La dolce Vita. That is what this Tiramisu chocolate layer cake tastes like. Being a bit proud of myself I want to share with you this recipe. I didn´t get this recipe somewhere. I just mixed it up a little bit, because I wanted to create a cake myself. This recipe is not too difficult to make and for me the combination of chocolate cake and the typical Italian dessert is just right.


Though the original Tiramisu is made with raw eggs, I left them out of my Mascarpone filling/frosting. Just because I wanted to make the cake more durable. But in this Mascarpone are no eggs needed. It is still delicious. Amaretto (or other liquors) can not be missing in an authentic Tiramisu. But if you want to make a kids-friendly version of this cake just leave the alcohol off.


This cake consists of moisture chocolate cake layers that are soaked with sour cherries marmalade and Amaretto. Filled with Italian ladyfingers that are watered in dark espresso. Topped and filled with a creamy Mascarpone vanilla sugar mixture. Decorated with cherries from the market, cacao powder and edged with sliced ladyfingers.

Well, that´s all I have to say about my Tiramisu chocolate layer cake so far. I don´t really know why, but this recipe is special to me and so was the photo shooting. I had a lot of fun baking it and then setting it in scene. I really hope you like it. I am sure you can please a lot of people with this recipe. I know a dozen of people that love Tiramisu (including me). As a cake they will be happy about it, trust me.




(using a 18 ø cm round baking pan – serves 8)


The chocolate cake

  • 225 g dark chocolate
  • 185 g butter
  • 6 small eggs (or 4 medium eggs)
  • 185 g brown sugar
  • 1 pinch of salt
  • 225 g flour
  • 3 tsp baking powder
  • 1/8 tsp baking soda
  • 3 tbsp pure cacao powder
  • 2 cl Amaretto

For the Italian ladyfingers / sour cherry marmalade / Amaretto

  • 12-15 ladyfingers
  • 1 small cup espresso or strong coffee
  • 4-5  tbsp sour cherry marmalade
  • 4 cl Amaretto

Mascarpone filling / frosting

  • 500 g Mascarpone
  • 1 cup icing sugar
  • 1-2 tbsp milk
  • 2 packages vanilla sugar (Bourbon)


  • 1-2 tbsp pure sifted cacao powder
  • cherries
  • 2-3 Italian biskuits / ladyfingers




Grease and sugar your baking pan. Preheat oven to 175°

  1. In a small pan melt the butter and cut the chocolate into pieces. When the butter starts to melt give in the chocolate and stir until totally melted and combined. Set aside and let cool.
  2. In a bowl mix together the flour, baking powder and soda & the cacao powder very well and set aside.
  3. In a different bowl beat the eggs with sugar and a pinch of salt until foamy and glossy. Stir in the Amaretto.
  4. Blend into the egg sugar mixture the melted chocolate butter and slowly mix these ingredients until combined.
  5. Finally fold in the flour mixture.
  6. If you are using two baking pans divide the batter onto these two. I use just one pan so I first bake 1 half of the batter then the other half. The cake should be baked at 175° for 20-30 minutes. Start checking on your cake after 20 minutes. When a toothpick comes out clean you can take it out from the oven and let cool.

Sour cherry marmalade with Amaretto

  1. In a small pan heat up marmalade and Amaretto until mixture starts cooking. Take off from heat and set aside.
  2. Cut your cooled cake into 3 even layers. Put one layer on a plate and spread the marmalade over the first cake layer and then the second one.

Mascarpone filling / frosting

  1. In a bowl beat the mascarpone and add sifted icing sugar, milk & vanilla until smooth. Set aside.
  2. On the first layer with the marmalade spread now the Italian ladyfingers. You have to cut as you need them around the edges. I just trimmed them with a knife to get a round edge.
  3. Now spread evenly a big tablespoon (or a bit more) of the Mascarpone cream over the biscuits (ladyfingers).
  4. Cover with the second layer and repeat step 2 and 3.
  5. Top the cake with the third layer and completely cover it with the rest of the Mascarpone. Store it in the fridge.

For decoration

I cut the biscuits / ladyfingers into 0,5 cm slices and distributed them around the bottom of the cake. Before serving, top the cake with the sifted cacao powder. Decorate with cherries.


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