No-Bake Vanilla and Mascarpone Cake, Tiramisu Style

Ingredients

• 400 ml Liquid fresh cream (Minimum 30 % fat, very cold)
• 100 g Powdered sugar (Very fine, sifted)
• 5 ml Vanilla extract (1 teaspoon, or 1 packet of vanilla sugar)
• 250 g Mascarpone (At room temperature)
• 200 g Ladyfingers (About 20 pieces, dry)
• 200 ml Cold coffee (Strong coffee, cooled)
• 100 g Chocolate‑hazelnut spread (Nutella) (Optional, for the final layer)
• 2 c. à soupe Unsweetened cocoa powder (For dusting before serving)
• 30 g Decorative chocolates (hearts, vermicelli) (For final decoration)

Instructions

1. Prepare the vanilla cream

   In a large bowl, incorporate the mascarpone, fresh cream, powdered sugar and vanilla extract. Beat on medium speed until a firm and airy consistency is achieved.

   Time: PT5M

2. Chill the cream

   Cover the bowl with plastic wrap and place in the refrigerator while you prepare the biscuits.

   Time: PT5M

3. Soak the biscuits in coffee

   Pour the cold coffee into a bowl. Quickly dip each ladyfinger (2‑3 s) to soak without making them soggy.

   Time: PT2M

4. First layer of biscuits

   Arrange a layer of soaked biscuits at the bottom of the serving dish, pressing them lightly together.

   Time: PT2M

5. First layer of cream

   Fill a piping bag with half of the vanilla cream and pipe a generous layer over the biscuits.

   Time: PT2M

6. Repeat the layers

   Alternate soaked biscuits and cream until ingredients are exhausted, ending with a cream layer.

   Time: PT2M

7. Add the spread (optional)

   Spread the chocolate‑hazelnut spread over the top of the cake using a second piping bag or a spatula.

   Time: PT1M

8. Chill for setting

   Cover the cake and place in the refrigerator for at least 2 hours so the flavors meld and the assembly solidifies.

   Time: PT0M

9. Finishing and serving

   Just before serving, dust the top with unsweetened cocoa and decorate with heart‑shaped chocolates and vermicelli.

   Time: PT2M

Nutrition Facts

Calories

673

Protein

8 g

Carbohydrates

70 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Liquid fresh cream: Thick cream (double cream) with same fat content
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Vanilla extract: Vanilla sugar
• Instead of Mascarpone: Ricotta + butter (1:1)
• Instead of Ladyfingers: Boudoirs, sponge fingers
• Instead of Cold coffee: Chilled espresso
• Instead of Chocolate‑hazelnut spread (Nutella): Homemade chocolate spread, cocoa butter
• Instead of Unsweetened cocoa powder: Cocoa powder
• Instead of Decorative chocolates (hearts, vermicelli): Chocolate shavings

Equipment Needed

• Large bowl
• Electric or hand whisk
• Silicone spatula
• Piping bag
• Serving dish
• Coffee bowl (optional)
• Tablespoon (optional)
• Cocoa grater or small sieve (optional)

Critical Steps — Do Not Skip

• Beat the cream until it reaches a firm texture without turning it into butter.
• Do not soak the biscuits in coffee for too long to avoid them falling apart.
• Let the cake chill for at least 2 hours before serving.

Chef Tips from the Video

• Use a very strong espresso for a more pronounced flavor.
• For a more elegant look, pipe with a star tip.
• Dust the cocoa with a fine sieve to avoid lumps.
• Add a pinch of sea salt on the chocolate layer to enhance the taste.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator in an airtight container, up to 2 days.

Freezer: Not recommended, the cream texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cream the day before and keep it refrigerated.
• The assembly can be done the day before; just keep the cake in the fridge until serving.
• The cocoa powder can be dusted just before serving to preserve its aroma.