Golden Skillet Tiramisu Cake with Espresso Mascarpone Tips, FAQ & printable recipe

Tips for success

For the best flavor, use freshly brewed espresso and high-quality cocoa powder. The espresso should be strong and bold, as it will be the dominant flavor in the cake.

If you prefer a milder coffee flavor, reduce the amount of espresso or use a lighter roast. You can also add a splash of coffee liqueur to the espresso for an adult twist, but the video does not include this.

When grating the mascarpone, use a fine box grater and work quickly to prevent it from melting. Keep the grated mascarpone refrigerated until you are ready to use it.

If the mascarpone is too soft to grate, freeze it for 15 minutes before grating. This step is optional; you can also simply beat the mascarpone with sugar without grating.

Variations

• Chocolate Chip: Fold 1/2 cup of mini chocolate chips into the mascarpone mixture before layering. The chocolate melts into the cake as it bakes, adding pockets of rich, gooey chocolate throughout.
• Raspberry Swirl: Swirl 1/2 cup of raspberry jam into the top layer of mascarpone before baking. The tartness of the raspberries cuts through the richness of the mascarpone and complements the coffee.
• Amaretto: Add 2 tablespoons of amaretto liqueur to the espresso for dipping the ladyfingers. The almond flavor pairs beautifully with the coffee and adds a nutty depth to the cake.
• Orange Zest: Add 1 tablespoon of orange zest to the mascarpone mixture. The bright citrus notes brighten the rich, creamy filling and balance the bitterness of the espresso.

Storage and make-ahead

Fridge

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature or reheat before serving.

Freezer

Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat slices in the microwave for 20-30 seconds or in a 350°F (175°C) oven for 5-10 minutes until warm.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best served warm, so reheat individual slices in the microwave for 20 to 30 seconds or in a 350°F (175°C) oven for 5 to 10 minutes. The texture will become denser when chilled, but the flavors will remain delicious.

You can assemble the cake up to 24 hours in advance, but do not bake it until ready to serve. Cover the skillet tightly with plastic wrap and refrigerate.

When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. The baking time may be slightly longer if the cake is cold from the refrigerator.

Serving ideas

Serve the cake warm, straight from the skillet, for the best experience. Cut thick wedges and place them on individual plates.

A dusting of cocoa powder on each serving adds a final touch of bitterness that balances the sweetness. For an extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream, though the video does not show this.

This cake is perfect for a dinner party or a cozy weekend dessert. It pairs beautifully with a cup of espresso or a glass of dessert wine. The warm, creamy texture is comforting and satisfying, and the coffee flavor makes it an ideal ending to a meal. Leftovers can be enjoyed cold, but they are best reheated.

Frequently asked questions

Recipe card

Golden Skillet Tiramisu Cake with Espresso Mascarpone

Prep 20 minCook 25 minRest 5 minTotal 50 minServes 8

Ingredients

• 24 ladyfingers (savoiardi)
• 1 1/2 cups freshly brewed espresso, cooled
• 16 oz mascarpone cheese, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs, separated
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 4 tbsp unsalted butter, melted, plus more for the skillet
• 2 tbsp unsweetened cocoa powder, for dusting

Instructions

1. Slice the ladyfingers in half lengthwise if they are thick, and set them aside. Grate the block of mascarpone? If using a block, grate it finely on a box grater into a fluffy mound. Separate the eggs, placing the yolks in a large bowl and the whites in a separate clean bowl. Measure the espresso, sugar, flour, baking powder, salt, and vanilla.
2. In a large bowl, beat the mascarpone with the sugar until smooth. Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla. In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped whites into the mascarpone mixture in three additions until no streaks remain.
3. In a small bowl, whisk together the flour, baking powder, and the remaining salt. Set aside. This dry mixture will be folded into the mascarpone base later to give the cake structure.
4. Brush the bottom and sides of a 10-inch cast-iron skillet with melted butter. Dip each ladyfinger briefly into the espresso, just enough to soak without becoming soggy, and arrange half of them in a single layer over the bottom of the skillet, breaking to fit as needed. Spread half of the mascarpone mixture over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture, ending with a smooth top.
5. Sprinkle the flour mixture evenly over the top of the mascarpone layer. Using a spatula, gently fold it into the top layer, being careful not to disturb the ladyfingers underneath. The batter should be smooth and thick.
6. Place the skillet over medium heat on the stovetop. Cook for 5 minutes, then transfer to a preheated 350°F (175°C) oven. Bake for 20 to 25 minutes, until the top is golden brown and the edges are bubbling. The center should be set but still moist.
7. Remove the skillet from the oven and let it rest for 5 minutes. Dust generously with cocoa powder. Slice through the center with a sharp knife and serve hot, cutting thick triangular wedges directly from the skillet.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.