Imitation Tiramisu

Imitation Tiramisu

What a texture, what a flavor! This cake here is a recent find but quite an amazing one!

I called it Imitation Tiramisu because it has many ingredients in common with tiramisu and the flavor is very similar. But don’t mistake this for the real deal, tiramisu is much different.

While it may not be straightforward that a tiramisu will turn good, even if you follow all the steps of the preparation and you have a good recipe, this cake is safe bet.

No baking required and no specially careful mixing (folding) of the ingredients. I like easy cakes, especially when they are full of flavor and very rewarding as this one :)


  • For the crust
    • 7 oz (1 box) Bahlsen Leibniz butter biscuits (200 gr)
    • 7 tbs butter (100 gr)
    • 2 tbs espresso (30 ml)
    • 2 tbs liquor – I used brandy (30 ml)
  • 1 envelope unflavored gelatine – I use Knox (8 gr or 3 gelatine sheets)
  • 2/3 cup espresso (160 ml)
  • 1 cup heavy cream (250 gr)
  • 9 tbs powdered sugar (70 gr) – divided
  • 8 oz mascarpone cheese (250 gr)
  • dark cocoa to dust


Take the mascarpone out of the fridge to take the chill off.

Sprinkle the granules of gelatin over the surface of 1/3 cup (74 ml) cold water. Do not dump them in a pile, as the granules in the middle won’t dissolve. Let stand for 10 minutes.

Imitation Tiramisu Steps

Crash the biscuits ( I use a chopper for this step but you can do it by hand).

Melt the butter, add 2 tbs of espresso coffee and 2 tbs of liquor, mix and pour into the crashed biscuits. Stir well.

Pour the biscuit mix into a 8 or 9″ (20-24 cm) spring form (picture 1) and then press firmly using the back of a metal spoon to even it out (picture 2). Let rest in the fridge while you prepare the filling.

To help removing the cake from the pan I line the bottom of a spring form with wax paper. Remove the sides, line the bottom with wax paper (you can also use plastic wrap) then close the sides trapping the paper between the bottom and the sides. You can see this technique in picture 1 and 2.

Pour the rehydrated gelatin in a small pan with the espresso coffee and melt thorough at low heat. It takes less than a minute. Remove from heat and set aside for later.

Whip the cream with 4 tbs (30 gr) powdered sugar.

In a mixing bowl mix mascarpone cheese and 5 tbs powdered sugar (40 gr) with an electric mixer (picture 3).

While mixing the mascarpone add the melted gelatine and quickly incorporate.

Incorporate the whipped cream to the mixture.

Pour the filling over the crust (picture 4) and again using the back of a metal spoon spread the filling in a flat layer.

Dust with dark cocoa and chill in the fridge for at least 4 hours before serving.


This slice is for you: take a bite!

Imitation Tiramisu Slice

Still quiet

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