This is the kind of dessert you can pull together when guests are already on their way, or you’re craving something sweet without turning on the oven. It’s creamy, coffee-kissed, and layered with store-bought biscuits instead of ladyfingers. The best part?

It sets quickly and tastes like a classic tiramisu with a simpler twist. No fancy equipment, no fuss, and absolutely no baking. If you can whisk and dip, you can make this.

                           Why This Biscuit Tiramisu Recipe Works

Classic tiramisu often needs specialty ingredients and time to set.

This version streamlines the process with basic biscuits, instant coffee, and a quick mascarpone cream. The biscuits soften just enough in the coffee to mimic ladyfingers, while the cream holds everything together. A dusting of cocoa adds that signature finish.

You get a familiar flavor profile, but with fewer steps and a fraction of the time.

Ingredients you will need for No-Bake Biscuit Tiramisu

• Plain tea biscuits or digestive biscuits (about 250–300 g) – Choose crisp, not coated, so they absorb coffee well.
• Strong coffee (1 cup), cooled – Espresso or instant coffee made strong; decaf works too.
• Mascarpone cheese (250 g) – For authentic tiramisu creaminess.
• Heavy cream (1 cup) – Whips into a stable, airy texture.
• Powdered sugar (1/3–1/2 cup) – Adjust to taste; it dissolves smoothly.
• Vanilla extract (1 teaspoon) – Adds warmth and balance.
• Cocoa powder (2 tablespoons) – For dusting the top.
• Optional: A splash of coffee liqueur or dark rum (1–2 tablespoons) for the coffee dip.
• Pinch of salt – Brightens the flavors.

How to Make No-Bake Biscuit Tiramisu

1. Make the coffee dip. Brew strong coffee and let it cool to room temperature. Stir in the liqueur if using. Pour into a shallow dish for easy dipping.
2. Whip the cream. In a cold bowl, whip the heavy cream with a pinch of salt until soft peaks form.

   Don’t overbeat; stop when it looks billowy and smooth.

3. Make the mascarpone mixture. In another bowl, whisk mascarpone with powdered sugar and vanilla until just combined and silky. Avoid overmixing so it stays light.
4. Fold together. Gently fold the whipped cream into the mascarpone mixture in two additions until no streaks remain. You want a lush, airy cream.
5. Layer the biscuits. Quickly dip each biscuit into the coffee—about 1–2 seconds per side.

   They should be moist, not soggy. Arrange a snug layer in your dish (an 8×8-inch pan or similar).

6. Add cream. Spread half the mascarpone cream over the biscuit layer. Smooth the top with a spoon or offset spatula.
7. Repeat. Add a second layer of dipped biscuits, then cover with the remaining cream.

   Smooth again.

8. Finish with cocoa. Sift cocoa powder generously over the top for that classic tiramisu look.
9. Set briefly. If you have 10–15 minutes, pop it in the fridge to let the layers relax and the flavors meld. If you don’t, it’s still delicious right away.
10. Serve. Slice into squares or scoop with a spoon. Wipe your knife between cuts for clean layers.

How to Keep Biscuit Tiramisu Fresh

This tiramisu does well in the fridge for up to 2 days, covered tightly.

The biscuits continue to soften, which actually improves the texture. For the best look and structure, serve within 24 hours. If you plan to make it ahead, dust with cocoa just before serving to keep the top neat and vibrant.

Why This Biscuit Tiramisu is Good for You

This dessert is about balance and practicality.

You get built-in portion control with a small square that satisfies sweet cravings without much effort. Using strong coffee brings big flavor so you can use less sugar and still feel satisfied. The cream and mascarpone offer richness that curbs overeating because a little goes a long way.

It’s also a no-bake recipe, which means less time in a hot kitchen and more time for everything else.

Common Mistakes to Avoid While Making Biscuit Tiramisu

• Over-soaking the biscuits. A quick dip is enough. If they’re soggy going in, they’ll turn mushy in the dessert.
• Over-whipping the cream. If it looks grainy or lumpy, it’s gone too far. Stop at soft to medium peaks for a smooth fold.
• Mixing the mascarpone too aggressively. Mascarpone can split if handled roughly or if it’s too warm.

  Keep it cool and stir gently.

• Using hot coffee. Warm coffee will break the cream and over-soften the biscuits. Let it cool fully.
• Skipping the salt. A small pinch makes the sweet, creamy flavors pop.

Biscuit Tiramisu: Alternatives 

• Cookies: Use graham crackers, Marie biscuits, or thin shortbread. Avoid chocolate-coated or cream-filled cookies for the dip stage.
• Dairy-Free: Swap mascarpone for a dairy-free cream cheese and use coconut cream (chilled and whipped) in place of heavy cream.

  Choose plant-based biscuits.

• No Coffee: Use hot cocoa (cooled), barley coffee, or strong black tea. Add a bit of vanilla or orange zest to the cream for lift.
• Lighter Option: Fold in some plain Greek yogurt (up to 1/2 cup) with the mascarpone for extra tang and protein. Adjust sugar to taste.
• Flavor Boosts: Add orange zest, a dusting of cinnamon with the cocoa, or a drizzle of melted dark chocolate between layers.
• Individual Servings: Layer in glasses or jars for neat portions and quicker chilling.

Frequently asked questions about Biscuit Tiramisu

Can I make this without mascarpone?

Yes.

Use full-fat cream cheese softened to room temperature and beat until smooth, then blend with the whipped cream. The flavor will be slightly tangier, but still delicious.

How strong should the coffee be?

Make it strong enough that you’d drink it as an espresso or double-strength instant coffee. Bold coffee flavor keeps the dessert from tasting too sweet.

Can I freeze this tiramisu?

You can, but texture may change slightly as it thaws.

If freezing, wrap well and freeze up to 1 month. Thaw overnight in the fridge and dust with fresh cocoa before serving.

What size pan works best?

An 8×8-inch square dish or similar works well for two layers. If your biscuits are larger or smaller, adjust the layout or use a loaf pan and stack more layers.

How do I prevent the cream from getting runny?

Keep ingredients cold, avoid overmixing, and let the dessert chill for at least 10–15 minutes before serving.

If it’s a warm day, chill the mixing bowl first for extra stability.

Is it safe for kids if I use coffee?

Yes in small portions, but you can easily use decaf coffee or cocoa if you prefer to avoid caffeine entirely. The flavor will still be great.

Can I reduce the sugar?

Absolutely. Start with 1/3 cup powdered sugar and taste.

Coffee and cocoa add bitterness that balances sweetness, so you may not need much.

What if my biscuits crumble when dipping?

Dip them more quickly or brush the coffee on with a pastry brush. Some biscuits are extra delicate, so go light on the soak.

Final Thoughts On Biscuit Tiramisu

“No-bake” shouldn’t mean “no flavor,” and this 10-minute biscuit tiramisu proves it. With simple pantry ingredients and a few easy steps, you get a creamy, coffee-forward dessert that feels special.

Keep it classic with cocoa on top, or tweak it with citrus, spice, or chocolate. However you make it, it’s the fast, fuss-free treat you’ll come back to whenever time is short and dessert is non-negotiable.

Related Post: Do check Out Our Best Homemade Tiramisu Recipe – A Slice of Italy in Every Bite