Traditional recipes

Nette's Tiramisu recipe

Nette's Tiramisu recipe

  • Recipes
  • Dish type
  • Dessert
  • No cook desserts

I got this easy, no-cook tiramisu recipe from my mum from Germany.

20 people made this

IngredientsServes: 15

  • 125ml filter coffee, room temperature
  • 60ml amaretto liqueur
  • 1 (200g) tub cream cheese, softened
  • 175ml whipping cream
  • 2 tablespoons vanilla extract
  • 20 boudoir biscuits (sponge fingers)
  • 1 tablespoon best-quality cocoa powder

MethodPrep:20min ›Extra time:1hr › Ready in:1hr20min

  1. In a medium bowl, combine coffee and amaretto. Divide cream cheese in half and stir coffee mixture into one half of cheese. Set aside.
  2. In a medium bowl, whip cream with vanilla until stiff peaks form. Fold whipped cream into remaining cream cheese.
  3. Line a 28x18cm dish with parchment paper. Place 10 biscuits in the bottom of the dish. Spoon 1/2 of the coffee mixture over the biscuits. Top with 1/2 of the whipped cream mixture. Repeat layers. Sprinkle with cocoa. Refrigerate one hour before serving.


Start out with just 1 tablespoon of vanilla if you're concerned that the vanilla flavour will be too strong with 2 tablespoons.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (18)

by Leslie A.

This recipe could easily be the best Tiramisu you've ever had if you make the following simple changes: 1.) For an authentic Tiramisu you ALWAYS use Marscapone cheese and NEVER cream cheese! 2.) A Tiramisu should be LIGHTLY sweet, but not overpowering, so add about 5 sachets of vanilla sugar in place of the vanilla extract. (If you don't know what that is, add 3-4 Tablespoons of sugar, to taste along with the vanilla extract.3.) It's better made the day before so the flavors have time to meld. If you don't have time, at least give it 8 hours.Note: I make it this way and everyone tells me it's better than a restaurant's and there's NO raw eggs to worry about. Try it with the changes and you WON'T be disappointed! (:-22 Jun 2001

by holly

Ok, I made this tiramisù last night, following suggestions from other reviewers - I added about 3 tablespoons of sugar to the cream, used marscapone (of course), and refrigerated it for about three hours before eating it. It was ok... didn't really taste like tiramisù, but it tasted good. A little too much vanilla, in my opinion. But today i took it out to have a small bite after lunch.... 100 times better than last night!!!! It really helped to let the tiramisù sit over night in the refrigerator. It was excellent!!!! I still wouldn't say restaurant quality, but it tasted damn good.-14 Mar 2007


This is so easy and I love that there are no eggs in it. It tastes just as good as "classic" tiramisu! I made it with the slight changes recommended by Leslie A. and it came out great, travelled well, and was a big hit!-08 Dec 2006