Mary Berry Tiramisu Cake Recipe

This light, creamy Mary Berry Tiramisu Cake is made with a feather-light fatless sponge, fresh mascarpone, and strong coffee, and ready in just over an hour. The rich coffee syrup soaks into the airy cake layers while the chocolate topping adds a bitter crunch. I find this recipe much easier to serve at parties than a traditional bowl of tiramisu.

Why This Classic Works

What makes this version distinct is Mary Berry’s use of a fatless sponge instead of traditional ladyfingers or a butter-heavy cake. The sponge contains no butter or oil, which gives it a dry, airy texture similar to savoiardi biscuits, allowing it to absorb the coffee syrup without turning into a soggy mush. I used to think fatless sponges were dry and boring, but in this context, they are structurally perfect for holding the heavy cream filling.

Another secret to this recipe is the balance of the mascarpone cream. By folding whipped double cream into the mascarpone, the filling becomes light and spreadable rather than dense and cloying. I learned the hard way that over-whisking this mixture can make it curdle instantly, so I always stop the moment it holds soft peaks.

Mary Berry Tiramisu Cake Ingredients

• For the Sponge:
• 4 large eggs
• 100g caster sugar
• 100g self-raising flour
• 1 tsp instant coffee granules (dissolved in 1 tbsp boiling water)
• For the Filling:
• 250g mascarpone cheese
• 300ml double cream
• 2 tbsp icing sugar, sifted
• 1 tsp vanilla extract
• For the Syrup:
• 1 tbsp instant coffee granules
• 150ml boiling water
• 2 tbsp brandy (optional)
• For Decoration:
• 2 tbsp cocoa powder
• 25g dark chocolate, grated

How To Make Mary Berry Tiramisu Cake

1. Prep the Tins: Preheat your oven to 180°C (160°C Fan/Gas 4). Grease two 20cm (8in) deep sandwich tins and line the bases with baking parchment.
2. Whisk the Eggs: Place the eggs and caster sugar in a large bowl. Using an electric hand whisk, beat on high speed for about 5 minutes until the mixture is pale, thick, and leaves a trail when you lift the beaters (ribbon stage).
3. Fold the Flour: Sift the self-raising flour over the egg mixture. Gently fold it in using a large metal spoon, keeping as much air in the batter as possible. Stir in the dissolved coffee liquid carefully.
4. Bake the Sponges: Divide the mixture evenly between the two tins. Bake for 20–25 minutes until the cakes are risen, golden, and springy to the touch. Let them cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
5. Make the Syrup: Dissolve the coffee granules in the boiling water and stir in the brandy if using. Set aside to cool.
6. Make the Filling: In a bowl, beat the mascarpone gently to loosen it. Add the double cream, icing sugar, and vanilla. Whisk until the mixture is thick and spreadable—do not over-beat or it may split.
7. Assemble the Cake: Place one sponge layer on a serving plate. Brush generously with half the coffee syrup. Spread half the mascarpone cream over the sponge and scatter with half the grated chocolate.
8. Finish the Cake: Place the second sponge on top and brush with the remaining syrup. Spread the remaining cream over the top (and sides if you wish). Dust generously with cocoa powder and sprinkle with the remaining grated chocolate.

Recipe Tips

• Watch the ribbon stage: The success of a fatless sponge relies entirely on the air whisked into the eggs. If the mixture isn’t thick enough to leave a trail for 3 seconds, keep whisking.
• Sift the flour: Always sift the flour to remove lumps, as you cannot beat them out later without deflating the batter.
• Cool completely: Ensure the cakes are stone cold before adding the cream, otherwise the mascarpone will melt and slide off.
• Brush, don’t pour: Use a pastry brush to apply the coffee syrup. Pouring it directly can create soggy patches that cause the cake to collapse.

What To Serve With Tiramisu Cake

This rich dessert pairs beautifully with a small cup of strong espresso or an Americano to echo the coffee flavours. For a fresh contrast, serve a few raspberries or strawberries on the side, as their acidity cuts through the creamy mascarpone filling.

How To Store

Because of the fresh cream and mascarpone, this cake must be kept in the fridge. It is best eaten within 2 days. I recommend taking it out of the fridge 15 minutes before serving to let the flavours develop slightly, but don’t leave it out too long in a warm room.

FAQs

• Can I make this alcohol-free? Yes, simply omit the brandy from the syrup. You can add a drop of rum extract if you want the flavour without the booze.
• Can I freeze this cake? The fatless sponges freeze well on their own, but I do not recommend freezing the assembled cake as the mascarpone cream texture can become grainy upon thawing.
• Why did my filling split? Mascarpone has a high fat content and splits easily if over-whisked. Whisk the cream and mascarpone together slowly and stop as soon as it is thick enough to spread.
• Can I use plain flour? If you only have plain flour, add 1 teaspoon of baking powder to match the lift of self-raising flour.
• Do I need two tins? If you only have one deep 20cm tin, you can bake the batter in one go (add 5-10 mins to baking time) and slice it horizontally once cooled.

Nutrition

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 19g
• Cholesterol: 185mg
• Sodium: 120mg
• Total Carbohydrate: 34g
• Protein: 7g

Try More Recipes:

• Mary Berry Orange Cake Recipe
• Mary Berry Ginger Cake Recipe
• Mary Berry Xmas Cake Recipe