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Easy No-Bake Tiramisu

This easy tiramisu recipe is FAST, no-bake, and infused with the richness of espresso, Kahlua, a creamy filling, and dusted with cocoa powder!!

Prep Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 10 mins
Servings: 10
Calories: 2561 kcal
Course: Cake
Cuisine: Italian

Ingredients

  • one 13.5 to 16-ounce 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
  • ¾ cup brewed espresso
  • ½ cup coffee liquor such as Kahlua
  • 8 ounces mascarpone cheese softened
  • 1.25 cups confectioners’ sugar
  • 1 pint 16 ounces heavy whipping cream
  • about 1/4 cup sifted unsweetened natural cocoa powder or as needed for dusting

Instructions

    Cup of Yum
  1. 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.
  2. Slice the pound cake in half lengthwise (two large slabs) and place the bottom half in the prepared pan; set the top half aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add the top layer over the cream layer.
  8. 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.
  9. Evenly spread about 1 1/2 cups of the remaining cream mixture over the top, or as desired.
  10. Chill the tiramisu for about 3 hours and just prior to slicing and serving, evenly dust with the cocoa powder.

Notes

  • If you wind up with extra cream mixture, save it for up to 1 week in an airtight container in the fridge for another baking project or just eat it with a spoon.
  • Tiramisu will keep airtight in the fridge for up to 4 days, noting it will soften as time passes and the cocoa powder will ‘absorb’ into the cake.

Nutrition Information

Serving 1 Calories 2561kcal (128%) Carbohydrates 377g (126%) Protein 36g (72%) Fat 104g (160%) Saturated Fat 39g (195%) Polyunsaturated Fat 46g Trans Fat 1g Cholesterol 468mg (156%) Sodium 2583mg (108%) Fiber 6g (24%) Sugar 238g (476%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 2561

% 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.