Description
This easy no-bake tiramisu icebox cake layers espresso-soaked ladyfingers, fluffy marshmallow mascarpone cream, and a dusting of cocoa for a show-stopping dessert—no oven required. It’s the perfect fuss-free treat for summer parties, brunches, or whenever you crave a taste of Italy at home.
Ingredients
- 24 ladyfingers (about 7 oz or 200g)
- 1 cup (8 oz or 240ml) espresso or strong coffee, cooled
- 1 cup (8 oz or 225g) mascarpone cheese, room temperature
- 1 cup (8 oz or 240ml) heavy whipping cream, cold
- 1 cup (8 oz or 250g) marshmallow creme or fluff
- 1/2 cup (2 oz or 60g) powdered sugar
- 2 teaspoons pure vanilla extract
- Unsweetened cocoa powder, for dusting
- Optional: Dark chocolate shavings, splash of liqueur (Kahlúa or amaretto), pinch of instant espresso powder
Instructions
- Brew 1 cup of strong espresso or coffee and let it cool to room temperature.
- In a large bowl, whip the heavy cream with an electric mixer on medium-high until stiff peaks form (about 2–3 minutes). Set aside.
- In another bowl, beat together mascarpone cheese, marshmallow creme, powdered sugar, and vanilla extract until smooth and creamy (about 1–2 minutes).
- Gently fold the whipped cream into the mascarpone mixture with a rubber spatula until just combined and fluffy.
- Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds per side. Arrange a single layer of dipped ladyfingers in the bottom of an 8×8-inch baking dish.
- Spread half of the mascarpone-marshmallow mixture evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining cream mixture. Smooth the top.
- Cover tightly and refrigerate for at least 6 hours, preferably overnight, to set.
- Before serving, dust the top generously with unsweetened cocoa powder and add chocolate shavings if desired.
- Slice into squares with a sharp knife (wiping between cuts) and serve cold.
Notes
For best results, use cold cream and chill your mixing bowls before whipping. Don’t oversoak the ladyfingers—quick dips prevent sogginess. The cake slices best after chilling overnight. For gluten-free, use gluten-free ladyfingers. For a kid-friendly version, use decaf coffee or hot chocolate for dipping. Adjust sweetness to taste by adding more or less powdered sugar. Store leftovers tightly covered in the fridge for up to 4 days or freeze individual slices for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/9 of 8x8-inch pan
- Calories: 310
- Sugar: 19
- Sodium: 120
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 32
- Protein: 4
Keywords: no-bake, tiramisu, icebox cake, marshmallow, mascarpone, summer dessert, easy dessert, coffee dessert, Italian dessert, kid-friendly, party dessert