This No-Bake Slab Tiramisu combines soft, spongy ladyfingers soaked in coffee with rich, creamy mascarpone cheese ~ it’s all there in this iconic Italian dessert, just on a sheet pan!
My slab tiramisu takes the classic Italian dessert you might normally see in a fine restaurant and simplifies it for a casual summer dinner with the family or friends. Imagine a dessert that’s like a coffee-infused cloud, layered with rich mascarpone cream and delicate ladyfingers. It’s no-bake, it’s irresistibly delicious, and it’s reimagined on a sheet pan!
Tiramisù literally translates to “pick me up” or “lift me up” in the Treviso dialect of Italian. It perfectly describes the little boost you get from this light and not-too-sweet dessert with that delicious dose of espresso! I think you’re going to find this easy slab tiramisu to be a super useful recipe all spring and summer long.
What’s not to love about soft lady fingers soaked until custardy in strong coffee and heaped with mounds of a silky mascarpone whipped cream ~ topped with cocoa powder and shaved chocolate? Of course you can incorporated your favorite liqueur (marsala wine is traditional, we love Kahlua or Amaretto) but with or without alcohol, my slab tiramisu is a guaranteed people pleaser.
ingredient notes for slab tiramisu
I like to keep a bag of ladyfingers in the cupboard so I can make this any time. They basically keep forever. Then, when the mood strikes, all you have to do is pick up a small tub of mascarpone cheese and a little heavy cream. Coffee, good quality cocoa powder, and chocolate should be pantry staples 🙂
- Italian ladyfinger biscuits
- all ladyfingers are different, but the good news is you can use any type you can find. Some are crisp like a cookie, others are soft baked like a sponge cake.
- strong coffee or espresso
- unsweetened coffee provides a bittersweet counterpoint to the sweetness of the other components, but you can sweeten lightly if you like.
- mascarpone cheese
- mascarpone is a soft Italian acid-set cream cheese with a rich, creamy texture and slightly sweet, tangy flavor. In a pinch you can use brick style cream cheese in this slab tiramisu.
my sheet pan is 16×12″
related: How to Make Homemade Mascarpone Cheese
have you ever made a tiramisu?
Tiramisu is one of my favorite desserts, and I’ve made it so many ways here in the Great Island kitchen. My Easy Tiramisu is served in individual glasses for portability. And my Tiramisu Ice Cream Cake serves it up as a frozen treat for the hottest nights. I’ve even devised a Nutella Tiramisu!
Today’s slab tiramisu offers yet another twist: instead of several layers of lady fingers and creamy filling, there’s just one! It’s lighter, easier, and so user friendly!
why we love this slab tiramisu
This recipe is just plain fun. It’s got all the elements of classic Italian tiramisu, but in more of a potluck or picnic style, perfect for summer. There’s always something satisfying about taking a venerable dessert and having a little fun with it.
more summer dessert recipes to try
- Raspberry Cake with Lemon Buttercream
- toasted almond pavlova with summer berries
- Strawberry Lemon Blondies
- Blueberry Lemon Cake
- Lemon Butter Pie
slab tiramisu tips and tricks
- Whatever size your lady fingers, try to fit them snugly into your sheet pan, covering the whole surface. Break them apart to fit if necessary.
- It goes without saying that for the over 21 crowd you can add brandy, Kahlua, Amaretto, or any other spirit of choice to the coffee.
- In classic tiramisu, the liqueur or wine is added to the coffee used for soaking the ladyfingers.The amount used generally varies between 1-2 tablespoons per cup of coffee, but it can be adjusted up or down.
- Tiramisu benefits from chilling out in the fridge. Make it up to a day ahead, but garnish with cocoa and chocolate shavings just before serving.
Slab Tiramisu
Equipment
- 12×16" baking sheet
Ingredients
mascarpone cream
- 1 cup cold heavy cream
- 1/3 cup confectioner's sugar
- 2 tsp vanilla extract
- 8 ounces marscapone cheese, room temperature
tiramisu
- 1 1/2 cups strong coffee or espresso, cooled.
- 60 Italian ladyfinger biscuits*, mine are 3" long
- cocoa powder for dusting
- chocolate shavings for garnish
Instructions
- Whip the heavy cream with the confectioner's sugar and vanilla until firm peaks form. Be careful not to whip too long.
- In a separate bowl whip the softened mascarpone cheese until fluffy. Add the whipped cream to the bowl and fold together until combined. Set aside.
- Make sure your espresso or coffee is at room temperature or chilled.
- Fit your lady fingers into your sheet pan, covering the entire surface snugly. Drizzle coffee generously over all the lady fingers. You want them to absorb the coffee, so stop if you see liquid coffee at the bottom of the pan. Note: if you are using crisp cookie style lady fingers, follow the directions in the notes below.
- Pile the whipped cream mixture onto the ladyfingers and smooth out evenly across the surface. Cover and refrigerate until ready to serve.
- Just before serving, top with sifted cocoa powder and chocolate curls.
Could you do this recipe with soft (sponge cake like) lady fingers and just brush them with the coffee mixture?
I’m sure you could, and I still wouldn’t skimp on the coffee mixture! Enjoy!
Hi Sue, wow! does this look good, love that this is no-bake. Yun!
This would be perfect for a summer gathering! Yum! Have a wonderful week.
My favorite dessert, simplified! 🙂 Thank you!
Oh my – looks heavenly! Perfect dessert for summer.
This pan, a spoon and I would be 3 best friends this side of the Mississippi!! And if you came with your spoon, we’d be 5! Thank you for this lovely, one layer, oh-so-simple, Tiramisu!! 🙂
OMG! Shut the front door! Thsi looks absolutely delicious…Simple to prepare too, which just makes it that much better.
Velva
I love Tricia’s comment too! And, like Judith, I could dive right in too!
It looks delicious.
You have great restraint, Sue, taking a lady finger sized portion.
I remember my sister-in-law teasing me about the multiple “silver” requests on her great desserts.
The adage was “First a sliver, then a slice… then a slab… then a slob!” 😉
This is such a perfect summer dessert and I love anything with the word slab in it!!!
Hey – somebody cut out a big piece! That would be me if we were neighbors – I could seriously hurt this pan of deliciousness – looks lovely and tasty and just right for this time of year. Shared on Facebook!
This was such fun to make, Sue! You have the best ideas. We’ll be making this on repeat all summer long!!