Tiramisu has a reputation for being fussy. It isn't. This one is completely no-bake, coffee-soaked ladyfingers layered with whipped cream, chilled until set, no oven involved, and lives or dies on one thing: the coffee you soak into it.
That's where real, freeze-dried coffee earns its place. A proper coffee soak is the difference between "nice" and "gone in ten minutes."
Pick your coffee first
Choose your Ten15 black coffee based on how bold you want it:
- Americano — lighter and smoother. A mellow coffee note that lets the cream shine.
- Espresso — stronger and more bitter. A deeper flavour that cuts through the sweetness.
Americano for a gentle tiramisu, Espresso for a grown-up, coffee-forward one.
A note on amounts: there's no pack recipe for this one, so the quantities below are our test-kitchen version — adjust to your taste and your coffee's strength.
What you'll need
For the coffee soak
- 3 servings Ten15 freeze-dried Espresso or Americano
- 150 ml hot water
- 1 tbsp sugar (optional)
For the cream
- 1 cup cream (or mascarpone)
- ½ cup condensed milk
- 1 tsp vanilla
To assemble
- 1 pack ladyfinger biscuits
- Cocoa powder, for dusting
How to make coffee tiramisu
- Make the soak. Dissolve 3 servings of your chosen Ten15 black coffee in 150 ml hot water — a strong, concentrated brew. Stir in sugar if you like. Let it cool to room temperature; warm coffee makes soggy biscuits.
- Whip the cream. Beat the cream (or mascarpone) with the condensed milk and vanilla until soft and thick.
- Dip and layer. Dip each ladyfinger into the cooled coffee — a second per side, no longer — and line the base of your dish.
- Add cream. Spread half the cream over the biscuits.
- Repeat. Another layer of dipped biscuits, then the rest of the cream.
- Chill. Cover and refrigerate at least 4 hours, ideally overnight. The fridge does the real work.
- Finish. Dust generously with cocoa just before serving.
Make it your way
- Coffee-forward — use Espresso and add an extra serving to the soak.
- Lighter — use Americano and go easy on the cocoa.
- Individual cups — layer in small glasses for single-serve tiramisu. Ideal for guests.
Why the coffee matters
A tiramisu made with dull coffee tastes dull. Freeze-dried coffee is real brewed coffee with the water removed, so the aroma and flavour carry all the way into the dessert. It's the difference people taste but can't quite name.
Frequently asked questions
Can I make tiramisu without an oven? Yes — this recipe is fully no-bake. The fridge sets it.
Should I use Espresso or Americano? Espresso for a stronger, coffee-forward tiramisu; Americano for a lighter, smoother one.
Can I make it without mascarpone? Yes. Whipped cream with condensed milk is a simpler substitute.
How long does it need to chill? At least 4 hours, but overnight is best — it lets the coffee soak through and the layers set.
This recipe uses our freeze-dried black coffees — shop Espresso and Americano here.
More coffee recipes: Iced Spanish Latte and Dalgona Coffee at Home. New here? Try the Starter Pack, 50% off.
