dust it with cocoa powder. Repeat this process twice, leaving the last layer without cocoa. Leave it to cool.

  • 3.Put the leftover filling in a pastry bag with the desired tip.

  • 4.Once it's cold, use a knife to go through the border to unmould it.

  • 5.Decorate to your liking with the pastry bag.

  • 6.Dust some cocoa powder as a finishing touch.

  • *We decided to cook the egg yolks instead of using them raw. This way, the tiramisu will last in perfect state for longer.

  • *We used sweeteners, not sugar, in this recipe. However, due to its fat content, a moderate consumption is recommended for diabetics.


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