This recipe is easy, yet produces the classic Italian dessert. You don’t even need special equipment, baking, or ingredients.
There are few things in life we here at NellieBellie enjoy more than sitting together with a good dessert and a hot cup of Mexican coffee at break time. Sure, going shopping with an endless budget would rank high on the list of awesome. But, a cozy table set with this easy tiramisu cake for coffee time ranks a close second. We love easy tiramisu and all its yummy layers. We love its chocolate, its creamy goodness, sweet fillings, and coffee-soaked cakes!
Do you love coffee-inspired desserts? Try my Bailey’s Chocolate Bundt Cake.
And this recipe for easy Tiramisu cake is our favorite. It’s easier than the classic version, less expensive, and tastes just as great as the classic! Bar none!
This is a recipe that you need to put in your “tried and true” box. Pull it out when you want to impress someone, when you need something special, when it’s Tuesday, or Friday for that matter. It isn’t very often you find such an easy Tiramisu cake recipe. Definitely a recipe to keep handy!
Key Ingredients:
- Frozen Pound Cake. Using pre-made pound cake (in the frozen section) means this dessert‘s prep time is next to nothing. You are practically GAINING time when you make this!
- Strong coffee or espresso.
- Rum (or good quality vanilla). We switch between using brandy, rum, marsala wine, and coffee liquor mixed with coffee. Whatever we have on hand is used. Or, whatever we can find in mini bottles. All 3 make good options!
- Cream cheese. We use cream cheese as a substitution for that expensive mascarpone cheese that is a traditional tiramisu ingredient. Cream cheese, heavy whipping cream, and powdered sugar make a great creamy filling at a fraction of the cost!
Easy instructions:
- Slice the pound cake (slice it frozen) into about 10 slices (about ½ inch in width), length way.
- In a large bowl, beat the cream cheese, whipping cream, and powdered sugar together to form your creamy mascarpone frosting.
- Mix the coffee and alcohol together.
- On the bottom of the pan, place a thin layer of pound cake, trimming to fit.
- Pour part of the coffee mixture slowly over the top.
- Repeat until ingredients are gone. (I make mine with 2 cake layers).
- Sprinkle the top with cocoa powder until completely covered.
- Cover with plastic wrap and place in the fridge for at least 4 hours, the longer this sits…the better!
Grab a fork and dig in! But, you better be fast because I doubt there will be much left once we get started!
This simple tiramisu cake recipe makes a delicious dessert for any time you need a pick-me-up. Make this cake with your family.
Easy Tiramisu Cake
Ingredients
- loaf of pound cake found in frozen section
- 8 oz cream cheese softened.
- 1 1/2 cups whipping cream
- 1/2 cup powdered sugar.
- 1 1/4 cup of strong coffee room temperature
- 2 tablespoons of rum (or sub 2 teaspoons of real vanilla extract) brandy, or coffee-flavored liqueur
- cocoa
Instructions
- Slice the pound cake.
- Beat the cream cheese, whipping cream, and powdered sugar together until light and creamy.
- Mix the coffee and alcohol together.
- On the bottom of a 9 by 9 pan (or a trifle dish) place a single layer of pound cake, trimming to fit.
- Pour 1/3 of the coffee mixture slowly over the top.
- Spread 1/3 of the cream mixture on top.
- If desired, put shaved chocolate on top of the cream mixture.
- Repeat until ingredients are gone.
- Sprinkle the top with cocoa.
- Place in the fridge for at least 4 hours, the longer this sits…the better!
Nutrition
Recipe tester Melanie suggests…
–> Make the shaved chocolate ahead by using a sharp paring knife to slice down the side of a frozen bar of chocolate.
–> Overnight is best but 4 hours also works fine.
This was so easy to make and tastes just like the one you get in the restaurant. Thanks for making this easy to do at home.
I am so glad to hear it! It’s always wonderful to hear great reviews. :)
I was searching for a Tiramisu recipe and I have to admit I was drawn to this one because of the website name. I just have to say WOW! Rave reviews from my toughest critics, the kids. Thank you for such an easy and great recipe!
Sure, it’s just mostly for looks so keep it light. Happy New Years!
Do I use unsweetened cocoa on top? I’m making this for a NYE party.
If they don’t ask, don’t tell :). I’m glad it worked out for you and hopefully gave you more time to spend with that lovely family!
Thank you for this recipe! I made it for a family gathering last week, and I got rave reviews. Nobody asked me how I made it, so we’ll just let them assume I slaved over it. :-D
Yes, absolutely. It gets better when you let it sit in the fridge! Perfect for making ahead.
I am really excited about this dessert! Does this sit well overnight? would like to make this a day ahead of time. Thanks!
Please go a head and use mascarpone cheese NOT crean cheese; there’s a difference! ABig different. Don’t cheap out!
So glad it’s working for you, and that you now have the confidence to make it!
I have made this several times and it’s such a big hit!! Thanks so much for providing this recipe. For years I’ve been too afraid to attempt this dessert but now I’m a hit at parties, thanks to you!
This may help when trying to get your cream to whip. Make sure the whipping cream is REALLY cold. Put the Beaters and the bowl that you plan to mix it in, in the freezer for 30 or more minutes. Also I make a whipped frosting that is cream cheese, powdered sugar and whipping cream. That recipe says not to let the cream cheese come to room temp. So you could try doing that. Just put the cream cheese (cold) and powdered sugar in the mixing bowl. Once that is whipped together and nice and creamy then pour in the whipping cream. Hope those tips help!
So I tried this recipe and it turned out great. The only thing was that the whipped cream turned out more like a glaze for me and no matter what I did it wouldnt get light and creamy. Did I do something wrong? Too much powdered sugar, too much beating, or not enough? I tried to add more powdered sugar but it didnt help. I whipped up the cream cheese before mixing in the other ingredients because usually I make the butter light and fluffy in the frosting before anything else and figured this would work with the cream cheese as well so that could be another source of error.
See instruction 2.
Do you whip the cream first or just mix it in liquid form. Thank you.
Hmm…not actually sure. It might go TOO mushy by then…
Looks amazing! I was thinking about making it on Sunday and taking it to a party on Tuesday night. Do you think it’ll still be just as yummy?!
We try. And you’re welcome!
Wow! What a quick response! I’ll try this tonight.
Thanks!
It’s a loaf pan one…so 8×3 or 9×4?
What size is the pound cake? Want to make this soon.
Oh my! That looks amazing!!! Pinning! #client
I can’t wait to make this!!!
Um. Yum. Hold up- let me grab my fork… !!!!