Easy No-Bake Tiramisu
User Reviews
4.4
Easy No-Bake Tiramisu
Description
Easy No-Bake Tiramisu starts by layering pound cake halves soaked in espresso combined with coffee liqueur in a loaf pan. A whipped mixture of mascarpone cheese, confectioners’ sugar, and heavy cream is spread thickly over the cake, creating a creamy contrast to the soaked cake base. The dessert is finished with a dusting of unsweetened cocoa powder, adding slight bitterness to balance the sweetness.
The assembling requires no baking; instead, refrigeration allows the layers to meld and flavors to develop while softening the cake. The resulting texture is creamy and smooth with a gentle coffee flavoring. The choice of pound cake as the base offers accessibility and a soft crumb that absorbs the espresso mixture well.
The tiramisu is served chilled and keeps well in the refrigerator for up to four days, though the cocoa topping will gradually absorb into the cake layers over time. Leftover cream mixture can be stored for up to one week and used for other desserts or eaten on its own.
Ingredients
- pound cake I used a fresh cake from my grocery store’s bakery but a frozen cake from the freezer case that you thaw is okay, halved lengthwise, one 13.5 to 16-ounce
- ¾ cup espresso brewed
- ½ cup coffee liqueur such as Kahlua
- 8 ounces mascarpone cheese softened
- 1.25 cups confectioners’ sugar
- 1 pint heavy whipping cream 16 ounces
- cocoa powder or as needed for dusting, about 1/4 cup, sifted, unsweetened, natural
Instructions
- Line a 9×5-inch loaf pan with foil for easier cleanup and slicing ability (you can pick the whole thing up and place on a cutting board) and spray with cooking spray; set aside.
- Slice the pound cake in half lengthwise (two large slabs) and place the bottom half in the prepared pan; set the top half aside.
- To a large glass measuring cup, add the brewed espresso, coffee liquor, stir to combine, and drizzle half the mixture over the cake layer in the prepared pan; set aside.
- To a large bowl, add the mascarpone cheese, confectioners’ sugar, heavy cream, and beat with a handheld electric mixer on high speed for about 4 to 5 minutes or until quite stiff.
- Evenly spread about half of the cream mixture over the cake layer in the pan, about 1 1/2 cups. Note – I don’t mind having this layer be very thick and some will inevitably ‘leak’ out the sides when you add the top layer of the cake but if you prefer less filling, add it to taste.
- To the remaining cake layer (top layer), poke holes in it with a fork in about 30 spots to help the coffee mixture soak in easier.
- Add the top layer over the cream layer.
- Slowly and evenly drizzle with the remaining coffee mixture. It’s okay if it all doesn’t fully absorb into the top and pools down the sides; it will absorb into the bottom layer.
- Evenly spread about 1 1/2 cups of the remaining cream mixture over the top, or as desired.
- Chill the tiramisu for about 3 hours and just prior to slicing and serving, evenly dust with the cocoa powder.
Notes
- Leftover mascarpone cream can be refrigerated up to one week for other uses or eaten directly.
- Store tiramisu airtight in the refrigerator for up to four days; expect the cocoa powder topping to soften and absorb into the cake over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 2561 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 2561kcal | 128% |
| Carbohydrates | 377g | 126% |
| Protein | 36g | 72% |
| Fat | 104g | 160% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 46g | 271% |
| Trans Fat | 1g | 50% |
| Cholesterol | 468mg | 156% |
| Sodium | 2583mg | 108% |
| Fiber | 6g | 24% |
| Sugar | 238g | 476% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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