No Bake Tiramisu Cake
Looking for a show stopping make ahead dessert for a special occasion? This no bake tiramisu cake is the recipe for you. Imagine layers of soft, fluffy panettone, intense coffee, creamy pistachio mascarpone and rich chocolate and hazelnut spread. All topped off with a crisp, caramelised meringue. Delicious…
Servings: 10 servings
Ingredients
For the coffee soak:
- 2 tbsp instant coffee granules
- 300 ml boiling water
For the filling:
- 250 g mascarpone
- 400 ml double cream
- 150 g caster sugar
- 1 bsp vanilla bean paste
- 2 tbsp pistachio cream or to taste
To assemble:
- 1 x 800g panettone
- 4 tbsp chocolate and hazelnut spread spread optional, the exact amount will depend on the number of layers you have
For the meringue topping: optional
- 6 large egg whites
- 250 g soft light brown sugar
Instructions
- Start by prepping your coffee soak. In a medium-sized jug, mix together the coffee granules and boiling water until the coffee granules have dissolved. Set aside to cool completely.
- For the filling: in a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk together the mascarpone, double cream, caster sugar, vanilla bean paste and pistachio cream on medium speed until thickened and holding its shape. This should take a few minutes, but watch closely as you don’t want to overwhisk or it will go grainy.
- Next, using a bread knife, slice the panettone into rounds - you could do 2,3 or 4 depending on the shape of your panettone. I normally do 3.
- To assemble: place the bottom layer of panettone on a large flat plate or cake stand (make sure it can fit in your fridge). Generously brush with the cooled coffee - you want a good coating to add flavour, but not too much as to make it soggy. Then spread with 2 tbsp chocolate and hazelnut spread. Dollop over the creamy pistachio filling and spread in an even layer (if making 3 layers, use half the mix). Repeat the layers.
- Top with the ‘hat’ of the panettone. Cover and chill in the fridge for at least 2 hours, ideally overnight. This will enable it to firm up and become easier to slice.
- For the meringue (optional): If you don’t have a blowtorch, preheat the oven to 260C/240C Fan. In a stand mixer fitted with the whisk attachment (or a large bowl and electric whisk), whisk the egg whites until foamy and bubbly. Gradually, a tablespoon at a time, whisk in the soft light brown sugar. Make sure the previous tablespoon is completely whisked in before you add the next. Continue to whisk until the sugar has dissolved and you have a smooth and glossy meringue. If you pinch a little of the meringue mixture between your fingers, you shouldn’t feel any grains of sugar.
- Using a palette knife, spatula or the back of a spoon, spread the meringue all over the tiramisu cake.
- To caramelise, use a blowtorch to caramelise the top and set it slightly. Alternatively, pop in the preheated oven for a few minutes until the outside has turned a deep golden brown - watch closely to make sure it doesn’t burn. You also don’t want to leave it too long or else the inside will get hot and the cream will melt.
- Serve straight away!
Notes
Panettone: if you don’t have panettone you can use pandoro. Lots of different panettone flavours are available, have fun experimenting with different ones.
Pistachio cream: you can make your own pistachio cream or use a shop bought option. Alternatively, leave it out if you aren’t a fan.
Chocolate and hazelnut spread: this adds a delicious chocolate flavour to this tiramisu cake but you can leave it out. You can use something like nutella or a more luxurious gianduja spread.
Partially cooked eggs: the meringue topping contains partially cooked eggs so is not suitable for vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system). However, you can serve it ‘naked’ or top with whipped cream and a dusting of cocoa powder (more like a traditional tiramisu). It is also delicious drizzled with melted chocolate.
Make ahead: this no bake tiramisu cake is the ideal make ahead dessert. It needs at least 2 hours in the fridge, but overnight is ideal. It is at its best for up to 3 days after making.
Freezing instructions: the final no bake tiramisu cake doesn’t freeze well due to the cream. However, if you have a panettone and aren’t quite ready to use it, you can pre-slice it and pop it in the freezer. Just make sure you wrap it well. Remember to remove from the freezer and leave to thaw before starting this recipe. Having said that, an unopened panettone does tend to last for a while so check the best before date if freezer space is an issue.