ADVERTISEMENT
Introduction:
If you love the classic flavors of tiramisu but need a quick and hassle-free dessert, this no-bake cake is the perfect choice. With soft sponge cake layers, a luscious creamy filling, and no need for an oven, this recipe delivers all the indulgence of a traditional tiramisu in just 10 minutes. Whether you're hosting a party or craving something sweet, this dessert is sure to impress.
Ingredients:
For the Cake Layers:
1 pre-packaged sponge cake or ladyfingers
1 cup (240 ml) brewed coffee (cooled)
1 tbsp coffee liqueur (optional)
For the Creamy Filling:
1 cup (240 ml) heavy cream
1 cup (240 g) mascarpone cheese
1/3 cup (40 g) powdered sugar
1 tsp vanilla extract
For Topping:
Unsweetened cocoa powder (for dusting)
Grated dark chocolate or chocolate shavings (optional)
Directions:
Prepare the Coffee Mixture:
Combine the cooled coffee with the coffee liqueur (if using). Set aside.
Whip the Cream:
In a large mixing bowl, whip the heavy cream until soft peaks form. Add the mascarpone cheese, powdered sugar, and vanilla extract. Continue whipping until the mixture becomes thick and smooth.
Assemble the Cake:
Lay a layer of sponge cake or ladyfingers in the bottom of your serving dish.
Brush the cake lightly with the coffee mixture to soak it (do not overdo it).
Spread a generous layer of the creamy filling over the soaked cake.
Repeat the process, alternating between soaked sponge layers and creamy filling, until all ingredients are used. End with a layer of cream on top.
Add the Finishing Touches:
Dust the top layer with unsweetened cocoa powder.
Add grated chocolate or chocolate shavings for extra elegance (optional).
Chill and Serve:
Refrigerate the cake for at least 1–2 hours to let the flavors meld together. Serve chilled.
Serving and Storage Tips:
Serving: Use a sharp knife to slice the cake cleanly. Serve with a drizzle of chocolate sauce or a dollop of whipped cream for extra indulgence.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dessert tastes even better the next day as the flavors deepen.
Variations:
ADVERTISEMENT
