With only 7 ingredients, without raw eggs and alcohol, this is an effortless and delectable Tiramisu Cake that you can make ahead and is assembled in about 10 minutes.
Cake Tiramisu Video Tutorial
Easy alcohol-free Tiramisù alternative coffee dessert for coffee lovers that can be done with ladyfingers or Pan di Spagna (Italian sponge cake)
What is in a Tiramisù?
The classic version has Savoiardi Ladyfingers biscuits
fresh eggs, mascarpone cheese, sugar, mocha coffee, and unsweetened cocoa powder for dusting.
This is quite a simple recipe for those who enjoy tiramisu but don’t want to go to the trouble of a precisely traditional recipe.
Coffee liqueur, rum, marsala other liqueurs (depending on your taste) added to the coffee are possible ways of soaking the biscuits or the sponge cake in Tiramisu.
10 Minutes Tiramisu Ingredients
- Ladyfingers biscuits
- Turbinado Sugar is also known as raw cane sugar or granulated sugar
- Mascarpone cheese
- Heavy whipping cream 36% (heavy cream will whip fast and better plus hold its shape longer than whipping cream).
- Strong coffee like espresso
- Vanilla extract (alcohol-free)
- Unsweetened Cocoa powder for dusting
3 Parts of this 10 minutes Tiramisu
- Rich strong coffee-soaked ladyfingers
- Mascarpone cream with whipped cream layers flavored with vanilla extract and sweetened with turbinado sugar that has a delicate caramel flavor and fits perfectly this Tiramisu dessert.
- A generous dust layer of unsweetened cocoa powder is the last and unmissable touch for this eggless Tiramisu
How to make this Tiramisu cake
Before you start make the coffee so it has time to cool down before using it.
Coffee and Mascarpone cream
1. Prepare the espresso coffee and set it aside.
2. In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth.
3. Whip the cream with the vanilla extract and turbinado sugar till soft peaks.
4. Add mascarpone cream and combine while continuing whisking
Assemble Tiramisu:
5. Prepare 8 inches (20 cm) springform pan (Grease the trim, then press the parchment paper around the sides). You can skip this step and use a knife to loosen the chilled cake from the rim of the springform pan before removing it.
6. Quickly dip the ladyfingers into the cold/room temperature coffee. Create a firm (no space) layer with the dipped ladyfingers in the tin; you will need to cut some biscuits to fit the springform pan.
7. Spread half of the mascarpone cream over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
8. The Same process for the second layer (coffee dipped ladyfinger and the add remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula.
9. Move into the fridge for at least 3 hours (uncovered). Dust with unsweetened cocoa powder and enjoy.
If you serve the day after, cover it with plastic wrap, move to the refrigerator, and dust with unsweetened cocoa powder just before serving.
Tiramisu (Tirami-sù) means “pick-me-up” in Italian. It is a “semifreddo,” which means a dessert that is served cold but not frozen. Tiramisu is a pudding-like dessert, and it is a dessert that is often misspelled (Tearamisu, Tiramasu, Tiramisus…) and also has many variations, lemon tiramisu strawberry Tiramisu, Tiramisu cheesecake, Nutella Tiramisu, and many more and this is our quick, satisfying alcohol-free, and raw egg-free Tiramisu cake version.
Pro Tips:
From our experience, Tiramisu is always better chilled overnight and serve the day after.
Use a high-fat mascarpone cheese; otherwise, you risk having a runny cream using a low-fat brand.
Storage
You can make it one or two days ahead.
Tiramisu Cake needs to be refrigerated.
Leftovers can be stored for up to two days well covered in the refrigerator.
It can be frozen for up to two weeks.
Make sure to take it out the day before you need to serve it and leave it in the fridge to thaw.
Do you want to learn how to make Tiramisu in the Italian way instead? Take a look at this authentic tiramisu recipe.
Tiramisu Cake - Easy 10 minutes Tiramisu
With only 7 ingredients, without raw eggs and alcohol, this is an effortless and delectable Tiramisu cake that you can make ahead and come together in about 10 minutes.
Ingredients
- 22 -24 ladyfingers biscuits (Italian Savoiardi)
- ⅓ cup and 1 tablespoon (85 g) of Turbinado Sugar, also known as raw cane sugar (Turbinado sugar has a delicate caramel flavor and fits this dessert perfectly).
- 1 cup and 2 tablespoons (250 g) of mascarpone cheese (cold)
- 1 and ¼ cup (300 ml) of Heavy whipping cream (chilled)
- 1 cup and ¼ cup (300 ml) of strong coffee (cold)
- 2 teaspoons of vanilla extract (alcohol-free)
- Unsweetened Cocoa powder for dusting
Instructions
- Before you start, make the coffee, so it has time to cool down before using it.
- After making this cake, we suggest placing the rim of an 8 inches (20 cm) springform pan (not the base) on a larger serving plate,
- The final presentation is prettier than using the springform pan base to serve the cake.
- In a medium bowl, beat the mascarpone with 3 tablespoons of the heavy whipping cream until smooth and set aside.
- Whip the cream with the vanilla extract and turbinado sugar till soft peaks.
- Add mascarpone cream and combine while continuing whisking.
- Grease the rim of the cake pan, then press the parchment paper around the sides, or you can skip this step and use a knife to loosen the chilled cake from the rim later. Place the rim on a round plate.
- Quickly dip the ladyfingers into the cold/room temperature coffee. Create a firm (no space) layer with the dipped ladyfingers inside the cake ring; you will need to cut some biscuits to fit the springform pan.
- Spread half of the mascarpone cream over the bottom layer of ladyfingers. An offset spatula helps spread it evenly.
- Repeat the process for the second layer (dipped ladyfinger and the remaining mascarpone cream) and try to get a solid layer. Flat the cream nicely on top with an offset spatula. Move into the fridge for 3 hours or overnight.
- Move into the fridge for at least 3 hours (uncovered). Dust with unsweetened cocoa powder and enjoy.
- If you serve the day after, cover it with plastic wrap, move it into the refrigerator, and dust it with cocoa powder just before serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 48mgSodium: 70mgCarbohydrates: 14gFiber: 0gSugar: 1gProtein: 3g
Nutrition information isn’t always accurate.
Looks delish! I recently started using Turbinado Sugar as a replacement for white sugar in kombucha tea, and it tastes so much better. I’ll try your recipe next 🙂
Thanks, let us know how it goes :).
Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Oh I love tiramisu, but when it’s in cake form? YES please! I will definitely be making this over the weekend!
Wow, this looks delicious. I never made tiramisu cake like this one. I will definitely save this recipe and make this for my family. Yum, can’t wait!
Thank you so much! We hope you and your family enjoy this easy tiramisu.
Reads like you “freeze” the cake for 3 hrs to over night covered and defrost in fridge uncovered for 3 hrs before serving? Is that correct? Never saw the word freezer
Hello Karen,
Move into the fridge for at least 3 hours (uncovered). Dust with unsweetened cocoa powder and enjoy.
If you serve the day after, cover it with plastic wrap, move it into the refrigerator (no freezer), and dust it with cocoa powder just before serving.
Again – does This go in the freezer 3 hrs to over nite and then to fridge for 3 hrs before serving g? Directions are not clear
Can I use cream cheese instead?
Hi there! Thanks for reaching out. While mascarpone cheese is a crucial component in this dessert, we haven’t tried substituting it with cream cheese before, so we cannot recommend it. However, our youtube channel has a range of other no-bake dessert recipes that don’t require mascarpone. We hope you find something that suits your taste! Let us know if you have any further questions. Cheers!
Hi I was curious if I can use plant based heavy cream or does it has to be regular ?
Thanks for your question! While plant-based heavy cream can be used as a substitute for regular heavy cream, it’s important to remember that the final result of a recipe may differ from the original due to differences in texture and taste.
If you’re uncertain about using a plant-based heavy cream substitute, we recommend sticking to the original recipe with regular heavy cream. However, if you’re curious and want to experiment with a plant-based substitute, we suggest making a smaller cake first to see how it affects the texture and taste of the final product before making this dessert. Ultimately, choosing between plant-based heavy cream or regular heavy cream depends on your dietary preferences and the recipe you’re making. We hope this information helps, and let us know if you have any further questions!