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.
Cool Whip Mascarpone cheese Granulated sugar Vanilla extract Coffee or espresso Coffee liqueur Ladyfingers Cocoa powder
Whisk Cool Whip and mascarpone cheese until smooth and creamy. Set aside. Combine the coffee and liqueur and dip the ladyfingers in the liquid.
Layer ladyfingers in the bottom of the pan. When the bottom of the pan is fully covered, add a layer of the Cool Whip and mascarpone mixture.
Finish 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.
This no-bake dessert takes what you love about a classic tiramisu and stacks it miles high.
It’s truly heaven in each bite.