Tiramisu Cake - made with authentic Tiramisu cream, this cake is super delicious.

This is no regular Tiramisu, in this recipe we authentic Sabayon Sauce as the base for the cream, so the cream is super amazing. Once you make it with this cream you will never want to make Tiramisu any other way.
The recipe for this Tiramisu is for a 10 inch round cake

Tiramisu, my way

Prep time:
Cook time:
Total time:
Recipe type: Dessert
Cuisine: Italian
Serves: 9 inch cake, 9-12 servings


Tiramisu Cream:

  • 5 egg yolks
  • 1 cup granulated sugar
  • 16 oz cream cheese, room temperature
  • 2 cups heavy whipping cream
  • 1 Tbsp Bailey's Irish Cream Liqueur
  • 1 Tbsp vanilla extract

Coffee Syrup:

  • 2 cups water
  • 2 Tbsp Bailey's Irish Cream Liquor
  • 2 Tbsp instant coffee


  • Ladyfingers.
  • Chocolate bar, for chocolate shavings/curls
  • Cocoa powder for dusting the top


Make Sabayon creme:

  1. Set a saucepan with 2 inches of water over high heat. Bring to a boil.
  2. Meanwhile in a metal mixer bowl that is wider than the saucepan whisk/whip 5 egg yolks and 1 cups granulated sugar until pale and fluffy.
  3. Reduce heat to low and set the bowl with the egg mixture over the pot of simmering water ensuring that the bowl does not touch the water. Cook the egg/sugar mixture while continuously whisking until the sugar has dissolved and the mixture has thickened.
  4. Transfer the bowl to the mixer and whip until very pale, increased in volume, and the outside of the bowl is cool to the touch.

Continue with recipe:

  1. In a separate bowl whip 2 cups of cold whip cream until stiff peaks, set aside.
  2. Also, whip 16 oz of room temperature cream cheese until smooth
  3. Combine the Sabayon creme and the whipped cream cheese and whisk until smooth and combined.
  4. Add 1 tablespoon of Bailey's Irish Cream and 1 Tbsp of vanilla extract and whisk to combine once more.
  5. Carefully fold the whipped cream into the mixture in halves.

Make coffee syrup:

  1. Combine 2 tablespoons of instant coffee with ½ cup of hot water. Stir until dissolved. Add 1½ cups iced water and 2 tablespoons of liqueur. Stir.


  1. Set a 10 inch round ring form the springform pan or a cake ring on a cake serving platter.
  2. Dip each ladyfinger into the coffee syrup quickly and line the inside and bottom of the spring form with ladyfingers. Break the ladyfingers into smaller pieces if you need to fill in small gaps on the bottom.
  3. Pour ½ of the Tiramisu cream over the ladyfingers and shake the serving platter slightly to allow the cream to fill any gaps.
  4. Top with another layer of ladyfingers dipped in coffee syrup.
  5. Pour the other ½ of the Tiramisu cream on top.
  6. Using a fine sieve dust the top with cocoa powder and/or grated chocolate.
  7. Refrigerate for 24-48 hours before cutting.

To serve:

  1. Remove the spring form ring and cut the cake into portions.

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Tiramisu Cake - made with authentic Tiramisu cream, this cake is super delicious.


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  • tanya

    I’m stuck at the first part of cooking yolks with sugar over the saucepan with simmering water… The recipe says to continue cooking until the sugar has dissolved and the cream has thickened. The first try, my cream became nice and pale and thickened, but the sugar still wasn’t dissolved. When I started whipping it with a mixer, it became darker, grainier, and drier. I tossed that awful thing into the trash and started over thinking I need to make sure that my sugar is dissolved. I couldn’t get the sugar to dissolve on the second batch either, it turned too thick and grainy, obviously not becoming smooth and combinable with cream cheese. What am I doing wrong? I can buy more eggs, but I need to figure out how not to waste them too

    · Reply
    • To be honest I am not sure what is happening and why it doesn’t work for you. I do wonder if the sugar you’re using has granules that are too large to dissolve in time for the eggs not to be overcooked. Also, is the water touching the bowl where the eggs and sugar are? It shouldn’t be.
      I will have to make this cake again soon and look out for where it is that the trouble might be. I’ll report back when I do.
      Wish I could be of more help right now 🙁

      · Reply
      • tanya

        Thank you for your reply! I did figure it out. Well, I didn’t get why it wasn’t working, although my husband did suggest to try using the powdered sugar, thinking along the same line as you. On my third batch I did what I’ve done before on honey cake, I whipped the yolks with sugar in the mixer first, that gave sugar a better chance to dissolve, and then I put it over the double boiler. And yes, I made sure the bottom of the bowl wasn’t touching the boiling water, gently cooking it over the steam. I did achieve the perfectly smooth cream and finished off this lovely dessert in personal jars. But it definitely wasn’t a fool proof recipe for me. Thank you for all your yummy recipes. We’ve loved everything I’ve made from your site!

        · Reply
        • Looks like I’m not the only one staying up late tonight 😉

          I’m so glad to hear that you were able to figure it out!
          I just re-read the recipe and realized that what you did to make it work was exactly how it was supposed to be done, but because of the way I wrote it out, it was very confusing and not clear.
          I will go ahead and rephrase it to make it clear for anyone else that might use this recipe.

          Thank you for getting back and sharing with me what made it a success for you!

          Good night 🙂

          · Reply

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