Name: Mary Berry Tiramisu Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs, at room temperature; 175g self-raising flour, sifted; 1 tsp baking powder; 2 tbsp whole milk; 1 tsp vanilla extract; 150ml freshly brewed espresso or very strong coffee, cooled; 2 tbsp coffee liqueur such as Kahlua, optional; 1 tbsp caster sugar; 250g mascarpone, chilled; 200ml double cream, chilled; 3 tbsp icing sugar, sifted; 1 tsp vanilla extract; 2 tbsp good-quality cocoa powder, for dusting; a small handful of dark chocolate shavings, optional

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This Mary Berry tiramisu cake is a lightly soaked espresso sponge layered with a cloud-like mascarpone cream, dusted generously with fine cocoa powder that settles into every fold. The layers hold their shape when sliced, revealing clean bands of golden sponge and ivory cream, with the faintest bitterness from the coffee cutting through the richness of the filling.

What makes this version reliable is its straightforward approach. There is no fussy assembly, no raw eggs in the cream, and no specialist equipment beyond a standard round tin. It suits a weekend tea table, a dinner party centrepiece, or a celebration cake that does not require too many components. From start to finish, it is ready in around 2 hours, including cooling time.

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Ingredients

For the Sponge

175g unsalted butter, softened
175g caster sugar
3 large eggs, at room temperature
175g self-raising flour, sifted
1 tsp baking powder
2 tbsp whole milk
1 tsp vanilla extract

For the Coffee Soak

150ml freshly brewed espresso or very strong coffee, cooled
2 tbsp coffee liqueur such as Kahlúa, optional
1 tbsp caster sugar

For the Mascarpone Cream

250g mascarpone, chilled
200ml double cream, chilled
3 tbsp icing sugar, sifted
1 tsp vanilla extract

To Finish

2 tbsp good-quality cocoa powder, for dusting
A small handful of dark chocolate shavings, optional

How to Make Mary Berry Tiramisu Cake

Prepare the tin and oven

Heat the oven to 180°C, fan 160°C, Gas 4. Grease two 20cm sandwich tins and line the bases with baking parchment. Buttering the sides lightly helps the sponge release cleanly without tearing the edges.

Cream the butter and sugar

Beat the softened butter and caster sugar together in a large bowl using a hand-held electric mixer on medium-high speed for 4 to 5 minutes until the mixture is very pale, noticeably light, and fluffy. This extended beating incorporates enough air to give the sponge its open, tender crumb.

Add the eggs gradually

Add the eggs one at a time, beating well after each addition. If the mixture begins to look slightly curdled, add a tablespoon of the sifted flour with the next egg. Fold in the vanilla extract.

Fold in the flour

Sift the remaining flour and baking powder over the bowl and fold in gently using a large metal spoon, cutting through the mixture in a figure-of-eight motion. Add the milk and fold again until the batter just falls off the spoon with a slow, reluctant drop. Over-mixing at this stage will tighten the gluten and result in a denser bake.

Bake the sponge layers

Divide the batter equally between the two prepared tins, smoothing the tops level with a palette knife. Bake on the middle shelf for 22 to 25 minutes, or until the sponges are golden-brown, have pulled away slightly from the sides of the tins, and a skewer inserted into the centre comes out clean.

Cool and prepare the coffee soak

Leave the sponges in their tins for 5 minutes, then turn out onto a wire rack and peel off the parchment. Allow to cool completely, about 45 minutes to 1 hour. While the sponges cool, stir the espresso, caster sugar, and liqueur (if using) together until the sugar dissolves. Set aside.

Make the mascarpone cream

Beat the chilled mascarpone, double cream, icing sugar, and vanilla extract together in a large bowl using the electric mixer, starting on low speed and increasing to medium. Stop as soon as the mixture holds soft, billowy peaks. It should look glossy and hold its shape when a spoon is lifted. Do not over-whip or the cream will become grainy and stiff.

Soak and assemble the cake

Place the first sponge layer on a serving plate. Using a pastry brush or a spoon, drizzle half the coffee soak evenly over the surface, allowing it to absorb for a minute or two. Spread or pipe half the mascarpone cream over the soaked layer, taking it almost to the edges. Place the second sponge on top, soak again with the remaining coffee liquid, then spread the rest of the cream over the top.

Dust with cocoa and serve

Sift the cocoa powder through a fine-mesh sieve held about 15cm above the cake, using slow, sweeping movements to achieve an even, velvety layer. Add dark chocolate shavings if desired. Refrigerate for at least 30 minutes before slicing so the cream sets and the layers firm up for clean, neat cuts.

Tips for the Best Mary Berry Tiramisu Cake

01 Why does the mascarpone cream turn grainy or watery after mixing?

The cream has been over-whipped. Mascarpone has a high fat content and splits quickly once it passes the soft-peak stage. Beat on medium speed and stop the moment the mixture holds its shape. If it begins to look lumpy and separated, it cannot be rescued, so it is worth checking regularly from the 2-minute mark.

02 Why did the sponge layers come out dense rather than light?

This usually comes down to two things: butter that was too cold to cream properly, or over-mixing after the flour was added. Butter should be soft enough to leave an indent when pressed. Once the flour goes in, fold rather than beat, and stop as soon as no dry streaks remain.

03 How do I stop the sponge from becoming soggy when I add the coffee soak?

Make sure the sponge is completely cool before soaking, and apply the liquid gradually rather than pouring it all at once. Use a brush for the most control. The sponge should look moist and deeply coloured across its surface, but should not feel wet to the touch or begin to collapse under light pressure.

04 Why is the cocoa powder blotchy on top rather than even?

Holding the sieve too close to the cream causes the cocoa to land in concentrated patches. Hold it at least 12 to 15cm above the surface and move slowly in sweeping motions. Dust the cake just before serving rather than hours in advance, as moisture from the cream gradually dissolves the cocoa and creates an uneven, speckled look.

05 Why does the cream slide off the cake when sliced?

The cake needs at least 30 minutes in the refrigerator after assembly before cutting. The cold firms the mascarpone cream enough for the layers to hold together cleanly. Use a sharp knife wiped clean between each slice for the neatest result.

Serving Suggestions

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Serve chilled straight from the refrigerator so the mascarpone cream holds its shape and slices neatly at the table.

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Pair with a small cup of strong black espresso or an Americano, which echoes the coffee notes already in the sponge.

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Plate individual slices with a light dusting of extra cocoa powder and a few thin shards of dark chocolate arranged across the cream.

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Offer alongside a small jug of single cream for guests who prefer a less rich finish with their slice.

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Finish with a light scatter of finely grated orange zest over the cocoa for a subtle citrus lift that brightens the coffee flavour.

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Storage

Up to 1 Day

Room Temperature

Because of the mascarpone cream filling, the assembled cake should not be kept at room temperature for more than 1 hour before serving.

Up to 3 Days

Refrigerator

Store the assembled cake, loosely covered with cling film or in a lidded cake container, in the refrigerator for up to 3 days. Remove from the fridge 10 to 15 minutes before slicing so the cream softens slightly and the texture returns to its best.

Up to 1 Month

Freezing

Freeze the plain sponge layers only (without cream or coffee soak) by wrapping each one tightly in cling film, then a layer of foil, and keep for up to 1 month. Defrost overnight in the refrigerator, then bring to room temperature before soaking and assembling with freshly made mascarpone cream.

Nutrition

Calories

480

kcal per serving

42g

Carbohydrates

Protein

31g

Fat

19g

Saturated Fat

95mg

Sodium

Nutrition values are estimates based on standard ingredient quantities and may vary depending on the specific brands used, portion sizes, and whether optional ingredients such as coffee liqueur are included.

FAQs

01 Can I make this Mary Berry tiramisu cake a day ahead?

Yes, this cake actually benefits from being made the day before. Overnight refrigeration allows the coffee soak to fully absorb into the sponge and the mascarpone cream to firm into a silky, sliceable layer. Assemble the cake fully, cover loosely, and refrigerate. Dust with cocoa just before serving.

02 Can I use cream cheese instead of mascarpone in the filling?

Full-fat cream cheese can be used as a substitute, though the flavour will be noticeably tangier and the texture slightly denser than mascarpone. Use the same quantity and make sure it is at room temperature before beating to avoid lumps. The finished cream will still hold well once chilled.

03 What size tin works best for this tiramisu cake recipe?

Two 20cm round sandwich tins work best with this quantity of batter. Using deeper or wider tins will produce thinner, drier layers. If you only have one deep 20cm tin, bake the full batter as a single deeper sponge and slice it horizontally into two layers once completely cool.

04 Can I make this recipe without alcohol?

Absolutely. The coffee liqueur is optional and the soak works just as well using cooled espresso and sugar alone. For a child-friendly version, replace the coffee with a weak hot chocolate or leave out the soak entirely and instead add a teaspoon of coffee extract to the mascarpone cream for the flavour.

05 Can I double this tiramisu cake recipe for a larger crowd?

Yes, doubling the quantities works well. Use four 20cm tins or bake in two batches. Increase the bake time by a few minutes if using deeper tins, and check for doneness with a skewer. Double the mascarpone cream as well, as this recipe makes just enough for a generous but not overloaded filling.

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Conclusion

This Mary Berry tiramisu cake brings together a tender vanilla sponge, a well-balanced coffee soak, and a lightly sweetened mascarpone cream in a format that is far simpler to assemble than a traditional tiramisu. It yields 8 to 10 generous slices, making it ideal for a family gathering or a relaxed dinner party. The cocoa dusting on top sets it apart visually, and the flavours deepen overnight in the refrigerator, so making it ahead is genuinely worthwhile.

Whether this is a first attempt at a layered cake or a familiar bake revisited, the method is straightforward and the results are consistent. Give it a go this weekend, and leave a comment below to let us know how it turned out. If you found this recipe useful, please share it with a friend who would enjoy it too. If you enjoyed this, you might also like the Mary Berry Chicken Ham and Leek Pie Recipe for a satisfying savoury bake to serve alongside.