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Great classics in a cake form! This cake has a very mild and balanced taste of coffee, not too sweet and has been liked by all my guests (even ones, who doesn’t like original Tiramisu dessert), I’m not using uncooked eggs in this recipe, so you can easily store it in the fridge for a couple of days. And, of course, if you are afraid that it has too much of caffeine – use decaf coffee, it won’t affect the taste!
So follow the steps in the recipe below and leave comments!

You will need round mold 18 cm in diameter, plain and saint honore nozzles (tips) 12-14 mm 


  • Eggs – 2 pc (100 g)
  • Sugar – 60 g
  • Flour – 60 g


  1. Preheat oven to 180C (356F). Line baking sheet 40×40 cm with baking paper. Mark two circles 18 cm in diameter. See the picture below
  2. Place egg whites in a mixing bowl, slowly whisk, gradually adding a sugar (40 g) and increasing the speed. Continue to whisk until a firm peak meringue
  3. In another bowl whisk egg yolks with sugar (20 g), whisk until thick and pale color
  4. Mix two together, sift in a flour, gently combine using a spatula
  5. Spoon the mixture into a pastry bag fitted with a 12 mm plain nozzle (tip). Pipe two compact spirals fitting circles (starting in the center of each circle)

6. Sprinkle with sifted powdered sugar and leave for 10 min, after sprinkle one more time. See the picture below

7. Bake for about 15-20 min until golden

8. Leave to cool


  • Strong espresso coffee – 135 ml
  • Sugar – 40 g
  • Water – 15 ml
  • Dark rum – 20 ml


  1. Boil sugar and water, mix with espresso coffee, leave it to cool to the room temperature. Pour in rum
  2. Cut two 16 cm disks from cooled ladyfingers biscuits. Soak both with espresso syrup (from both sides)
  3. Prepare your round mold 18 cm in diameter and place it on an even surface.
    (If you are using stainless steel mousse ring you will have to cover one side with a plastic wrap, leave other side unwrapped. The inner surface of the ring you will have to cover with cake collar) See the picture below
  4. Place one ladyfingers biscuit into the base of the mold. Make sure that biscuit in nor reaching edges of the mold


  • Egg yolk – 65 g
  • Water – 35 ml
  • Sugar – 110 g
  • Powdered gelatine – 10 g
  • Water for gelatine – 52 ml
  • Mascarpone – 250 g
  • Whipping cream – 250 g
  • Espresso coffee – 125 g


  1. Make a 10% espresso coffee concentrate (reduce it by boiling in 10 times)
  2. Sprinkle the powdered gelatin over 60 ml of cold water. Allow to sit for 10-15 minutes until gelatin is fully soaked
  3. Soften mascarpone using a spatula
  4. Put a cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream) and mix it together with mascarpone
  5. Make pâte à bombe: dissolve sugar in a saucepan with 35 ml of water, bring to the boil and place thermometer in the pan, keep boiling until the sugar syrup reaches 121C (250F). Meanwhile, whisk the yolks with electric mixer until pale and creamy. When the sugar syrup reaches 121C (250F), remove from the heat, keep the mixer beaters running, drizzle the syrup onto the yolks and beat on full speed for 3-5 min until you have a cooled, firm foam
  6. Warm up soaked gelatin until its liquid using a bain-marie or a microwave oven (do not boil)
  7. Pour liquid gelatin and coffee concentrate into pâte à bombe, cool down to 35-40C (95-104F). See the picture below
  8. When cooled combine pâte à bombe with mascarpone cream, mix it together (do not overdo). Use immediately


Spoon the mascarpone mousse into a piping (pastry) bag fitted with a 12-14mm plain nozzle (tip)
Pipe half of the mousse into the mold on top of ladyfingers biscuit at the bottom
Place the remaining ladyfingers biscuit on top and pipe the rest of the mousse, level off with a palette knife
Transfer to the freezer until frozen (preferably overnight)


  • Mascarpone – 75 g
  • Cream-cheese (Philadelphia or similar) – 75 g
  • Powdered sugar – 50 g
  • Powdered cacao – 10 g



  1. Room temperature mascarpone and cream-cheese mix together, sift in powdered sugar and cocoa powder, whisk all this electric mixer until smooth
  2. Spoon the mascarpone cream into a piping (pastry) bag fitted with a 12-14mm saint honore nozzle (tip), leave it to set in a dry, cool area


De-mold the cake

Pipe the mascarpone cream on top of the cake in a wavy pattern

Even out the edges using a palette knife. Dust the cake with cacao powder. I also used a dark chocolate sphere as a decoration. Leave the cake to defreeze in a cool, dry area for about 4-5 hours

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