No-Bake Tiramisu Cake

Bring this no-bake tiramisu cake for your next celebration. Tiramisu is a classic no-bake Italian dessert. It has rich creamy mascarpone cream cheese layered over ladyfinger biscuits dipped in espresso and liquor. And, it's a perfect dessert, any time of the year, especially when you want to entertain, because you can make it ahead of time.

Table of Content

• About this cake
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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I think tiramisu is the perfect dessert for celebrations. In fact, I personally think tiramisu is a very romantic dessert. Rich, creamy layers of goodness with some alcohol. What's not to love?

Previously, I've told you my Aadi is a huge fan. So, I am always making variations of the tiramisu at home. For example, the classic tiramisu, and this cake version. I also have a skinny tiramisu for times when we can't afford the classic. And, I even make tiramisu ice cream and tiramisu glazed donuts.

About this cake

Rich and creamy layers means we have to make a few things. Having said that, you can make everything in this dessert ahead of time. There are a few components to making this tiramisu.

• The pastry cream - I can't think of tiramisu without pastry cream. It takes the tiramisu cake from just good to wow. You can make the pastry cream up to 2 days ahead.
• The mascarpone cream - It's best to make this when you are assembling the dessert because it has whipped cream inside.
• The ladyfinger biscuits - I always use store-bought and they are commonly available.
• The espresso mixture - I like to make this a few hours before I am ready to layer. You want the coffee to be cold, so the biscuits won't dissolve and the alcohol won't evaporate.
• Assembly - Lastly, you can assemble it a day ahead, which makes this perfect for entertaining. Also, you can chill this in the fridge for 8 hours, but the best is overnight.

Ingredients and substitutes

• Vanilla pastry cream - Here, I am using my classic vanilla pastry cream recipe, which I make with egg yolks and heavy cream. And yet, you can use my eggless pastry cream just as well.
• Cream cheese - Tiramisu is basically a cheesecake with Italian mascarpone cream cheese. Otherwise, it's just a cheesecake. Mascarpone is high in fat of about 48% or more.
• Liqueur - Marsala, Cream de cacao, brandy or rum are the perfect candidate for tiramisu. I often use rum because it's always at home. And, if you want to make it non-alcoholic, for the kids, just add more coffee instead.

Step by step instructions

Prepare pastry cream

• In a heavy-bottom saucepan, combine sugar, cornstarch, egg yolks, vanilla, and salt. 
• Slowly add the milk while whisking to prevent lumps.
• Place the saucepan on medium heat until the pastry cream thickens. 
• You want the pastry cream to come to a boil so the cornstarch will thicken the mixture.  
• Cover with the plastic wrap touching the surface of the cream.
• Chill for at least four hours or until ready to use.

Prepare coffee mixture

• Combine the coffee, sugar, cocoa powder, and liquor.
• Set aside to cool completely.

Mascarpone cream

• Whip the cream until almost stiff peaks
  (save one cup whipped cream aside to pipe as a border - optional).
• Next, add the whipped cream, pastry cream (above), mascarpone cheese along with powdered sugar and vanilla - and combine well.
• Set aside.

Assemble & chill

• Dip each finger biscuit briefly in the coffee mixture.
• Then, layer each in the bottom of an 8-inch round ring cake pan set over a cake board.
• Dust with cocoa powder.
• Next, layer half the mascarpone cream mixture.
• Top with another layer of finger biscuits dipped in the coffee mixture.
• Then, top with the remaining mascarpone cream mixture.
• Dust liberally with cocoa powder.
• Pipe a whipped cream border (optional).
• This must be chilled in the fridge overnight or at least 6 to 8 hours to chill completely.
• Enjoy!

Storage

• Keep this cake chilled at all times – and also serve it chilled.
• The layers of vanilla pastry cream, and whipping cream will not stand warm room temperature. 
• And, any leftover can be kept in the fridge. The whipping cream will start to lose volume after 24 hours so the layers will get softer.
• Ideally, you want to finish any leftovers in the next 2 to 3 days.

Frequently asked questions

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Printable Recipe