Print

No Bake Tiramisu

No Bake Tiramisu - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, rich no-bake tiramisu layered with coffee-soaked ladyfingers, mascarpone, and a hint of hazelnut liqueur.

Ingredients

Scale
  • 8 ounces tub of Mascarpone cheese softened
  • 2 (8 ounce) blocks of cream cheese softened
  • 1 cup + 1 tablespoon granulated sugar divided
  • 2 tablespoons Frangelico (you can use any other Hazelnut Liqueur)
  • 1 cup chilled heavy whipping cream
  • 36 ladyfingers
  • 1 cup brewed espresso cold (you can also use regular brewed black coffee)
  • 1 cup chocolate shavings
  • strawberries sliced
  • blueberries

Instructions

  1. Place the softened Mascarpone cheese, cream cheese, and 1 cup of granulated sugar into your mixer's bowl.
  2. Using an electric mixer, mix until the mixture is creamy and smooth, about 4 to 5 minutes.
  3. Add the Frangelico to the cheese mixture.
  4. Continue to mix just until the Frangelico is combined.
  5. In a separate mixing bowl, combine the chilled heavy cream and 1 tablespoon of granulated sugar.
  6. Beat the heavy cream with an electric mixer until it just holds stiff peaks.
  7. Gently fold the whipped cream into the mascarpone mixture until it is just combined.
  8. Spread about 1/4-cup of the mascarpone mixture on the bottom of a 9×13 glass baking dish.
  9. Layer half of the ladyfingers over the mixture in the baking dish.
  10. Generously brush the ladyfingers with half of the cold espresso or coffee.
  11. Let the brushed ladyfingers stand for 5 minutes to soak.
  12. Take half of the prepared mascarpone mixture and spread it evenly over the ladyfingers.
  13. Sprinkle half of the chocolate shavings over the mascarpone layer.
  14. Layer the remaining ladyfingers over the chocolate shavings.
  15. Generously brush the remaining ladyfingers with the rest of the cold espresso or coffee.
  16. Let the brushed ladyfingers stand for 5 minutes to soak.
  17. Spread the remaining mascarpone mixture over the ladyfingers.
  18. Position the blueberries in the top left corner of the tiramisu to form the blue portion of a flag design.
  19. Arrange the sliced strawberries in horizontal lines across the tiramisu, leaving about 1 inch between each row, to form the stripes of a flag design.
  20. Cover the tiramisu with plastic wrap.
  21. Refrigerate the tiramisu for at least 4 hours; overnight is best for optimal setting and flavor development.
  22. Slice and serve the tiramisu.

Notes

Ensure all cheeses are at room temperature for a smooth mixture.
Use very cold heavy cream for best whipping results.
Do not over-soak ladyfingers; a generous brush is sufficient.
Chill overnight for flavors to fully meld and for a firmer set.

Find it online: https://homecookstudio.com/no-bake-tiramisu/