Tiramisu Macaron Cake


Tiramisu Macaron Cake | Patisserie Makes Perfect

I wasn’t really sure how to decorate this Tiramisu Macaron Cake. Normally I sketch an idea for how I want the finished patisserie to look, or I have seen something that inspired me on Pinterest and I want to try and recreate it.

I’m not 100% happy with how this looks, there’s something a bit Dame Edna Everage about it. I think it might be the fact that although it’s pretty, there’s something a bit retro about the design. I was going to make some tempered chocolate decorations for it, but time was against me and I was conscious of the fact that I didn’t want it to look exactly like my last Pistachio & Raspberry Macaron Cake.

Tiramisu Macaron Cake | Patisserie Makes Perfect

As Afternoon Tea Week draws to a close, I thought this macaron cake would be the perfect thing to serve after the sandwiches and scones. Tiramisu is actually one of my favourite desserts, it reminds me of an upmarket trifle. The perfect blend of coffee, mascarpone and savoiardi biscuits it’s a great way to round off a meal. I thought the flavours of a tiramisu would work perfectly in a macaron and, without sounding too smug,  I was right.

This cake is a classic macaron shell, made of ground almonds, egg whites and icing sugar filled with coffee ganache and Amaretto mascarpone cream.

The recipe makes enough for one large macaron cake and about 10-15 smaller macarons, depending on the size you go for.

Last year for Afternoon Tea Week, I made my first ever William and Suzue Curley recipe. To see the carrot and chocolate chip cakes with vanilla mascarpone, take a look here. Mascarpone seems to be an unintentional theme of mine! Ever since that recipe I’ve been hooked on William and Suzue’s work, if you get a chance you should definitely visit them at Harrods when you’re in London.

Tiramisu Macaron Cake | Patisserie Makes Perfect

The other great thing about this macaron cake is that it’s completely gluten free, so it would make a great alternative birthday cake or dessert for someone that has to watch their gluten intake. The cake can be made in stages, both the ganache and the macaron shells can be made in advance and frozen for up to a month. The amaretto mascarpone cream should be made and used immediately for best results.

Tiramisu Macaron Cake | Patisserie Makes Perfect


Patisserie Makes Perfect
Quite possibly the perfect hybrid dessert, a tiramisu macaron cake. Filled with coffee ganache and a mascarpone cream, this is a delicate celebration cake, perfect for afternoon tea.
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Patisserie
Cuisine French


  • ***Macaron***
  • 185 g Ground Almonds
  • 185 g Icing Sugar
  • 30 g Cocoa Powder Sifted
  • 50 ml Water
  • 200 g Granulated Sugar
  • 150 g Egg Whites approx 5 eggs
  • ***Coffee Ganache***
  • 300 ml Double Cream
  • 1 3/4 Tsp Ground Coffee
  • 350 g 70% Dark Chocolate Chopped
  • 50 g Unsalted Butter Cubed
  • ***Mascarpone Cream***
  • 300 ml Double Cream
  • 250 g Mascarpone
  • 75 ml Amaretto
  • 25 g Icing Sugar Sifted


  • First make the chocolate ganache, place the cream and ground coffee in a saucepan and bring them to the boil. Remove the pan from the heat and leave to infuse for 15 minutes.
  • Pour the cream mixture through a muslin or a fine sieve so that all of the coffee grounds are removed.
  • Return the cream to the heat and bring to the boil, pour it onto the chocolate and stir until combined and all of the chocolate has melted.
  • Leave the chocolate somewhere to cool, you don't want it to set completely as it needs to be soft enough to pipe. If the chocolate does set too much, it can be melted in the microwave in short bursts and stirred to soften.
  • Next make the macaron shells, preheat the oven to 170 degrees and line two baking trays with baking parchment. Draw two 20cm circles on the reverse of the baking parchment to help with the piping. Also draw 20 smaller circles on another piece of baking parchment, the standard size is usually a diameter of 4cm.
  • Add the water and sugar to a pan and stir over a medium heat until the sugar has dissolved and the syrup reaches 121 degrees.
  • Put 75g of the egg whites into a stand mixer and whisk them on a medium speed until frothy.
  • Pour the syrup in a slow steady stream into the egg whites as they are being whipped on a high speed. Keep whipping until the meringue forms a stiff peak and is barely warm to the touch, about 5mins.
  • Grind the ground almonds and icing sugar together in a food processor and then sift them into a clean bowl. Add the remaining egg whites to this mix and beat, until it forms a paste.
  • Add a third of the meringue to the almond paste and beat it in thoroughly. Fold through the remaining meringue, ensure the ingredients are mixed thoroughly, but gently. At this point if you want to make a mixture of white and cocoa coloured macarons, reserve some of the mixture in a separate bowl (around 5-6 tablespoons). Add the cocoa powder to the remaining mixture and fold until it is fully mixed in.
  • Put the macaron mix into a piping bag and pipe out two circles working in a spiral from the centre, then pipe out the small macarons, using the remaining chocolate and plain mixture.
  • Tap the bottom of the tray for the smaller macarons ONLY. Place the large macarons in the oven for 15mins. Turn the trays halfway through cooking to ensure an even bake.
  • Then cook the smaller macarons for 10mins. Let the cooked macarons cool completely before trying to remove them from the tray.
  • Next make the mascarpone cream, add all of the ingredients to a bowl and whisk until combined. Return the mascarpone cream to the fridge.
  • Take a large macaron and put in on a plate or cake card and pipe alternating blobs of coffee ganache and mascarpone cream around the edge of the macaron. Then pipe alternating rings of mascarpone cream and coffee ganache until you have covered the whole macaron.
  • Sandwich a plain macaron on the top and add any decorations of your choice.
  • With the smaller macarons, pipe a ring of the coffee ganache around the edge of the white macaron and pipe a blob of mascarpone cream in the middle. For the cocoa macarons pipe a ring of the mascarpone cream and a blob of the coffee ganache in the middle. Sandwich the same coloured macaron on top.
  • Place the smaller macarons in an airtight container for at least an hour, the larger one will be fine in the fridge on a plate, but if you can wait, they'll be much better the next day. They should last for 2-3 days in the fridge.

Tiramisu Macaron Cake | Patisserie Makes Perfect

If you’re feeling in the mood for more recipes with coffee, take a look at some of these:

Amazing Cappuccino Daim Ice Cream Sandwiches by Julia from Vikalinka.

Perfect with a mug of coffee these Chocolate Coffee Cardamom Biscuits by Hannah from Domestic Gothess look very tasty.

These Espresso Cheesecake Brownies by Supergolden Bakes look so indulgent.

Thanks for reading.


Cake Club TamingTwins September 2015

27 Responses

  1. Laura Crewes

    This is a very reliable recipe! Thanks! The only thing I’m confused about is why there is butter in the ingredient list but then doesn’t mention where to add it?

  2. Sarah

    Oh this looks absolutely stunning! What an afternoon tea treat this would be. Such a clever idea. PLUS you mentioned Dame Edna in the post so basically you’re the best cake blogger ever 😉 Thanks so much for linking with #CakeClub.

    • PatisserieMakesPerfect

      Thank you Sarah – there’s just something about gaudy about the cake that makes me love it even more! Thanks for the lovely comments and for #cakeclub.

  3. Jodie Dodd

    My very first impression when this page loaded was Wow! I love the look of this cake, especially the retroness! The shot of the macarons from the top so you can see the intricate work is fantastic! I love tiramisu too, so I bet these were just yummy. I really wish we had something like afternoon tea here, it’s such a wonderful tradition. 🙂 xx

    • PatisserieMakesPerfect

      These were great Jodie, there is something retro about them you’re completely right! I love tiramisu too – it’s delicious I wish you could try afternoon tea too! x

  4. Sarah

    It’s always a pleasure to visit your blog, how gorgeous this sounds, love Tiramisu!

  5. PatisserieMakesPerfect

    Thank you Katalina, it was such fun to make and to eat 🙂 I agree with your macaron and tiramisu adoration, I love them too. Thanks for commenting.

  6. PatisserieMakesPerfect

    I love tiramisu too Louise, I think it tastes amazing. The macaron on this turns really cake-like, so it’s almost like a recreation of tiramisu. Maybe I could send you some sort of care package for your birthday. xx

  7. Beeta @ Mon Petit Four

    Wow, what a gorgeous cake, Angela! I always love your attention to detail. For example, the fact that you filled some of the macarons with a star design, some plain, some squiggly….it’s amazing and so much fun to look at. Also, the entire concept of this cake is just stunning. What an impressive dessert that everybody, gluten-lovers or not, can enjoy! Just stunning, Angela <3

    • PatisserieMakesPerfect

      Thank you Beeta! I love how you notice all of my little details 🙂 This was pretty fun to make, but I wasn’t sure how to decorate it at all! I had to just wing it with this one!

      I like making macarons a lot and they’re so tasty.

    • PatisserieMakesPerfect

      Thanks Hannah. They’re not too difficult to make actually, I find macarons quite fun to make, you just have to make sure you follow a few methodical steps and you’ll be fine. Macaron cakes are really fun to make too. x

    • PatisserieMakesPerfect

      Thanks so much Laura! I was worried about this one, as I moaned about in the blog post! I’m so glad you like it. I am loving making macarons, it’s true!

  8. Lucy Parissi

    My goodness Angela! That looks just incredible! I am a huge macaron lover and would be thrilled to be served a slice of this. Although it is almost too pretty (and too much hard work) to ruin it be eating. I can’t wait to be invited to tea : )

    • PatisserieMakesPerfect

      It wasn’t actually too much work Lucy, but I piped the big macaron out at least twice before I settled on the final ones!

      You’re always welcome for tea! X

      • Hala Haddad

        Hi, I want to try to make it for this weekend. Is 15 min enough time for the big one to cook? I find my smaller ones take about 13 min.

        Also what can I replace amaretto with? Bailey?anything else?

        If you pipe and it doesn’t work can u just reput what u piped in the piping bag? Or u start over?

        Thank you any advice is welcomed!!

        • PatisserieMakesPerfect

          I have a fan oven and these cooked in 15 mins in my oven (make sure the oven is up to temperature first and if you don’t have a fan oven you may want to cook at 180-190C). They also continue to cook on the hot tray after they’ve come out of the oven. Give them a bit longer if you think they need it, but don’t let them take on any colour.

          You can replace the amaretto with baileys, or kahlua, amarula or even a little bit of brandy – but I’d add the brandy to taste, don’t put in 75ml straight away as brandy is quite strong.

          Yes if the piping goes wrong you can just scrape it off and put it in the piping bag and pipe again – you may need fresh baking paper though. Also don’t tap the pans before baking or you’ll lose the spiral.

          I’ve only ever made the Italian Meringue version of macarons as I find italian meringue more reliable to bake with. So I cannot advise if French meringue will work as I’ve never made them with that method.

          Any other questions let me know. x

      • Hala Haddad

        Also, can I use the French meringue version or is the Italian version recomnended? Is it better for cakes?

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