This no bake tiramisu cake looks like it came from an Italian pastry shop but needs no oven: a border of coffee-dipped ladyfingers filled with a silky mascarpone custard cream.
The secret is that the cream is cooked like a pudding and the mascarpone is whisked in while it is still hot. The cake holds its shape without gelatin, so it is a good make-ahead dessert for Christmas or any Sunday. Are you ready for it?
Quick Overview
- What it is: A no bake, tiramisu-style cake with a cooked custard cream.
- The secret trick: Mascarpone is whisked into the hot custard for extra creaminess.
- Time and cost: A luxurious result from a regular shopping trip; 20 minutes of prep.
At a Glance
- Prep time: 20 min
- Cooking time: 10 min
- Chilling time: 8 to 12 hours (overnight)
- Servings: 12 slices
- Difficulty: Easy
- Calories: about 370 kcal per slice
Ingredients
(for a 10-inch / 25 cm pan)
For the base (10-inch / 25 cm pan)
- 14 oz (400 g) ladyfinger cookies (savoiardi), the amount depends on your pan
- 1 1/4 cups (300 ml) strong black coffee, cooled, for dipping
For the cream
- 4 1/4 cups (1 liter) whole milk
- 2/3 cup plus 2 teaspoons (140 g) granulated sugar
- 1/2 cup plus 1 tablespoon (70 g) all-purpose flour (Italian 00 flour works well)
- 1/2 cup plus 1 tablespoon (70 g) cornstarch
- 1 1/3 cups (300 g) mascarpone, about 10.5 oz
- 1 egg yolk
- 1 teaspoon vanilla extract (or 1 package, 8 g, vanilla sugar)
For decoration
- unsweetened Dutch-process cocoa powder, for dusting
- shredded coconut, optional, for the sides
Instructions
- Build the “fence”: Prepare a round pan (ideally silicone or with a removable bottom). One at a time, quickly dip the ladyfingers in the cooled coffee and stand them upright all around the inside of the pan (sugar side facing out). This makes a beautiful border.
- Cream base: In a large saucepan (off the heat), pour in the cold milk. Add the egg yolk, 2/3 cup plus 2 teaspoons (140 g) sugar, the vanilla, the sifted flour and the cornstarch.
- Cook the cream: Whisk well so there are no lumps. Place the pan on the stove and cook over low heat, stirring constantly, until the cream thickens to a smooth, glossy pudding.
- Make it silky: Take the thick cream off the heat. While it is still hot, immediately add the 10.5 oz (300 g) mascarpone. Whisk vigorously until the mascarpone has melted and the cream is perfectly smooth.
- First layer: Pour half of the hot cream into the middle of the pan, between the ladyfingers. Smooth it gently with a spatula.
- Ladyfinger layer: Arrange a layer of ladyfingers, briefly dipped in coffee again, over the cream. Place them tightly side by side so they cover the whole surface.
- Final layers: Pour the remaining half of the cream over the ladyfingers and level the surface. Finish with a last layer of dipped ladyfingers. After unmolding, this will be the bottom of the cake.
- Set: Cover the cake with plastic wrap (so it does not pick up fridge odors) and refrigerate overnight. Do not skip this step, the cream must firm up.
- Serve: The next day, remove the plastic wrap, set a serving plate on the pan and flip the cake over in one quick motion. The pan should come off easily. You can press shredded coconut onto the sides and dust the top generously with cocoa.
Video Recipe
Tips for Perfect No Bake Tiramisu Cake
- Speed is key: Dip the ladyfingers for just a second on each side. If they sit in the coffee too long, the cake will be soggy and may fall apart.
- For adults: Add a tablespoon of amaretto or rum to the cooled coffee for a true Italian touch.
Variations
- Fruity, kid-friendly version: If you want to skip the coffee, dip the ladyfingers in cocoa or fruit juice. You can add small berries (raspberries, blueberries) between the layers.
Frequently Asked Questions (FAQ)
Can I use low-fat milk? We do not recommend it. Whole milk makes the cream rich and stable, so it holds its shape once it sets.
How long does the cake keep? In the refrigerator it stays fresh for 2 to 3 days. The ladyfingers keep softening, so it is best during the first 24 hours after it has set.
Is this a classic tiramisu? Not exactly. It is tiramisu-style: coffee-dipped ladyfingers and mascarpone, but the cream is a cooked custard rather than whipped raw egg cream.
Can I make it ahead for Christmas? Yes. It needs to chill overnight anyway, so make it the day before. Dust with cocoa and add the coconut just before serving.
Where do I find ladyfingers? Look for crisp Italian savoiardi (ladyfingers) in the baking or cookie aisle. Crisp ones hold their shape in the coffee better than soft sponge-style ladyfingers.
The recipe is based on a version by Ricette Dolci, adapted by the We Cook With Love team.
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