Easy no bake tiramisu

I have multiple other posts to finish before this one. However, I chose to work on this now. Well, when Adya claps for a dish, it has to be something special right? If you ask me if he clapped after eating it, I am going to have to disappoint you there. He refused to taste it. I tried to give him a bit but he just did not want any of the tiramisu going anywhere near his mouth. It has always been a struggle to give Adya anything sweet. This includes even fruits. I have a simple principle in life – Try it before you reject it. I am sure I haven’t followed this format as a child (though my mom says I ate almost anything and everything that she gave me) but it’s something that I have been doing over the last many years. I try and not be judgemental about a new dish. I have worked on getting over my dislike of the few veggies & dishes over the last few years. One fruit I haven’t braved to have yet is Durian & hopefully some day I will have it.

Anywho, I tried out this tiramisu for my friend Sandhya’s b’day and it was a massive hit. So ofcourse, I knew I had to document it for my blog. It’s really simple to make. However, these contain ingredients which you would generally not have in your kitchen, atleast not in my kitchen :D. Hence, so much delay between when I first made it and when I am actually getting to blog it :). I have never used whipped cream ever in my life before this recipe & it’s such a cool ingredient to use for desserts. It totally elevates an otherwise simple dessert and make it seem all cool & fancy. I have an electric hand blender which I used for this. I don’t know if a regular beater will work well for a whipping cream honestly. Those of you who have guests over for lunch or dinner, this is an amazing dessert which can be made ahead & which will appear as though a lot of work has gone in into making this :D.

Easy Tiramisu
Prep Time
15 mins
Course: Dessert
Cuisine: Italian
Servings: 1 kg
For the white layer
  • 250 ml heavy whipping cream
  • 250 gms mascarpone cheese
  • 1/3 cup refined sugar
  • 1 tbsp vanilla essence
For the biscuit layer
  • 1 pack lady finger biscuits
  • 1.5 tsp instant coffee powder
  • 1 cup hot water
  • cocoa powder for dusting
  1. In a bowl, mix together hot water & instant coffee powder. Set it aside for it to get to room temperature. 

  2. Meanwhile, blend together heavy whipping cream, mascarpone cheese, sugar & vanilla essence using a hand blender in a large bowl. 

  3. After about 5 minutes of blending, the cream & the cheese blend well to the desired cream cheesy consistency (the one where you can use as a spread). 

  4. Now take an 8x8 inch cake pan. Dip each lady finger biscuit in the coffee mix (a quick dip) and place it on the base of the pan. 

  5. Once the biscuit layer is done, top with half of the cream cheese mixture & spread evenly. 

  6. Repeat the biscuit dip process & form another layer on top of the cream cheese mixture. 

  7. Top the remainder of the cream cheese & spread evenly. 

  8. Dust with some cocoa powder on top of the cake for that extra oomph & look. 

  9. Refrigerate for a few hours (atleast 3-4 hours) before serving. 

Recipe Notes
  1. I had used a different brand of lady fingers the first time which required dunking into hot coffee water. I did the same with a different pack of lady fingers which was porous & observed liquids very quickly. Hence my biscuit layer was soggy than it should have been. 

Stepwise pictures

Mix together instant coffee powder & hot water in a bowl. Set it aside so that it gets to room temp.

In a large bowl, add heavy whipping cream, mascarpone cheese, sugar & vanilla essence.

Blend everything together using a hand blender.

The thickening will start happening in 2-3 minutes.

Within 5-7 minutes, you will be left will soft malleable cream cheese like this. Set it aside.

Take a 8×8 cake pan. Dip the lady finger biscuit one by one on both sides (quick dip) & line it on the pan. Mine got soggy since I used hot water. Refrain from doing that.

On top of the biscuit layer, spread half the cream cheese mixture evenly on top.

Repeat the biscuit dip layering once again.

Top the remainder of the cream cheese & spread evenly.

Ta da – almost done!

For an added pretty look, dust some cocoa powder on top.

Refrigerate for a few hours (atleast 3-4) before you cut & dig in! And that’s a pac man right here :).

A pic of the lady finger biscuits I used. Each brand works differently. If you don’t want yours to get too soggy, test 1 biscuit before hand.

And a pic of the boy who clapped his hands when he saw the final cake all assembled 🙂




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