A no-bake dessert that’s very easy to prepare yet incredibly delicious… Tiramisu Cookie Block, with dry cookies, coffee, and mascarpone cream, without raw eggs. It’s ready in a few minutes, then you put it in the fridge and it’s ready to go, with a nice dusting of cocoa on top. Try this recipe, it’s perfect for any occasion!
Here are more delicious ideas for you:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 8-10
- Cooking methods: No-bake
- Energy 314.96 (Kcal)
- Carbohydrates 29.71 (g) of which sugars 11.79 (g)
- Proteins 3.04 (g)
- Fat 21.56 (g) of which saturated 5.84 (g)of which unsaturated 0.01 (g)
- Fibers 1.08 (g)
- Sodium 111.04 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.47 oz dry cookies
- 8.82 oz mascarpone
- 1.06 cups heavy cream (well chilled)
- 2.12 oz powdered sugar
- 1 cup coffee
- Half shot rum (optional)
- to taste unsweetened cocoa powder
Tools
- Hand mixer
- Bowl
- Coffee maker
- Plastic wrap
- Baking dish rectangular
Preparation
Prepare the coffee using an espresso machine or moka pot, pour it into a dish, and let it cool. You can sweeten it if desired. Add the rum and mix.
In a bowl, mix the mascarpone with the powdered sugar.
Using a mixer, whip the cream until it becomes firm and fluffy. Gently fold it into the mascarpone mixture with upward motions to achieve a smooth and uniform cream.
Take your baking dish and line it with plastic wrap. This will help you remove the block later. If you prefer to serve the dessert directly from the dish, the wrap is not necessary.
Quickly dip the cookies in the coffee and place a layer at the base.
Cover with the mascarpone cream, smoothing it out well.
Continue with layers of soaked cookies and cream, finishing on top with cookies. I managed to make 5 layers of 8 cookies each, but the quantity depends on the container used.
Cover the dessert with plastic wrap and place it in the fridge for at least 1-2 hours so the layers can compact well.
When ready to serve, remove it from the dish using the wrap and sprinkle the top with cocoa powder.
The tiramisu cookie block is ready. You can cut portions along the cookie outlines, so they are all the same size.
Tips and Variations
For the soak, you can omit the rum and use only coffee, or coffee mixed with milk.
If you want to lighten the cream, you can replace the mascarpone (in whole or in part) with ricotta.
I used the classic dry cookies Oro Saiwa, but any brand is fine as long as the shape is square or rectangular. Try not to soak them too much, or they will fall apart.
Keep Following Me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
This content contains sponsored affiliate links.
