This tiramisu cake comes with quite a twist on an old favourite.

Tiramisu is a popular rich and creamy Italian dessert flavoured with coffee and liqueur. It’s made of sponge fingers that are dipped into coffee which has been flavoured with liqueur and layered with a delicious, creamy mascarpone mixture.

This tiramisu is made up-side-down and uses cream cheese instead of mascarpone to produce a firmer tiramisu. This allows the cake to be turned out, filled with fresh berries in the centre and sliced.

I have used the Mastrad Silicone Savarin Cake Pan for this gorgeous dessert.

Ingredients (Makes, 1 large tiramisu cake)

  • 1 cup strong black coffee
  • 1/4 cup Kahlua, Tia Maria or Marsala
  • 500g cream cheese, softened at room temperature
  • 1/3 cup caster sugar 2 egg yolks
  • 200ml thickened cream
  • 300g (15) sponge finger biscuits (savoiardi)
  • 40g grated milk chocolate
  • 2 punnets strawberries, halved
  • 1 punnet blueberries
  • 150g white chocolate, melted, to decorate

Special Equipment

  • 1 x Mastrad Silicone Savarin Cake Pan or similar


  1. Pour coffee and liqueur into a shallow, heat proof dish and set aside to cool.
  2. Beat cream cheese using an electric mixer until smooth.
  3. Add sugar and continue to beat for 1 minute.
  4. Add egg yolks and beat until well combined.
  5. Add cream and beat for a further minute or until smooth.
  6. Dip 5 biscuits into the coffee liqueur (do not soak) and arrange to cover the base of the pan.
  7. Pressing down slightly to shape.
  8. Cover biscuits with 1/2 the cream cheese mixture and sprinkle with half the grated chocolate.
  9. Repeat with 5 coffee liqueur biscuits, then remaining cream cheese, grated chocolate and finishing with the remaining biscuits.
  10. Cover with plastic wrap, lightly tap pan on the bench and top with a plate to compress.
  11. Refrigerate with plate on top, overnight or until firm and set.
  12. Remove from refrigerator and carefully invert cake onto a round serving platter.
  13. Fill centre of cake with berries and drizzle with melted white chocolate.

TIP: * Be patient when inverting the cake. Press slightly on silicone ring to assist in the process.

  • Looks nice but I prefer my sugar free paleo tiramisu cake recipe. A guilt-free, healthy and wholesome recipe, I’m happy to serve it even for breakfast to my kids.


  • Yummo! I’m adding this to my Sunday roast dessert list!


  • Oh yum, yum, yum, I could go some of this right now lol!


  • Ooh yum, this sounds and looks delicious and seems relatively easy. I’ve enjoyed tiramisu before, and would love to try it again.


  • Looks pretty, but not my type of recipe.


  • Sounds quite decadent and yet quite simple to make. Just might have to give this a go


  • The tiramisu cake look’s so delicious and would be a pleasure to make! Thanks.


  • What a lovely way to jazz up tiramisu – as though it needs it!


  • my parents love tiramisu so I am looking forward to making this for them!


  • Oh this looks so very impressive


  • Thanks again for posting this recipe; definitely wow factor!


  • This looks incredible…It would be great to impress my italian mother in She may have some competition!


  • Thanks for sharing this ‘wow’ looking dessert cake. It looks so delicious and I am looking forward to making it and eating it!


  • Looks time consuming but looks so good to eat.


  • three little words ‘ oh my goodness’ yumm!


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