“A tiramisu recipe that’ll impress your guests!”
Merry Kugen
Original Recipe Author
Some things in life are hard to replicate, but thankfully, the Cheesecake Factory tiramisu isn’t one of them.
All you need is a pack of tea biscuits, a couple of instant coffee sachets, and some praline paste. And bam—you’ve got the crust.
The cream layer? You won’t believe how easy it is!
Follow our step-by-step guide, and before you know it, you’ll be dipping your fork into a slice of tiramisu that’s just as good as the real thing.
Frequently Asked Questions:
Easy Cheesecake Factory Tiramisu
Do I need one more layer of tea biscuits at the bottom?
One layer is more than enough to balance the texture and add a coffee-flavored kick to the tiramisu. That said, there’s nothing stopping you from going for a second layer if you prefer a thicker crust.
How do I get the cake collar to stand straight in the square pan?
After cutting the collar, you can use tape to stick the ends to each other or to attach the collar to the pan itself.
Equipment
Ingredients
Crust:
- 9 oz. tea biscuits (250 g)
- 2 personal bags Nescafe cappuccino instant coffee (25 g)
- Praline paste (optional, to taste)
Cream:
- 2 cups heavy cream (cold (500 ml))
- 10½ oz. pastry cream powder (300 g)
- 9 oz. mascarpone (250 g)
- 3 tbsp. confectioner’s sugar
- Cocoa powder (Hershey’s – recommended)
- Cocoa-covered chocolate truffles
Instructions
Crust:
- Bring water to a boil and pour it into a bowl with the cappuccino mix.
- Blend everything together until the cappuccino dissolves completely.
- Dip your biscuits in the coffee bowl.
- Arrange them neatly in your pan, creating an even crust layer.
- Scoop some praline paste and spread it over the biscuits. (Optional)
- Pop the pan into the fridge.
Cream and Cake Assembly:
- Let the mascarpone sit out for a few minutes till it softens.
- Whip the heavy cream with the pastry cream powder and the mascarpone.
- Gradually add the confectioner’s sugar and keep beating until you get a slightly firm mix.
- Take the pan out of the fridge and pour the cream over the crust.
- Even out the top of the cake using a rubber spatula.
- Freeze the cake for 4 hours.
- Grab the bottom piece of a springform pan and use it to cover half the frozen cake.
- Sprinkle cocoa powder over the exposed half.
- Switch sides and use truffles to garnish the other side before serving.
Tips
- While dipping and arranging the tea biscuits, it’s important to work fast. Otherwise, the biscuits will be too soft to handle!
- Sift the powders before whipping them to avoid lumps.
- Lining the square pan with a cake collar isn’t necessary, but it’s just great for the aesthetics.
- You might get away with refrigerating (rather than freezing) your tiramisu.
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Oh, and we almost forgot!
This Cheesecake Factory Tiramisu Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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