No-Bake Tiramisu Cake

Classic tiramisu is known for mascarpone, espresso, ladyfinger biscuits, and a splash of Marsala wine. These ingredients create the signature Italian flavor, but they are not always easy to find and can be quite expensive. This recipe brings the same comforting tiramisu feeling to a more accessible, everyday version using simple ingredients that most kitchens already have.

This No-Bake Tiramisu Cake is inspired by the version my mother has made for years for birthdays and family gatherings. Soft sponge cake layers, a light cream cheese filling, a gentle coffee soak, and a dusting of cocoa come together to create a dessert that tastes familiar, elegant, and effortless.

Ingredients

For the cream

• 500 ml milk

• 150 g sugar

• 3 tablespoons flour

• 1 packet vanillin or 1 teaspoon vanilla sugar

• 300 g cream cheese (or another soft, full-fat fresh cheese)

For the coffee mixture

• 1 teaspoon instant coffee or 1 cup strong brewed coffee or cooled espresso

• 1 tablespoon sugar (only needed if using instant coffee plus hot water)

For the cake layers

• 2 store-bought sponge cake layers, plain or chocolate (total about 280 g)

Topping

• Cocoa powder

Instructions

Make the cream

Combine the milk, sugar, flour, and vanillin in a saucepan. Cook over medium heat, whisking continuously until it thickens to a pudding-like consistency. Remove from the heat and let it cool slightly. Add the cream cheese and blend with a mixer until smooth.

Prepare the coffee mixture

If using instant coffee, dissolve it in hot water with the sugar.If using brewed coffee or cooled espresso, simply pour it into a shallow bowl.

Assemble the cake

Lightly soak both sponge cake layers with the coffee mixture. Place the first layer on your serving plate and spread half of the cream over it. Top with the second layer and cover with the remaining cream.

Chill

Let the cake rest for a short time at room temperature, then dust generously with cocoa powder. Refrigerate overnight.

Tips

• Add the cream cheese only when the custard is warm, never hot, to avoid graininess.

• Do not oversoak the sponge layers, or they may fall apart.

• Chilling overnight improves the structure and makes slicing easier.

• Dust with fresh cocoa before serving for the cleanest look.

Storage

Store the cake in the refrigerator for up to 3 days. If the cocoa layer absorbs moisture, sift a light coating over the top before serving.