The Creamiest Tiramisu Mousse Cake You’ll Ever Make 🎂

How to make the most elegant Tiramisu Mousse Cake at home — a dreamy Italian dessert with coffee-soaked sponge, rich chocolate coffee mousse, and a cloud-like mascarpone cream. Honestly, it might be the best thing I've ever made 🎂 ⏱️ TIMESTAMPS 0:00 - Intro 0:30 - Making the sponge cake 2:00 - The chocolate coffee mousse filling 3:30 - Assembling the filling 4:30 - The mascarpone mousse 5:45 - Final assembly 6:30 - Decorating & finishing 7:00 - Outro 📋 FULL RECIPE (18cm / 7-inch cake): 🍰 SPONGE CAKE: 🥚 Eggs — 2 🧂 Salt — pinch 🍚 Sugar — 60g (2 oz) 🌾 Flour — 50g (1.75 oz) 🌽 Cornstarch — 15g (0.5 oz) ☕ STRONG ESPRESSO (for soaking): ☕ Ground coffee — 2 tsp 💧 Water — 200ml (¾ cup) 🍫 CHOCOLATE COFFEE MOUSSE: ☕ Strong espresso — 50ml (3.5 tbsp) 🍫 Dark chocolate 70% — 50g (1.75 oz) 🍚 Sugar — 35g (1.2 oz) 🫙 Sheet gelatin — 6g or powdered gelatin — 6g + 30g cold water 🥛 Heavy cream — 130g (½ cup) 🧀 MASCARPONE MOUSSE: 🍚 Sugar — 60g (2 oz) 🥚 Egg yolks — 2 🧂 Salt — pinch 🥛 Milk — 70ml (¼ cup) 🫙 Sheet gelatin — 8g or powdered gelatin — 8g + 40g cold water 🍫 White chocolate — 60g (2 oz) 🍹 Liqueur — 40ml (2.5 tbsp) 🧀 Mascarpone — 200g (7 oz) 🥛 Heavy cream — 200g (¾ cup) 🍦 MASCARPONE TOPPING CREAM: 🧀 Mascarpone — 250g (9 oz) 🍚 Powdered sugar — 50g (1.75 oz) 🥛 Heavy cream — 80g (⅓ cup) 🌿 Vanilla — to taste 🍫 Unsweetened cocoa powder for dusting 📝 HOW TO MAKE IT — STEP BY STEP STEP 1 — The Sponge Whip 2 eggs with a pinch of salt and 60g sugar until very light, pale and fluffy. Don't rush this — the mixture should be thick enough that whisk trails hold on the surface for a few seconds. Sift flour and cornstarch in two batches, folding gently bottom-to-top. Stop as soon as smooth — every extra fold loses precious air. Bake in a 7-inch (18cm) pan at 356°F / 180°C for ~20 minutes. Check with a toothpick — it should come out clean. Cool completely, wrap in plastic and refrigerate at least 2 hours. ✅ Pro tip: make the sponge 3-4 days ahead to save time! STEP 2 — Brew Strong Espresso Mix 2 tsp ground coffee with 200ml water. Use 50ml for the chocolate mousse, the rest for soaking the sponge. Let it cool completely before using. STEP 3 — Chocolate Coffee Mousse Pour 50ml hot strained espresso over 50g dark chocolate and 35g sugar. Let sit 1 minute, blend with immersion blender until smooth. Add bloomed gelatin while still hot, blend again until dissolved. ⚠️ Key tip: add gelatin while the mixture is still hot so it dissolves completely without lumps. Cool to room temperature completely. Whip 130g cold heavy cream to soft peaks. ⚠️ Key tip: chocolate mixture must be fully cooled before folding — even slightly warm will deflate your cream. Fold together until silky and glossy. STEP 4 — Assembling the Filling Slice the chilled sponge into 2 equal layers. Trim both layers to a 6.3-inch (16cm) ring. Line the 16cm ring with plastic wrap and acetate sheet on the sides. Place first sponge layer, soak generously with cooled espresso. Pour all chocolate coffee mousse on top, spread evenly. Tap gently to release air bubbles. Place second sponge on top, soak with espresso again. ❄️ Freeze completely — 10 to 12 hours or overnight. STEP 5 — Mascarpone Mousse Whisk 2 egg yolks, pinch of salt and 60g sugar in a saucepan. Heat 70ml milk to just below boiling — do NOT let it boil. Pour slowly into yolks while whisking constantly. Return to medium heat, stir until slightly thickened. ⚠️ Do not boil — the yolks will curdle! Off the heat — add bloomed gelatin, stir until dissolved. Add 60g melted white chocolate and 40ml liqueur. Blend with immersion blender until completely smooth. Cool slightly. Whip 200g cold heavy cream to soft peaks. Blend 200g mascarpone into cooled custard, fold in whipped cream. ⚠️ My honest tip: if mousse turns out too thick, place the bowl over a warm water bath for 1-2 minutes and stir gently. Easy fix! STEP 6 — Final Assembly Line a 7-inch (18cm) ring with plastic wrap and acetate on sides. Pour all mascarpone mousse in first. Remove frozen filling from ring, peel off all plastic and acetate. Press gently into the mousse, centered. ❄️ Freeze until fully frozen. STEP 7 — Decorating Transfer frozen cake to a cake board. Defrost in the refrigerator. Whip 250g mascarpone with 80g heavy cream, 50g powdered sugar and vanilla until smooth. Pipe on top using a round 8mm piping tip. ⚠️ My honest tip: don't over-whip the topping cream — softer cream gives much cleaner swirls when piping! Dust generously with unsweetened cocoa powder. ✨ This cake has everything — a light coffee-soaked sponge, a rich chocolate coffee mousse, and the most delicate mascarpone cream. Pure elegance on a plate 🎂 💬 Are you going to make this? Let me know in the comments below! 👍 If you enjoyed this video — like and subscribe for more elegant homemade desserts every week! 🔔 #tiramisucake #mousecakerecipe #tiramisurecipe #homemadedessert #simpledessert