This is the easiest tiramisu recipe you’ll ever meet! With creamy coffee and caramel flavors, this tiramisu is the perfect decadent summer dessert.
I am an avid supporter of authentic tiramisu. If it is on the menu at a restaurant, I’m ordering it. If a grocery store sells it, I’m buying it. And if I’m making it, it is going to be good. I don’t have a t-shirt yet but I can come up with a pair of pom-poms if need be and I even wrote a little jingle for it this morning: “Tiramisu! It’s so good for you! Tiramisu! It’s so good for you!”.
This easy caramel tiramisu recipe is the best I’ve tasted to date and so very simple to throw together! Instead of mascarpone, I use cream cheese and no eggs. Add in ladyfingers, instant coffee, some delicious whipped cream, and a drizzle of delicious caramel sauce and you have a rich, decadent, and thankfully not-too-sweet dessert that is served cold.
It’s the perfect dish to take to a summer barbecue or party. If you’re looking for more summer desserts, I’ve got you covered. Check out these posts: 12 summer pie recipes, 5 freezer-friendly summer desserts, and 6 make-ahead summer cakes.
- Light whipping cream (or regular)
- Cream cheese (check out my easy homemade cream cheese recipe)
- Sugar (or your favorite powdered sweetener. I use Swerve).
- Instant coffee
- Caramel sundae syrup
How to Make Tiramisu
To start with, take 3/4 a cup of hot water and add enough instant coffee to make two cups to it. So I’m using two of these little sleeves. Stir that up and set your aside.
Place your cream cheese, sugar or sweetener, and vanilla in a mixing bowl. Mix this with an electric mixer until well blended. Add in whipped topping and mix again, scraping down the sides as needed, until smooth and creamy.
In the bottom of an 8×8 pan, place the bottom half of your ladyfingers. Ladyfingers are little cakes that have been split in half so you may not think you have enough but once you take them apart you do.
Now just drizzle half of your coffee over those with a spoon, trying to keep it kinda sorta even if you can.
Then do a little zig-zag of some caramel on top of that. You don’t want too much, just a quick few lines. That way it will soak in and blend with the coffee flavor rather than having a runny goo at the bottom of your dish.
Spread 1/2 of your cream mixture over this and then repeat the process one more time.
End by sprinkling a little cocoa powder over the top, if you like. Cover and refrigerate for several hours (preferably overnight).
Look at this photo. Guess what? It tastes even better than it looks. I’ve heard that the word “tiramisu” is Italian for “pick me up”? I don’t know about you, but I think I need a little pick me up right about now!
As easy as this is to make, I hope you give it a try soon!
- When stored in an airtight container, your leftover tiramisu will last in the fridge for up to one week.
- Freeze your tiramisu in plastic wrap and then aluminum foil for up to three months. Thaw at room temperature for about 20 minutes and then sprinkle with cocoa again before serving.
- You want to use thinner caramel syrup in this tiramisu recipe, not the thick stuff that comes in a jar. The thinner the syrup, the easier it will soak into the ladyfingers along with the coffee.
- Ladyfingers are sometimes hard to find. My Krogers usually has them and Publix pretty much always does but you may have to ask for help finding them at both places. They generally tend to hang around the bakery area. If you can’t find them, you can substitute angel food cake (sliced thin), pound cake (again, sliced thin), or even a homemade yellow sponge cake. However, these will make your end product a bit sweeter. That is fine, I just wanted you to know ahead of time.
- Many tiramisu recipes include alcohol, like Kahlua. If you like, you can add two tablespoons of your favorite liqueur to your coffee. Options include dark rum, brandy, or even Bailey’s.
- You can use whatever coffee you have on hand, whether that’s cold brew, drip coffee, espresso, or even decaf. We just need two cups!
- The cocoa powder is optional, but you could also use or chocolate shavings instead.
Can I use homemade whipped cream?
You sure can. Knock yourself out. Finding out how much heavy cream you’ll need is gonna be on you so play with it until you get 3 cups. Check out my homemade whipped cream recipe with evaporated milk here.
Can I make this tiramisu recipe ahead of time?
Yes, this tiramisu actually tastes better after a couple of days and will last in the fridge for up to one week, so you can definitely make it in advance.
You might also enjoy these other no-bake summer desserts:
- 1 package ladyfingers 12 split in half makes 24 pieces
- 3 cups whipped topping
- 8 ounces cream cheese at room temperature
- 1/3 cup sugar or Splenda
- 1 teaspoon vanilla extract
- 2 cups instant coffee
- 3/4 cup hot water
- 1/2 bottle caramel syrup ice cream topping
- cocoa powder for sprinkling on top if desired
- Stir the instant coffee into hot water until dissolved and set aside.2 cups instant coffee, 3/4 cup hot water
- In a large mixing bowl, place the cream cheese, sugar, and vanilla. Beat at medium speed with an electric mixer until smooth and blended. Add whipped topping and beat again, scraping down sides as needed, until well blended and creamy.8 ounces cream cheese, 1/3 cup sugar, 1 teaspoon vanilla extract, 3 cups whipped topping
- Place 1/2 of the ladyfingers in the bottom of an 8x8 baking dish. Use a spoon to drizzle 1/2 of the coffee over them. Top your soaked ladyfingers with a few zig-zag squirts of the caramel topping.1 package ladyfingers, 2 cups instant coffee, 1/2 bottle caramel syrup ice cream topping
- Place 1/2 of the cream mixture over this and spread to cover. Repeat this process once more and then sprinkle a bit of cocoa powder on top to finish it off, if desired. Cover and refrigerate for several hours before serving. Serve cold.cocoa powder for sprinkling on top