No-Bake Tiramisu Roll
No‑Bake Tiramisu Roll is a easy Italian recipe that serves 8. 350 calories per serving. Recipe by Baking Room on YouTube.
Prep: 32 min | Cook: PT0M | Total: 47 min
Cost: $9.75 total, $1.22 per serving
Ingredients
- 1 cup Hot Water (just boiled, then cooled slightly)
- 2 tablespoons Instant Coffee (fine instant coffee granules)
- 12 pieces Ladyfingers (Savoiardi) (about 200 g, store‑bought or bakery)
- 300 g Mascarpone Cheese (room temperature)
- 5 tablespoons Powdered Sugar (sifted)
- 350 g Heavy Cream (chilled, for whipping)
- 2 tablespoons Unsweetened Cocoa Powder (divided, for dusting)
Instructions
Make Coffee Soak
Combine 1 cup hot water with 2 tbsp instant coffee; stir until fully dissolved and set aside to cool slightly.
Time: PT5M
Temperature: hot
Whip the Cream
In a chilled mixing bowl, whip 350 g heavy cream with a hand mixer until stiff peaks form.
Time: PT5M
Prepare Mascarpone Filling
Add 300 g mascarpone and 5 tbsp powdered sugar to the whipped cream; fold gently until smooth and homogeneous.
Time: PT5M
Dip Ladyfingers
Quickly dip each ladyfinger once on each side in the coffee mixture—just enough to moisten, but do not soak.
Time: PT5M
Assemble the Roll Base
Lay the dipped ladyfingers side‑by‑side on a clean surface to form a rectangle. Spread 2/3 of the mascarpone cream evenly over the biscuits and dust with 1 tbsp cocoa powder.
Time: PT5M
Roll the Cake
Starting from the long side, gently roll the ladyfingers into a tight log. Place the roll seam‑side down on a lined baking sheet.
Time: PT5M
Set in Freezer
Cover the roll with plastic wrap and place in the freezer for 1–2 hours until firm.
Time: PT0M
Temperature: freezer
Final Dust and Serve
Remove the roll from the freezer, dust the top with the remaining cocoa powder, slice into 8 pieces and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Instant Coffee: strong brewed espresso, 1/4 cup
- Instead of Ladyfingers (Savoiardi): plain sponge cake strips
- Instead of Mascarpone Cheese: cream cheese (with 1 tbsp heavy cream per 100 g)
- Instead of Powdered Sugar: granulated sugar, blended
- Instead of Heavy Cream: whipping cream
- Instead of Unsweetened Cocoa Powder: cocoa nibs, finely ground
Equipment Needed
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Spatula
- Measuring Cups and Spoons
- Baking Sheet or Tray
- Plastic Wrap
- Freezer
Critical Steps — Do Not Skip
- Do not soak the ladyfingers; a quick dip is enough to keep them moist without becoming soggy.
- Roll the cake tightly to maintain shape.
- Freeze the roll for at least 1 hour to set before slicing.
Chef Tips from the Video
- Chill the mixing bowl and beaters for at least 10 minutes before whipping cream.
- Line the baking sheet with parchment paper for easy removal.
- Dust cocoa just before serving to keep the top looking fresh.
Troubleshooting
Ladyfingers are soggy and the roll falls apart
Dip each biscuit for no more than 1 second per side; work quickly and keep the cream cold.
Filling is too runny
Whip the cream to stiff peaks and fold gently; keep mascarpone refrigerated until mixing.
Roll cracks when slicing
Freeze the roll solid before cutting and use a hot, wet knife for smooth slices.
Storage
Refrigerator: Store covered in the fridge for up to 3 days.
Freezer: Can be frozen for up to 1 month; thaw in the fridge before serving.
Room temperature: Not recommended; the cream will melt.
Make-Ahead Tips
- Prepare the mascarpone filling up to 24 hours ahead and keep chilled.
- The rolled cake can be frozen after step 6; just dust with cocoa after thawing.
Last updated: August 20, 2026
