No-bake tiramisu with sponge rounds

Name: No-bake tiramisu with sponge rounds
Yield: 1 bowl
Cuisine: Italian
Ingredients: 1 cup Heavy whipping cream; 400 g Mascarpone; 3 tbsp Powdered sugar; 1/2 cup Coffee (brewed and cooled); 2 tbsp Rum; 2 tsp Cocoa powder; 1 packet Round ladyfinger cookies (sponge rounds); 1/4 cup Milk chocolate; for dusting Cocoa powder

Coffee-and-rum-dipped sponge rounds layered with mascarpone and whipped cream, topped with cocoa and milk chocolate. Makes 1 bowl.

Italian cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 15 min
Servings: 1 bowl
Difficulty: Easy

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This no-bake tiramisu-style dessert with sponge rounds takes about 15 minutes to assemble. Instead of traditional ladyfingers, it uses small sponge cookies dipped in coffee with rum and cocoa. The cream is made by whipping mascarpone with heavy cream and powdered sugar. Alternate the layers in a bowl until all the ingredients are used, then top with cocoa and milk chocolate. It is a convenient dessert when you are expecting guests and do not want to turn on the oven.

Ingredients

Heavy whipping cream 1 cup
Mascarpone 400 g
Powdered sugar 3 tbsp
Coffee (brewed and cooled) 1/2 cup
Rum 2 tbsp
Cocoa powder 2 tsp
Round ladyfinger cookies (sponge rounds) 1 packet
Milk chocolate 1/4 cup
Cocoa powder for dusting

1 cup = 250 ml (metric cup)

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Instructions

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In a large bowl, beat the heavy cream, mascarpone, and powdered sugar with an electric mixer until smooth and creamy.
Brew the coffee in a small glass and let it cool slightly. Add the rum and 2 tsp cocoa powder and stir.
Prepare a serving bowl for layering the dessert. Line the bottom with long ladyfinger cookies dipped in the coffee, rum, and cocoa mixture, then spread a layer of the whipped cream mixture over them. Alternate layers of cookies and cream until both are used up.
Tip: If you have more time, replace the small sponge cookies with a classic sponge cake made with 4 eggs, 4 tbsp granulated sugar, 4 tbsp warm water, 4 tbsp semi-coarse wheat flour, 1 tbsp cocoa powder, and 1/2 packet baking powder. Beat the eggs with the sugar until foamy, gradually add the remaining ingredients, and bake at 180 °C (350 °F) for about 20–25 minutes.
Decorate the top with broken pieces of chocolate and dust with cocoa powder. Refrigerate the dessert for at least 4 hours before serving.

Tip: The small sponge cookies are thin, so quickly dip just one side into the coffee. If soaked through, they would fall apart in the cream.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 333 kcal
Protein: 4.2 g
Carbohydrates: 17 g
of which sugars: 12 g
Fat: 27 g
of which saturates: 18 g
Fiber: 0.6 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Nepečené falošné tiramisu z guľatých piškót