Taking a slice out of the whole tiramisu cake.
Print Recipe
5 from 3 votes

Tiramisu Cake with White Chocolate Mousse

Fluffy ricotta cake layered with chocolate ganache and a white chocolate and cream cheese mousse. It's extravagant, it's decadent, it's delicious.
Prep Time1 hr 30 mins
Cook Time1 hr 30 mins
Total Time11 hrs
Course: Dessert
Cuisine: American, Italian
Keyword: birthday cake, cake, tiramisu cake
Servings: 20 slices
Author: Stine Mari | Ginger with Spice


Ricotta Cake

  • 6 medium eggs 330 gr
  • 2 cups sugar 400g
  • 1 cup ricotta 250g
  • 1 cup vegetable oil 250ml
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp vanilla extract
  • 3 cups all purpose flour 380g
  • 1 tbsp baking powder 14g

Coffee Syrup

  • 1 cup strong coffee 250ml

Chocolate Ganache

  • 10 oz semi sweet dark chocolate chopped, 300g
  • 1 cup heavy cream 250ml
  • 1 tbsp coffee liqueur I use Tía María or Kahlua

White Chocolate Mousse

  • 8 sheets gelatin + cold water to submerge. About 14 grams gelatin.
  • 2 cups heavy cream 500ml
  • 5 oz chopped white chocolate 150g
  • 5 egg yolks
  • 3/4 cups sugar 170g
  • 2 cups cream cheese room temperature, 16 oz/450g.
  • 1,5 tbsp coffee liqueur e.g. Tía María or Kahlua


  • 1 1/2 cups heavy cream 350ml
  • 1 tbsp powdered sugar
  • 3 tbsp unsweetened cocoa powder + 1/2 tsp golden dust optional
  • krokan optional, see notes for recipe*


Ricotta Cake

  • First: Please read entire recipe first, including notes. Preheat your oven to 300F (150C). Add parchment paper and grease 10 inch round baking spring pan** with melted butter.
  • Mix the wet ingredients: In a medium bowl, whisk together ricotta, lemon juice, vegetable oil and vanilla extract until a creamy consistency. In a big bowl, whisk together (hand or stand mixer) egg and sugar, on medium high speed for about 7 minutes. Add the ricotta mixture into the eggs and whip until just incorporated.
  • Sift in the dry ingredients: Sift flour and baking powder into the batter. Be careful here as to not ruin the bubbles of the egg/sugar mixture. Using a rubber spatula, fold in 1/4 of the flour then a new 1/4 and so on. This makes the cake much more fluffy.
  • Bake, cool and slice: Bake the cake for around 90 minutes or until a toothpick comes out clean. Loosely add aluminum foil on top if it starts to brown too much. Cool the cake completely before you remove it from the pan. Peel off the parchment paper. If your cake is slightly uneven, just cut it to even it out. If not, leave it as is and using a serrated knife slice the cake horizontally into 3 pieces (3 layers).

White Chocolate Mousse

  • Prepare gelatin: Combine cold water and 14 grams (around 8 sheets) gelatin, with enough water to submerge the gelatine. Set aside.
  • Heavy cream and chocolate: In a medium large sauce pan, bring heavy cream to a simmer. Add the white chocolate chips or pieces in a heat proof bowl, and pour 1/4 cup (60ml) of the warm heavy cream on to the chocolate. Wait a minute before you begin folding it, and then keep folding until it has completely melted and has a smooth consistency. Set aside.
  • Eggs and cream: Whisk together egg yolks and sugar for around 2 minutes using a hand or stand mixer. Continue to whisk while you slowly pour in the rest of the heavy cream and whisk until blended. Pour the mixture back into the saucepan and cook over medium low heat, stirring back and forth with a rubber spatula for about 3-4 minutes.
  • Add gelatin: Squish the gelatin to get the water out and add it to the warm cream mixture and mix until the gelatin melts.
  • Cream cheese: Using a hand or stand mixer, whisk cream cheese until creamy, around 2 minutes. Add the white chocolate ganache and whisk until incorporated. While still mixing, pour in the cooked gelatin cream and 1.5 tbsp of coffee liqueur. Scrape the sides and bottom of the bowl with a rubber spatula and whisk again. Set aside to cool until the mousse thickens a little, about 30 minutes.

Dark Chocolate Ganache

  • Melt chocolate: While the mousse thickens, begin making the dark chocolate ganache. 10 oz (300g) of semi sweet dark chocolate chips, goes into a heat proof bowl. In a small saucepan heat a cup of heavy cream, and then pour it onto the chocolate. Let it rest for a minute before you fold with a rubber spatula. When completely smooth, mix in 1 tbsp of coffee liqueur.


  • Layering: When your pan is prepared (see notes if you don't have a large enough pan), add in the first layer of ricotta cake. Using a teaspoon, pour coffee on top of the cake. When it is mostly browned of coffee, it's time to add 1/3 of the chocolate ganache. And then half of the white chocolate mousse. And then a new layer of ricotta cake - coffee - 1/3 chocolate ganache - the rest of the mousse and then a new layer of cake. Moisten this with coffee too, before you add the rest of the chocolate ganache.
  • Freeze: Cover with a plastic wrap and freeze overnight.
  • Get it out of the pan: Take the cake out of the freezer and discard of the plastic. Run a sharp knife under hot water and carefully run it along the sides of the cake to release it from the rim. Be very careful when you try to take the bottom of too, and place it on a cake stand.
  • Decorate: Whisk together 1 1/2 cup heavy cream with 1 tbsp powdered sugar, just until stiff peaks form, 2 minutes-ish. Spread on top of the cake and sides, just barely covering it. You may decorate with krokan or a mixture of unsweetened cocoa powder and golden dust on top.
  • Defrost: Let the cake defrost for around 6-8 hours.


Adapted from: Olgas Cooking
* Recipe for krokan + a way to use it.
** I use a 10x3 inch round baking spring pan, and it's not tall enough for the assembly. Bake the ricotta cake normally in this pan, and then add the parchment paper later on, whenever layering is ready, to increase the pan's length. You should then fold the parchment paper once to make it a little sturdier, and add it along the rim of the pan, going all the way to the bottom to make it even stronger. Tape it together. See photo in blog post.
If you don't have a large enough pan, cut the recipe in half and use a 8 or 9 inch pan.