📋 Black Forest Tiramisu Recipe (No Bake)

Black Forest Tiramisu in glass pan with piece missing

5 from 4 votes

📋 Black Forest Tiramisu Recipe (No Bake)

This No Bake Black Forest Tiramisu is a combination of my family's favorite black forest trifle and tiramisu. It's easy to make with store-bought cake, canned cherry pie filling and instant pudding and the ideal easy Italian potluck dessert!

Course Dessert

Cuisine Italian

Keyword black forest, chocolate, no bake desserts, tiramisu

Special Diet Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 273kcal

Author Terri Gilson

Ingredients

300 g chocolate cake loaf or pound cake (store-bought or home-made+
5 158 g -containers instant chocolate pudding snack
1½ cups mascarpone cheese
540 ml -can cherry pie filling
48 lady fingers (400 g package)
1 ⅓ cup brewed vanilla flavoured coffee cooled, regular coffee and 1 teaspoon vanilla extract can be substituted
5 tablespoon Kahlua
2 ½ cups real whipping cream (35%)/heavy cream *do NOT use whipped cream in the spray can
2 tablespoon white granulated sugar

Garnish

unsweetened cocoa about 1-2 tsp
8-12 Maraschino cocktail cherries (with stems) optional

US Customary - Metric

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Instructions

Mix cooled brewed coffee and Kahlua together.
1 ⅓ cup brewed vanilla flavoured coffee, 5 tablespoon Kahlua
Place ½ the lady fingers (24) on the bottom of a 9x13 pan and evenly drizzle ½ the coffee Kahlua mixture over the lady fingers.
48 lady fingers
Break up cake into pieces and place evenly over soaked biscuits.
In a separate bowl, mix pudding with mascarpone cheese. *You can do this by hand or with an electric mixer on low speed. *I simply use a large spoon.
1½ cups mascarpone cheese, 5 158 g -containers instant chocolate pudding snack
Spread creamy mascarpone pudding mixture over cake with a rubber spatula.
Place the other ½ of the lady fingers (24) over the pudding mascarpone mixture. Drizzle the remaining coffee Kahlua mixture over the lady fingers.
Spread cherries evenly over lady fingers.
540 ml -can cherry pie filling
In a large bowl, beat whipping cream to soft peaks, then add white granulated sugar and continue beating to stiff peaks. The whipping cream should double in volume (approximately).
2 ½ cups real whipping cream (35%)/heavy cream, 2 tablespoon white granulated sugar
Top dessert with whipped cream and spread evenly.

Garnish

Sprinkle cocoa over whipped cream. Top with maraschino cherries, if desired.
unsweetened cocoa, 8-12 Maraschino cocktail cherries (with stems)
*This dessert is best if it sits at least 8 hours or overnight.

Notes

Expert Recipe Tips:

- Let it Chill Long Enough: This dessert really needs at least 8 hours (preferably overnight) in the fridge. The chilling time allows the flavors to meld and the layers to fully set, giving you that perfect creamy, sliceable texture.

- Don't Oversoak the Lady Fingers: Drizzle the coffee-Kahlua mixture evenly over the lady fingers — don't soak them completely. Too much liquid will make the dessert soggy rather than soft and luscious.

- Use Cold Ingredients: Make sure your whipping cream, mascarpone, and pudding are cold before you start. Cold ingredients whip better, hold their structure longer, and make assembly quicker and easier.

- Whip Cream to Stiff Peaks: Beat your whipping cream until it holds firm, stiff peaks (but don’t overbeat into butter!). This will give the dessert height and stability.

- Use Good Quality Mascarpone: High-quality mascarpone cheese makes a noticeable difference. Look for one with a rich, creamy texture for the best results.

- Layer Gently: When spreading each layer, drop the filling in dollops and then gently spread outward with a spatula. This prevents the layers from mixing together and keeps the dessert looking neat.

- Slice the Cake Into Small Pieces: Cut or break your chocolate cake into small, bite-sized pieces for even layering and easier scooping when serving.

- Cocoa Powder Just Before Serving: Dust the cocoa powder garnish right before serving to keep it fresh and vibrant. If sprinkled too early, it can absorb moisture and look muddy.

- Customize the Garnish: Add extra flair with dark chocolate curls, shaved chocolate, or fresh cherries if you're serving at a special event — it makes a big visual impact!

- Serve in Bowls: Because of its soft, trifle-like texture, Black Forest Tiramisu is best served in dessert bowls or trifle glasses rather than plates.

Storage:

Store this black forest tiramisu in an airtight container for up to 3 days in the fridge. These ingredients do not stand up to freezing.

You can make this Italian dessert up to 2 days in advance. However, I like to make it the night before. It can also be made last minute, but it's best if you let it sit for at least 6 hours or overnight.

Variations:

- Cherry pie filling. You can use a homemade cherry filling (this is the one I use for my Black Forest Cake) instead of canned.
- Cherries: You can use fresh cherries for the garnish.

- Coffee: You can substitute regular coffee or instant coffee with 2 tsps of vanilla extract.

- Chocolate garnish: You can use dark chocolate shavings or chopped chocolate instead of cocoa

- Whipped cream - I recommend using real whipping cream (liquid). Do NOT use whipped cream from a spray can, as it will melt and run. You can use Cool Whip or Dream Whip as a substitute, but I do not recommend it.

- Non-alcoholic: You can use another coffee-flavored liqueur like Tia Maria or even a splash of Baileys. You can leave the Kahlua out altogether (and add 4 additional tablespoons of coffee), you could use Kahlua flavored coffee, or you can make your own non-alcoholic Kahlua.

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