Easy Italian No Bake Cake (Ready in 20 Minutes)

This creamy, layered Italian No Bake Cake is made with mascarpone, espresso, and ladyfingers and ready in 4 hours 20 minutes. The magic happens when the coffee-soaked biscuits soften into a cake-like texture beneath the rich mascarpone filling. I love pulling this chilled dessert from the fridge when hosting dinner.

Why This Classic Works

Traditional layered desserts often feel heavy, but the air whipped into the cream keeps this version surprisingly light. Letting it chill ensures the flavours meld perfectly over time.

I used to rush the resting time and end up with a soupy mess on the plate. Giving it a full four hours in the fridge is the real secret to getting clean slices.

Italian No Bake Cake Ingredients

• 1 lb (450g) mascarpone cheese, room temperature
• 2 cups (480ml) heavy cream, cold
• 1/2 cup (100g) granulated sugar
• 1 tsp vanilla extract
• 1.5 cups (350ml) strong brewed espresso, cooled
• 2 tbsp coffee liqueur (optional)
• 24 crisp ladyfingers (savoiardi)
• 2 tbsp unsweetened cocoa powder, for dusting

How To Make Italian No Bake Cake

1. Mix The Coffee: Combine the cooled espresso and coffee liqueur in a shallow bowl.
2. Whip The Filling: In a large mixing bowl, beat the mascarpone, heavy cream, sugar, and vanilla until stiff peaks form.
3. Dip The Biscuits: Quickly dip half the ladyfingers into the espresso mixture, turning once to lightly soak them.
4. Layer The Cake: Arrange the dipped biscuits in an 8×8 inch dish and spread half the mascarpone mixture evenly on top.
5. Repeat And Chill: Add another layer of dipped biscuits and the remaining mascarpone, then refrigerate for at least 4 hours.
6. Dust And Serve: Sift a generous layer of cocoa powder over the top just before slicing.

Recipe Tips

• Dip quickly: Submerging the ladyfingers for more than a second will make them soggy and ruin the cake base.
• Use cold heavy cream: Cold cream whips up much faster and holds its shape better in the final mascarpone mixture.
• Room temperature mascarpone: This prevents stubborn lumps from forming when you mix it with the sugar and cream.

What To Serve With Italian No Bake Cake

Serve this rich dessert alongside a small glass of amaretto or a hot cappuccino to highlight the coffee notes. A side of fresh raspberries also adds a nice tart contrast to the creamy mascarpone layers.

How To Store

Cover the dish tightly with plastic wrap and store in the fridge for up to 3 days. You can also freeze it for up to a month, thawing overnight in the fridge before serving.

FAQs

• Can I make this without alcohol? Yes, simply omit the coffee liqueur entirely or replace it with a splash of extra vanilla extract.
• Why is my mascarpone filling runny? Overmixing the mascarpone or using warm heavy cream can cause the mixture to lose structure.
• Can I use a different type of biscuit? Crisp savoiardi ladyfingers work best for structure, but plain sponge cake slices can work in a pinch if lightly brushed with coffee.

Nutrition

• Calories: 450 kcal
• Total Fat: 35 g
• Saturated Fat: 20 g
• Cholesterol: 110 mg
• Sodium: 95 mg
• Total Carbohydrate: 30 g
• Protein: 6 g

Italian No Bake Cake

Recipe by Paula

Servings

8

servings

Prep time

20

minutes

Cooking time

6

hours 

40

minutes

Total time

7

hours 

Creamy, layered Italian No Bake Cake is made with rich mascarpone, dark espresso, and crisp ladyfingers, ready in exactly 4 hours 20 minutes. It is a completely fuss-free, make-ahead dessert that is brilliant for any relaxed weekend dinner party.

Ingredients

• 1 lb (450g) mascarpone cheese, room temperature

• 2 cups (480ml) heavy cream, cold

• 1/2 cup (100g) granulated sugar

• 1 tsp vanilla extract

• 1.5 cups (350ml) strong brewed espresso, cooled

• 2 tbsp coffee liqueur (optional)

• 24 crisp ladyfingers (savoiardi)

• 2 tbsp unsweetened cocoa powder, for dusting

Directions

• 1. Mix The Coffee: Combine the cooled espresso and coffee liqueur in a shallow bowl.
• 2. Whip The Filling: In a large mixing bowl, beat the mascarpone, heavy cream, sugar, and vanilla until stiff peaks form.
• 3. Dip The Biscuits: Quickly dip half the ladyfingers into the espresso mixture, turning once to lightly soak them.
• 4. Layer The Cake: Arrange the dipped biscuits in an 8×8 inch dish and spread half the mascarpone mixture evenly on top.
• 5. Repeat And Chill: Add another layer of dipped biscuits and the remaining mascarpone, then refrigerate for at least 4 hours.
• 6. Dust And Serve: Sift a generous layer of cocoa powder over the top just before slicing.