BEST EVER No-Bake Tiramisu Cake (Video)
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.
I think tiramisu is the perfect dessert to celebrate. In fact, I personally think Tiramisu is a very romantic dessert. Rich, creamy and layers of goodness with some alcohol to keep you on your toes. What’s not to love?
I’ve already told you my Aadi is a huge fan so I am always making variations of the tiramisu at home. The classic tiramisu, this one is made like a cake. I have a skinny tiramisu for times when we can’t afford the classic. I even got tiramisu to his favorite ice cream and donuts – I have filled doughnut as well as tiramisu glazed donuts.
About this Tiramisu Cake
Layers of rich and creamy means we have to make a few things. Having said that everything in this dessert can be made 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 – this is best done when you are assembling the dessert because it has whipped cream inside.
- The ladyfinger biscuits – these I always use store-bought and they are easily 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 – The layers can be assembled a day ahead which makes this perfect for entertaining. You can chill this in the fridge for 8 hours but the best is overnight
Let’s Talk Tiramisu ingredients and substitutes (Save/Pin)
- Vanilla Pastry Cream – Here I am using my classic vanilla pastry cream recipe which is made with egg yolks and heavy cream but you can use my eggless pastry cream just as well.
- Cream Cheese – Tiramisu is a cheesecake made with Italian cream cheese Mascarpone 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. If you want to make it non-alcoholic for my kids just add more coffee instead.
Useful Tips and Tools
- You will need an 8-inch round cake ring or removable bottom spring-form cake pan. I’ve used round you can certainly use any other shape.
- A baking tray under the cake pan works great to move things from the fridge to counter.
- A stand mixer such as Kitchen-aid works best for whipping creams and batters. You can even use a hand-held of course.
- It’s best to use measuring cups and measuring spoons rather than to guess the amounts
- An off-set spatula works great to smooth creams and frosting layers
How to Make a No-Bake Tiramisu Cake (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) - 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!
Storage
- This cake must be kept chilled at all times – and must be served chilled.
- The layers of vanilla pastry cream, and whipping cream will not stand warm room temperature.
- 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.
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 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
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Ingredients
PASTRY CREAM
- 120 ml Milk
- 120 ml Whipping cream
- 50 grams Sugar
- 2 Egg yolks
- 1/8 tsp Salt
- 2 tbsp Cornstarch
- 2 tsp Vanilla
MASCARPONE CREAM
- 250 ml Whipping cream
- 250 grams Mascarpone cream cheese
- 2 tbsp Powdered sugar
- 1 tsp Vanilla
COFFEE MIXTURE
- 120 ml Brewed coffee
- 1 tbsp Cocoa powder
- 1 tbsp Sugar
- 60 ml Marsala, Cream de cacao brandy or rum
FOR THE CAKE
- 20 to 25 Ladyfinger biscuits
- 60 grams 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
Recipe Video
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Equipment
Nutrition Information
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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.
SHANIKA
I’ve never tried Tiramisu Cake, but I’m loving how creamy this looks and the thick layers. Of course, this No-Bake option takes the cake for me!
Veena Azmanov
Thank you Shanika. It sure is creamy
kita
This cake looks SO perfect! One it is tiramisu! My favorite! Two, it’s perfect for parties! Slices into amazing portions. LOVE
Veena Azmanov
Absolutely, Kita. Perfect for parties.
Loreto and Nicoletta Nardelli
You can’t go wrong with Tiramisu, and presenting it in cake form is impressive and makes a statement. Perfect festive cake or celebratory cake.
Veena Azmanov
Thanks, Loreto. True, it made an impressive celebration cake.
Tami Price
I made this recipe for Christmas and got nothing but thumbs up from my family! One of my favorites now! Thanks so much for sharing!
Veena Azmanov
Thank you so much, Tami. So happy to hear your family enjoyed this recipe. Thanks for coming back to write this feedback.
Jen
This was so decadent! Going to try your no churn Tiramisu ice cream next!
Veena Azmanov
Thanks, Jen. So happy you enjoyd this recipe. Thanks for coming back to write this feedback.
Cathleen
This cake sounds delicious!! I have never made tiramisu before, but I need to give it a go because I sure love eating it 😉
Veena Azmanov
Thanks, Cathleen. It really is very easy to make this – you must try.
Jacqui De Bono
Gorgeous photos! I was looking for something no-bake (after cooking for 22 on Christmas day, I have seen enough of the stove!) for New Year’s Eve, this is perfect! It looks so rich and decadent!
Veena Azmanov
Thank you, Jacqu. Yes, I love making no-bake desserts from New Years too. Something less time consuming.
annie
We loved this, it tasted just like classic tiramisu!
Veena Azmanov
Thank you, Annie.
Candice
Oh wow, this tiramisu cake is such a showstopper! It’s delicious, decadent, and the best part is I was able to make it a few days in advance. It kept in the refrigerator and was ready to go during my holiday party! Cannot wait to make this beauty again.
Veena Azmanov
Thank you so much, Candice. So happy to hear that you enjoyed this recipe. Thanks for coming back to write this feedback.
Demeter
Wow, this looks perfectly decadent! Thanks for breaking down the recipe to make it as simple as possible to follow. I know it’ll be a hit at our party this weekend.
Veena Azmanov
Thank you, Demeter.
Alison
I was looking for a crowd pleasing dessert for New Year’s Eve, and I’ve found it! The prep time is quick, and I love that I can make it the day before and allow it to set.
Veena Azmanov
Thanks, Alison. This would be perfect for News Years
Julie
Great dessert recipe! Thanks for sharing!
Veena Azmanov
You are welcome Julie
Bintu | Recipes From A Pantry
This looks incredible and the fantastic treat for this festive season – love that it is no bake too!
Veena Azmanov
Thank you, Bintu.
Denise
I too am a fan of tiramisu and I love that this is a no bake recipe. Everything you make is so good Veena but this one has my name on it! I might have to check out the skinny version too.
Veena Azmanov
Thank you so much, Denise. So happy you like my recipes. I hope you try this one.
Dannii
This is my husband’s favourite cake. I really should try making it.
Veena Azmanov
Thanks, Dannii. Let me know if you try it Thanks