Creamy Tiramisu Dessert Cake

A slice of tiramisu on a stack of white plates, dusted with cocoa powder. A fork rests beside the dessert. A second plate with another slice is visible in the background, set on a light-colored tablecloth.

This tiramisu dessert cake layers coffee-soaked ladyfingers with a light, fluffy mascarpone cream and a generous dusting of dark cocoa for a no-bake treat that tastes just like classic tiramisu. The dessert is assembled in a 9×13 pan, chilled overnight, and sliced into neat squares that serve like a tiramisu layer cake. It’s rich, airy, and perfect for make-ahead entertaining.

Course Dessert

Keyword whipping cream

Prep Time 30

Chill 12

Total Time 12 30

Servings servings

Calories 545

Author Gina Dickson

Ingredients

1 cup espresso strong
5 tablespoons Grand Marnier
40-45 ladyfingers
16 ounces mascarpone cold
2 tablespoons spiced rum you could also use dark rum if you prefer
4 egg whites
4 egg yolks
1/2 cup granulated sugar divided
2 cups heavy cream or heavy whipping cream cold
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup unsweetened dark cocoa powder for dusting

Instructions

Prep Baking Dish

You’ll need a 9×13-inch baking dish or something similar with a capacity of at least 12-14 cups. Set it aside.

Dip First Layer of Ladyfingers

Mix the espresso and Grand Marnier in a shallow bowl.
1 cup espresso, 5 tablespoons Grand Marnier
Divide the ladyfingers in half and set the other half aside for later. Quickly dip each ladyfinger, one at a time, into the espresso mixture. Just a quick dip on both sides—don’t let them get too soggy or they will fall apart.
40-45 ladyfingers
Arrange the dipped ladyfingers in the bottom of the baking dish, forming a solid layer. If needed, cut some ladyfingers to fit.

Make Mascarpone Cream

In a large bowl, use a mixer to briefly beat the mascarpone and rum together on medium speed until combined. Be careful not to overmix. Set aside.
16 ounces mascarpone, 2 tablespoons spiced rum

Prepare Egg Yolks

Set up a double boiler by placing a heatproof bowl over a small pot of simmering water (medium-low heat). Make sure the water doesn’t touch the bowl.
In the bowl, whisk the egg yolks and 1/4 cup of sugar together until light and foamy (about 5 minutes). Remove from heat and pour the yolk mixture into the mascarpone. Mix on medium speed until smooth.
4 egg, 1/2 cup granulated sugar

Whip the Heavy Whipping Cream

In a separate bowl, use a mixer to whip the heavy cream and vanilla extract on medium-high speed until medium peaks form (about 3 minutes). Medium peaks will be soft but hold their shape.
2 cups heavy cream or heavy whipping cream, 1/2 teaspoon vanilla extract
Gently fold the whipped cream into the mascarpone mixture.

Whip Egg Whites

In another clean bowl, use a mixer to beat the egg whites and salt on medium-high speed until foamy (about 1 minute).
4 egg, 1/8 teaspoon salt
Gradually add the remaining 1/4 cup of sugar, then increase the speed to high and beat until stiff peaks form (about 4-5 minutes). Stiff peaks stand up straight when you lift the whisk.
Gently fold the egg whites into the mascarpone mixture.

Assemble the Tiramisu

Spread half of the mascarpone mixture evenly over the first layer of ladyfingers.
Dip the remaining ladyfingers in the espresso mixture, as before, and arrange them on top of the mascarpone layer. Press them down gently.
Spread the remaining mascarpone mixture evenly on top of the second layer of ladyfingers.

Chill and Add Cocoa Powder:

Refrigerate the tiramisu, uncovered, for 2-3 hours.
After the terimisu has chilled 3 hours, sift a thick layer of unsweetened cocoa powder over the top.
Cover the dish with plastic wrap or foil and refrigerate for at least 8-9 more hours (or up to 1 day).

Serve

When ready to serve, use a sharp knife to slice the tiramisu. Wipe the knife between cuts for neat slices.
Use a small spatula to lift the pieces out of the dish.

Notes

Note: You’ll need a 9×13-inch baking dish (or similar) with a capacity of at least 12 to 14 cups. If your dish has rounded corners, tuck half ladyfingers into the corners to create a more even layer for slicing later.

Tips For Recipe Success: Let the espresso cool slightly so the ladyfingers don’t fall apart when dipped. Quickly dip the ladyfingers so they stay moist but don’t fall apart, keep the mascarpone cold so the cream stays thick, whisk the yolks and sugar until pale and foamy, and fold in the whipped cream and egg whites gently. Be sure to chill at least 8 hours, preferably overnight, for the best flavor and clean slices.

Storage and Reheating

Room Temperature: Because this tiramisu dessert cake contains eggs and dairy, leave it out for no more than 1to 2 hours while serving, then return any leftovers to the fridge.
Fridge: Cover the dish tightly with plastic wrap or foil and store in the refrigerator for up to 3 days.
Freezer: You can freeze leftover tiramisu for up to 3 months. For easiest serving later, cut into portions, wrap each slice well, then place in an airtight container or freezer-safe bag.
Serve Again: Serve tiramisu chilled. If frozen, thaw portions overnight in the refrigerator and let them sit at room temperature for 15 to 20 minutes before serving.

Nutrition