Sourdough Tiramisu

If you’re a sourdough enthusiast who also loves the creamy, dreamy layers of tiramisu, this recipe is for you. We’re transforming your sourdough starter into something totally unexpected: a soft, sponge-like cake layer that’s baked and used in place of traditional ladyfingers. This baked sourdough tiramisu is bold, innovative, and indulgent—with all the flavors you love in a classic tiramisu, plus the tangy depth of sourdough.

This recipe walks you through each step, from baking the sourdough sponge cake to whipping up the mascarpone filling and assembling the layers. It’s easy to follow, incredibly satisfying, and a wonderful way to use up your sourdough discard or starter.

Let’s bake some magic.

Why You’ll Love This Baked Sourdough Tiramisu

• Sourdough twist on a classic – Adds a gentle tang and tender bite.

• No ladyfingers needed – We bake our own base using starter!

• Rich and creamy layers – With espresso, mascarpone, and cocoa.

• Make-ahead friendly – Better when chilled overnight.

• Beginner-friendly – Clear steps make it approachable for any level.

Ingredients You’ll Need

For the Baked Sourdough Sponge Cake:

• 1/2 cup sourdough discard or active starter (100% hydration)

• 3 large eggs, room temperature

• 1/2 cup granulated sugar

• 1/2 cup all-purpose flour

• 1 tsp vanilla extract

• 1/4 tsp salt

For the Coffee Soak:

• 1 1/4 cups strong brewed espresso or coffee, cooled

• 2 tbsp Kahlua or coffee liqueur (optional)

• 1 tbsp sugar (optional)

For the Mascarpone Filling:

• 1 1/4 cups heavy cream

• 1/2 cup powdered sugar

• 1 tsp vanilla extract

• 8 oz mascarpone cheese, room temperature

For Dusting:

• Unsweetened cocoa powder

• Dark chocolate shavings (optional)

Step-by-Step Instructions

Step 1: Make the Sourdough Sponge Cake

Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper.

In a large mixing bowl, beat the eggs and sugar together using an electric mixer for 5–7 minutes, until pale and doubled in volume.

Add the sourdough discard and vanilla. Mix gently to combine.

Sift in the flour and salt, folding carefully until just combined. Don’t overmix—the goal is to keep the batter airy.

Pour into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick comes out clean.

Let the cake cool completely, then slice into fingers or squares to use in your tiramisu layers.

Step 2: Brew the Coffee Soak

In a shallow dish, combine the cooled coffee with Kahlua and sugar (if using). Stir until sugar dissolves. Set aside.

Step 3: Prepare the Mascarpone Filling

In a clean bowl, beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.

In another bowl, gently fold the mascarpone until smooth. Add the whipped cream in batches, folding to combine without deflating.

Chill the filling while you assemble the tiramisu.

Step 4: Assemble the Baked Sourdough Tiramisu

Using a 9x9-inch dish (or individual jars), begin layering:

1. Quickly dip each cake piece in the coffee soak—just 1–2 seconds per side.

2. Arrange a layer in the bottom of your dish.

3. Spread half the mascarpone filling evenly over the soaked cake.

4. Repeat with another layer of dipped cake.

5. Top with remaining mascarpone.

Cover with plastic wrap and chill at least 4 hours, preferably overnight.

Just before serving, dust generously with cocoa powder and garnish with chocolate shavings if desired.

Tips for the Best Results

• Use strong coffee – The richer the coffee, the more authentic the flavor.

• Don’t oversoak – The cake should absorb the coffee but not turn soggy.

• Chill overnight – Flavors meld and texture improves.

• Slice sponge neatly – Use a serrated knife for clean edges.

• Use fresh mascarpone – For the creamiest texture.

Storage Instructions

• Refrigerate: Store covered in the fridge for up to 4 days.

• Freeze: Not recommended—texture can suffer.

Variations to Try

• Boozy twist: Add a splash of dark rum or amaretto to the coffee soak.

• Berry tiramisu: Layer with fresh raspberries or strawberries.

• Chocolate lovers: Add a layer of ganache between the cake and mascarpone.

• Gluten-free: Use gluten-free flour in the sponge cake.

Frequently Asked Questions

Can I use active starter instead of discard?

Absolutely. Active starter gives a slightly fluffier texture. Both work well.

Can I make this in advance?

Yes! This dessert is actually best when made a day ahead.

What if I don’t have mascarpone?

You can substitute full-fat cream cheese, though the flavor and texture will differ slightly.

Can I use store-bought ladyfingers instead?

Sure! If you’re short on time, go ahead—but the sourdough sponge really makes it unique.

Final Thoughts

Baked sourdough tiramisu is the kind of unexpected dessert that becomes unforgettable. It’s a perfect blend of homey and elevated: familiar flavors, handmade components, and that extra tang from sourdough that keeps every bite interesting.

Whether you’re looking to impress dinner guests or treat yourself to something special, this recipe delivers. And once you’ve made your own sourdough sponge, you’ll want to use it in all kinds of layered desserts!

So grab your starter, brew some espresso, and whip up this gorgeous, creamy baked sourdough tiramisu. You won’t regret it.