No-Bake Classic Tiramisu Cake with Mascarpone

Simple, fast, very tasty, just melts in your mouth! Classic cookie Tiramisu cake with mascarpone is the most famous Italian dessert that does not need to be baked. It combines the sweetness of the buttercream with the bitter note of coffee. It will brighten any day and even a festive feast.
cook time: 20 min
Ava Prescott
No-Bake Classic Tiramisu Cake with Mascarpone

Nutrition Facts (per serving)

303
Calories
19g
Fat
24g
Carbs
7g
Protein

Ingredients (6 portions)

Basic:

Sugar 6 tbsp
Eggs (large) 4 pc
Coffee (espresso) 0.1 l
Mascarpone 500 g
Savoiardi cookies 200 g
Alcohol (cognac, liqueur, wine to taste) 6 tbsp

Recipe instructions

Step 1

Step 1
How to make a classic Tiramisu cake from cookies with mascarpone? Prepare your food. Take sponge cookies for the cake, Savoiardi. You can easily bake it at home. Remove the cheese from the refrigerator in advance, then it will be easier to mix into the cream. Pre-brew strong coffee — in a Turk, coffee maker or coffee machine. Use alcohol only if the dessert is intended for adults; I cook without it. Strong aromatic wines, cognac or Amaretto liqueur are suitable.

Step 2

Step 2
Divide the eggs into whites and yolks. Try to do this as carefully as possible so that not a drop of yolk gets into the whites — otherwise they will not beat. Since eggs are not heat-treated, take the freshest ones from a trusted manufacturer.

Step 3

Step 3
Start beating the yolks with a mixer at low speed, adding sugar in portions. When all the sugar has been added, turn on the mixer at maximum power and beat the yolks with sugar until fluffy and light.

Step 4

Step 4
Add mascarpone to the beaten yolks. Stir the mixture until smooth. I stir first with a spoon and then use a whisk.

Step 5

Step 5
In another bowl, start beating the egg whites. First at low speeds, until white foam appears, then at high speeds, until strong peaks form. You can check whether the whites are well beaten in a simple way — turn the bowl over. Properly whipped whites will not fall, but will remain in it.

Step 6

Step 6
Start adding the whipped whites into the cheese mixture in portions, stirring them very carefully using a spatula (preferably a silicone one). It is important that the whites remain airy — then the cream will be very tender. The addition of proteins will make the cream quite liquid. If you, like me, will be preparing the cake on a plate, then I advise you to use only half of the whites so that the layers hold their shape. For tiramisu, which is prepared in a rimmed pan, add all the whites.

Step 7

Step 7
Take a flat plate (or a mold with sides). Lightly coat the bottom with cream to prevent the cookies from moving around. Add alcohol to your coffee (if using) and pour into a saucer. Dip the cookie sticks into the coffee for a few seconds and spread out in an even layer. There is no need to soak the cookies too much — their structure is like a sponge; too much coffee can make them soggy and lose their shape.

Step 8

Step 8
Spread the first layer of cookies with cream. Place another layer of coffee-soaked cookies on top. And lubricate it with cream again. When I prepare a cake in a mold with sides, these two layers are enough for me, and all the cookies and all the cream go away. In the case of a cake on a plate, make the cake as tall as it will look beautiful or as long as the food will last.

Step 9

Step 9
I made three layers coated with cream. You can coat the sides of the cake with cream. I left them bare and used the remaining cream to decorate the top. Place the cake in the refrigerator for a couple of hours to soak.

Step 10

Step 10
The top of tiramisu is traditionally sprinkled with cocoa. I also piped the cream on top using a pastry bag. It is better to do this immediately before serving. Bon appetit!

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