Rich and Creamy Tiramisu Cake
[No-Bake] Spoonable Tiramisu Cake Recipe
Experience the delightful harmony of rich, velvety mascarpone cream, espresso-soaked ladyfingers, and a sweet-yet-bitter dusting of cocoa powder. This homemade tiramisu cake is an easy-to-make dessert that’s perfect for any occasion.
Ingredients (for a 15x15cm square pan)- 12 Ladyfingers
- 100ml Strong Espresso, cooled
- 10g Sugar (for espresso)
- 240g Mascarpone Cheese, softened to room temperature
- 2 Fresh Egg Yolks
- 40g Sugar (for yolk mixture)
- 15g Kahlua (or other coffee liqueur)
- 150g Heavy Cream, chilled
- 15g Sugar (for whipped cream)
- 1 Sheet Gelatin (or 2g powdered gelatin)
- Unsweetened Cocoa Powder, for dusting
Cooking Instructions
Step 1
First, combine 100ml of strong espresso with 10g of sugar in a shallow dish and stir until the sugar is completely dissolved. Let this mixture cool. This will be your coffee syrup for soaking the ladyfingers.
Step 2
In a heatproof bowl, whisk together 2 egg yolks and 40g of sugar. Add 15g of Kahlua. Place this bowl over a saucepan of simmering water (double boiler method), ensuring the bottom of the bowl doesn’t touch the water. Whisk continuously while heating.
Step 3
Continue whisking over the double boiler until the mixture thickens slightly and becomes pale yellow, reaching an internal temperature of about 70°C (158°F). Once thickened, remove from heat and let it cool completely. Cooling is crucial for the cream’s texture.
Step 4
In a separate, clean bowl, whip 150g of chilled heavy cream with 15g of sugar until stiff peaks form. Be careful not to overwhip, as it can curdle. Set aside.
Step 5
In a medium bowl, gently whisk the softened mascarpone cheese until smooth and creamy. Gradually add the cooled egg yolk mixture to the mascarpone cheese and fold it in gently until just combined. Avoid overmixing.
Step 6
Gently fold the whipped cream into the mascarpone and yolk mixture in two or three additions. Use a spatula and a folding motion to incorporate the cream without deflating it, creating a smooth, airy cream.
Step 7
If using sheet gelatin, soak it in cold water for about 5 minutes until softened. Squeeze out excess water and gently heat it (microwave for a few seconds or place over warm water) until melted and liquid. (If using powdered gelatin, bloom it in 10g of water before melting.) Quickly stir the melted gelatin into the mascarpone cream until fully incorporated and no gelatin lumps remain.
Step 8
Quickly dip each ladyfinger into the cooled espresso mixture – just a quick dip on each side is enough to moisten them without making them soggy. Arrange the soaked ladyfingers in a single layer at the bottom of your 15x15cm square pan, covering the base.
Step 9
Pour half of the mascarpone cream mixture over the ladyfingers and spread it evenly with a spatula to create a smooth layer.
Step 10
Repeat the process: dip the remaining ladyfingers in the espresso mixture and arrange them over the cream layer. Then, pour the remaining mascarpone cream over the top and smooth the surface again.
Step 11
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the tiramisu to set and the flavors to meld beautifully.
Step 12
Just before serving, dust the top of the tiramisu generously with unsweetened cocoa powder using a fine-mesh sieve for a classic finish.
Step 13
Your delicious, no-bake tiramisu cake is ready to be enjoyed! Savor the rich, creamy texture and the perfect balance of coffee and cocoa.
