No Cook Tiramisu Cake

Prep Time
Cook Time
Ready In

"From one of our national supermarkets and their free in store magazine, July 2018. NOTE - refrigeration times are not included in times."

Original recipe yields 10 servings


  • Serving Size: 1 (190.6 g)
  • Calories 378
  • Total Fat - 17.1 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 122.8 mg
  • Sodium - 691.3 mg
  • Total Carbohydrate - 30 g
  • Dietary Fiber - 0.2 g
  • Sugars - 2.5 g
  • Protein - 25.7 g
  • Calcium - 745.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Line the base and side of a 20cm round (base measurement) springform pan with baking paper and cut two 20cm discs from the cake.

Step 2

Sprinkle gelatine over boiling water in a heatproof jug and stir until gelatine dissolves and set aside to cool slightly.

Step 3

Use an electric mixer to beat the cream cheese in a bowl until smooth and gradually beat in the condensed milk and vanilla until mixture thickens and gradually beat in the gelatine mixture.

Step 4

Line the base of the prepared pan with 1 cake disc and drizzle with half the coffee and pour over half the cream cheese mixture and top with the remain cake disc and drizzle with remaining coffee and pour a little of remaining cream cheese mixture over the cake and transfer to the fridge.

Step 5

Place the remaining cream cheese mixture in the fridge for 20 to 30 minutes or until just firm enough to pipe and transfer to a peiping bag fitted with a 2cm plain nozzle and pipe over the cake.

Step 6

Place in the fridge for 4 hours or overnight, or until set and transfer to a serving plate.

Step 7

Spread the side of the cake with whipped cream and dust with cocoa powder.

Tips & Variations

No special items needed.