By Aqsa 
If you’re looking to create a show-stopping dessert for a loved one or just want to treat yourself to something sweet and fancy, this Tiramisu Heart Cake Recipe is exactly what you need. Not only is it visually stunning with its romantic heart shape, but it’s also indulgently rich with creamy mascarpone, aromatic coffee, and layers of moist eggless sponge. Plus, it’s surprisingly simple to make and comes together beautifully without eggs, making it a win for vegetarians and those with egg allergies.
In this post, we’ll guide you through every step of crafting this decadent dessert — from the light and fluffy coffee sponge to the silky mascarpone filling and the elegant final assembly. So roll up your sleeves and get ready to impress.
What Is Tiramisu Heart Cake?
Tiramisu is a classic Italian dessert known for its luxurious layers of coffee-soaked sponge, creamy mascarpone filling, and a dusting of cocoa. This version transforms the traditional dish into a layered heart-shaped cake that’s not only cute but full of irresistible tiramisu flavors. Best part? It’s eggless and super beginner-friendly.
Ingredients Overview
Before diving into the process, let’s take a look at the ingredients you’ll need to create this gorgeous treat. This recipe makes one 6” heart-shaped cake with a smaller sponge insert for a beautiful layered effect.
Eggless Coffee Sponges (6″ + 4″)
105g buttermilk
25g oil
50g castor sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp apple cider vinegar
Pinch of salt
1/2 tsp instant coffee powder
85g all-purpose flour (maida)
Mascarpone Filling
200g cream (with 25% fat)
2 tsp agar agar
20g sugar (adjust to taste)
100g white chocolate, chopped
200g mascarpone cheese
Extras
25g Kahlua or a strong coffee shot
Cocoa powder for dusting
Step-by-Step Instructions
Now that we’ve gathered our ingredients, let’s move on to the fun part — baking and assembling the Tiramisu Heart Cake.
Step 1: Prepare the Eggless Coffee Sponges
Start by preheating your oven to 180°C. Line a 6” and 4” heart-shaped tin with parchment paper or foil and lightly grease the surface.
In a large mixing bowl, combine buttermilk, oil, sugar, baking powder, baking soda, vinegar, salt, and instant coffee powder. Give it a good whisk to make sure everything is well combined.
Sift in the all-purpose flour, then whisk again until the batter is smooth and lump-free.
Divide the batter between the two prepared tins — around 185g in the 6” tin and 75g in the 4” tin.
Bake for 15-20 minutes, or until a skewer inserted in the center comes out clean.
Once baked, let the sponges cool completely. Trim the tops if needed to make the surfaces even.
Step 2: Make the Mascarpone Filling
In a saucepan, add the cream, sugar, and agar agar. Whisk until smooth and place the pan over low heat.
Simmer for 2-3 minutes, stirring frequently to activate the agar agar. You can also use a microwave in 30-second bursts for convenience.
Pour this hot cream mixture over the chopped white chocolate. Let it sit for a minute to allow the chocolate to melt, then whisk it all together until smooth.
Just before pouring, whisk in the mascarpone to make the filling ultra-creamy. Give it a taste and adjust the sweetness if you prefer it sweeter.
Step 3: Assemble the Cake
Now for the exciting part — layering your Tiramisu Heart Cake!
Take the 6” heart sponge and wrap an acetate sheet around it snugly. This will help shape the cake neatly.
Moisten the sponge with Kahlua or a strong coffee shot using a brush or spoon.
Pour half of the mascarpone filling over the sponge and spread it evenly.
Next, gently place the 4” sponge right in the center of the filling and press it down slightly so it sinks in just a bit.
Moisten the smaller sponge with more Kahlua/coffee, then pour the remaining mascarpone filling to cover it completely.
Tap the cake gently to level the surface, then freeze it for 3-4 hours or until the filling is fully set.
Once frozen, carefully peel off the acetate sheet. Transfer the cae to the refrigerator and let it set overnight for the best texture and flavor.
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Final Touches
Before serving, dust the top generously with cocoa powder. This not only adds that classic tiramisu finish but also contrasts beautifully with the white mascarpone layer.
You can also garnish it with chocolate shavings, coffee beans, or even edible flowers if you’re feeling extra fancy.
Tips for Success
Use high-quality mascarpone: The creaminess and flavor of this cheese make or break the dessert.
Don’t skip the freezing step: It helps the mascarpone filling set neatly and makes unmolding a breeze.
Adjust the sweetness: Depending on your preference or the sweetness of the white chocolate, you might want to add or reduce sugar.
Coffee lovers, rejoice: You can add a few drops of coffee essence or use a richer brew for a deeper flavor.
Why You’ll Love This Cake
This Tiramisu Heart Cake Recipe combines elegance and comfort in one sweet package. The heart shape makes it perfect for anniversaries, Valentine’s Day, or birthdays. And since it’s eggless, it’s a great option for many dietary preferences. The fluffy sponge, creamy layers, and hint of coffee liqueur will win over anyone who takes a bite.
Final Thoughts
Making a tiramisu might seem intimidating at first, but this heart-shaped tiramisu cake makes the whole process both fun and rewarding. It’s a labor of love that delivers a rich, layered dessert you’ll be proud to serve.
So the next time you’re looking to bake something memorable, try this recipe. Your tastebuds — and your loved ones — will thank you.
Also Try Mango Mousse Recipe
FAQs
1. Can I make this tiramisu cake without coffee liqueur?
Yes, you can use strong brewed coffee or espresso instead.
2. Can I skip agar agar?
Agar agar is essential for setting the filling. If you skip it, the cake won’t hold its shape.
3. Can I double this recipe?
Yes, just scale the ingredients and use larger tins.
4. Is mascarpone cheese necessary?
It’s key to the tiramisu flavor, but you can try cream cheese in a pinch, though the taste will differ.
5. Can I decorate this cake with toppings?
Absolutely! Try chocolate curls, cocoa nibs, or fresh berries for a beautiful finish.
Tiramisu Heart Cake Recipe
Make a stunning Tiramisu Heart Cake with eggless coffee sponges and creamy mascarpone filling. Perfect for special occasions!
Type: Dessert
Cuisine: Italian
Keywords: Tiramisu Heart Cake, eggless tiramisu, heart cake recipe, mascarpone dessert, coffee cake, Valentine’s cake
Recipe Yield: One 6-inch heart cake
Calories: Approximately 320 kcal per serving (8 servings)
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 4 hours 45 minutes (includes freezing and chilling time)
Recipe Ingredients:
- 105g buttermilk
- 25g oil
- 50g castor sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp apple cider vinegar
- Pinch of salt
- ½ tsp instant coffee powder
- 85g all-purpose flour (maida)
- 200g cream (25% fat)
- 2 tsp agar agar
- 20g sugar (adjust to taste)
- 100g white chocolate, chopped
- 200g mascarpone
- 25g Kahlua (or strong coffee shot)
- Cocoa powder (to dust on top)
Recipe Instructions:
Prepare the Eggless Coffee Sponges:
Start by preheating your oven to 180°C. Line a 6” and 4” heart-shaped tin with parchment paper or foil and lightly grease the surface. In a large mixing bowl, combine buttermilk, oil, sugar, baking powder, baking soda, vinegar, salt, and instant coffee powder. Give it a good whisk to make sure everything is well combined. Sift in the all-purpose flour, then whisk again until the batter is smooth and lump-free. Divide the batter between the two prepared tins — around 185g in the 6” tin and 75g in the 4” tin. Bake for 15-20 minutes, or until a skewer inserted in the center comes out clean. Once baked, let the sponges cool completely. Trim the tops if needed to make the surfaces even.
Make the Mascarpone Filling:
In a saucepan, add the cream, sugar, and agar agar. Whisk until smooth and place the pan over low heat. Simmer for 2-3 minutes, stirring frequently to activate the agar agar. You can also use a microwave in 30-second bursts for convenience. Pour this hot cream mixture over the chopped white chocolate. Let it sit for a minute to allow the chocolate to melt, then whisk it all together until smooth. Just before pouring, whisk in the mascarpone to make the filling ultra-creamy. Give it a taste and adjust the sweetness if you prefer it sweeter.
Assemble the Cake:
Now for the exciting part — layering your Tiramisu Heart Cake! Take the 6” heart sponge and wrap an acetate sheet around it snugly. This will help shape the cake neatly. Moisten the sponge with Kahlua or a strong coffee shot using a brush or spoon. Pour half of the mascarpone filling over the sponge and spread it evenly. Next, gently place the 4” sponge right in the center of the filling and press it down slightly so it sinks in just a bit. Moisten the smaller sponge with more Kahlua/coffee, then pour the remaining mascarpone filling to cover it completely. Tap the cake gently to level the surface, then freeze it for 3-4 hours or until the filling is fully set. Once frozen, carefully peel off the acetate sheet. Transfer the cake to the refrigerator and let it set overnight for the best texture and flavor.