Austria, Baking, Dessert, Recipes

What’s a Birthday without a Cake

January 15, 2012

In honor of my birthday this Thursday my family (the few members that were at home) got together to pre-celebrate my special day. I’m flying back to England tomorrow morning so it was the last chance for us to have a relaxing breakfast and celebrate me becoming one year older and wiser (hopefully!)

I love birthdays (not just mine) because it brings a family together and you get to eat a big slice of cake, or two. Every year I try to come up with an amazing cake recipe or a fantastic looking cake but really the only cake I want for my birthday is Tiramisu. It’s one of those cakes that we make once a year and I try to savor every slice I eat because in my opinion it tops every other cake in terms of creaminess.


makes a 2-layer, 26 cm cake

You will need:

  • about 60 ladyfingers
  • 2 x 500g mascarpone
  • 3 egg yolks
  • 4 tbsp. sugar
  • 1 bowl of good quality coffee/ espresso
  • 2 tbsp. rum
  • cocoa powder

  1. Start by mixing together the mascarpone, egg yolks and sugar using a mixer. Once mixed together set aside.
  2. In the meantime prepare the coffee. You should have enough to fill a bowl. Add 2 tbsp. of rum to the coffee.
  3. Line the cake tin with cling film. This is important for when you want to remove the Tiramisu from the cake tin.
  4. Start layering the ladyfingers in the cake tin: dunk the ladyfiners in the coffee-rum mixture first, then add one layer to the cake tin.
  5. Then add half of the mascarpone mixture on top of the ladyfingers and spread out evenly.
  6. Repeat with another layer of ladyfingers (remember to dip them into coffee first). Add the rest of the mascarpone.
  7. Then add the last layer of coffee-dipped ladyfingers and cover with another layer of cling film.
  8. Let the cake rest in the fridge, preferable overnight, before serving.
  9. When you are ready to serve the cake, transfer it (up-side-down) onto a serving plate. This should be no problem if you have previously lined the cake tin with cling film.
  10. Before serving, add a coating of cocoa powder.

Pre-celebrating my birthday at home was the perfect way to end my time at home and now I am excited for a new term full of hopefully interesting lectures and celebrating my birthday with the rest of the family in England: my brother, my sister and her boyfriend. Celebrating without them just wouldn’t seem right! Let’s just hope they’re in the mood for some partying!

Enjoy the rest of the weekend!

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  • Reply Kim @ Eat, Live, and Blog January 17, 2012 at 6:48 pm

    I hope you had a wonderful pre-birthday celebration! Your cake look amazing! I love tiramisu so much but I’ve never made one from scratch before. Yours look amazing and so mouth watering good. Have a safe flight back to england!

  • Reply Antonia January 17, 2012 at 8:23 pm

    Thank you for your beautiful comment. Yes, I had a great pre-birthday celebration and can’t wait to celebrate with my siblings this weekend.

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  • Reply kitchenchantress May 7, 2013 at 6:12 pm

    I’ve been making tiramisu for years, but never in a cake tin – always in a 9×13″ dish. Next time I make tiramisu, I shall try it your way, for it looks so lovely. Thanks for such a happy and inspirational post!

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