Tiramisu Round Cake Recipe
“Try this marvelous approach to your favorite Italian dessert. It’s out of this world!”
Chanie Konashvilli
Original Recipe Author
Tiramisu is a widely loved dessert among many people. However, the idea of a no-bake recipe with raw eggs inside may be a turn-off for some.
That’s why we came up with the following no-eggs tiramisu recipe for you to enjoy. With only a few ingredients, you can make the ultimate sweet treat effortlessly.
Plus, it involves using simple tea biscuits and instant pudding mix, allowing you to skip all the complicated components.
In fact, this tiramisu round cake recipe is so easy that anyone can make it. So, invite your kids to the kitchen for a helping hand. They’ll love arranging the biscuits and piping the cream with you.
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Equipment
Ingredients
- 3 packs tea biscuits
- ¼ cup boiling water
- 2 tbsp. instant coffee
- ¾ cup cold water
Cream:
- 2 cups heavy cream (500 ml)
- 1 cup milk
- ½ cup sugar
- 1½ packages vanilla instant pudding mix (120 g)
- 1 lbs. quark creamy soft cheese 5% (500 g)
- 1 lbs. mascarpone (500 g)
Instructions
- In a small bowl, prepare the instant coffee by dissolving it in the boiling water.
- Add the cold water over it.
- Set aside until later use.
Cream:
- In a large bowl (or mixer’s bowl), pour the heavy cream and milk.
- Add in the vanilla instant pudding mix and the sugar.
- Whip up the ingredients using a hand mixer or a stand mixer.
- Lower the mixer speed after the cream firms up.
- Add the cheeses and keep whipping until well combined.
Cake Assembly:
- Dip only one side of the tea biscuits in the prepared coffee for a quick second.
- Arrange the biscuits into the springform pan to cover the entire base.
- Break the last few pieces into the desired sizes if they don’t fit in the base of the pan.
- Spread about half the amount of the cheese cream over the biscuit layer.
- Dip the tea biscuits in the coffee again to make the second cake layer.
- Arrange the dipped biscuits over the cream layer.
- Put the second half of the cream into a piping bag with the straight tip attached (or use no tip at all).
- Pipe the cream over the tea biscuits.
- Freeze for a few hours.
- Remove from the fridge, dust with cocoa powder, and refrigerate.
- You can also store the cake in the freezer (just remove it 20 minutes before serving to defrost).
your time to shine:
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Oh, and we almost forgot!
This Tiramisu Round Cake Recipe is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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