No bake Tiramisu is a classic Italian dessert that originated in Italy and has gained immense popularity worldwide. It is a decadent treat made with layers of espresso-soaked ladyfingers and a rich mascarpone cheese mixture, dusted with cocoa powder.
The best part is that it doesn't require any baking, making it a quick and easy dessert option that's perfect for any occasion. With its creamy texture and delicious flavor, Tiramisu is a dessert that's sure to impress.
Jump to:
- Why You'll Love this Dish
- What to Serve as a Main Dish with No Bake Tiramisu
- Using Mascarpone or a Substitution
- Ingredients You'll Need
- Alternative to Mascarpone
- No Egg Tiramisu Recipe
- How to Make No Bake Tiramisu
- Meal Prep Tips
- Possible Ingredient Substitutions
- Variations for the Classic Tiramisu
- Equipment
- Storage
- Answers to Commonly Asked Questions
- More Desserts You'll Love
- Recipe Details
- PIN it Here
- Food Safety
- Comments
This no bake tiramisu cake doesn't need to be made in a spring-form pan. Traditionally tiramisu with mascarpone is made in a glass baking dish like Pyrex glassware or a ceramic dish.
The dish can be square, rectangular or circular. It doesn't matter. For this recipe, I used a spring form pan so that the lady fingers act as a wall to hold in the layers of cream and lady fingers in the centre of the cake.
Why You'll Love this Dish
- No-bake dessert: Italian Tiramisu does not require any baking, making it a perfect option for hot summer days or when you want to avoid turning on the oven.
- Classic dessert: Tiramisu is a classic Italian dessert that is loved by many for its delicious combination of flavors and textures.
- Simple ingredients: The recipe calls for simple ingredients like mascarpone cheese, ladyfingers, and espresso, making it easy to whip up in no time.
- Crowd-pleaser: Tiramisu is a dessert that is sure to impress any guest or family member and is perfect for special occasions or dinner parties.
If you love Tiramisu, then you will love one of these other Italian Desserts. Or, try this no bake strawberry tiramisu version of the traditional tiramisu.
What to Serve as a Main Dish with No Bake Tiramisu
Traditional Italian main dishes like spaghetti and veal meatballs, chicken marsala or a tender meatloaf in a red wine sauce are perfect main dishes to serve before enjoying a no bake tiramisu.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Using Mascarpone or a Substitution
Mascarpone is a thick creamy Italian cheese that is very mild and spreadable. It's very similar to Philadelphia cream cheese. Essentially, if you don't have mascarpone or your local grocer doesn't carry it, you can substitute cream cheese in this recipe for Italian Tiramisu Recipe.
Make this Tiramisu with one of the best Italian coffee brands.
You can make this cake in advance and leave it in the fridge to rest for a couple of days. The longer it sits, the more time the lady fingers have to absorb the alcohol and the coffee. This is one of those desserts that tastes better after sitting for a couple of days.
This dessert also freezes well. Freeze cakes or leftovers in an airtight container for future use for a maximum of one month. When you are ready to serve your Tiramisu, take it out the night before and thaw it out in the fridge. Keep the Tiramisu refrigerated until you are ready to serve it to your guests or family.
Ingredients You'll Need
You will need the following ingredients to make No Bake Tiramisu with mascarpone cheese: mascarpone cheese, eggs, sugar, vanilla extract, coffee, cocoa powder, liquor, lady fingers, cinnamon.
Mascarpone cheese is a key ingredient in tiramisu and gives it its creamy, rich texture and tangy flavor.
Ladyfingers are sponge cake-like cookies used as the base of tiramisu.
Espresso coffee is the traditional choice for tiramisu.
Marsala or Amaretto liqueur: Italian liqueurs used to flavor the espresso mixture.
See recipe card for the full list of ingredients and quantities.
Alternative to Mascarpone
If you don't have mascarpone cheese on hand to make tiramisu with mascarpone, you can opt to use cream cheese for tiramisu.
Note that the flavor and texture of the dessert may be slightly different. To make the substitution, use an equal amount of softened cream cheese in place of the mascarpone. It's also recommended to add a bit of heavy cream to the cream cheese to help mimic the creamy texture of mascarpone.
Other substitutes for mascarpone cheese in tiramisu include a mixture of whipped cream with vanilla pudding powder or a creamy cottage cheese.
No Egg Tiramisu Recipe
If you cannot use egg or prefer a no egg tiramisu, you can substitute the egg with whipped cream. Although, eggs are an important ingredient in Italian tiramisu because they help to stabilize and add structure to the dessert.
How to Make No Bake Tiramisu
- Beat the egg yolks and sugar together until light and fluffy. Add mascarpone cheese and vanilla. Beat to combine and set aside.
- In another bowl, whisk the egg whites until they form stiff peaks. Fold egg whites into mascarpone mixture a little at a time until well combined.
- Fold the egg whites into the egg yolk mixture making sure to be gentle that you do not deflate the mixture. Set aside.
- In a medium size bowl mix the room temperature coffee, liquor and 2 tbsp. of cocoa until well combined.
- Dip the cookies and begin layering the bottom of the dish. Once you have completed one layer, spoon ⅓ of the mascarpone mixture. Repeat until you have completed three layers ending with the mascarpone mixture. Refrigerate while you make the chocolate topping.
- For the chocolate topping, prepare Dream Whip as per instructions. I used two packages. Before the mixture gets stiff, add the chocolate pudding, about ½ cup of the leftover coffee mixture and the corn starch. The corn starch will help to stabilize the whipped topping. Continue mixing until stiff. If the cream is too stiff add in a little bit more of the coffee mixture but be careful not to add in too much.
- Top the cake with the chocolate coffee cream. You can pipe out some rosettes and then sprinkle cocoa, cinnamon and chocolate cookie crumbs if desired. Traditionally Tiramisu is topped off with a sprinkle of cocoa only. Let chill overnight preferably so that the cookies get soft and absorb the coffee mixture.
Meal Prep Tips
Let the tiramisu chill in the refrigerator for a minimum of 6 hours. The longer the no bake tiramisu stays cool the more the cream filling and cake layers absorb the coffee flavor.
Possible Ingredient Substitutions
Here are some possible ingredient substitutions:
- Mascarpone Cheese: You can substitute cream cheese for mascarpone cheese in equal amounts. Another option is to use ricotta cheese, which will give the Tiramisu a slightly different flavor.
- Ladyfingers: If you can't find ladyfingers, you can use sponge cake or pound cake as a substitute. Just cut the cake into the appropriate size and shape.
- Espresso: If you don't have espresso on hand, you can use strong coffee instead. Just be sure it's brewed strong enough to give the Tiramisu the rich coffee flavor it needs.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your preference. Drop a comment below and let me know!
Variations for the Classic Tiramisu
Here are some amazing variations for the Classic Italian Tiramisu:
- Chocolate Tiramisu: Add cocoa powder or melted chocolate to the mascarpone mixture for a chocolate twist on the classic dessert.
- Berry Tiramisu: Add fresh berries like raspberries, strawberries or blueberries to the mascarpone mixture or use berry-flavored liqueur like Chambord for a fruity twist.
- Lemon Tiramisu: Replace coffee with limoncello or add lemon zest to the mascarpone mixture for a bright and tangy dessert.
If you can think of any other way to make this tiramisu unique, go for it!
Equipment
You'll need an 8 or 9 inch springform pan or a baking dish and a hand mixer or stand mixer. Plastic spatulas, measuring cups and measuring spoons will come in handy too,
Storage
Store leftovers in the fridge for 3 to 4 days covered. You can also freeze this dessert for later.
When you are ready to eat it, thaw it out in the refrigerator overnight.
Cut the cake into pre-measured slices prior to freezing to make it easier to serve individual servings.
Answers to Commonly Asked Questions
Lady fingers are a crisp Italian cookie made in the shape of a thick finger. Hence the name lady fingers. When dipped in liquid, lady fingers quickly get soft and if you are not quick enough will spill into your drink.
Yes, you can substitute the traditional liquor, such as Marsala or Amaretto, with non-alcoholic options like espresso or coffee. You can also skip it altogether and use extra vanilla extract for flavor.
Yes, you can use cream cheese as a substitute for mascarpone in Tiramisu, although the flavor and texture of the dessert may be slightly different. To make the substitution, use an equal amount of softened cream cheese in place of the mascarpone. It's also recommended to add a bit of heavy cream to the cream cheese to help mimic the creamy texture of mascarpone.
Yes, Tiramisu can be made ahead of time and stored in the fridge for a few hours or overnight to allow the flavors to meld together. However, it's best to wait until just before serving to dust it with cocoa powder or add any decorative toppings to prevent them from becoming soggy.
More Desserts You'll Love
Recipe Details
No Bake Tiramisu Recipe
Ingredients
- 450 g mascarpone cheese
- 4 eggs seperated
- ½ cups sugar
- ½ tsp vanilla extract
- 2 cups espresso instant will do
- 4 tbsp cocoa powder
- 2 oz coffee liquor amaretto or other Italian liquor
- 500 g Savoiardi Ladyfingers
- ¼ cups Cinnamon cocoa and/or chocolate wafer crumbs
Chocolate Cream Topping
- 2 pkg dream whip powder
- 1 tbsp chocolate pudding instant, powder
- ¼ cups corn starch
Instructions
- In the bowl of a stand mixer, beat the egg yolks and sugar together until light and fluffy. Add mascarpone cheese and vanilla. Beat to combine and set aside.
- In another bowl, whisk the egg whites until they form stiff peaks. Fold egg whites into mascarpone mixture a little at a time until well combined.
- Fold the egg whites into the egg yolk mixture making sure to be gentle that you do not deflate the mixture. Set aside.
- In a medium bowl mix the room temperature coffee, liquor and 2 tbsp. of cocoa until well combined.
- If you are assembling the cake in a round spring form pan (8"), dip half the cookie in the coffee mixture and stand the cookie on the side of the pan, repeat until you have completely lined the circumference of the pan. Then begin layering the bottom of the pan. Once you have completed one layer, spoon ⅓ of the mascarpone mixture and layer one inch of the mixture atop the cookies. Repeat until you have completed three layers ending with the mascarpone mixture. Refrigerate while you make the chocolate topping.
- For the chocolate topping, prepare Dream Whip as per instructions. I used two packages. Before the mixture gets stiff, add the chocolate pudding, about ½ cup of the leftover coffee mixture and the corn starch. The corn starch will help to stabilize the whipped topping. Continue mixing until stiff. If the cream is too stiff add in a little bit more of the coffee mixture but be careful not to add in too much.
- Top the cake with the chocolate coffee cream. You can pipe out some dollops and then sprinkle cocoa, cinnamon and oreo cookie crumbs if desired. Traditionally Tiramisu is topped off with a sprinkle of cocoa only. Let chill overnight preferably so that the cookies get soft and absorb the coffee mixture.
Nutrition
PIN it Here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
Loreen says
You do not mention to separate the eggs - using the yolks and sugar (saving the whites to beat with a mixer as that would be easier than trying to beat egg whites with a whisk).
The beaten egg whites should be added last to keep the volume. If you add things after they are folded in you are taking out the air you just tried to put in.
AmyG says
Good point Loreen! I'll update it to make it clearer. I guess i'm so used to making it without instructions that sometimes I forget to be clear in my recipe steps. Have a good day.