No Bake Tiramisu

Servings: -8

Author: Maria Jose Martin

Print Recipe

Ingredients

Espresso Syrup:
1 tbsp Instant espresso/ strong coffee powder
1/2 tbsp Sugar
1/2 cup Boiling water 125ml
1 tbsp Coffee liqueur / Bailey's Irish Cream optional, refer notes
Filling:
250 gms Mascarpone cheese refer notes to see the recipe for homemade mascarpone cheese
1.5 tsp Vanilla essence
3 tbsp Icing sugar
2 tbsp Coffee liqueur / Bailey's Irish Cream optional, refer notes
1 cup Heavy/whipping cream 250 ml
1.5 - 2 loaves Pound Cake I used Sara Lee Pound Cake, refer notes
Cocoa powder - to dust optional
Strawberries for decoration optional

Instructions

To make the Espresso Syrup:
Dissolve instant espresso coffee powder, sugar in boiling water. Leave to cool. Stir in 1 tablespoon Coffee liqueur / Baileys Irish Cream (if using). Set aside.
To make the Filling:
In a mixing bowl, with a manual whisk, whisk mascarpone cheese with icing sugar, vanilla essence, Baileys Irish Cream (if using) and 3 tablespoons of the espresso syrup until blended.
With an electric mixer whisk the whipping cream until soft peak (do not over whip). With a spatula, fold in 1/4 of the whipped cream to the mascarpone mixture. Fold in the remaining whipped cream to the mascarpone mixture.
To assemble the cake:
Spread a layer of the cake in the pudding dish / individual dessert bowl. Brush the cake with espresso syrup to moisten it.
Spoon over half of the filling over the moistened cake layer. Spread evenly. Repeat with another layer of moistened cake and spoon over the remaining filling. Spread and smooth the top. Cover with cling wrap (make sure the cling film is not touching the pudding) and refrigerate for at least 4 hours, best left overnight.
Just before serving, dust the top with cocoa powder. Decorate with dark and white chocolate shavings and strawberries (as desired).

Notes

You can see the recipe for homemade mascarpone cheese here.

For the base, you can also use brownies or chocolate cake or Lady finger biscuit, instead of vanilla pound cake. This time, I used both vanilla pound cake and brownies as the base (you can see it in the step by step pic).

I've tried this recipe with and without coffee liqueur. I've used Tia Maria. If you are not using coffee liqueur, I suggest you make a bit more espresso syrup and add 4 tbsp of the same to the filling, instead of 3. However if you dont like a strong coffee flavour, stick with the 3 tbsp as mentioned in the recipe.

Also if you wish, you can sprinkle some choc chips between the layers.

This can be stored in the fridge for 2-3 days.