Tiramisu Made with Sponge Cake: Simple, Creamy Italian Dessert

Tiramisu made with sponge cake brings back sweet memories of my grandmother’s kitchen, where nothing went to waste and everything was made with love. While most people use store-bought ladyfingers, she always baked a soft vanilla sponge, sliced it fresh, and soaked it in chilled espresso. I didn’t realize then, but that version was lighter, airier, and even more flavorful.

This guide shows you exactly how to make tiramisu with sponge cake from scratch or using store-bought options. We’ll share tips, answer common questions like “Is tiramisu better with sponge cake or ladyfingers?” and help you build a foolproof, homemade tiramisu recipe that’s rich, smooth, and easy to serve.

Why Choose Sponge Cake for Tiramisu

Softer Texture, Better Absorption

Using sponge cake instead of ladyfingers creates a smooth, almost cloud-like texture in every bite. Unlike traditional ladyfingers, which can be dry or too crisp, sponge cake naturally absorbs coffee and cream while remaining soft and structured. It blends perfectly with the mascarpone cream and gives a beautiful mouthfeel.

Whether you’re preparing a large tiramisu layer cake or small portions, sponge cake provides a solid yet tender base that won’t crumble or turn soggy. In fact, our popular Tiramisu Cake showcases how well sponge cake holds its layers without overpowering the flavor.

Perfect for Custom Flavors and Flexible Serving

Another reason to love sponge cake in tiramisu is how adaptable it is. You can flavor the sponge itself with vanilla extract, citrus zest, or even a hint of espresso powder. It opens the door to endless variations—from the classic to unique options like our delightful Tiramisu Cups that work great for parties or meal prep.

Because sponge cake can be cut to fit any pan or shape, it makes layering much easier than using rigid ladyfingers. And when you’re making a dessert like this, especially for holidays or special events, that flexibility makes all the difference.

Building the Perfect Tiramisu with Sponge Cake

Homemade Tiramisu Recipe with a Soft, Elegant Base

A tiramisu made with sponge cake stands out because it’s easy to prepare and brings extra softness to every bite. If you’re looking for a reliable homemade tiramisu recipe, this one gives you control over flavor, texture, and presentation. Italian bakers often use pan di Spagna, a traditional sponge cake that’s airy and ideal for layered desserts like tiramisu.

To begin, slice the sponge cake into thin, uniform layers. Brew a batch of strong coffee and let it cool completely. In a separate bowl, blend mascarpone with whipped cream and a bit of sugar until smooth—no need for raw eggs if you’re going the simplified route. Lightly dip the sponge slices into the coffee and start layering them with the mascarpone filling.

Want inspiration for how it can be presented? Check out our Pistachio Tiramisu, which adds a nutty variation to the classic. The result is rich, moist, and truly irresistible.

Try the Eggless Tiramisu Option

Many people prefer a version without raw eggs, whether for health reasons or simplicity. Fortunately, a sponge cake-based tiramisu works perfectly as an eggless tiramisu option. Instead of whisking egg yolks and whites separately, you’ll only need mascarpone, heavy cream, and sugar. This method not only saves time but also produces a thick, creamy texture.

Since sponge cake already provides structure, it holds up beautifully under the cream—even when you skip the eggs. And if you’re in the mood to explore a unique flavor spin, our Matcha Tiramisu is a fresh twist that uses sponge cake with a green tea soak for a vibrant update.

Whether you go traditional or modern, the combination of sponge cake and rich cream will make this homemade tiramisu recipe your go-to dessert for any occasion.

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Tiramisu with Sponge Cake vs. Ladyfingers — Which Wins the Layer Cake Battle?

Layering Made Easy with a Softer Cake

In the world of creamy Italian desserts, one question stirs debate: is tiramisu better with sponge cake or ladyfingers? The answer depends on texture preference and how you plan to serve it. Sponge cake delivers a smooth, tender bite and is easier to work with, especially when building a tiramisu layer cake.

Because sponge cake can be sliced to fit any dish or mold, you get even layers and no cracking. It’s also ideal when making a celebration-worthy dessert like our Strawberry Tiramisu Dessert, where shape and structure matter just as much as taste.

Here’s a fresh side-by-side overview:

Attribute	Sponge Cake	Ladyfingers
Texture	Delicate and smooth	Crisp before soaking
Flexibility	Customizable shape and size	Fixed size and shape
Soaking Behavior	Absorbs quickly, stays stable	Risk of turning soggy if overdone
Layering Control	Easy to align, minimal gaps	May crumble or leave open spots
Flavor Versatility	Infuse with citrus, espresso, etc.	Relies on soaking liquid for flavor

Modern Bakers Prefer the Sponge Method

More and more home bakers are discovering how much simpler it is to use sponge cake for tiramisu. It holds up well under cream, tastes lighter on the palate, and blends effortlessly with classic ingredients. When assembling a tiramisu made with sponge cake, you’re not just saving time—you’re improving the final texture.

If you want a rich, creamy option with perfect sliceability, sponge cake performs beautifully in recipes like our Tiramisu Cheesecake. It’s easy to layer, offers subtle sweetness, and gives a polished look when sliced.

So, is tiramisu better with sponge cake or ladyfingers? For tradition, ladyfingers have their charm. But for modern convenience and a smoother finish, sponge cake earns the crown.

Expert Tips for Serving and Storing Tiramisu Made with Sponge Cake

Choose the Right Sponge for a Better Tiramisu

When preparing tiramisu made with sponge cake, the type of sponge you use makes a big difference. Traditional Italian recipes often call for pan di Spagna, a fluffy cake with just the right balance of firmness and airiness. This classic base works beautifully in tiramisu because it can soak up liquid without collapsing.

For best results, use a sponge that’s at least one day old. A slightly dry cake holds its shape better when dipped in coffee or espresso. You can also flavor the sponge with orange zest, cocoa powder, or vanilla to match your theme. This flexibility is what makes pan di spagna tiramisu such a smart choice for modern home bakers.

Want to go beyond the classic? Our Biscoff Tiramisu uses a flavored cake twist that pairs beautifully with spiced coffee for a unique spin.

Storage, Serving, and Final Presentation Tips

Once your tiramisu is assembled, cover it tightly and refrigerate for at least 6 hours. Overnight chilling allows the flavors to deepen and the texture to set. This also makes it the perfect coffee sponge cake dessert to prepare in advance for special occasions.

When serving, use a sharp knife dipped in warm water to get clean slices. Add a final dusting of cocoa or chocolate curls on top just before plating. If you’re hosting or prepping for a party, this version travels well and holds its shape beautifully in a tray or dish.

Need ideas for flavor customization? Head over to Cake Flavors for inspiration on how to adjust the sponge or cream for different variations.

From classic vanilla to espresso-infused layers, tiramisu made with sponge cake is a versatile, elegant dessert that blends tradition with a homemade twist.

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Conclusion

Tiramisu made with sponge cake is a refreshing way to bring new life to a beloved classic. By swapping ladyfingers for sponge cake, you get a dessert that’s easier to slice, creamier in texture, and more adaptable to modern flavors. Whether you go eggless, stick to pan di Spagna, or infuse your layers with coffee and cocoa, this version of tiramisu checks every box for simplicity, flavor, and elegance. Try it once, and it just might become your signature dessert.