Tiramisu cake has layers upon layers of creamy goodness. The cake soaks ladyfingers in espresso and sandwiches them between a luscious filling of Cool Whip and mascarpone. It’s truly heaven in each bite.
This creamy tiramisu cake is truly what dreams are made of. Each layer of this cake is better than the next. This no-bake dessert takes what you love about a classic tiramisu and stacks it miles high.
HOW TO MAKE A CREAMY TIRAMISU CAKE
Tiramisu is a classic Italian dessert that has been around for ages. One bite, and you’ll understand why this dessert has been a favorite for so long. It’s great for a birthday, a special dinner, or any family gathering. The cake gives off such a fancy vibe that you’ll be so surprised by how easy it is to make.
The sweet treat gives off such a showstopping vibe because of all of the layers in the cake. The layers start with ladyfingers soaked in very strong coffee or espresso. The softness of the ladyfingers soaks up the coffee to create an amazing bite. Next, the ladyfingers are topped with a layer of Cool Whip and a mascarpone cheese mixture. Then, the process is then repeated to create more layers and finished with a dusting of cocoa powder.
The hardest part about making this cake is waiting the four hours for it to chill. It may seem like a long time, but it will be worth it. The chilling time lets the flavors meld together. The ladyfingers settle in with the coffee mixture and create a cake-like texture during the process. After one bite, you’ll see why it is worth the extra time.
INGREDEINTS TO MAKE A TIRAMISU CAKE
- Cool Whip – Thaw before using. Or use our homemade whipped cream recipe.
- Mascarpone cheese – keep the cheese at room temperature before using it to soften.
- Granulated sugar
- Vanilla extract
- Coffee or espresso – either will work just make sure it is cold.
- Coffee liqueur
- Ladyfingers – storebought is great.
- Cocoa powder – a little for dusting.
HOW TO MAKE A SHOWSTOPPING TIRAMISU CAKE
In a large mixing bowl, combine the Cool Whip and mascarpone cheese. Whisk until smooth and creamy, and set aside. In a small bowl, combine the coffee and liqueur and quickly dip the ladyfingers in the liquid.
Take the dipped ladyfingers and layer them in the bottom of an 8×8 cake pan. When the bottom of the pan is fully covered, add a layer of the Cool Whip and mascarpone mixture. Continue the layering process until the cake pan is full, finishing with a layer of Cool Whip and mascarpone. Dust the top of the cake with cocoa powder.
Let the cake chill for 4 hours before serving.
A tiramisu cake needed to be stored in the refrigerator after serving. Since the cake has perishable ingredients, it needs to be stored cold. The cake will last a few days after making it, but it is best served fresh. Extra cake can be frozen and kept in the freezer for 2-3 months if packaged correctly.
The direct translation for tiramisu in Italian is “carry me up.” Over the years, it has also become known as the “pick me up” cake. This is due to the addition of espresso to the cake.
Tiramisu cake is rich yet super light. It has a coffee flavor mixed with slightly sweet cream. It also has a slight chocolate flavor due to the light dusting of cocoa powder. It is truly mouthwatering and delicious.
MORE LAYERED RECIPES
- 1 1/2 cups Cool Whip thawed
- 8 oz mascarpone cheese softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups strong coffee or espresso cold
- 3 tbsp coffee liqueur
- 1 package storebough ladyfingers
- cocoa powder for dusting
- In a mixing bowl, combine the Cool Whip and mascarpone cheese and whisk to combine. Set aside.
- Add coffee and liqueur to a small bowl. Quickly dip the ladyfingers in the coffee and lay them into the bottom of an 8×8 cake pan.
- Scoop ½ the mascarpone mix onto the ladyfingers and smooth with a spatula. Add another layer of ladyfingers followed by another layer of mascarpone.
- Dust the top of the cake with cocoa powder. Chill for at least 4 hours before serving.