This is seriously one of the fastest, easiest, most delicious no-bake refrigerator cakes that will ever cross your lips!
It’s tiramisu made in the style of an eclair cake with layers of mascarpone cream between coffee-soaked graham crackers in place of the traditional lady fingers.
Eclair cake is usually made of boxed pudding between graham crackers with a tub of premade frosting on top. Yeaaaaa. . . don’t think I’m going there.
I am going here. Some will say tiramisu without lady fingers is not really tiramisu and using graham crackers of all things is pure and utter blasphemy. I laugh at them and then tell them this sad story.
I spent my entire life disliking tiramisu. I never, ever, ever had a good one. It’s not a dessert that Mama Bear or my Grandma ever made so the few times we did have it in the house it was bought. I remember them only as soggy piles of tasteless mush. A turn-off. I didn’t get it. Until now.
This is not the mushy tiramisu of my past! The graham crackers get soft but hold their form and they hardly taste like graham crackers. The coffee and cream transforms them into a whole new beast.
The cream is heaven-sent. Like a soft, fluffy cloud that melts on your tongue leaving a subtle taste of coffee behind.
This is one of those desserts that doesn’t look perfect when served. After your first spoonful you’ll forget all about that because we all know looks don’t matter. . . it’s what’s on the inside. . . so dig in!
Ingredients
- Filling:
- 3 cups very cold heavy whipping cream
- 8 ounces mascarpone cheese (find it in the artisan cheese section)
- 1/2 cup sugar
- 1/4 teaspoon vanilla extract
- Cake:
- 1 box graham crackers
- 1 cup very strong brewed coffee, cooled (I used decaf)
- cocoa powder, for sprinkling on top
- 1/3 cup chopped or shaved chocolate, for the top
Instructions
Line an 8x8-inch deep-sided baking or casserole pan with parchment paper or grease it lightly with butter.
In a large mixing bowl on low speed beat the mascarpone, sugar and vanilla until fluffy about 2 minutes.
In a stand mixer or large mixing bowl beat the whipping cream on medium speed to stiff peaks.
Spoon it into the bowl with the mascarpone and gently fold it together. Set aside 1 cup of the mixture for the top.
Line the bottom of the pan with a single layer of graham crackers, breaking them to fit. Use a pastry brush and brush them generously with the coffee.
Repeat with another layer of graham crackers and coffee.
Spoon half the mascarpone into the pan and spread it evenly from edge to edge.
Top with a layer of graham crackers and brush with coffee then repeat with a second layer of crackers and coffee.
Spoon the remaining mascarpone into the pan and spread it evenly from edge to edge.
Top with another layer of graham crackers, brush with coffee, then repeat with a second layer of crackers and coffee.
Spoon the cup of cream you set aside over that and spread it out evenly.
Dust the top with cocoa and scatter the chocolate over top.
Refrigerate at least 6 hours or overnight.
If you used parchment paper you can remove the entire cake to a cutting board for easier cutting.
This is best eaten within 48 hours. Store it in the refrigerator.
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