Tiramisu Cake Topped with Zabaglione Cream is a recipe I wish I would have found years ago. I’ve seen countless recipes for Tiramisu, a very popular Italian dessert, and I’ve made quite a few recipe variations , but I’d never seen it made in a cake form. The idea was intriguing because it kept the delicious flavor of the original sweet but with common ingredients. This recipe has been updated from the original July 2015 version in order to provide a better experience for our readers. Last update May 2019.
Discovering a new form of Tiramisu
The minute I saw the recipe it peaked my interest. I knew that I had to make it! I’d never made a poke cake before and I loved the idea.
Then the perfect opportunity arose. . . our son’s and grandson’s birthday celebration was soon approaching. This dessert would be a complete switch from our favorite Italian Cream Cake.
For some time we’d been planning on a family fish fry, but as busy families go, work and sport schedules made it impossible. When two birthdays came up in the same week we thought it an ideal time to combine the two celebrations and enjoy a rollicking family feast.
Better late than never. This picture was taken when I made the cake for our daughter’s birthday. Simply delicious!
Tutti a tavola è pronto!
Un caro saluto e alla prossima!
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There is nothing better than having a pretty serving baking pan like this to take to a gathering or potluck. After I made this cake I got a pretty serving pan so that I could really show off the beautiful cakes, desserts, and casseroles.
Tiramisu Cake Topped with Zabaglione Cream
This cake will soon become a family favorite. The cake keeps all of the flavor of the original Italian dessert but it’s much easier to make. be sure to save this recipe — you won’t regret it.
Tiramisu Cake Topped With Zabaglione Cream
- 1/2 cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 teaspoon vanilla
- 4 egg whites room temperature ( save the yolks)
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cup of buttermilk
- 8 oz. Mascarpone
- 1 1/2 cups heavy whipping cream
- 2/3 cup granulated sugar
- 6 egg yolks
- 3 Tablespoons Amaretto liqueur
- 1 teaspoon vanilla
- 1/3 cup cold espresso coffee for spraying on bare cake
- 2-3 tablespoons cocoa powder for dusting
- 1/3 cup crushed chocolate chips – optional
- Preheat the oven to 350 F and grease and flour a 9×13 baking pan.
- In a bowl, beat butter for about one minute and then add sugar. Beat for another 1 -2 two minutes, until light.
- Add egg whites one at a time, beating well after each addition. Add vanilla and mix until combined.
- Sift flour, baking soda, baking powder, salt together.
- On the low speed of your electric mixer alternate adding the flour mixture and buttermilk starting and ending with the flour mixture. Mix until just combined.
- Pour the batter into the prepared baking pan and spread out evenly. Bake for about 25-30 minutes, until the toothpick inserted in the center of the pan comes out clean.
- Cool completely before frosting.
- Place the egg yolks and sugar in the top of a double boiler or a large heat proof bowl over a saucepan that has an inch or two half of water, making a kind of double boiler.
- With a wire whisk or with the whisk attachment of a hand mixer beat the egg yolks with the sugar until they are completely combined and the mixture has a glossy appearance.
- Turn on the flame, moderately high until the water boils, then reduce the heat to a simmer and keep whisking. Make sure the bottom of the double boiler or bowl does NOT touch the water. As the water heats the egg mixture it will begin to thicken. As it thickens it will grow in volume. Keep whisking. This takes a little patience but it is well worth the effort. Your zabaglione will be done when it is thick, frothy and holds ribbons form as you whisk it. The temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
- Take the zabaglione off the heat and continue to whisk. Add the Mascarpone to the whipped yolks and beat until combined. Add the Amaretto liqueur. Cover with plastic wrap and let cool completely.
- In a separate bowl, that has been chilled along with the beaters, whip the cream to stiff peaks taking care NOT to overbeat and make butter.
- Gently fold in the whipped cream into the zabaglione mixture and set aside.
- Put the espresso in a food safe spray bottle. Spray the white cake with the espresso making sure you don’t oversaturate. The 1/3 cup of espresso should be just right. If you don’t have a spray bottle you can do it by hand– be sure you don’t get too much in one spot.
- Spread the Zabaglione Cream evenly over the top of the espresso-sprayed cake.
- Dust the top with cocoa powder and garnish with crushed chocolate chips.
- Adapted from: http://willcookforsmiles.com/2013/10/tiramisu-poke-cake.html
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