This No Bake Tiramisu Icebox Cake is the easy to make version of a traditional Italian Tiramisu, minus the raw eggs! It contains simple ingredients and sets in the refrigerator for a simple, easy dessert that tastes just as amazing as the original!
Looking for more easy desserts? You’ll love this Black Forest Icebox Cake or this super easy No Bake Vanilla Cheesecake!!
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If you’ve ever been to Italy you’ve probably had the pleasure of enjoying a real, traditional Italian Tiramisu. It’s one of the richest, most delicious desserts I’ve ever tasted but it’s not one I like to tackle in my own kitchen too often because of how it’s made. Traditional Tiramisu recipes often call for raw eggs or at least raw egg whites and usually require a homemade custard-style cream as a part of the Mascarpone layer. And while I do enjoy making extravagant, labour-intensive desserts for special occasions, it’s not something I like to do on the regular. I’m a busy mom and I ain’t got time for that. And I also don’t like the idea of getting Salmonella poisoning. Just sayin’.
I am, however, a HUGE fan of no-bake cheesecakes and icebox cakes, especially when I’m pressed for time, which – let’s be honest – is all the time these days. This Tiramisu Icebox Cake couldn’t be easier to make – if you’ve tried any of my no bake cheesecakes, like this No Bake Snickers Cheesecake or this Oreo Cheesecake Pie you’ll know exactly what I’m taking about. Just whip up the base and the filling, throw it together, and it sets to perfection in the fridge or freezer until you’re ready to serve it. Seriously…SO easy!
I created an easy-to-follow tutorial video for this No Bake Tiramisu Icebox Cake on my Facebook page, so if you’re not already following me on Facebook, head on over there to check it out. In my tutorial I use Rum extract in this recipe instead of real rum because I made this No Bake Tiramisu Icebox Cake for a function where both children and a friend of mine who’s pregnant would be enjoying it. I’m also not a huge fan of rum, so I prefer a milder rum flavour that the extract creates quite nicely, rather than the strong rum flavour created by adding the real deal. If you’re a rum-lover, feel free to add as much of the real thing as you’d like! It won’t make any difference to the end result (other than the flavour), and that way you’re able to customize this delicious dessert to your own tastes, just like we do!
If you’re not familiar with an icebox cake it’s basically a cake made from some kind of thin cookie sandwiched between layers of sweet cream that solidifies when stored in the refrigerator or set in the freezer. It’s a genius idea, really, and while icebox cakes are usually more popular in the summer time because they’re cool and refreshing I think they’re perfect for any time of the year!
Try my Black Forest Icebox Cake for another delicious no bake dessert!
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I hope you love this recipe as much as we do! Let me know in the comments below, what flavour of icebox cake would you like to see next on The Busy Baker??
Looking for even more delicious summer recipes? You’ll love the ones I have linked below!!
- Easy No Bake Cookies and Cream Oreo Icebox Cake
- No Bake Black Forest Icebox Cake
- Gingerbread Pumpkin Icebox Cake
- Chocolate Mocha Tiramisu Icebox Cake
- No Bake Lemon Blueberry Icebox Cake
- No Bake Monster Cookie Icebox Cake
Watch the video below to see exactly how I make this classic recipe. You can find more delicious recipe videos on my YouTube channel.
No Bake Tiramisu Icebox Cake
- 500 grams Mascarpone Cheese at room temperature
- 200 grams Cream Cheese at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/4 cups powdered sugar
- 400 ml heavy whipping cream whipped to stiff peaks
- approximately 3-4 cups strong coffee cooled to room temperature
- 350 grams ladyfinger cookies
- rum or rum extract to taste
- 1/4 cup cocoa powder
- Add the Mascarpone cheese, cream cheese, and vanilla extract to a large bowl and whip on high speed with an electric hand mixer or stand mixer.
- Add the powdered sugar and continue to whip on high speed until combined.
- Gently fold in the whipped cream with a rubber spatula until it's well combined and the mixture is light and fluffy.
- Add the rum or rum extract to the coffee and dip the ladyfingers in the coffee mixture one by one until you've lined the bottom of a 9-inch by 13-inch pan.
- Smooth half of the Mascarpone mixture over the bottom layer of coffee-soaked ladyfingers and dust the top of the Mascarpone layer with cocoa powder.
- Add another layer of coffee-soaked ladyfingers over the cocoa-dusted Mascarpone layer and then top with the remaining Mascarpone mixture, smoothing it out as much as possible.
- Cover with plastic wrap and refrigerate for 2 hours or overnight.
- Dust with the remaining cocoa powder right before slicing and serving.