I’m sure you’ve seen a variety of Tiramisu recipes by now. I’ve also posted a Tiramisu cake recipe earlier. However this is a no bake version. Whenever I’m pressed for time to think about recipe ideas for dessert, I make this. This is good enough for a crowd and also it’s too easy to put together. I’ve made this “n” number of times and without fail, every time, I was rewarded with big happy smiling faces licking their spoons :)
Btw, how’s Easter preps going on? All set?
Jose and I wish you and your loved ones a Happy and Blessed Easter! May the Risen Christ Bless you!
I’ve put together a party menu for Easter, you can see it here.
Here you go with the step by step pictures…
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla essence, Baileys Irish Cream (if using) and 3 tablespoons of the espresso syrup until blended…
With an electric mixer whisk the whipping cream until soft peak (do not over whip)…
With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture…
Spread a layer of the cake in the pudding dish / individual dessert bowl. Brush the cake with espresso syrup to moisten it. Spoon over half of the filling over the moistened cake layer. Spread evenly. Repeat with another layer of moistened cake and spoon over the remaining filling. Spread and smooth the top. Refrigerate for at least 4 hours, best left overnight…
Recipe adapted from here:
Please read the “notes” section before you proceed with the recipe.
- Espresso Syrup:
- Instant espresso/ strong coffee powder – 1 tbsp
- Sugar – ½ tbsp
- Boiling water – ½ cup (125ml)
- Coffee liqueur / Bailey’s Irish Cream – 1 tbsp (optional, refer notes)
- Filling:
- Mascarpone cheese – 250gms (refer notes to see the recipe for homemade mascarpone cheese)
- Vanilla essence – 1½ tsp
- Icing sugar – 3 tbsp
- Coffee liqueur / Bailey’s Irish Cream – 2 tbsp (optional, refer notes)
- Heavy/whipping cream – 1 cup (250 ml)
- Pound Cake – 1.5 – 2 loaves (I used Sara Lee Pound Cake, refer notes)
- Cocoa powder – to dust (optional)
- Strawberries for decoration (optional)
- To make the Espresso Syrup:
- Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Coffee liqueur / Baileys Irish Cream (if using). Set aside.
- To make the Filling:
- In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla essence, Baileys Irish Cream (if using) and 3 tablespoons of the espresso syrup until blended.
- With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in ¼ of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.
- To assemble the cake:
- Spread a layer of the cake in the pudding dish / individual dessert bowl. Brush the cake with espresso syrup to moisten it.
- Spoon over half of the filling over the moistened cake layer. Spread evenly. Repeat with another layer of moistened cake and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap (make sure the cling film is not touching the pudding) and refrigerate for at least 4 hours, best left overnight.
- Just before serving, dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired).
For the base, you can also use brownies or chocolate cake or Lady finger biscuit, instead of vanilla pound cake. This time, I used both vanilla pound cake and brownies as the base (you can see it in the step by step pic).
I’ve tried this recipe with and without coffee liqueur. I’ve used Tia Maria. If you are not using coffee liqueur, I suggest you make a bit more espresso syrup and add 4 tbsp of the same to the filling, instead of 3. However if you dont like a strong coffee flavour, stick with the 3 tbsp as mentioned in the recipe.
Also if you wish, you can sprinkle some choc chips between the layers.
This can be stored in the fridge for 2-3 days.