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.
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 (Save/Pin)
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
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.
So, ideally, you want to finish any leftovers in the next 2 to 3 days
Yes, at all times. This Tiramisu is made of layers of vanilla pastry cream which contains eggs and cream, as well as mascarpone cream cheese and whipped cream. All of these are highly perishable ingredients.
Mascarpone is rich Italian cream cheese with a high-fat ratio of over 45% and the essence of Tiramisu. You can use high-fat cream cheese instead. It won't be a Tiramisu without mascarpone but still a delicious cream cheese layer cake.
Ideally, Tiramisu is made with 45% plus mascarpone which is Italian cream cheese. You can replace some of it with cream cheese as I have done in my recipe for skinny or low-fat Tiramisu
Yes, if you don't have a round cake pan you can use a square, rectangle or any shape you have. Since we serve it from the pan the shape of the pan is not a problem.
You can use a plastic sleeve in the pan before you assemble the dish.
The plastic sleeve helps keep the final dessert in place and you can remove the ring pan. I would recommend you transfer it with a ring pan and then take it out just before serving.
Italian Mascarpone Cake is also an Italian dessert similar to this tiramisu cake with exactly the same ingredients, mascarpone cream, vanilla pastry cream and whipping cream but without coffee and cocoa flavors added. You can see my Italian Mascarpone Cake here
Mascarpone is high-fat cream cheese and can be used in place of any other cream cheese. I love to make variations of the Tiramisu with it so I used it to make
Tiramisu Ice cream, Tiramisu Donuts, Mascarpone Cream Cake,
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No-Bake Tiramisu Cake
Print Pin Rate VeenaazmanovDescription
Ingredients
Pastry cream
- ½ cup (120 ml) Milk
- ½ cup (120 ml) Whipping cream
- ¼ cup (50 g) Sugar
- 2 Egg yolks
- ⅛ tsp Salt
- 2 tbsp Cornstarch
- 2 tsp Vanilla
Mascarpone cream
- 1 cup (240 ml) Whipping cream
- 8 oz (226 g) Mascarpone cream cheese
- 2 tbsp Powdered sugar
- 1 tsp Vanilla
COFFEE MIXTURE
- ½ cup (120 ml) Brewed coffee
- 1 tbsp Cocoa powder
- 1 tbsp Sugar
- ¼ cup (60 ml) Marsala, Cream de cacao brandy or rum
FOR THE CAKE
- 25 Ladyfinger biscuits 20 to 25
- ¾ cup (65 g) Cocoa powder
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)
- Add the whipped cream, pastry cream (above), mascarpone cheese along with powdered sugar and vanilla – combine well.
- Set aside.
ASSEMBLE & CHILL
- Dip each finger biscuit briefly in the coffee mixture.
- Layer each in the bottom of an 8-inch round ring cake pan set over a cake board.
- Dust with cocoa powder.
- 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!
Recipe Notes
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
