Chocolate Coffee and Cream Tiramisu Cake

Tiramisu cake is a “cheer me up” coffee-flavored dessert that is a favorite for holidays or special occasions. Birthdays, weddings, anniversaries or just because. There are many variations of this popular dessert and I would like to share my delicious easy recipe with you.

Chocolate, Coffee and Cream Tiramisu Cake

My version is eggless and alcohol-free, but is still just as luscious as the classic recipe invented in the 1960’s. Actually, I read that some of the original recipes didn’t contain alcohol either.

This no-bake cake has the traditional combination of chocolate and coffee and the rich cream pulls all the ingredients together perfectly. I recently made one for my sister-in-law’s birthday and everyone loved it!

Note: I used Natural Nectar Biscotti Savoiardi Vanilla Lady Fingers that I found at Whole Foods.

Chocolate, Coffee and Cream Tiramisu Cake

THE RICH REAL FOOD INGREDIENTS

Chocolate, Coffee and Cream Tiramisu Cake

First, with a vegetable peeler or knife, shave some dark chocolate from a bar into curls. Also, have a small sieve available to dust the cocoa powder.

Then to get the coffee ready, add a little boiling water to two tablespoons of instant coffee granules and mix them until they are dissolved.

Chocolate, Coffee and Cream Tiramisu Cake

To prepare the cream, add the softened cream cheese, pure vanilla, powdered sugar and a splash of the whipping cream to a mixing bowl and beat with a hand mixer until smooth.

Then add the remaining heavy whipping cream and continue beating until the cream is thick, but not too stiff.

Make sure the coffee has cooled and then add the dissolved granules to the cream and mix until just combined. Be sure not to over mix.

Chocolate, Coffee and Cream Tiramisu Cake

Begin layering the cake by spreading a little cream on the bottom of one of the ladyfingers and place it on a plate. Repeat the same process with nine more biscuits, placing them close together in two rows of five, as shown above.

Then spread a generous amount of cream on top of the layer of ladyfingers and dust them with cocoa powder and sprinkle with a little cane sugar.

After that, arrange a second layer of ten ladyfingers on top of the cream.

Chocolate, Coffee and Cream Tiramisu Cake

Then spread a generous amount of cream on top of the layer of biscuits and dust them with cocoa powder and sprinkle with a little cane sugar.

Chocolate, Coffee and Cream Tiramisu Cake

Next, arrange a third layer of ladyfingers on top of the cream and spread a generous amount of cream on top of the biscuits.

Chocolate, Coffee and Cream Tiramisu Cake

Again, dust with cocoa powder and sprinkle with a little cane sugar and then arrange a fourth layer of ladyfingers on top of the cream.

Chocolate, Coffee and Cream Tiramisu Cake

Finally, spoon the remaining cream over the ladyfingers and dust the top of the cake with cocoa powder and generously sprinkle with the shaved dark chocolate.

Cover the cake with plastic wrap and refrigerate it for at least 12 hours, until the ladyfingers are soft when inserting a toothpick or cake tester into them. Serve with a little extra sprinkle of the shaved chocolate to make the plate pretty.

Chocolate, Coffee and Cream Tiramisu Cake

Coffee has massive amounts of antioxidants and B vitamins and minerals. It is also said to be one the healthiest beverages you can drink.

For easy stress-free shopping, find some of my favorite non-perishable recipe ingredients, including Organic Fair Trade Instant Coffee, in our Vitacost.com Healthy Living Shop or some of my “Featured Kitchen Favorites” in our Walmart.com Shop or try our Personal Care & Tea Shop. They contain links to online stores where I like to shop.

Chocolate Coffee and Cream Tiramisu Cake

Prep Time: 30 Minutes     Cook Time: No Cooking     Yield: 12 Servings

Chocolate, Coffee and Cream Tiramisu Cake

Ingredients

  • 1/4 Cup Dark Chocolate, Shaved
  • 2 Tablespoons Instant Coffee (Dark or Medium Roast)
  • 8 oz. Cream Cheese, Softened (I Used Whole Foods 365 Organic Neufchatel Cheese, Less Fat)
  • 2 Tablespoons Powdered Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • 2 Cups Heavy Whipping Cream, Very Cold (Make Sure the Ingredients are Cream Only)
  • 7 oz. Ladyfingers Biscuits (I used 2 Boxes of Natural Nectar Biscotti Savoiardi Vanilla Lady Fingers that I found at Whole Foods)
  • 1/8 Cup Unsweetened Cocoa Powder
  • 2 Tablespoon Organic Cane Sugar (Or Granulated Sugar)

Preparation

  1. With a vegetable peeler or knife, shave a 1/4 cup of dark chocolate from a bar into curls.
  2. To get the coffee ready, add a little boiling water to two tablespoons of instant coffee granules and mix them until they are dissolved.
  3. To prepare the cream, add the softened cream cheese, pure vanilla, powdered sugar and a splash of the whipping cream to a mixing bowl and beat with a hand mixer until smooth.
  4. Add the rest of the heavy whipping cream and continue beating until the cream is thick, but not too stiff.
  5. Add the cooled dissolved coffee granules to the cream and mix until just combined. Be sure not to over mix.
  6. Begin layering the cake by spreading a little cream on the bottom of one of the ladyfingers and place it on a plate.
  7. Repeat the same process with nine more biscuits, placing them close together in two rows of five.
  8. Spread a generous amount of cream on top of the layer of ladyfingers and dust them with cocoa powder and sprinkle with a little cane sugar.
  9. Arrange a second layer of ten ladyfingers on top of the cream.
  10. Spread a generous amount of cream on top of the biscuits and dust them with cocoa powder and sprinkle with a little cane sugar.
  11. Arrange a third layer of ladyfingers on top of the cream.
  12. Spread a generous amount of cream on top of the biscuits and dust them with cocoa powder and sprinkle with a little cane sugar.
  13. Arrange a fourth layer of ladyfingers on top of the cream.
  14. Spoon the remaining cream over the ladyfingers and dust the top of the cake with cocoa powder.
  15. Generously sprinkle the top of the cake with the shaved dark chocolate.
  16. Cover the cake with plastic wrap and refrigerate it for at least 12 hours, until the ladyfingers are soft when inserting a toothpick or cake tester into them.

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Dianna’s Easy Real Food Recipes 

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Author: Dianna

Dianna Donnely is the Author of “Heart Seasons: The Rainbow Revelation” and a Blogger who is passionate about "Easy Real Food Recipes" made with wholesome ingredients. A theme that runs throughout “Heart Seasons” is the heroine Lily’s love of nutritious foods and cooking, making it a natural transition to the next publishing adventure. A series of “Easy Real Food Recipes” cookbooks!

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