Name: Tiramisu Cake
Prep time: 25 min
Total time: 6 h 25 min
Cuisine: Italian
Ingredients: 1 1/2 cups brewed espresso or strong coffee, cooled; 3 tablespoons coffee liqueur (optional); 2 (7 oz) packages of ladyfingers (savoiardi); 16 oz mascarpone cheese, softened; 1 cup heavy whipping cream; 1/2 cup powdered sugar; 1 teaspoon pure vanilla extract; Unsweetened cocoa powder, for dusting; Dark chocolate shavings or curls (optional, for garnish)

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This Tiramisu Cake is everything I love about the classic Italian dessert, transformed into a show-stopping layered cake. It’s made with espresso-soaked ladyfingers, a creamy mascarpone and whipped cream filling, and finished with a generous dusting of cocoa powder. There’s no baking involved, making it a perfect make-ahead treat for any occasion—from casual gatherings to holiday dinners.

Tiramisu Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups brewed espresso or strong coffee, cooled

3 tablespoons coffee liqueur (optional)

2 (7 oz) packages of ladyfingers (savoiardi)

16 oz mascarpone cheese, softened

1 cup heavy whipping cream

½ cup powdered sugar

1 teaspoon pure vanilla extract

Unsweetened cocoa powder, for dusting

Dark chocolate shavings or curls (optional, for garnish)

Directions

I start by combining the cooled espresso with the coffee liqueur in a shallow bowl and set it aside.

In a large mixing bowl, I beat the mascarpone cheese until it’s smooth.

In a separate bowl, I whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Then, I gently fold the whipped cream into the mascarpone to create a fluffy filling.

I dip each ladyfinger quickly into the espresso mixture—just a second is enough so they don’t get soggy.

I line the bottom of an 8- or 9-inch springform pan with the dipped ladyfingers.

I spread half of the mascarpone mixture over the ladyfingers and smooth the top.

I repeat with another layer of dipped ladyfingers and finish with the remaining mascarpone cream.

I cover and refrigerate the cake for at least 6 hours or overnight.

Just before serving, I dust the top generously with cocoa powder and add chocolate shavings if I want to dress it up.

I carefully release the cake from the springform pan, slice, and serve it chilled.

Servings and timing

This recipe makes 10 servings.

Prep Time: 25 minutes

Cooking Time: 0 minutes

Chill Time: 6 hours

Total Time: 6 hours 25 minutes

Calories per serving: 410 kcal

Variations

I sometimes add a splash of dark rum or amaretto instead of coffee liqueur for a slightly different flavor.

If I want a more intense chocolate experience, I’ll sprinkle a little grated chocolate between the layers.

For a festive twist, I might add a hint of orange zest to the mascarpone filling.

When I need to make it alcohol-free, I simply skip the liqueur and stick with strong coffee.

I occasionally serve it in individual cups or jars for a more elegant presentation at dinner parties.

Storage/Reheating

I store the Tiramisu Cake covered in the refrigerator for up to 4 days. It actually tastes better after a day or two as the flavors continue to develop. I don’t recommend freezing it, as the texture can become grainy after thawing. Since it’s a chilled dessert, reheating isn’t necessary—it’s meant to be served cold.

FAQs

How far in advance can I make this Tiramisu Cake?

I usually make it the day before serving—it needs at least 6 hours to chill, but overnight is even better. It holds up well for 2–3 days.

Can I use cream cheese instead of mascarpone?

I’ve tried it with cream cheese in a pinch, but it does change the flavor and texture. Mascarpone gives that authentic, rich creaminess that I think makes all the difference.

Are the ladyfingers supposed to be soft or crunchy?

They start out crisp but soften as they absorb the espresso and mascarpone mixture. After chilling, they become tender and cake-like, which is exactly what I want.

Can I make this dessert alcohol-free?

Yes, I just leave out the coffee liqueur and use only espresso or strong coffee. It still tastes amazing and is perfect for kids or anyone avoiding alcohol.

Do I need a springform pan?

While I prefer a springform pan for easy removal and a nice presentation, I’ve also made this in a regular baking dish. I just scoop out slices instead of lifting the whole cake out.

Conclusion

Tiramisu Cake is one of those desserts I turn to when I want something that feels indulgent but is surprisingly easy to make. It combines creamy richness, a light texture, and deep coffee flavor in every bite. Whether I’m serving it at a party or enjoying a quiet night in, it never disappoints.

Recipe:

Tiramisu Cake

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Author: Cheryl
Total Time: 6 hours 25 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This no-bake Tiramisu Cake is a layered twist on the classic Italian dessert, made with espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. It's an indulgent, make-ahead treat perfect for any occasion.

Instructions

In a shallow bowl, combine the cooled espresso with the coffee liqueur and set aside.
In a large mixing bowl, beat the mascarpone cheese until smooth.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the mascarpone to create a fluffy filling.
Quickly dip each ladyfinger into the espresso mixture, just for a second to avoid sogginess.
Line the bottom of an 8- or 9-inch springform pan with the dipped ladyfingers.
Spread half of the mascarpone mixture over the ladyfingers and smooth the top.
Repeat with another layer of dipped ladyfingers and spread the remaining mascarpone cream on top.
Cover and refrigerate the cake for at least 6 hours or overnight.
Before serving, dust the top with unsweetened cocoa powder and garnish with chocolate shavings if desired.
Carefully release the cake from the springform pan, slice, and serve chilled.