A layered dessert in the style of tiramisu with no oven required, combining smooth mascarpone-yogurt cream with biscuits soaked in coffee until soft and juicy. Perfect for anyone craving a cafe-style dessert but only has a fridge and a bit of patience to wait for it to set. The taste is creamy, slightly bitter from the coffee, with just the right amount of sweetness—totally addictive with every bite.
🧂 Ingredients
🍽️ Servings: 6
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams ladyfinger biscuits or Marie Regal biscuits
- 250 ml strong black coffee (espresso or filtered traditional brewed coffee)
- 2 tbsp granulated sugar for the coffee
- 250 grams cream cheese
- 150 grams thick plain yogurt
- 300 ml liquid whipping cream (dairy cream), whipped until stiff
- 80 grams powdered sugar
- 2 tbsp unsweetened cocoa powder, for dusting
- 1/2 tsp vanilla powder
- 1 pinch fine salt
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👩🍳 Instructions
- 1 Brew the strong black coffee with hot water, dissolve the granulated sugar into it, then let it cool to room temperature or just slightly warm. Don't use coffee that's still boiling hot, as it can make the biscuits fall apart.
- 2 In a large bowl, beat the cream cheese and powdered sugar with a mixer until smooth and lump-free, about 2-3 minutes.
- 3 Add the plain yogurt, vanilla powder, and salt to the cream cheese mixture, then beat again until well combined and smooth.
- 4 In a separate bowl, whip the liquid whipping cream with a mixer until it forms stiff peaks (be careful not to over-mix or it will turn grainy).
- 5 Gently fold the whipped cream into the cream cheese mixture using a spatula, folding from bottom to top so you don't lose too much air. This is your tiramisu cream.
- 6 Dip the biscuits one at a time into the coffee for just 2-3 seconds per side—don't soak them too long or they'll get mushy and fall apart.
- 7 Arrange the first layer of soaked biscuits at the bottom of your serving container or glass, then cover with a layer of tiramisu cream about 1-1.5 cm thick.
- 8 Repeat the layers of biscuits and cream until the container is full, finishing with a layer of cream on top.
- 9 Sift a thin layer of cocoa powder over the very top as a finishing touch.
- 10 Cover the container with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, so the biscuits absorb the flavor fully and the cream sets perfectly before serving chilled.
💡 Tips
• Use coffee that's completely cooled to room temperature so the cream doesn't melt during layering.
• For a neat, cafe-style presentation, layer it in clear glass cups so the pretty coffee-cream layers show through.
• Don't skip the minimum 4-hour chilling time—this is the key to evenly softened biscuits and a well-set cream.
• You can swap the biscuits for thin steamed sponge cake if you prefer a softer, less crunchy version.
📊 Nutrition Facts / serving
365
Calories (kcal)
6 g
Protein
26 g
Fat
28 g
Carbs
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