Simple Classic Tiramisu Cake Recipe without ladyfingers

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I’ve gone to great lengths to get you a simple Classic Tiramisu recipe without using ladyfingers! When in Italy (too many years ago) I got to enjoy authentic Italian Tiramisu. Ever since, I’ve had to compare each Italian restaurant’s tiramisu with the true classic Italian dessert I’ve known. Ooh! Ooh! Some came close but not every one. The cream, the fluffy mousse like topping, the strong coffee flavor with soft white cake all had to be done just right.

When I became an einkorn flour baker I knew this dessert needed to be done with the ancient grain in a way that was still authentic and true to it’s original flavor. I’m very confident in the results and happy to say this is not a complicated Tiramisu recipe. In fact, it can be a very simple tiramisu recipe if you purchase a store bought cake. There’s no extra layering. The cake, espresso, and silky cream, mascarpone and egg yolk mixture work beautifully together.

Origin of Tiramisu

Though Tiramisu, like pizza or spaghetti, is solely known as an Italian created dish, it’s roots don’t go back so many years. In fact, Tiramisu is thought to have come about in the 1950’s. The Restaurant Le Becherrie in Treviso, Italy claims the first ever tiramisu on a menu in 1972. However, the actual origin of the popular Italian dessert is argued to have come about in the 1950’s. One argument is it was made as a way, to encourage the health of pregnant and nursing mothers or of their sick children. Another argued the first creation of Tiramisu was thought to have started in a brothel in Treviso.

Either way, Tiramisu really isn’t as old as many of Italy’s other star plates such as pizza. Most likely, it began building up popularity in the late 1970’s. This makes it only about 50 years old!

Parts of Tiramisu

To truly enjoy a piece of this decadent dessert I believe one must know what is in it. There are five basic parts to this dessert.

The Cake

Traditional Tiramisu uses lady fingers as the cake. These small pieces of sponge cake are dunked in espresso and lined up in a dish before being covered with the creamy mascarpone mixture. Soaked lady fingers are the most authentic cake for tiramisu but guess what? I’ve found that a sweet white cake can also give the same soft texture!

For this cake I’ve created a soft white cake using the ancient grain einkorn. Know though, any white cake made in a sheet pan will work for this recipe. Note: Bake dessert in advance.

Espresso

Coffee is a VERY important part of this recipe. Not just coffee liqueur mind you. Tiramisu would not be the same without good espresso. I should also add, tiramisu would also not be the same with bad espresso. Please be careful about the coffee you decide to put into your tiramisu cake. It makes or breaks it!

Egg Yolks

This is going to be the most controversial part of the recipe. Yes, I realize there is a risk in using raw eggs. Note, I’m not using raw egg whites but yolks. Still, if you don’t feel comfortable with the addition of egg yolks to your recipe, i encourage you to research how to temper the yolk. This means slowly cooking it on a stove while keeping it’s liquid consistency. See below and THIS link for directions on how to use a double broiler to cook the egg yolks while thickening them.

Mascarpone Cheese

Mascarpone is an Italian style cream cheese. Mmm. Hight fat content and a bit of tanginess at the end. The difference between American cream cheese and Italian mascarpone cheese or mascarpone cream is in the thickness. Mascarpone is not as thick which means it folds quite easily into the cream filling.

Cream

Heavy cream, whipped fluffy is what helps hold the airy shape for the topping of this tiramisu. It also provides the basis for the creamy flavor. Each of these ingredients has a very important role and cream is perhaps my favorite of them all! For the best quality cream, try to find full fat heavy cream with out any added ingredients and if possible not ultra pasteurized.

How to Make Tiramisu without Ladyfingers

The most wonderful part of this recipe is the fact that you can use your own white sheet cake to make your tiramisu. I make the cake with my ancient grain einkorn flour and you can see the recipe below. This could be a gluten free tiramisu, grain free or any way you want! Make it a really easy recipe by starting with pre-made cake at room temperature.

If you’re curious why I use einkorn and how many gluten intolerant individuals can eat this grain, see THIS post. Here’s the ingredients for my White Cake recipe with einkorn flour.

Can I use grocery store pound cake or sponge cake? YES.

Can I make the cake from a box? YES.

Einkorn Flour White Cake Ingredients

2 1/2 Cups All Purpose Einkorn Flour

1 Tablespoon Baking Powder

1/2 teaspoon

6 Tablespoons Melted Butter

1/4 Cup Plain Yogurt

1/2 Cup Milk

6 Egg Whites

3/4 Cups Sugar (granulated)

The Master Tiramisu Recipe

12 oz. Mascarpone Cheese

1 Pint Cold Heavy Cream

3 Tablespoons Powdered Sugar

6 egg yolks ( if you make my einkorn sheet cake you can use the whites there!)

1/4 Cup Granulated Sugar

8 oz Fresh Espresso or French Pressed Coffee

1 Tablespoon Rum or Rum Extract ( Optional)

Unsweetened cocoa powder for sifting over the top of the cake.

Instructions

Allow your sheet cake to cool completely. If using dark rum or rum extract, mix into coffee. Pour the espresso/ coffee mixture evenly over the entire cake.

(To make this recipe by cooking the raw egg yolks follow the directions on This website to cook the egg whites. Then fold into the whipped cream. Otherwise, follow the directions below.)

Using the whisk attachment on an electric mixer, beat the raw egg yolks and sugar on high speed for 2 minutes. Add mascarpone cheese and beat for another 30 seconds. Set aside.

Do the same with the whipping cream and powdered sugar until it forms stiff peaks.

Using a spatula, gently fold the egg yolks into the whipped cream. Spread delicately over the entire cake.

Using a sifter, sprinkle cocoa powder over the top as desired.

Chill in the freezer 10-15 minutes before serving. Enjoy!

Storing Tiramisu Cake

To keep your tiramisu cake fresh, store covered tightly with plastic wrap or an airtight container in the refrigerator or freezer. Eat your dessert within 3 days if refrigerating or within 10 days of freezing. Allow time to thaw before serving if storing in the freezer.

Different Variations of Tiramisu

Layering Individual Tiramisu Cups

This uses our classic recipe but simply adds in the step of slicing the cake into 2 x 2 inch squares and layering cake squares and cream in a glass after dipping them into a pan of your espresso. This variation is wonderful if you are only making a few desserts as it can make a beautiful statement with all the layers. Sift cocoa over the top as usual.

Chocolate Tiramisu

Yes, it’s true! You could switch out the coffee for chocolate milk, add chocolate ganache to the layers and chocolate shavings on top!

Berry Tiramisu

Instead of layering your Tiramisu with the cream topping alone, use berries and mix in sweet jam. Forget adding the espresso and simply layer with berries and cream.

Salted Caramel Tiramisu

Just the name makes me salivate! Make or find a high quality salted caramel sauce and layer in with your cream mixture. Then drizzle over the top with course sea salt. You can choose to keep or omit the espresso in this one.

More Recipes You May Like

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Does Einkorn Cause Inflammation? Gluten Free and Autoimmune Disorders

Best wishes for some decadent desserts!

From the Hilltop,

Krista