No-Bake Easy Tiramisu – A Creamy, Classic Dessert Without the Fuss
Tiramisu feels fancy but doesn’t have to be complicated. This no-bake version delivers all the velvety layers, coffee-soaked biscuits, and cocoa dusting you crave—without turning on the oven. It’s simple, fast to assemble, and tastes even better after a few hours in the fridge.
Make it ahead for dinner parties or keep it on hand for a memorable weeknight treat. Once you try it, you’ll wonder why you ever made a fuss about dessert.
No-Bake Easy Tiramisu – A Creamy, Classic Dessert Without the Fuss
Ingredients
Method
- Make the coffee mixture. Pour the cooled coffee into a shallow dish. Stir in the liqueur or rum, if using. Keep it at room temperature so the ladyfingers absorb evenly.
- Whip the cream. In a cold mixing bowl, whip the heavy cream with the vanilla and a pinch of salt until soft peaks form.Don’t overwhip—soft peaks will give you a silky, spreadable texture.
- Mix the mascarpone filling. In a separate bowl, beat the mascarpone with the sugar just until smooth and combined. Fold the whipped cream into the mascarpone mixture in two additions, using a spatula to keep it airy.
- Set up your dish. Use an 8x8-inch or 9x9-inch square dish (or a similar 2-quart dish). A glass dish makes the layers visible, but any will work.
- Dip the ladyfingers. Quickly dunk each ladyfinger into the coffee mixture for about 1–2 seconds per side.They should be moist but not falling apart. Arrange them in a single layer to cover the bottom of the dish.
- Spread the first cream layer. Spoon half of the mascarpone mixture over the ladyfingers. Smooth it gently to the edges with an offset spatula or the back of a spoon.
- Repeat the layers. Add another layer of dipped ladyfingers.Top with the remaining mascarpone mixture and smooth the surface.
- Dust with cocoa. Sift a light, even layer of unsweetened cocoa powder over the top. This adds a pleasant bitterness and classic look.
- Chill to set. Cover the dish and refrigerate for at least 4 hours, preferably overnight. The flavors meld and the texture firms up beautifully.
- Garnish and serve. Before serving, dust with a little more cocoa and add chocolate shavings if you like.Slice into squares with a sharp knife, wiping the blade between cuts for clean layers.
Why This Recipe Works
This recipe keeps things simple while capturing authentic tiramisu flavor. Traditional mascarpone and lightly whipped cream give the filling a rich, airy texture without eggs.
Using strong coffee or espresso fully hydrates the ladyfingers, so each bite is moist but not soggy. A short chill sets the layers, and a final dusting of cocoa brings balanced bitterness to the sweet cream.
It’s also flexible. You can add a splash of liqueur for extra depth, or keep it alcohol-free for family-friendly gatherings.
Best of all, there’s no baking—just dunk, layer, chill, and serve.
Ingredients
- 1 1/2 cups strong brewed coffee or espresso, cooled
- 2–3 tablespoons coffee liqueur (Kahlúa) or dark rum (optional)
- 16–18 ounces mascarpone cheese, chilled
- 1 cup cold heavy whipping cream
- 1/2 cup granulated sugar (or superfine sugar)
- 1 teaspoon pure vanilla extract
- 1 package crisp ladyfingers (savoiardi), about 7–8 ounces
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional, for garnish)
- Pinch of fine sea salt (optional, enhances flavor)
Step-by-Step Instructions
- Make the coffee mixture. Pour the cooled coffee into a shallow dish. Stir in the liqueur or rum, if using. Keep it at room temperature so the ladyfingers absorb evenly.
- Whip the cream. In a cold mixing bowl, whip the heavy cream with the vanilla and a pinch of salt until soft peaks form.Don’t overwhip—soft peaks will give you a silky, spreadable texture.
- Mix the mascarpone filling. In a separate bowl, beat the mascarpone with the sugar just until smooth and combined. Fold the whipped cream into the mascarpone mixture in two additions, using a spatula to keep it airy.
- Set up your dish. Use an 8×8-inch or 9×9-inch square dish (or a similar 2-quart dish). A glass dish makes the layers visible, but any will work.
- Dip the ladyfingers. Quickly dunk each ladyfinger into the coffee mixture for about 1–2 seconds per side.They should be moist but not falling apart. Arrange them in a single layer to cover the bottom of the dish.
- Spread the first cream layer. Spoon half of the mascarpone mixture over the ladyfingers. Smooth it gently to the edges with an offset spatula or the back of a spoon.
- Repeat the layers. Add another layer of dipped ladyfingers.Top with the remaining mascarpone mixture and smooth the surface.
- Dust with cocoa. Sift a light, even layer of unsweetened cocoa powder over the top. This adds a pleasant bitterness and classic look.
- Chill to set. Cover the dish and refrigerate for at least 4 hours, preferably overnight. The flavors meld and the texture firms up beautifully.
- Garnish and serve. Before serving, dust with a little more cocoa and add chocolate shavings if you like.Slice into squares with a sharp knife, wiping the blade between cuts for clean layers.
How to Store
- Refrigerator: Cover tightly and refrigerate for up to 3 days. It often tastes best on day two.
- Freezer: Freeze tightly wrapped portions for up to 1 month. Thaw overnight in the fridge.The texture will be slightly firmer but still delicious.
- Make-ahead: Assemble the day before serving for ideal flavor and structure.
Health Benefits
While tiramisu is a dessert, you can still make mindful choices. Mascarpone and cream provide calcium and fat-soluble vitamins, which help with satiety and nutrient absorption. Using unsweetened cocoa adds antioxidants and a deeper chocolate flavor without more sugar. If you’re watching sugar intake, you can reduce the sugar slightly or use a blend of granulated and a small amount of powdered sugar for better sweetness perception.
Choosing high-quality coffee and controlling alcohol additions lets you enjoy big flavor with fewer extras.
Portioning into small squares can also keep servings reasonable without sacrificing satisfaction.
Common Mistakes to Avoid
- Over-soaking ladyfingers: A quick dip is enough. Oversoaked biscuits turn mushy and collapse the layers.
- Overwhipping the cream: Stiff or grainy cream will make the filling dense. Aim for soft peaks before folding.
- Using warm coffee: Warm liquid breaks down the ladyfingers too quickly.Cool the coffee fully.
- Skipping the chill time: The dessert needs several hours to set. Rushing this step leads to messy slices and muted flavor.
- Heavy-handed sugar: Too much sugar dulls the balance between coffee, cocoa, and cream. Stick to the amounts listed and adjust slightly to taste.
- Rough mixing: Overmixing the mascarpone with the cream can deflate the filling.Fold gently for a cloud-like texture.
Recipe Variations
- Alcohol-Free: Skip the liqueur and add 1/2 teaspoon almond extract or extra vanilla to the coffee for depth.
- Chocolate Lovers: Layer in a thin spread of chocolate ganache between the cream layers, or sprinkle mini chocolate chips over the first layer.
- Nutty Twist: Add a light sprinkle of toasted, finely chopped hazelnuts or almonds between layers for crunch.
- Berry Tiramisu: Fold a handful of chopped strawberries or raspberries into the middle layer. Swap the cocoa dusting for shaved white chocolate.
- Mocha Version: Whisk 1 tablespoon unsweetened cocoa into the mascarpone mixture and use espresso for soaking.
- Lightened-Up: Replace one-third of the mascarpone with Greek yogurt for a tangier, slightly lighter filling.
- Gluten-Free: Use gluten-free ladyfingers or a plain, crisp gluten-free biscuit and assemble as directed.
FAQ
Can I use cream cheese instead of mascarpone?
You can, but expect a tangier flavor and slightly firmer texture. For the closest match, blend cream cheese with a few tablespoons of heavy cream to loosen it before folding in the whipped cream.
Do I need raw eggs for authentic tiramisu?
No.
This version skips raw eggs for simplicity and food safety, yet still delivers the classic taste and texture. If you prefer eggs, you can fold in a pasteurized sabayon, but it’s not necessary.
Which coffee works best?
Strong, cooled espresso gives the most authentic bite. If you don’t have an espresso machine, use concentrated brewed coffee or instant espresso powder mixed according to package directions.
How long should it chill before serving?
At least 4 hours, but overnight is ideal.
The rest time allows the flavors to meld and the layers to set for clean slices.
My filling turned grainy—what happened?
Mascarpone can curdle if overmixed or if ingredients aren’t cold. Beat mascarpone gently, keep everything chilled, and fold in the whipped cream slowly to stay smooth.
Can I make individual servings?
Yes. Layer dipped ladyfingers and cream in small glasses or jars.
They chill faster and look elegant for entertaining.
Is there a kid-friendly version?
Absolutely. Omit the alcohol and use decaf coffee. You can also sweeten the coffee slightly to soften the bitterness for younger palates.
What size dish should I use?
An 8×8-inch or 9×9-inch square dish works well.
For a thinner dessert, use a 9×13-inch pan and expect slightly shorter chilling time.
Wrapping Up
No-Bake Easy Tiramisu brings café-level dessert to your kitchen with minimal effort. It’s creamy, balanced, and beautifully layered—no oven required. Keep the steps simple, give it time to chill, and let the coffee and cocoa do the heavy lifting.
Whether it’s a dinner party centerpiece or a treat for the weekend, this tiramisu delivers every time.
