This Tiramisu naked cake with mascarpone frosting is creamy, rich and has a bit of a kick! Well Tiramisu means 'pick me up' after all...
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5 from 1 vote

Tiramisu naked cake with mascarpone frosting

This Tiramisu naked cake with mascarpone frosting is creamy, rich and has a bit of a kick! Well Tiramisu means 'pick me up' after all...
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Layer cake
Servings: 8 -10 slices
Author: Lucy Parissi | Supergolden Bakes


  • For the cake
  • 165 g | 5.8oz plain all purpose flour
  • 165 g | 5.8oz caster sugar
  • ½ tbsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 100 g | 3.5oz cold unsalted butter cubed
  • 2 large eggs lightly beaten
  • 100 g | 3.5oz whole milk use lactose free if that's a concern
  • 1 tsp vanilla extract
  • <br>
  • For the frosting
  • 3 large egg yolks
  • 85 g | 3oz caster sugar
  • 60 ml | 1/4 cup strong black coffee sweetened with 1 tsp sugar
  • 60 ml | 1/4 cup Marsala wine see notes for alternatives
  • 500 g | 1 lb 2oz Tesco Lactose Free mascarpone
  • 100 g | 3 1/2 oz icing sugar
  • 200 g | 7oz Tesco lactose Free full fat crème fraîche
  • cocoa powder for dusting


  • Make the cake. Preheat the oven to 180C (350F). Lightly spray three 15cm (6in) cake tins with cake release and line with baking paper.
  • Add all the dry ingredients (flour, sugar, baking powder/soda and salt) to the bowl of a food processor. Pulse briefly to mix together.
  • Add the cubed butter and pulse again until the mixture resembles fine breadcrumbs.
  • Mix the eggs and vanilla together. Gradually add the eggs through the feeding tube and process for a minute until well incorporated.
  • Gradually pour the milk into the processor through the feeding tube and process together until you have an evenly mixed batter. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl to make sure the batter is thoroughly mixed.
  • Divide the batter between the tins (about 200g/ 7oz per tin) and bake for 20-22 minutes until the cakes are springy to the touch and a skewer inserted in the center comes out clean.
  • Leave to cool in the tins for 10 minutes then turn out to a wire rack.
  • Mix the coffee and Marsala and brush on the cakes until it is soaked in. Do not saturate (you might not need to use it all). Leave them to cool completely before frosting.
  • Whisk the yolks and sugar together in a small bowl over a pan of barely simmering water until light and creamy. Take care not to allow it to get too hot or the eggs will scramble. Remove from the heat and allow to cool.
  • Beat the mascarpone and icing sugar in a stand mixer fitted with the padle attachment. Fold in the whisked eggs and crème fraîche until everything is well incorporated and the frosting holds firm peaks. See notes if frosting becomes too runny!
  • Pipe the frosting over the cake layers and sandwich together. Add a thin layer of frosting over the top and sides of the cake and smooth using a palette knife and side scraper. Chill the cake in the fridge or freezer to seal the crump coating.
  • Add a second layer of frosting over the cake smoothie the sides either to cover completely or to allow the sponge to show through for a naked cake effect.
  • Pipe the remaining frosting on top of the cake using a large star tip. Dust lightly with cocoa powder.
  • Keep chilled until you are ready to serve.


Make sure both the cheese and creme fraiche are cold when using. The creme fraiche needs to be thick in order for this frosting to not be too runny. You can replace with equal amouns of whipped double (heavy) cream if lactose is not a concern.
If the frosting becomes too runny you can rescue it by adding some gelatine. Sprinkle 1 tbsp powdered gelatine over 3 tbsp hot water and stir really well until dissolved. Allow it to cool. Mix in with the frosting and chill until it becomes firm enough to work with.
You can use Amaretto, Tia Maria or Kalhua instead of Marsala wine, although the taste will be different with each one (use your favourite).