No-Bake Tiramisu Cake: A Ladyfinger Ring With Cooked Mascarpone Cream, No Gelatin and No Oven

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. First layer: Pour half of the hot cream into the middle of the pan, between the ladyfingers. Smooth it gently with a spatula.

6. 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.

7. 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.

8. 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.

9. 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.