Creamy Cold Tiramisu Cake

This creamy cold tiramisu cake is so delicious! Rich, creamy, semi-cold and refreshing, this Italian cake can be your ideal spring-summer desert, especially if you like recipes that include coffee. Plus, its no-bake recipe that you can prepare anytime! Here is the recipe:

Creamy Cold Tiramisu Cake


For the base:

  • 1 store-bought pan di Spagna (pandispan) / basic sponge cake layer
  • 1 cup prepared instant coffee

For the filling:

  • 250 ml heavy cream
  • 20 grams icing sugar
  • 100 ml sweetened condensed milk
  • 1 egg yolk
  • 1 tablespoon sweetened cocoa powder
  • ¼ teaspoon espresso coffee powder (optional)
  • 1 package (7-ounce/200 grams) Savoiardi / ladyfingers

To decorate:

  • Cocoa powder and/ or a few coffee beans



  • Apply the sponge cake base on a round cake dish and wet it with the prepared coffee. Place in the fridge for about 10 minutes to set.
  • In the meantime, in a mixing bowl, add the heavy cream and icing sugar and whisk until it reaches stiff peaks.
  • Next, apply the condensed milk and egg yolk, and beat just until combined (1 minute). Apply the cocoa powder and coffee and whisk all over again until well-incorporated.
  • Using a spatula, spread ½ of the cream on the base of the cake. Then, dip each ladyfinger into the prepared coffee and spread roundly all over the cream (cut some if needed).
  • Pour the remaining cream and smooth gently with the spatula. Place in the freezer for 5 hours (preferably overnight).
  • Before serving, decorate with cocoa powder (if desired).
  • Serve straight from the fridge – it will be creamy and semi-cold (not ice cold). Slice and serve.

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