When you crave a truly indulgent, melt-in-your-mouth dessert with the unmistakable flavor of world-famous Italian tiramisu, ordinary sheet cakes simply won’t do. Forget boring pastries – these whipped cream slices with coffee biscuits, a light sponge base, rich cream made from heavy cream and spreadable butter, and fragrant cocoa are the absolute best, and they’ll disappear from the table in no time. The secret to success lies in the fluffy egg sponge, stable creamy filling, and biscuits briefly dipped in strong black coffee.
What you’ll need for a large baking tray:
For the fluffy sponge base:
- Eggs: 4 pcs (separate whites and yolks)
- Granulated sugar: 200 g
- Plain flour: 150 g
- Vegetable oil: 4 tablespoons
- Baking powder: 1 teaspoon
- Pinch of salt: for stiff egg whites
For the delicious creamy filling:
- Heavy cream (min. 31%): 500 ml (well chilled)
- Spreadable butter (plain, unflavored): 200 g
- Powdered sugar: 100 g
For the coffee layer and finishing:
- Round children’s biscuits: 200 g
- Strong black coffee: 1 cup (unsweetened, completely cooled)
- Dutch-process cocoa: 1 tablespoon (for dusting the top)
Step-by-step preparation instructions:
1. Baking the sponge base: In a clean bowl, beat the egg whites with a pinch of salt until very stiff peaks form. In another bowl, whisk the yolks with granulated sugar until light, fluffy, and thick. Gradually beat in the oil to the yolks, then gently fold in the plain flour mixed with baking powder. Finally, carefully incorporate the whipped egg whites. Spread the batter onto a baking tray lined with parchment paper and bake in a preheated oven at 180°C until lightly golden. Let the baked sponge cool completely.
2. Preparing the creamy filling: Whip the chilled heavy cream in a separate bowl until stiff. In another bowl, briefly beat the spreadable butter with powdered sugar, then gently fold this smooth mixture into the whipped cream. You’ll get an incredibly smooth, airy, and stable cream.
3. Assembling the slices with coffee biscuits: Spread exactly half of the prepared cream over the cooled sponge base and smooth it evenly. Briefly dip each round biscuit in the cooled black coffee for just a second, then arrange them closely together over the cream layer. Once the entire surface is covered with coffee biscuits, spread the remaining cream on top and smooth the surface again.
4. Finishing and chilling in the fridge: Generously dust the top cream layer with sifted Dutch-process cocoa. Place the dessert in the fridge and let it rest ideally overnight. During this time, the biscuits will perfectly soak up the moisture from the cream and coffee, resulting in a wonderfully cohesive and moist texture.
Practical kitchen tips for the best result:
- Cream from heavy cream and spreadable butter: The combination of whipped cream and spreadable butter creates a stable filling that holds its shape and doesn’t run, which you’ll appreciate when slicing.
- Quick dipping of biscuits: Dip the biscuits in coffee only for a moment, so they don’t get soggy before you place them on the base.
- Patience with chilling: Let the slices rest in the fridge overnight – the sponge and biscuits will soften and the flavors will blend beautifully in true tiramisu style.
