This Easy Tiramisu Recipe is ready in minutes! Pound cake slices drizzled with coffee and topped with sweet cream cheese – a delicious no-bake dessert!

Tiramisu is such a popular dessert for coffee lovers around the world – and this coffee lover right here is no exception! Contrary to what you might think, it’s not difficult at all to prepare this easy tiramisu recipe. No oven required!

What is tiramisu?

Traditional tiramisu recipes contain sponge cake soaked in coffee with mascarpone cheese and cocoa powder. This easy tiramisu is my “mostly homemade” take on the classic recipe.

What kind of coffee is used in this recipe?

Your favorite brewed coffee! Just let it cool to room temperature before using it in this cake.

How to make Easy Tiramisu:

Step 1 – Slice pound cake in about 30 thin slices.

Step 2 – Beat together cream cheese, sugar, and almond extract.

Step 3 – Fold in Cool Whip to the cream cheese mixture.

Step 4 – Place about 15 slices of pound cake in a single layer in a baking dish. Stir together sugar and coffee in a measuring cup.

Step 5 – Drizzle half of the coffee over slices and spread half of cream cheese mixture across slices. Repeat layers with remaining slices, coffee, and cream cheese mixture.

Step 6 – Dust top of cake lightly with cocoa powder. Refrigerate before serving.

Do the pound cake slices need to be even?

Nope! The easiest way to do this is just slice in half, then slice those halves in half, and so on until you have about 30 thin slices. But don’t stress about this – it will taste and look good either way!

Does this easy tiramisu need to be refrigerated?

Yes! While you can serve it right away, the flavor is MUCH better after refrigerating at least an hour before serving. Of course, store all leftovers in the refrigerator as well.

Can this easy tiramisu recipe be frozen?

Freezing this cake is not recommended due to the Cool Whip and cream cheese layers. It’s a good thing it takes minutes to prepare, though! And you can certainly make this cake up the night before an event.

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