Tiramisu Poke Cake
Look what I have! This new cake is unbelievable…
It’s a Tiramisu Poke Cake!
This cake is made with white sheet cake, sprinkled with coffee and topped with mascarpone cream. This cake is made from scratch and you can find the recipes for everything below!
I am a huge fan of Tiramisu and have been ever since I moved to US. The first time I tried it was at my family’s restaurant. It was love at first bite!
I watched my mom make Tiramisu many times and for some reason, the cream looked very complicated. It could be because I was just a kid and to a kid it could seem a little hard. So I carried this notion in my head for years. I finally decided to be brave and try this amazing dessert.
I called my mom and asked her about the recipe. It did not seem hard at all! The only thing about asking my mom for recipes is that her experience gets in a way. She has many, many years of experience as a chef and she doesn’t use exact measurements much. She tends to just throw ingredients together and she is always dead on. So when I asked her how she made Tiramisu, she said:
“Mascarpone, egg yolks, heavy cream, Amaretto and sugar.”
“Do you remember the measurements?”
“Do I ever?”
“Alright…I’ll figure it out!”
After reading many, many recipes for Tiramisu, I did come up with a mascarpone cream recipe that I liked. The authentic mascarpone cream for Tiramisu is made with egg whites but I like using whipped heavy cream for light and creamy mix-in. I also prefer Amaretto over dark rum.
I really wanted to make the traditional Tiramisu into a poke cake so I used my favorite white cake recipe for the cake layer.
**Raw egg warning!**
**Uses alcohol and coffee. (You can use decaf if you want to avoid caffeine and alcohol is very minimal.)
Tiramisu Poke Cake
Ingredients
- White Cake:
- 1/2 cup unsalted butter room temperature
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 4 egg whites room temperature (save the yolks)
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/3 cup low buttermilk buttermilk
- Mascarpone Cream:
- 8 oz Mascarpone
- 1/2 cup heavy whipping cream
- 1 tbs white granulated sugar
- 6 egg yolks
- 3 tbs white granulated sugar
- 2 tbs Amaretto
- 1 tsp vanilla extract
- 2-3 tbs Cocoa Powder for dusting
Instructions
- Cake:
- Preheat the oven to 350 and grease a 9x13 baking pan.
- In a bowl, beat butter for about thirty seconds and add sugar. Beat for about a minute, until light.
- Add egg whites one at a time, beating after each addition. Add vanilla and mix until combined.
- Sift flour, baking soda, salt and baking powder together.
- Lower the mixer speed to low.
- Alternating, add flour mixture and buttermilk in two parts, starting and ending with dry ingredients. Mix until just combined.
- Transfer the batter into the baking sheet, spread evenly. Bake for 20-25 minutes, until the toothpick inserted in the center comes out clean.
- Cool completely before frosting!
- Mascarpone Cream:
- (Use whisk attachment) Beat the cold heavy cream and 1 tbs of sugar in the cold bowl of an electric mixer, until soft peaks appear. Set aside.
- Thoroughly clean and dry the mixer before starting on the rest of the cream. Use the whisk attachment.
- Whip the egg yolks and 3 tbs of sugar thoroughly, on medium-high speed, for about 3 minutes, until light yellow, think and frothy.
- Add the mascarpone cheese and amaretto liqueur, mix on low-medium speed.
- Gently fold the whipped cream into the mascarpone cream.
- Tiramisu Cake:
- Poke holes all over the cake.
- Sprinkle the coffee over the top of the cake. Try to do it evenly and not too much so that the whole cake doesn't get soaked (just the top). You can use a spray bottle if you have one that you use for food, or just your hands.
- Spread the mascarpone cream evenly over the top.
- Dust with cocoa powder.
- **Keep refrigerated when not using.**
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I’m assuming it’s ok to make the night before – looks awesome
Hi Bev!
Absolutely okay to make the day before. Just make sure to refrigerate since frosting has dairy.
Can I use pasteurized eggs that come from a carton, and how much?
Joan, since I don’t use egg substitutes, I can’t tell you how it would work. You would have to follow the directions of the actual box of the egg substitute, but I can not guarantee the result! Best of luck!! 🙂
I CANNOT WAIT TO MAKE THIS I MAKE SO MANY POKE CAKES AND LOVE THEM ALL. SO THIS IS NEXT THANK YOU
Great! I hope you enjoy it, Marlene!
OH WOW!! I totally pinned this…Tiramisu is my all time favorite dessert!!! Thanks for this wonderful lookin recipe!! Found you at Chef in Trainings Linky Party!
Thank you so much, Rhonda!
Lyuba,
I can’t wait to try this! Tiramisu is one of my absolute favorite desserts. So glad you shared this on my blog hop! Have a great weekend! 🙂
Lyuba,
Is there a missing ingredient under Amaretto? It just says 1 teaspoon? Thanks!
I’m a little concerned about raw eggs. Any way around it?
I’m a little concerned about the raw eggs. Any way around it?
Not in the Tiramisu. Sorry, Donna! You can try looking around for a Tiramisu option that doesn’t use raw eggs but I’ve only known it to be made with.
Got something for you! I knew Chef Dennis would come to the rescue 🙂 http://www.askchefdennis.com/2011/04/the-best-tiramisu-you-will-ever-make/
I’m sitting here drooling and salivating after reading your recips. Tiramisu has always been my favorite dessert and we all love poke cakes, so what can be better than combining them into one fabulous recipe!
I have a question about an ingredient that seems to be missing…between the Amaretto and the cocoa in the filling, it lists 1 tsp. with nothing following. Is is a missed ingredient or just an error. I would appreciate letting us know if it is a missing ingredient or what, because we can’t wait to make this for the next family gathering.
Thanks so much for the recipe.
So sorry for a late response, Sylvia! The missing ingredient was vanilla! I had a crazy couple of weeks and got buried in emails 🙂
Tiramisu is my weekness! I am so pinning this! Thanks so much for linking up to Monday Funday! I am sharing this on my facebook page! xo Cheryl
https://www.facebook.com/Thatswhatchesaid/posts/664496630249070
Under 2 tbs. Amaretto is listed 1 tsp. ? Can you fill in the blank for me? Thanks.
Sorry about that again, Alice! (I need to get through my email faster 🙂 )