Looking for an alternative to Christmas pudding? This no bake tiramisu cake is about to solve all your problems. Imagine soft, sweet panettone, infused with coffee, layered with creamy pistachio mascarpone and rich chocolate and hazelnut spread. Trust me, it is even more delicious than it sounds. But it doesn’t stop there… a crisp, caramelised meringue coating turns this tiramisu cake into the ultimate show stopping dessert.
Panettone is undoubtedly a lovely Christmas gift. However, have you ever been given one too many and left wondering what to do with it? Of course, it is delicious warm with a coffee or hot chocolate, but after a while, you crave something different. And I am about to let you into a secret… leftover panettone makes some incredible puddings. Like this no bake tiramisu cake (and my panettone bread and butter pudding).
This no bake tiramisu cake is a truly special dessert. The perfect alternative to Christmas pudding. However, although it looks incredible, it is actually very simple to make. Plus it requires no baking! It is really just an assembly job - anyone can do it. So delicious, yet so easy. You just layer up coffee-infused slices of panettone with rich chocolate and hazelnut spread and creamy pistachio mascarpone, then let it firm up in the fridge. I know it can be tempting to skip the chilling, but it really is necessary. It also makes it ideal for entertaining as you can focus on all the other dishes and not panic about the pud!
Another brilliant thing about this no bake tiramisu is just how versatile it is. If making it for adults, you can add a splash of liqueur to the coffee soak or mascarpone. Any liqueur will do… Amaretto, Frangelico, brandy - whatever you fancy! At Christmas, I love adding Baileys and making this Baileys tiramisu. You can also switch up the pistachio cream and nutella for all sorts of spreads. Or opt for a buttercream instead!
Jump to:
- Why you will love this No Bake Tiramisu Cake recipe:
- You will need the following ingredients:
- Substitutions and Variations:
- Here's how to make Easy No Bake Tiramisu Cake:
- Cooking Tips:
- What is a tiramisu cake made of?
- Don’t want to make a meringue?
- Frequently Asked Questions
- Other recipes you might enjoy:
- Made this recipe and loved it?
- No Bake Tiramisu Cake
Why you will love this No Bake Tiramisu Cake recipe:
- It can be made ahead and is a delicious alternative to Christmas pudding.
- It is full of flavour and texture. Think soft, sweet and fluffy panettone, intense coffee, creamy, nutty pistachio mascarpone and rich chocolate and hazelnut spread. All topped off with a crisp, caramelised meringue.
- It is so versatile. Experiment with different fillings, flavourings and types of panettone.
- It is perfect for using up leftover panettone. Yet still impressive enough to be a show stopping special occasion dessert.
You will need the following ingredients:
Instant coffee granules - no tiramisu cake would be complete without coffee! Instant granules are fine. I recommend the Nescafe Azera or Lavazza Prontissimo! instant coffee.
Boiling water - this helps dissolve the coffee granules. This is the first step so it has time to cool before brushing over the panettone. If it is too hot, the tiramisu cake will disintegrate.
Mascarpone - a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. It is a key ingredient in tiramisu. You will also see it in cheesecakes, tarts and as a cake filling. It is also delicious alongside all sorts of puddings. It is great in savoury recipes too. Why not try my Cheesy Tomato Baked Gnocchi and Tomato and Mascarpone Orzo?
Double cream - you must use double (heavy) cream in this recipe. Single cream won’t whip up or firm up as well.
Caster sugar - this brings sweetness to the creamy filling.
Vanilla bean paste - this adds a subtle vanilla flavour to the creamy filling.
Pistachio cream - you can make your own pistachio cream or use a shop bought option. You can add more if you prefer a stronger pistachio flavour. Alternatively, leave it out if you aren’t a fan.
Panettone - this Italian bread is a festive/New Year staple in Milan. It has a beautifully light, fluffy texture and sweet flavour.
Chocolate and hazelnut spread - I use nutella. It brings a delicious chocolate and hazelnut flavour to this tiramisu cake. You can leave it out if you want to keep it more traditional.
Eggs - I always use free-range eggs. You need to use large eggs stamped with the British Lion mark in this tiramisu cake as they are partially cooked.
Soft light brown sugar - this adds a lovely molasses-caramel type flavour to caramelised meringue topping.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Panettone: if you aren’t a fan of dried fruit, swap the panettone for a pandoro. It has a rich, buttery flavour and is often infused with lemon and/or orange zest. Alternatively, use any flavour of panettone you like. Although candied and dried fruit is traditional, there are lots of modern variations available!
Sugar: I use caster sugar for the filling but you can use soft light brown sugar for a hint of toffee-molasses flavour. Bear in mind the cream will be darker. Alternatively, granulated or golden caster sugar will work too. For the meringue, you can use caster, golden caster or granulated sugar. However, the soft light brown sugar gives a gorgeous deep colour and caramel flavour.
Pistachio cream: you can use shop bought or make your own using my homemade pistachio cream recipe. Add more if you like a stronger pistachio flavour. Although you can leave it out entirely if you aren’t a fan.
Vanilla: you can swap the vanilla bean paste for vanilla extract. Alternatively, scrape the seeds from a couple of vanilla pods. Just avoid using vanilla essence as this is made from artificial ingredients and will give the tiramisu cake a synthetic flavour.
Orange zest: if you aren’t a fan of pistachio cream, you can flavour the mascarpone cream with orange zest. It adds a wonderfully refreshing flavour to the tiramisu cake. When combined with the chocolate and hazelnut spread, it brings festive chocolate-orange vibes too!
Chocolate and hazelnut spread: lots of different sweet spreads can be used in between the layers of the tiramisu cake. Nutella is delicious - or you can use a luxury gianduja. M&S also has some wonderful sweet spreads. Alternatively, Lotus Biscoff is perfect if you like caramelised biscuit flavours.
Buttercream: I love the combination of pistachio-mascarpone cream and chocolate and hazelnut nutella in this tiramisu cake. However, you can layer it up with sweet and creamy buttercream if you prefer. All sorts of flavours would work - although coffee would be perfect. Vanilla, pistachio or dark chocolate are all very good too.
Liqueur: you can infuse the mascarpone with a splash of liqueur. Or you can add it to the coffee soak. Baileys is suitably festive and comes in all sorts of flavours. Amaretto, Frangelico and Rum are also delicious.
Here's how to make Easy No Bake Tiramisu Cake:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: For the filling: in a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk together the mascarpone, double cream, caster sugar, vanilla bean paste and pistachio cream on medium speed until thickened and holding its shape.
TWO: Next, using a bread knife, slice the panettone into rounds - you could do 2,3 or 4 depending on the shape of your panettone. I normally do 3.
THREE: To assemble: place the bottom layer of panettone on a large flat plate or cake stand (make sure it can fit in your fridge). Generously brush with the cooled coffee - you want a good coating to add flavour, but not too much as to make it soggy.
FOUR: Then spread with 2 tablespoon chocolate and hazelnut spread.
FIVE: Dollop over the creamy pistachio filling and spread in an even layer (if making 3 layers, use half the mix). Repeat the layers.
SIX: Optional: make the meringue. The full recipe is in the recipe card below. Then using a palette knife, spatula or the back of a spoon, spread the meringue all over the tiramisu cake. To caramelise, use a blowtorch to caramelise the top and set it slightly.
Cooking Tips:
Panettone: you can use all sorts of panettone flavours in this tiramisu cake. A pandoro will work well too. It has a delicious buttery flavour and a beautiful star shape.
Chilling: don’t be tempted to skip the chilling. Overnight is ideal but you can get away with anything over 2 hours. This allows the tiramisu cake to firm up and the flavours to infuse. If you try to cut it straight away, it will be rather tricky!
Make ahead: a tiramisu cake is the perfect make ahead dessert. Make it up to the chilling stage, cover and pop in the fridge. Ideally the night before. Top with the meringue and caramelise just before serving. Alternatively, cover with whipped cream and dust with cocoa powder. Or you can just drizzle with melted dark chocolate.
What is a tiramisu cake made of?
There are lots of different interpretations of what a tiramisu cake is. Some people make a coffee sponge cake and layer it with creamy mascarpone. However, my version uses the flavours and method of a classic tiramisu to create a delicious no bake cake. I also use panettone instead of lady fingers for a fabulously festive twist… Imagine layers of fluffy coffee-infused panettone sandwiched together with creamy pistachio-mascarpone and nutella. So simple, yet so good.
I know some tiramisu recipes can be complicated and involve whisking egg white and/or yolks. However, this no bake tiramisu cake is very easy. I have kept it simple by using mascarpone and whipped cream to create a luscious, thick and creamy filling. No eggs required!
If you are more confident, you can make it even more special by adding a layer of caramelised meringue. Think baked Alaska vibes here. This is completely optional though. Keep it easy and finish the top with a little whipped cream and dusting of sieved cocoa powder if you prefer.
Don’t want to make a meringue?
If you love the sound of this tiramisu cake, but don’t want to make the meringue - don’t panic! I know the baked Alaska vibes look impressive, but it can be daunting. Plus not everyone can have partially cooked eggs. However, you can still make this tiramisu cake. Simply decorate with whipped cream and a dusting of cocoa powder. Alternatively, drizzle with melted chocolate. I like to go for a rich dark chocolate. You can also add a sprinkling of toasted nuts for crunch. Pistachios and/or chopped hazelnuts complement the flavours inside beautifully.
Frequently Asked Questions
Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, dusted with cocoa powder. More modern recipes lighten the mascarpone layer by adding whipped cream and/or whisked egg whites. Some also add a grating of dark chocolate in between the layers and on top.
Panettone is a popular Italian sweet bread. Originally from Milan, it is traditionally eaten around Christmas and New Year. It is famed for its dome-like shape, sweet flavour and fluffy texture. Nowadays you can get lots of new flavours, although the classic has candied fruits and raisins.
Italians typically enjoy a slice of panettone at the end of a festive meal. Usually with coffee or sweet wine. It is also delicious with a mug of rich hot chocolate. Some serve it with creamy mascarpone Crema inglese (a light custard) too. Alternatively, take inspiration from churros and go for a decadent dark chocolate sauce.
This no bake tiramisu cake isn’t the only thing to make with leftover panettone. Try adding it to your favourite trifle recipe instead of cake/sponge. It has the perfect texture to soak up all the alcohol. Or swap it for the ladyfingers in a tiramisu. Alternatively, use it in my panettone bread and butter pudding. Trust me, it is so good.
Leftover panettone French toast is also a thing of beauty. Try swapping it for the brioche in my pistachio brioche French toast or Hong Kong French toast. Alternatively, keep it simple and serve toasted slices with butter, jam or your favourite spread.
Yes! Any tiramisu-style recipe is a great idea if you need a make ahead pudding recipe. Simply make up to the chilling stage, cover and chill in the fridge. You can do this for a couple of hours - but overnight is best. The next day, whip up and caramelise the meringue. Alternatively, cover with whipped cream and a dusting of cocoa powder. A drizzle of melted dark chocolate is also a deliciously simple way to decorate this tiramisu cake.
Other recipes you might enjoy:
Looking for more easy alternatives to Christmas pudding? Check out my Baileys tiramisu, panettone bread and butter pudding or Christmas pavlova. My Wreath Pavlova and Speedy Mince Pies are great too.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintNo Bake Tiramisu Cake
Looking for a show stopping make ahead dessert for a special occasion? This no bake tiramisu cake is the recipe for you. Imagine layers of soft, fluffy panettone, intense coffee, creamy pistachio mascarpone and rich chocolate and hazelnut spread. All topped off with a crisp, caramelised meringue. Delicious…
- Prep Time: 20 minutes, plus cooling
- Chill Time: 2 hours, ideally overnight
- Total Time: 3 hours to overnight
- Yield: Serves 10-12 1x
- Category: Pudding
- Method: No Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the coffee soak:
- 2 tbsp instant coffee granules
- 300ml boiling water
For the filling:
- 250g mascarpone
- 400ml double cream
- 150g caster sugar
- 1bsp vanilla bean paste
- 2 tbsp pistachio cream (or to taste)
To assemble:
- 1 x 800g panettone
- About 4 tbsp chocolate and hazelnut spread spread (optional), the exact amount will depend on the number of layers you have
For the meringue topping: (optional)
- 6 large egg whites
- 250g soft light brown sugar
Instructions
- Start by prepping your coffee soak. In a medium-sized jug, mix together the coffee granules and boiling water until the coffee granules have dissolved. Set aside to cool completely.
- For the filling: in a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk together the mascarpone, double cream, caster sugar, vanilla bean paste and pistachio cream on medium speed until thickened and holding its shape. This should take a few minutes, but watch closely as you don’t want to overwhisk or it will go grainy.
- Next, using a bread knife, slice the panettone into rounds - you could do 2,3 or 4 depending on the shape of your panettone. I normally do 3.
- To assemble: place the bottom layer of panettone on a large flat plate or cake stand (make sure it can fit in your fridge). Generously brush with the cooled coffee - you want a good coating to add flavour, but not too much as to make it soggy. Then spread with 2 tablespoon chocolate and hazelnut spread. Dollop over the creamy pistachio filling and spread in an even layer (if making 3 layers, use half the mix). Repeat the layers.
- Top with the ‘hat’ of the panettone. Cover and chill in the fridge for at least 2 hours, ideally overnight. This will enable it to firm up and become easier to slice.
- For the meringue (optional): If you don’t have a blowtorch, preheat the oven to 260C/240C Fan. In a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk the egg whites until foamy and bubbly. Gradually, a tablespoon at a time, whisk in the soft light brown sugar. Make sure the previous tablespoon is completely whisked in before you add the next. Continue to whisk until the sugar has dissolved and you have a smooth and glossy meringue. If you pinch a little of the meringue mixture between your fingers, you shouldn’t feel any grains of sugar.
- Using a palette knife, spatula or the back of a spoon, spread the meringue all over the tiramisu cake.
- To caramelise, use a blowtorch to caramelise the top and set it slightly. Alternatively, pop in the preheated oven for a few minutes until the outside has turned a deep golden brown - watch closely to make sure it doesn’t burn. You also don’t want to leave it too long or else the inside will get hot and the cream will melt.
- Serve straight away!
Notes
Panettone: if you don’t have panettone you can use pandoro. Lots of different panettone flavours are available, have fun experimenting with different ones.
Pistachio cream: you can make your own pistachio cream or use a shop bought option. Alternatively, leave it out if you aren’t a fan.
Chocolate and hazelnut spread: this adds a delicious chocolate flavour to this tiramisu cake but you can leave it out. You can use something like nutella or a more luxurious gianduja spread.
Partially cooked eggs: the meringue topping contains partially cooked eggs so is not suitable for vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system). However, you can serve it ‘naked’ or top with whipped cream and a dusting of cocoa powder (more like a traditional tiramisu). It is also delicious drizzled with melted chocolate.
Make ahead: this no bake tiramisu cake is the ideal make ahead dessert. It needs at least 2 hours in the fridge, but overnight is ideal. It is at its best for up to 3 days after making.
Freezing instructions: the final no bake tiramisu cake doesn’t freeze well due to the cream. However, if you have a panettone and aren’t quite ready to use it, you can pre-slice it and pop it in the freezer. Just make sure you wrap it well. Remember to remove from the freezer and leave to thaw before starting this recipe. Having said that, an unopened panettone does tend to last for a while so check the best before date if freezer space is an issue.
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