Tiramisu cake with ladyfingers

Tiramisu cake with ladyfingers is a dessert that combines the flavors of tiramisu and ladyfingers. This recipe uses mascarpone cheese, espresso, vanilla extract, sugar, cocoa powder, eggs, flour, baking powder, and salt.

Tiramisu is a traditional Italian dessert that consists of layers of espresso soaked ladyfingers, mascarpone cheese, and coffee or cocoa powder. The cake can be made without the ladyfingers, but it will not have the same texture. Read more in detail here: tiramisu cake without ladyfingers.

I baked ladyfinger cookies and prepared tiramisu the old-fashioned manner (tiramisu cake with ladyfingers). It was especially tasty since the ladyfinger, which was created with egg yolk and mascarpone cheese, was drenched in cream and coffee.

The majority of store-bought lady-finger cookies are bland, but you may use them if you bake them yourself.

Because cream cheese has a sour flavor, it is refreshing. I like tiramisu with mascarpone cheese since it is more tasty. The top side is covered in whipped cream with diagonal lines and chocolate powder sprinkled on top.

The cream is so soft that it may be kept in the fridge for more than 3 hours if made and eaten straight away.

It was very lovely since the cookie syrup and cream blended together in the fridge overnight.

tiramisu cake with ladyfingers


  • 3 yolks of eggs
  • 20 g of sugar
  • 3 teaspoons vanilla extract
  • 3 beaten egg whites
  • 70 g of sugar
  • 90 g of cake flour
  • Corn starch, 5 g 
  • 1 teaspoon baking powder 
  • 30 g of sugar
  • 30 g sugar powder
  • 200 mL hot water 
  • 30 g of sugar
  • Instant coffee powder, 6 g 
  • 2 beaten egg yolks
  • 45 g of sugar
  • 2 teaspoons vanilla extract
  • Mascarpone cheese, 250 g
  • Whipped cream (120g) (whipped up 50 percent )


  1. Toss the egg yolk with the sugar and vanilla extract until it is faintly white.
  2. To create a smooth horned meringue, whisk the egg whites and divide the sugar into three parts.
  3. Mix a little meringue into the egg yolk mixture, then combine in a meringue bowl.
  4. Sift in (3) the flour, corn starch, and baking powder and mix gently.
  5. Squeeze onto an oven pan, combine sugar powder and sugar, and sprinkle twice over dough before baking for 13 minutes at 180 degrees.
  6. Warm the sugar and instant coffee powder together in a large mixing basin, then transfer to a large mixing bowl to cool.
  7. Place a bowl containing egg yolks, sugar, and vanilla extract over a pot of boiling water, whisk, and heat to 65 degrees.
  8. Remove the bowl from the saucepan and whisk the yolks until they are completely white. Add the mascarpone cheese, which has been softened.
  9. Mix in half of the whipped cream.
  10. Flatten the cream in a jar with the lady’s finger wet with coffee. Repeat the process two more times.
  11. Wrap in plastic wrap and chill for at least 3 hours or overnight.


Tiramisu is a type of cake that is made with ladyfingers and mascarpone cheese. It’s often served at Italian coffee shops, but you can make it at home without eggs! Reference: tiramisu recipe without eggs.

Frequently Asked Questions

Is tiramisu made of ladyfingers?

No, tiramisu is made of mascarpone cheese, eggs, sugar, and espresso.

Is there a difference between tiramisu and tiramisu cake?

Tiramisu is the Italian dessert that is made of layers of ladyfingers soaked in coffee and cocoa powder, with a sweetened mascarpone cheese filling. Tiramisu cake is a different kind of cake, usually made with sponge cake or chocolate cake layers and whipped cream or mousse filling.

What can I use in tiramisu instead of mascarpone?

You can use cream cheese, heavy cream, or a mixture of both.

Related Tags

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  • tiramisu without mascarpone

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.