Easy Tiramisu Cake Recipe – without alcohol!
on Aug 02, 2021, Updated Feb 09, 2024
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Whenever I order a slice of tiramisu cake in an Italian restaurant, I feel so fancy.
There is something about the sweet, light texture of the cream mixed with the richness of coffee and chocolate that makes it so heavenly. It’s one of my favorite desserts!
I’m not too proud to admit my introduction to tiramisu was at none other than The Olive Garden.
And the more I learned about the dessert, I was surprised to find out that it’s a relatively recent creation only dating back to the 1960s.
This recipe is so easy and the perfect dessert for our classic lasagna.
Eater has a great history of tiramisu if you want to read more.
All that to say, if you want to make tiramisu at home, you’ll be glad to hear this classic Italian dessert is actually really simple to make.
The best part is our easy recipe doesn’t use alcohol so even the kids will love it!
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To make this traditional tiramisu recipe at home, you only need a few simple ingredients.
You will need:
- Mascarpone cheese
- Raw Eggs
- Coffee
- Ladyfingers (or sponge cake)
- Sugar
- Cocoa powder
Our recipe uses a round springform pan for a lovely presentation of this yummy treat. You can also use an 8×8 square pan.
Other supplies include a hand mixer or stand mixer with a whisk attachment, a coffee maker or French press, parchment paper and a large bowl.
Optional Substitutions
If you don’t have access to mascarpone, you may use whipped heavy cream or cream cheese in it’s place.
This is a one to one swap so it’s pretty straightforward. See these tips if you want to use this method.
You may use sponge cake in place of ladyfingers or make your own with this homemade ladyfingers recipe.
How to Make Classic Tiramisu
This authentic Italian dessert consists of four separated cake layers; two of mascarpone cream, and two with coffee-soaked lady fingers and is topped with cocoa powder.
There is no baking required, but you will want to allow a few hours for the tiramisu to set in the refrigerator once it’s put together.
Before you get started, brew your coffee in a coffee maker or prepare with a french press. Once the coffee is done, allow it to cool during the following steps.
Note: You can use any type of coffee but remember that quality strong coffee will provide a much richer overall flavor. You can even use cold brew or espresso if you have access to it.
Prepare the Cream
Start by separating the raw egg yolks from the egg whites. You will only use 1 egg white and 2 two yolks.
Pour half of the sugar into a medium bowl with the yolks and start beating with a hand mixer until whipped.
Sugar should be dissolved, and the volume of the mixture should almost double in size.
Set aside.
Next, mix the other half of the sugar with the egg white using the whisk attachment for whipping. The volume should increase much more.
You will know it is ready when stiff peaks form and the egg mixture sticks to to the whisk as you lift it from the bowl.
Then, in a large bowl, beat the mascarpone with an electric mixer. This will be easiest if you allow it to come to room temperature first (about 10 minutes).
Add the whipped yolks and mix until fully combined.
Turn off the mixer and slowly add the whipped egg white with a spatula in a circular motion.
It is important to add air into the final mixture, which will result in a creamy and delicious mascarpone cream.
Prepare the Ladyfingers
Pour the coffee into a shallow small bowl.
Then, dip each ladyfinger in the coffee for 5 seconds on each side being careful not to over soak.
As you remove the ladyfingers, begin creating your first layer in the bottom of the springform pan lined with parchment paper.
Break some of the pieces to fill in any gaps.
Add Final Layers
Once the first layer of soaked ladyfingers is ready, spread half of your mascarpone filling using a spoon to create the second layer.
Repeat the process with the next two layers of ladyfingers and mascarpone mixture.
An authentic Italian tiramisu consists of 4 layers, but it’s ok to go over or under that depending on the size of your pan.
Spread cocoa powder on the top of the cake using a fine-mesh sieve or sifter.
Refrigerate for at least 3 hours until the tiramisu gets a nice consistency.
When you are ready to serve, add a little more cocoa powder as it might have a little moisture straight from the fridge.
Remove the outside of the cake form to see the beautiful sides of the cake and top with coffee beans, whipped cream, chocolate shavings or more ladyfingers.
Serve with hot coffee and enjoy!
If you end up with leftovers, cover with plastic wrap and refrigerate.
Print the Recipe
This no alcohol, no bake dessert is perfect for date night, after dinner, or a holiday celebration. I hope you love it!
And if you really want that Olive Garden experience (I’m sorry, it’s in my blood), start your meal with this copycat Zuppa Toscana recipe!
Tiramisu Cake Recipe (without alcohol)
Ingredients
- 8.8 oz mascarpone cheese
- 2 eggs, separated into 2 yolks and 1 egg white
- 1/4 cup granulated sugar, divided in half
- 3/4 cup of coffee
- 20 ladyfingers
Instructions
- Start by brewing your coffee in a coffee maker or prepare using a french press. Once the coffee is done, allow it to cool during the following steps.
- Separate the raw egg yolks from the egg whites. You will only use 1 egg white and 2 two yolks.
- Pour half of the sugar into a medium bowl with the yolks and start beating with a hand mixer until whipped. Sugar should be dissolved, and the volume of the mixture should almost double in size.
- Set aside.
- Next, mix the other half of the sugar with the egg white using the whisk attachment for whipping. The volume should increase much more. You will know it is ready when stiff peaks form and the egg mixture sticks to to the whisk as you lift it from the bowl.
- Then, in a large bowl, beat the mascarpone with an electric mixer. This will be easiest if you allow it to come to room temperature first (about 10 minutes).
- Add the whipped yolks and mix until fully combined.
- Turn off the mixer and slowly add the whipped egg white with a spatula in a circular motion. It is important to add air into the final mixture, which will result in a creamy and delicious mascarpone cream.
- Pour the coffee into a shallow small bowl.
- Dip each ladyfinger in the coffee for 5 seconds on each side being careful not to over soak.
- As you remove the ladyfingers, begin creating your first layer in the bottom of the springform pan lined with parchment paper. Break some of the pieces to fill in any gaps.
- Once the first layer of soaked ladyfingers is ready, spread half of your mascarpone filling using a spoon to create the second layer.
- Repeat the process with the next two layers of ladyfingers and mascarpone mixture.
- Spread cocoa powder on the top of the cake using a fine-mesh sieve or sifter.
- Refrigerate for at least 3 hours until the tiramisu gets a nice consistency.
- When you are ready to serve, add a little more cocoa powder as it might have a little moisture straight from the fridge.
- Remove the outside of the cake form to see the beautiful sides of the cake and top with coffee beans, whipped cream or chocolate shavings.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
May I know the shelf life for the tiramisu?