Mary Berry Tiramisu Cake

I made this tiramisu cake on a Sunday that began with big ambition and ended with mascarpone on the cat.

To be honest, I thought it would be a faff—tiramisu feels like the diva of desserts. But Mary Berry’s version? Surprisingly doable. Still, my first go was a bit of a disaster. I didn’t let the sponge cool enough before brushing on the brandy-coffee syrup. Cue: soggy-bottom central.

Once I sorted the timing, though, it turned into a proper showstopper. Layers of feather-light coffee sponge, whipped mascarpone cream, and just enough booze to make you feel slightly giddy. Let me show you how I fixed that first flop—and how you can avoid it.

What Makes This Recipe Special

Most tiramisu cakes either taste like plain sponge with icing on top or collapse into mush. This one holds its shape but still melts in your mouth. Here’s why:

• The sponge is basically a fatless genoise—light but sturdy enough to take on a good soaking without going limp.
• The brandy-and-coffee mix is punchy without overpowering.
• And the mascarpone icing? It’s cloud-level creamy. No egg yolks, no custard—just mascarpone, double cream, and sugar. Easy and divine.

I didn’t think the grated chocolate on top would matter, but it adds this lovely bittersweet edge that cuts through the richness.

INGREDIENTS + WHY THEY MATTER

• Eggs (4 large) – Whipped with sugar to create the sponge’s entire structure. No butter here, so they need to be beaten very well.
• Caster Sugar (100g) – Fine enough to dissolve quickly, giving you that fluffy foam. I once used granulated in a pinch. Regret.
• Self-Raising Flour (100g) – Gives just enough lift. Plain flour won’t cut it unless you add baking powder—and even then, it’s not quite the same.
• Instant Coffee Granules (1 tbsp) – Dissolved into the batter. Don’t skip. It adds depth and smells heavenly.
• Brandy (50ml) – Adds grown-up warmth. You can use rum, but I tested both—brandy felt more “tiramisu”.
• Freshly Brewed Coffee (3 tbsp) – Brings the aroma. I used my stovetop moka pot.
• Mascarpone Cheese (2 x 250g tubs) – The creamy queen. Needs to be full-fat or it’ll split.
• Double Cream (150ml) – Lightens the mascarpone and helps it whip up smooth.
• Icing Sugar (3 tbsp) – Sweetens the icing just enough.
• Grated Plain Chocolate (4 tbsp) – At least 50 percent cocoa—don’t go milk chocolate here or it’ll be cloying.

Making It Yours (Without Ruining It)

• No Brandy? I tried Kahlúa—tasty but sweeter. Still works.
• Gluten-Free Option? Swap flour with a GF self-raising blend. I used Doves Farm and got a slightly denser but still fab sponge.
• Want it Egg-Free? Haven’t cracked that one yet, to be honest. If you do, let me know.
• More Chocolatey? Add a layer of cocoa-dusted sponge in the middle. I tried it. It’s good—but tips it from coffee cake to dessert territory.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sponge went soggy	Soaked while still warm	Let the sponge cool completely first
Icing turned runny	Mascarpone was too cold	Bring cheese and cream to room temp
Cake layers slid around	Icing too thick, not level	Smooth icing to edges and chill briefly

How to Make Mary Berry’s Tiramisu Cake

1. Preheat your oven to 180°C (160°C fan) and grease two 20cm sandwich tins. Line with baking paper.
2. Mix brandy, hot coffee, and boiling water. Set aside to cool.
3. Whisk eggs and sugar until very pale, thick, and ribbony (about 5 minutes).
4. Sift in flour and fold gently. Dissolve coffee granules in 1 tablespoon boiling water and fold in.
5. Divide mixture between tins and bake 20 to 25 minutes. Cool completely.
6. Brush each sponge with the soaking liquid. Go slow and let it absorb.
7. Beat mascarpone until smooth. Add cream and icing sugar, mixing until thick and fluffy.
8. Layer one sponge (soaked side up) with half the icing and chocolate. Top with second sponge (soaked side down) and repeat.

Tips from My Kitchen

• I keep mascarpone out for 30 minutes before whipping—prevents splitting.
• My fan oven runs hot, so I always check the cake at 18 minutes.
• Chill the assembled cake for 30 minutes before slicing for cleaner layers.
• Use a serrated knife and wipe it clean between each cut.

Storage + Serving

• Fridge: Keeps well in an airtight container for 5 days.
• Freezer: Wrap slices tightly and freeze for up to 3 months. Defrost overnight in the fridge.
• Best With: Espresso, berries, or just a spoon and some peace.

FAQs

Q: Can I skip the alcohol?
A: Absolutely. Just double the coffee in the soaking liquid and leave out the brandy.

Q: Can I make it ahead of time?
A: Yes—and it actually improves overnight as the flavours settle. Just keep it chilled.

Q: Why is my icing runny or grainy?
A: Most likely your mascarpone was too cold or you over-whipped it. Let everything come to room temperature and stop mixing once smooth.

Q: Can I make it in one deep tin and slice it?
A: You can, but I wouldn’t recommend it. It’s harder to slice evenly and more likely to collapse.

Q: What kind of coffee works best?
A: I’ve used moka pot coffee, instant espresso, and even cafetière brew. Just don’t use weak filter coffee—it gets lost in the cake.

Try More Mary Berry Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry’s Apple and Lemon Sandwich Cake
• Mary Berry Salted Caramel Cake
• Mary Berry Coconut and Jam Cake