No-Bake Tiramisu Loaf
This is tiramisu made in a loaf pan and inverted onto a platter, making it easier to layer and slice. A no-bake tiramisu loaf can be made with or without alcohol, and is a creamy, dreamy, delicious dessert!
Servings: 8 slices
Calories: 456kcal
Special Equipment
- hand mixer
Ingredients
- 5 tablespoons (30 grams) espresso powder, see Recipe notes
- 1¼ cups (284 grams) hot water, see Recipe notes
- 6 tablespoons (85 grams) Kahlua, Grand Marnier, or dark rum, see Recipe notes
- ⅓ cup (66 ⅔ grams) granulated sugar
- 3 (51 grams) large egg yolks, at room temperature
- 1 cup (227 grams) mascarpone cheese, cold, see Recipe notes
- 1 tablespoon (1 tablespoon) dark rum, see Recipe notes
- 1 cup (240 grams) heavy cream, chilled
- 24 (24) ladyfingers, crunchy (not soft)
- cocoa powder, for dusting
Instructions
- Lightly spray a standard loaf pan with canola oil spray, then line with plastic wrap, leaving plenty of overhang to wrap around the tiramisu later.
- Prepare the espresso dip: Dissolve 5 tablespoons espresso powder in 1¼ cups hot water, then allow to cool to room temperature. Once cooled, stir in 6 tablespoons Kahlua (or dark rum or Grand Marnier, if preferred), then pour the dipping mixture into a 9-inch pie pan. Set aside.
- Make the mascarpone cream: This consists of 3 elements - sabayon (a cooked egg yolk and sugar mixture), whipped mascarpone cheese, and whipped cream.
- Element 1 - Sabayon: Pour 2-inches of water into a saucepan (or bottom of a double boiler) and bring to a simmer over medium-low heat. Using a heat-proof bowl making sure the bottom of the bowl isn’t touching the water (or use the top of the double boiler), beat ⅓ cup granulated sugar and 3 large egg yolks with a hand mixer on medium-high. When the mixture is pale yellow, has tripled in volume, and falls back in thick ribbons when the beaters are lifted, the sabayon is ready, about 5 to 7 minutes.Remove the bowl from the heat and whisk the sabayon for a few minutes off the heat to help it cool down, then set aside to cool further.
- Element 2 - Whipped mascarpone: In a large bowl, beat together 1 cup mascarpone cheese and 1 tablespoon dark rum just until smooth.Add the warm sabayon to the mascarpone mixture and beat until combined. Don’t over-whip or the mixture can curdle.
- Element 3 - Whipped cream: In a separate bowl and using clean beaters, beat 1 cup heavy cream (chilled) starting on low speed, then increasing to medium speed, just until stiff peaks form. Beating heavy cream slowly will help it remain more stable without turning watery.Fold the whipped cream into the mascarpone mixture, half at a time. Again, don’t over mix.
- Assemble the tiramisu: For the first layer, take 8 ladyfingers and, one at a time, quickly dip each side into the espresso mixture just long enough for it to soften, 1 to 2 seconds per side. Place them in the prepared pan as you go. You want the ladyfingers wet but not soggy, so don’t dawdle!
- Lay the 8 dipped ladyfingers face down across the bottom of the prepared pan so that they are parallel to the short side of the pan, crowding them together if necessary. Spread ⅓ of the mascarpone cream over them, smoothing the cream out with a small offset spatula.
- Lay the next layer of 8 dipped ladyfingers on top of the cream, then spread half the remaining cream over them. Repeat for one more layer.
- Cover the pan with the overhanging plastic wrap and chill the tiramisu for at least 6 hours or overnight. You want the layers to be fully set.
- Serve the tiramisu: Remove the tiramisu from the refrigerator and unwrap the plastic wrap from the top. Invert a small platter or large plate over the top of the loaf pan and quickly flip them over. Carefully lift the loaf pan off the tiramisu and remove the plastic wrap.
- Dust the tiramisu with a generous amount of cocoa powder using a fine mesh strainer. For a pretty presentation, use a pastry brush to wipe off the excess cocoa powder.
- Serve the tiramisu in slices (cutting between the ladyfingers), cleaning the knife between cuts. Dust with more cocoa powder, if desired.
- Storage instructions: Tiramisu can be stored in the refrigerator covered for up to 3 days.For longer storage, tightly cover before dusting with cocoa powder and freeze for up to 3 months. Remove from the freezer, dust the top with cocoa powder, then thaw in the refrigerator for at least 24 hours, covered or uncovered.
Recipe Notes
You can also use 1¼ cups strongly brewed espresso or very strong black coffee instead of the espresso powder and water.
Non-Alcoholic Tiramisu Loaf: For a kid- and pregnancy-friendly tiramisu, you can omit the Kahlua, rum, or Grand Marnier in the espresso dip and replace rum in the mascarpone cream with milk. This version is safe because the egg yolks are cooked, not raw.
See the discussion in the post for mascarpone substitution ideas.
You can also use a 9- × 9-inch baking pan instead of the loaf pan (omit the plastic wrap lining the pan). Fit the ladyfingers into the pan as best you can, making 2 layers. Serve the tiramisu directly from the pan (don’t invert it onto a platter). You'll get about 16 2-inch square servings.
Nutrition
Serving: 1slice | Calories: 456kcal | Carbohydrates: 37g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 208mg | Sodium: 79mg | Potassium: 184mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 1112IU | Vitamin C: 0.2mg | Calcium: 89mg | Iron: 2mg
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