Tiramisu Torte (Torta Tiramisu)

Quick Summary: This tiramisu torte, or torta tiramisu, is a no-bake Italian layered cake of coffee-soaked ladyfingers and cooked-egg mascarpone cream, dusted with cocoa. It sets in the fridge, needs no alcohol, and comes together in about 40 minutes of hands-on work.

What is torta tiramisu?

Torta tiramisu, also known as tiramisu torte and tiramisu torta, is a layered Italian cake made with ladyfingers (sometimes sponge cake), velvety mascarpone cream, and generously topped with cocoa powder. The dessert is perfect for parties, birthdays, anniversaries, and other occasions.

While the word "torte" is used in German, Spanish, and Italian, the name of the dessert is torta tiramisu (torta tiramisù in Italian). Both terms, torte and torta, mean cake in English.

This tiramisu is made with "cooked" eggs, without alcohol, to make sure it is safe for everyone, including kids.

Why you'll love this recipe

• No baking needed: the whole torte sets in the fridge, so you never turn on the oven
• Quick to assemble: about 40 minutes of hands-on work before it chills
• Family-friendly: made with cooked eggs and no alcohol, so everyone can enjoy it
• Make-ahead: it needs time to set, which makes it a great prepare-the-day-before dessert
• Crowd-pleasing: the classic coffee-and-mascarpone flavor suits parties, birthdays, and holidays

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Ladyfingers - savoiardi biscuits or sponge fingers. Choose crispy (not cake-style) Italian biscuits by Forno Bonomi, Balocco, or Matilde Vicenzi brands. Use gluten-free ladyfingers to make a gluten-free tiramisu torte. Also, read about possible ladyfinger substitutes, like Pan di Spagna, pavesini biscuits, etc.

• Egg yolks at room temperature. Save leftover egg whites for making meringue desserts such as Pavlova, Merveilleux cake, or giant meringue.

• Granulated sugar

• Gelatin sheets with a strength of 200 bloom. You will need 3 ½ gelatin sheets or 8 grams of powdered gelatin.

• Whole milk - I always use whole milk with 3.25% milk fat.

• Mascarpone cheese at room temperature. Bring it to the kitchen counter for 15-20 minutes, no longer. Also, ensure that the expiration date is long enough: the fresher the mascarpone, the thicker the cream.

• Heavy cream, heavy whipping cream with 30% fat content, or heavy cream with 36% fat content. It must be cold!

• Espresso - real espresso or strong coffee, but not instant coffee. It must be cooled in the refrigerator before using it to soak ladyfinger biscuits. Use decaf coffee or decaf espresso as an alternative.

• Bitter cocoa powder - Italian cacao amaro. Don't confuse it with a sweet cocoa powder for children's cocoa milk.

Equipment

Here are the key tools you need to make this tiramisu torte:

• Adjustable cake mold or springform pan: to shape and hold the layers
• Acetate cake collar: for clean, straight sides
• Electric or stand mixer: to whip the cream and mascarpone
• Piping bag with Ateco plain pastry tip 809: to pipe the cream tufts neatly
• Fine-mesh sieve: to dust cocoa powder evenly on top

How to make tiramisu torte step-by-step

Step 1. Gather all the ingredients: The egg yolks and mascarpone must be at room temperature. Using a serrated knife, cut the ladyfingers into three equal parts. Soak the gelatin in cold water for 10 minutes.

Step 2. To make the mascarpone cream, in a large bowl, whip the egg yolks with an electric mixer using high speed until they are thick (photo 1).

Step 3. Pour water and sugar into a saucepan and cook over medium heat to 250°F (121°C): check the temperature of the syrup with a cooking thermometer.

Step 4. Pour the hot sugar syrup over egg yolks while constantly whisking. Continue to whisk for 5-6 minutes until the mixture cools down - touch the bottom of the bowl with your hand.

Step 5. Add room-temperature mascarpone cheese to the egg mixture and gently whisk until combined (photo 3). Don't overmix the preparation: this can cause curdling. 

Step 6. Pour milk into a small heatproof bowl and warm it in the microwave. Add drained gelatin sheets to the hot milk and mix to ensure that the gelatin is dissolved completely. If gelatin isn't dissolved, bring the bowl to the microwave again for 3-5 seconds.

Step 7. Add about two tablespoons of the mascarpone mixture to the dissolved gelatin and mix with a spoon. Then add this mixture to the mascarpone preparation and mix with a hand whisk (photo 3).

Step 8. In a separate medium bowl, use a hand-held mixer (or a stand mixer) to whip the cold heavy cream until soft peaks form. Start whisking at a low speed, slowly increasing it.

Step 9. Gently fold whipped cream into the mascarpone mixture with a hand whisk or a rubber spatula from the bottom up (photo 4). Refrigerate the cream filling until ready to use.

Step 10. To assemble the tiramisu torte, place an adjustable mousse cake mold on a cake board or a serving plate. Adjust it to 8 inches (20 cm) in diameter, and line it with an acetate cake collar. If needed, fix it with a binder clip.

Pro tip: You can use a springform pan greased and lined with parchment paper to make tiramisu torte if a mousse cake mold is unavailable.

Step 11. Pour the cold espresso into a shallow plate. Dip cut biscuits with the rounded ends, one at a time for 1 second, then turn it over and repeat the process with another side. 

Step 12. Place cookies against the edge of the mold next to each other, arranging the rounded tips outwards. Continue in the same way using the other thirds of the ladyfingers and filling the bottom of the mold (photo 5).

Step 13. Take the mascarpone cream from the fridge and transfer it to a pastry bag fitted with a round tip - Ateco plain pastry tip 809 (about 15-16 mm in diameter).

Step 14. Using half of the cream, pipe ciuffi di crema (which means "cream tufts" in English) over the first layer of biscuits (photo 6). Refrigerate the cream while assembling the second layer of the cake.

Step 15. Add a second layer of the soaked lady fingers, placing them the same way over the cream.

Step 16. Use the remaining cream to pipe "cream tufts" over the final layer of cookies in a circular direction, starting from the outside.

Step 17. Cover the mold with plastic wrap or aluminum foil and chill for at least 4-6 hours; it is better overnight. 

To serve, remove the steel mold and acetate sheet or parchment paper. Then, with a mini strainer, dust the surface with cocoa powder.

Cut tiramisu torte with a knife, cleaning it between each cut, then serve using a cake server.

Expert tips

1. Make sure that egg yolks and mascarpone are at room temperature and that the heavy cream is cold.
2. Dip the ladyfingers one at a time for no longer than 2 seconds; otherwise, you will end up in a soggy dessert.
3. If desired, add 1 tablespoon of Marsala wine or coffee liqueur, such as Tia Maria, to the expresso.
4. Do not overmix the cream when adding mascarpone: the cream may become grainy.
5. Chill your tiramisu for at least 4-6 hours or overnight before serving: it has to be fully set up.
6. Dust the torte with cocoa powder just before serving so that it won't get wet and absorbed by the cream. If desired, sprinkle with chocolate shavings, chocolate vermicelli sprinkles, chopped candy bars, colorful sprinkles, or sprinkle mix.

Storing & freezing

To store: The tiramisu torte can be refrigerated for 2 days under a cake dome. The remaining cake should be kept in an airtight container refrigerated.

To freeze: You can freeze the cake by covering the mold with plastic wrap for 2 weeks. To defrost, bring it to the refrigerator for 2 hours. Remove the mold and the acetate sheet or parchment paper and dust with cocoa powder before serving.

Recipe FAQ

What is tiramisu torte?
Tiramisu torte, also called torta tiramisu, is a no-bake Italian layered cake made with coffee-soaked ladyfingers, whipped mascarpone cream, and a dusting of cocoa powder. The words "torte" and "torta" both simply mean "cake."

Where did tiramisu originate?
Tiramisu comes from the Veneto region of northern Italy, with most food historians tracing it to the town of Treviso in the 1960s or 1970s. Its name means "pick me up," a nod to its coffee content.

Can I add alcohol to tiramisu torte?
Yes. This version is made without alcohol, so it is safe for kids, but you can stir 1 tablespoon of Marsala wine, coffee liqueur, or rum into the coffee soak for the adult version.

What if I do not like cocoa?
If cocoa is not your favorite, dust the top with grated dark chocolate or a thin layer of espresso powder instead, or simply leave it plain.

What is mascarpone?
Mascarpone is an Italian version of cream cheese. It is made of whipped cream stabilized with lemon juice or citric acid. It has a tangy taste, smooth consistency, and twice as much fat as cream cheese.

How do you make tiramisu firmer?
Tiramisu needs time to set. Let it chill for at least 4 hours, or better, overnight, and the texture will become firmer and easier to slice.

How much caffeine is in tiramisu?
It depends on the espresso: 16 to 22 g of coffee beans are used to pull a shot, and one espresso contains about 80 mg of caffeine, so one tiramisu serving has roughly 40 mg of caffeine.

How long does tiramisu torte last?
Stored covered in the fridge, tiramisu torte keeps for up to 2 days, or you can freeze it for up to 1 month.

What goes well with tiramisu?
A cup of espresso pairs perfectly with tiramisu. Passito wines, such as Ben Ryé Passito di Pantelleria or a Moscato, also make good matches for this dessert.

Love tiramisu desserts? Try these next!

• Classic tiramisu
• Fig tiramisu
• Lemon tiramisu
• Speculoos tiramisu

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.