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
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.
Why make this cake
- This is a simple and easy recipe that needs a few steps but it really is so worth it.
- This is the easiest recipe you can make. In fact, this is my fool-proof recipe and it will ensure that you do not have any split egg mixture or grainy cream cheese, which is crucial in making sure the dessert sets.
- This version of tiramisu needs to refrigerate at least 8 hours to set and can be made 2 days ahead. Perfect if you are entertaining.
Timeline for this dessert
There is a simple and easy process to make this dessert:
- Make the egg yolk mixture - about 15 mins
- Cream the cream cheese - about 5 mins
- Make the heavy whipped cream - about 10 minutes
- Combine everything (mascarpone cream) - about 5 minutes
- Make coffee liquid - 5 mins
- Assemble the mascarpone cream with the ladyfingers - 20 mins
- Chill the dessert - 6 to 8 hours (or overnight)
Ingredients and substitutes
- Cream cheese - Traditional tiramisu is made with mascarpone cheese with about 30 to 40% of fat content, which makes sure you have a nice creamy consistency and texture.
- Egg yolks - Today, we are using whipped egg yolks which are cooked with sugar over a double boiler to remove any fear of eating raw eggs. Some traditional recipes add a whipped egg whites meringue to the mascarpone mixture to lighten the dessert.
- Heavy cream - It is very important to use full-fat heavy cream that's no less than 38%.
- Sugar - Use white fine grain sugar to dissolve easily in the egg yolks and heavy cream.
- Coffee - I like to use strong espresso. But regular coffee will add a nice lighter coffee flavor.
- Cocoa - While there is no cocoa powder in the rest of the recipe, we dust the tiramisu with cocoa powder, which adds a subtle chocolate flavor to the dessert.
- Ladyfingers - Traditional tiramisu is made with ladyfinger cookies, which makes this an easy no-bake dessert. But, if you can't find lady finger biscuits, you can also use sponge cake layers. Try a vanilla or chocolate sponge cake.
- 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.
No Bake tiramisu cake
- Egg yolk mixture - In a stainless steel bowl, over a pot of simmering water, combine the egg yolks, salt, and half the sugar. Then, whip with a hand whisk until light and fluffy. Add the liquor and vanilla extract. Combine well but do not overmix. Set aside to cool completely.
Pro tip - You can also use a double boiler to cook the egg yolks, and an electric mixer to whip the egg yolk mixture.
- Whipping cream - In a bowl of a stand mixer with the whisk attachment, whip the heavy cream with the remaining sugar until almost stiff peaks form. Set aside.
Pro tip - I saved about ¾ cup of whipped cream for the top on this one but there is no need to do that.
- Coffee mixture - In a shallow bowl, combine the freshly brewed coffee and half the alcohol. Set aside to cool completely.
Pro tip - Hot coffee it will make the cookies very soggy so make sure it is cooled.
- Cream cheese - In a large mixing bowl with a whisk, cream the mascarpone cheese making sure there are no lumps. Set aside.
Pro tip - Do not overwhip the cream cheese it can become grainy or curdled so if you use a hand mixer be careful.
- Combine - Fold the egg yolk mixture into the cream cheese. Then, fold the whipped cream into the mixture. Stir with a rubber spatula don't use a whisk.
Pro tip - It is very important not to overmix as it can break down the cream cheese causing it to be grainy or egg yolks to be runny.
Assemble
- Layer -
- Dip the lady finger cookies, one at a time, in the espresso mixture and layer them In a 9-inch round springform or ring cake pan.
- Top with half the cream cheese mixture.
- Then, layer with more lady finger cookies dipped in the coffee mixture.
- Top with the remaining mixture and spread evenly with an offset spatula.
- I topped it with the saved whipped cream.
Pro tip - I dusted the ladyfinger's cookie layer with cocoa powder to enhance the chocolate flavor.
- Chill - When layered, cover with plastic wrap and chill the casserole for 8 hours preferably overnight.
- Cocoa powder - When chilled, just before serving dust the top of the tiramisu generously with cocoa powder.
- Enjoy!
Tips for success
- All ingredients must be full-fat, otherwise, the mixture will not set in the fridge.
- The egg yolks are the thickening agent in this recipe (there is no gelatin), so it is important that you whip until the yolks make a thick light, and fluffy mixture.
- Use high-fat cream cheese but do not overmix or stir vigorously as it can split/curdle/break down.
- Do not soak the cookies in the coffee mixture too long, otherwise, the base will become too soggy.
- The cookies help support the tiramisu so make sure to cover the bottom of the baking dish properly. This way, when you cut each slice will have a cookie to help support it.
Troubleshooting
- The egg yolks mixture is too runny? Make sure to whip the egg yolks with sugar until it becomes thick. And if necessary, let it cool for a few minutes then whip again.
- Cream cheese is grainy? When overwhipped, cream cheese can break down. Alternatively, when you use low-fat cream cheese it can split as well.
- Whip cream won't whip? Heavy cream that's not high in fat content will not whip to stiff peaks. Also, heavy cream needs to be chilled or it won't whip.
- The final mascarpone mixture is too runny? This means either the yolk mixture broke down or the cream cheese become grainy. This means the mascarpone mixture won't set. You can still save the mixture by adding some melted gelatin to the mixture.
Variations
- Baileys tiramisu - Add ¼ cup Baileys Irish cream to the mascarpone cream.
- Tiramisu dessert - Use the same recipe but layer the lady finger cookies in an 8 x 8-inch square pan. I made the classic tiramisu in a 9 x 13-inch baking dish.
- Eggless tiramisu - Omit the egg yolk mixture completely. Combine the whipped cream mixture into the cream cheese mixture then layers as shown above.
- Tiramisu ice cream - You can layer the cookies and cream in a loaf pan. Then, freeze until firm. Thaw 10 minutes before slicing and serving.
- Kahlua tiramisu - Use Kahlua instead of rum. I like to dip my lady finger cookies in Kahlua and coffee syrup.
- Tiramisu without ladyfingers - Instead of lady finger cookies use baked light sponge cake layers.
- Gluten-free Tiramisu - Instead of classic lady finger cookies use gluten-free ladyfingers.
- Tiramisu without alcohol - Omit any alcohol in the recipe. Just coffee works great! I do that when I am serving this dessert with kids around.
More similar desserts
- Strawberry Panna Cotta, Mango Panna Cotta
- Blackberry Panna Cotta, Strawberry Panna Cotta Tart
- Bavarian Cream (Creme Bavaria ~ Creme Bavarois)
- Strawberry Mousse Cake, Chocolate Mousse Recipe
- Creme Brulee, Apricot Creme Brûlée Recipe,
- Creme Caramel Apricot Flan
- The BEST Skinny Tiramisu EVER
- Mascarpone Cream Cake
How long will this Tiramisu cake keep?
Tiramisu is best served within 48 hours. But, leftovers will stay in the fridge for up to 4 days.
Does this tiramisu cake need to be refrigerated?
Yes, at all times. This Tiramisu is made with cream cheese and whipped cream which are both perishable ingredients so this cake needs to be refrigerated at all times.
Can I substitute cream cheese for the mascarpone in this recipe?
Mascarpone is rich Italian cream cheese with a high-fat ratio of over 45% and the essence of Tiramisu. You can also use high-fat cream cheese instead. It won't be a Tiramisu without mascarpone but still a delicious cream cheese layer cake.
Printable Recipe
No-Bake Tiramisu Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 449kcal
Adjust Servings Here: 9 servings
Description
Bring this no-bake tiramisu cake for your next celebration. Tiramisu is a no-bake Italian classic dessert with rich creamy mascarpone cream cheese layered over ladyfinger biscuits dipped in espresso and liquor. These layers of richness are perfect at any time of the year, especially when you want to entertain, because you can make it ahead of time.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Egg yolk mixture
- 4 large Egg yolks
- ⅓ cup (65 g) Sugar
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract (or bean paste)
- 40 ml (2 tablespoon) Alcohol - dark rum or brandy ((optional) )
Whipping cream
- 1½ cups (350 ml) Heavy cream
- ¼ cup (50 g) Sugar
Mascarpone cream
- 1½ cups (340 g) Mascarpone cream cheese
Coffee liquid
- 1 cup (240 ml) Brewed coffee
- 40 ml (2 tablespoon) Alcohol - dark rum or brandy
Plus
- 25 Ladyfinger biscuits (20 to 25)
- ½ cup (6 g) Cocoa powder
Instructions
- Egg yolk mixture - In a stainless steel bowl, over a pot of simmering water, combine the egg yolks, salt, and half the sugar. Then, whip with a hand whisk until light and fluffy. Add the liquor and vanilla extract. Combine well but do not overmix. Set aside to cool completely. Pro tip - You can also use a double boiler to cook the egg. yolks, and an electric mixer to whip the egg yolk mixture.4 large Egg yolks, ⅓ cup Sugar, ½ teaspoon Salt, 1 teaspoon Vanilla extract, 40 ml Alcohol - dark rum or brandy
- Whipping cream - In a bowl of a stand mixer with the whisk attachment, whip the heavy cream with the remaining sugar until almost stiff peaks form. Set aside. Pro tip - I saved about ¾ cup of whipped cream for the top on this one but there is no need to do that.1½ cups Heavy cream, ¼ cup Sugar
- Cream cheese - In a large mixing bowl with a whisk, cream the mascarpone cheese making sure there are no lumps. Set aside. Pro tip - Do not overwhip the cream cheese it can become grainy or curdled so if you use a hand mixer be careful.1½ cups Mascarpone cream cheese
- Combine - Fold the egg yolk mixture into the cream cheese. Then, fold the whipped cream into the mixture. Stir with a rubber spatula don't use a whisk. Pro tip - It is very important not to overmix as it can break down the cream cheese causing it to be grainy or egg yolks to be runny.
- Coffee mixture - In a shallow bowl, combine the freshly brewed coffee and half the alcohol. Set aside to cool completely. Pro tip - Hot coffee it will make the cookies very soggy so make sure it is cooled.1 cup Brewed coffee, 40 ml Alcohol - dark rum or brandy
Assemble
- Layer - - Dip the lady finger cookies one at a time in the espresso mixture and layer them In a 9-inch round springform or ring cake pan. - Top with half the cream cheese mixture.- Then, layer with more lady finger cookies dipped in the coffee mixture. - Top with the remaining mixture and spread evenly with an offset spatula. - I topped it with the saved whipped cream. Pro tip - I dusted the ladyfinger's cookie layer with cocoa powder to enhance the chocolate flavor.25 Ladyfinger biscuits
- Chill - When layered, cover with plastic wrap and chill the casserole for 8 hours preferably overnight.
- Cocoa powder - When chilled, just before serving dust the top of the tiramisu generously with cocoa powder.½ cup Cocoa powder
- Enjoy!
Recipe Notes & Tips
- All ingredients must be full-fat otherwise the mixture will not set in the fridge.
- The egg yolks are the thickening agent in this recipe (there is no gelatin) so it is important that you whip until the yolks make a thick light and fluffy mixture.
- Use high-fat cream cheese but do not overmix or stir vigorously as it can split/curdle/break down.
- Do not soak the cookies in the coffee mixture too long otherwise the base will become too soggy.
- The cookies help support the tiramisu so make sure to cover the bottom of the baking dish properly. This way when you cut each slice will have a cookie to help support it.
Troubleshooting
- The egg yolks mixture is too runny? Make sure to whip the egg yolks with sugar until it becomes thick. If necessary let it cool for a few minutes then whip again.
- Cream cheese is grainy? When overwhipped cream cheese can break down. Alternatively, when you use low-fat cream cheese it can split as well.
- Whip cream won't whip? Heavy cream that's not high in fat content will not whip to stiff peaks. Also, heavy cream needs to be chilled or it won't whip.
- The final mascarpone mixture is too runny? This means either the yolk mixture broke down or the cream cheese become grainy. This means the mascarpone mixture won't set. You can still save the mixture by adding some melted gelatin to the mixture.
Variations
- Baileys tiramisu - Add ¼ cup Baileys Irish cream to the mascarpone cream. You can also use the butterscotch Irish cream
- Tiramisu cake - Use the same recipe but layer the lady finger cookies in a 9-inch round spring form pan.
- Eggless tiramisu - omit the egg yolk mixture completely. Combine the whipped cream mixture into the cream cheese mixture then layers as shown above.
- Tiramisu ice cream - you can layer the cookies and cream in a loaf pan. Then, freeze until firm. Thaw 10 minutes before slicing and serving.
- Kahlua tiramisu - use kahlua instead of rum. I like to dip my lady finger cookies in Kahlua and coffee syrup.
- Tiramisu without ladyfingers - Instead of lady finger cookies use baked light sponge cake layers.
- Gluten-free Tiramisu - Instead of classic lady finger cookies use gluten-free ladyfingers.
- Tiramisu without alcohol - Omit any alcohol in the recipe. Just coffee works great! I do that when I am serving this dessert with kids around.
Nutrition Information
Calories: 449- kcalCarbohydrates: 33- gProtein: 8- gFat: 32- gSaturated Fat: 19- gCholesterol: 183- mgSodium: 110- mgPotassium: 203- mgFiber: 3- gSugar: 10- gVitamin A: 1208- IUVitamin C: 1- mgCalcium: 106- mgIron: 2- mg
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
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Aline
I love no-bake desserts and this one is so pretty!! I never seen a tiramisu so gorgeous before!! It'll be a fantastic centerpiece in any dessert table!! Can't wait to make it!!
Veena Azmanov
Thank you so much, Aline. I hope you try this one.
Nicole Washington
What a great non-bake dessert idea! I love the layers of cookies and all of the traditional flavors of Tiramisu!
Veena Azmanov
Thanks, Nicole
Debbie
I love cool and creamy Tiramisu and made into a cake is pure genius. I can not wait to make this cake. You make this sound like a cinch with your easy the follow directions. This will be perfect for a party we are having next week,
Veena Azmanov
Thanks, Debbie. It really is very simple and easy.