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Tiramisu White Cake

Updated: Feb 14

  • A wonderful and juicy Tiramisu white cake with Savoyard biscuits combined with coffee, chocolate cream and mascarpone flavored with coconut. This is one of my combinations and I believe you will like it very much! Quick and easy preparation is done in just 30 minutes. Follow the recipe.

Ingredients: simple, total time: 30 min. 15 serving 30×40 cm/ 3 levels
  • 300 g of sponge cake -Ladyfingers/ Savoyardi

  • 300 ml of strong coffee

  • 1 Tablespoon of Marsala dolce liqueur

  • 400 g of Mascarpone

  • 350 g white chocolate melted + 1 Tablespoon butter

  • 4 egg yolks

  • 4 egg whites

  • 100 g of sugar

  • 1 flat Tablespoon sugar/ for egg whites

  • 60 g of coconut flour/ for sprinkling and decoration/



  1. Brew strong coffee and when it cools, add Marsala liqueur, stir and let it cool. During this time, prepare the cream.


  1. Separate the egg yolks from the egg whites in two different deep bowls.

  2. Add 100 g of sugar to the bowl with the egg yolks, mix for about 10 minutes until you get a thick and creamy mixture, and set aside.

  3. After that, put the mascarpone in another deep bowl, work it with a mixer for about 3 minutes, then add the melted white chocolate with butter and mix it into a compact mixture.

  4. With a spatula, gradually add the mixture to the egg yolk cream, mix until the mixture is uniform.

  5. Beat the separated egg whites well with a mixer for about 4 minutes, from smaller to larger speed, as soon as the snow has formed, add 1 tablespoon of sugar and mix for another 4 minutes. When the snow has become, turn off the mixer. Gradually add the cream to the egg whites with a large spoon, and at the same time mix with a mixer. The filling is then ready!


  1. After that, take the container where you will arrange the Savoyards-ladyfingers.

  2. With the help of a large spoon, coat the bottom of the container with a little cream, I have used 3 spoons.

  3. Then arrange the biscuits next to each other, sprinkle coffee with a little spoon over the biscuits (or dip them) I did this first because I don't like biscuits that are too gooey and very soft. The cream will certainly soften them by standing in the refrigerator. Make sure that the first and second layers of the biscuits- Savoyardi are in different directions.

  4. Then, with the help of a small spoon, sprinkle coconut flour over the biscuits-Savoyard, then a layer of cream I have used 4 full spoons and level it. Then coconut flour sprinkle again, then ladyfingers-Savoyard to line up- then coffee-coconut flour-then cream. Do this until you use up all the material.

  5. When you have reached the top and back of the cream that you have placed and leveled, sprinkle with a little coffee that you have left and coconut flour on top of that. You don't have to put coffee like I do, put coconut directly over the cream if you prefer.

  6. Instead of coconut, you can use grated chocolate for each level of the cake. I chose coconut because I love it.

  7. Leave the cake to cool for at least 3–4 hours to tighten well. Cut into cubes and serve. This cake is very good, very soft, and juicy! It melts in your mouth!


Ingredients: simple, total time: 45 min. casserole dish 20×20 cm/ 2 levels
  • 27 pieces of sponge cake

  • 200 ml of strong coffee/ chilled

  • 1 Tablespoon of Marsala liqueur

  • 3 egg yolks

  • 80 g of sugar

  • 3 egg whites+ 1 full tablespoon of sugar

  • 200 g of white chocolate/ melted+ 1 Tbsp butter

  • 300 g of mascarpone

  • 200 ml of fresh whipped cream

  • coconut flour or dark chocolate to taste

  • The procedure for making this cake is the same as the first recipe, only the quantity is smaller. Buon appetito!

NOTE: You can decorate the cake with whipped cream if you want, I didn't use it because the cake is already quite creamy, and it would be too much!

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