• 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3 cups white sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk


  • 3 cups (750 g) mascarpone cheese
  • 1 ½ cups (185 g) confectioners’ sugar
  • 1/3 cup Marsala
  • ¾ cup cold heavy cream
  • 2/3 cup espresso
  • ½ cup Kahlua

  •  Unsweetened cocoa powder for dusting




Preheat oven to 325⁰ F (165⁰ C). Spray a tube pan with canola oil. Mix flour, baking soda, and salt. Set aside.

In a large bowl, beat butter with sugar. Mix in the eggs, one at time, making sure each eggs completely incorporates before adding another one. Add the vanilla extract. Gently mix in flour mixture alternately with the buttermilk.

Pour batter into the prepared pan.

Bake for 90 minutes. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely before assembling tiramisu.



Using electric mixer, beat together the mascarpone cheese, 1 cup of confectioner’s sugar, and the Marsala until well incorporated.  Add the cream and beat until fluffy, about 1 min. Set aside.

Add remaining confectioners’ sugar (1/2 cup) to espresso and beat until sugar dissolves. Make sure this syrup is cool before using it.

Cut the pound cake into 1/2 – 1/3 inch (6-9 mm) thick slices.

Assemble layers in a large dish (13x9x2.5 inches (33x23x6 cm)).

First, arrange the cake slices in a single layer to cover the bottom completely, trimming to fit as needed. 

Brush half of the sugar syrup over the cake slices.  Brush half of the Kahlua over the cake slices.

Coat with half of the cheese mixture.

Repeat the cake/syrup/Kahlua/Cheese layers.

Cover with plastic wrap and refrigerate until firm up to 2 days.

Using a fine-mesh sieve, sift cocoa powder over the top just before serving.