Tiramisu Torte: Layered Coffee Mascarpone Cake Recipe

Torte Tiramisu

Tiramisu Torte transforms the classic Italian dessert into a layered cake form. It keeps the signature coffee and creamy mascarpone flavors but presents them as a multi-layered torte rather than the traditional ladyfinger assembly.

I love tiramisu — traditionally it layers coffee-dipped ladyfingers with a mascarpone mixture and a dusting of cocoa. In this torte version, coffee-soaked cake layers replace the ladyfingers, and a mascarpone-based frosting with chocolate and toffee elements gives the cake a rich, familiar flavor.

The word “torte” usually denotes a rich, multi-layered cake filled with creams, fruits, or other flavorful fillings. A Tiramisu Torte captures the essence of tiramisu while offering a cake-style presentation that’s easier to slice and serve at gatherings.

Is This Tiramisu Torte an Amish Recipe?

My blog focuses on Amish recipes and heritage, so most posts highlight traditional dishes I grew up with. Occasionally I share recipes I love that don’t originate in Amish kitchens but are popular in Amish and Mennonite cookbooks.

Although Tiramisu Torte is not a classic Amish creation, Amish cooks often adapt or recreate dishes they admire. I found this particular version in an Amish/Mennonite cookbook, and because it’s delicious and well suited to family gatherings, I wanted to share it here.

Ingredients

1. White Cake Mix — forms the base and gives light, fluffy cake layers.
2. Strong Brewed Coffee — infuses the cake with classic tiramisu flavor and keeps it moist.
3. Egg Whites — provide structure and a delicate crumb.
4. Heath Candy Bar (or baking bits) — adds toffee flavor and a crunchy contrast.

Frosting Ingredients:

1. Mascarpone Cheese or Cream Cheese — mascarpone is traditional and yields a richer, silkier frosting; cream cheese works if mascarpone isn’t available.
2. Powdered Sugar — sweetens and helps stabilize the frosting.
3. Chocolate Syrup — adds chocolate flavor and depth.
4. Vanilla Extract — enhances overall flavor.
5. Heavy Whipping Cream — whipped into the mascarpone mixture for a light, airy frosting.

Instructions:

1. Brew strong coffee: Make about 1–1½ cups and cool to room temperature.
2. Preheat the oven: Heat to 350°F (175°C).
3. Make the cake batter: In a large bowl, combine the white cake mix, cooled coffee, and egg whites. Mix on low until moistened, scrape the bowl, then beat on high for 2 minutes to aerate the batter.
4. Fold in Heath: Gently fold in half of the chopped Heath candy or baking bits to distribute toffee flavor through the batter.
5. Prepare pans: Line and grease two 8- or 9-inch round cake pans with parchment paper.
6. Divide and bake: Divide batter between pans and bake 25–30 minutes, until a toothpick comes out clean.
7. Cool: Let cakes cool in pans a few minutes, then transfer to a wire rack to cool completely. Level tops if needed before assembling.

Filling/Frosting Instructions

1. Soften the cheese: Bring mascarpone or cream cheese to room temperature for easy blending.
2. Beat cheese and sugar: In a mixing bowl, beat the mascarpone (or cream cheese) with powdered sugar until smooth.
3. Add chocolate and vanilla: Mix in chocolate syrup and vanilla until combined.
4. Add cream and whip: Pour in heavy whipping cream and beat on high until the mixture is thick, fluffy, and pipeable. Avoid overbeating.
5. Check consistency: The frosting should be thick enough to spread evenly without sliding off the layers.

Assembly Instructions:

1. Slice the cakes: When cool, slice each cake horizontally to create four thin layers.
2. Drizzle with coffee: Place the first layer on a serving plate and drizzle 2–3 tablespoons of cooled strong coffee over it.
3. Spread frosting: Spread a thin layer of frosting (about ¾ cup) over the moistened layer.
4. Repeat: Repeat the coffee drizzle and frosting for the next two layers.
5. Top layer: Place the fourth layer on top, then frost the top and sides with the remaining frosting.
6. Finish: Sprinkle the reserved chopped Heath candy over the top for crunch.
7. Chill: Refrigerate for several hours or overnight to let flavors meld and the frosting set.
8. Serve and store: Optionally dust with cocoa powder before serving. Cover and refrigerate up to five days.

Cream cheese is an American-style cheese made from cream and milk with stabilizers. It has a dense, smooth texture and a mildly tangy flavor, making it versatile for sweet and savory dishes.

Mascarpone is an Italian cream cheese made by coagulating cream with an acid. It has a higher fat content and a richer, velvety texture with a mild, slightly sweet flavor and little to no tang. Mascarpone is traditional in tiramisu and yields a creamier result.

Tiramisu Torte Recipe (Layered Tiramisu Cake)