S’mores Tiramisu Cake Recipe

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We love S’mores and Tiramisu cake. Why not combine it together and enjoy it all in one bite? This classic Italian dessert with an American twist is no words to describe delicious!

Layers of graham crackers dipped in freshly brewed espresso, fluffy cream, and roasted marshmallow makes this cake super moist, soft, creamy, chocolaty, every bite just melts in your mouth. Give it a try, you’ll love it! 🙂

Ingredients:

32 – graham crackers

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1 cup – freshly brewed espresso and cooled
10 oz. – natural marshmallows
16 oz. – cream cheese softened (or 8 oz cream cheese and 8 oz. mascarpone cheese)
1 cup – confectioners’ sugar
6 cups – cold heavy cream (I used 40 %)
1 tbsp. – natural cocoa powder

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1 oz. – dark or milk chocolate bar
1 tbsp. – organic whole milk

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Instructions:

1. Brew coffee and set aside to cool. In the meanwhile, toast the marshmallow. Spread them out onto a large pan lined with parchment paper.

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2. Set the oven on broil and toast them for a minute or until light golden brown (make sure you stand by because they burn fast). Remove from the oven, transfer the paper onto the countertop to let them cool to completely. The marshmallow will puff up during toasting and then becomes flat once cold.

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Cream Instructions:

Beat cream cheese and confectioners’ sugar together starting on low speed and gradually increasing (unless you want to stand in the powder sugar dust cloud). Scrape the sides and the bottom of the mixer bowl multiple times in between mixing.

Add heavy cream, scape the cream cheese off the bowl and start beating on medium speed gradually increasing the mixing speed as the cream become thicker and beat it for a minute or so. Scrape the cream off the sides and bottom of the bowl and beat once more for about 30 seconds.

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Cake Assembling Instructions:

1. Pour espresso into a large dinner plate. Dip each graham cracker cookie into espresso and place them onto a cake platter.

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2. Place cream in about 2 tbsp. portions all over the crackers (it will be easier to spread since the crackers are soaking wet). Then using a tablespoon or a small spatula press on the cream and spread connecting it with each other (be very careful not to mix in the wet crackers into the cream).

Peel toasted and cooled marshmallows off the parchment paper and place on top of the cream

(NOTE: I had a comment on Pinterest that marshmallows don’t work, they get stuck to the parchment paper. So, I made this cake again  and used regular store bought marshmellows and it was bad. They did get stuck to the parchment paper. Use natural marshmallows for the best results. If using regular marshmallows then place untoasted marshmallows on top of the cream and use a torch to toast marshmellows. The heat coming from the torch fire will melt the cream a bit, but this process is so much easier then dealing with marshmellows stuck on the parchent paper).

Add an additional 1 cup of cream and using spatula spread over the marshmallows. Then dip and place another layer of crackers, and repeat the same instructions with 3 more cracker layers, marshmallows, and cream.

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3. Cover the sides of the cake with a small layer of cream and then pipe little cream balls (using large 1A tip) on top of the cake with the remaining cream. Place the cake into the fridge while you make the ganache.

I used THIS recipe instruction to make the ganache. Break chocolate into small pieces, add 1 tbsp. of whole milk and melt over water bath stirring from time to time.

Once the ganache is barely warm to touch transfer into a sandwich ziplock bag, cut a tiny piece off the corner of the bag and drizzle ganache over the cake.

Finally, dust cocoa powder over the top of the cake and refrigerate for at least 4 hours before serving for the flavors to absorb and marshmallows to soften.

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Serve with deliciously homemade Latte or a cup of hot tea!

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If you make this S’mores Tiramisu Cake Recipe please share a picture with me on Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! 🙂

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5 from 2 votes
cream cheese, delicious, graham crackers, heavy cream, homebaking, kid approved recipe, light fluffy and creamy frosting, natural toasted marshmallow, no bake dessert, s’mores, S’mores Tiramisu Cake Recipe, summer dessert, tiramisu cake
S’mores Tiramisu Cake Recipe
Prep Time
45 mins
Cook Time
1 min
Total Time
46 mins
 

Layers of graham crackers dipped in freshly brewed espresso, fluffy cream, and roasted marshmallow makes this cake super moist, soft, creamy, chocolaty, every bite just melts in your mouth. Give it a try, you’ll love it! 😉

Servings: 12
Author: Valya at Valya's Taste of Home
Ingredients
  • 32 - graham crackers
  • 1 cup – freshly brewed espresso and cooled
  • 10 oz. – natural marshmallows
  • 16 oz. – cream cheese softened or 8 oz cream cheese and 8 oz. mascarpone cheese
  • 1 cup – confectioners’ sugar
  • 6 cups cold heavy cream I used 40 %
  • 1 tbsp. – natural cocoa powder
  • 3 oz. – dark or milk chocolate bar
  • 1 tbsp. – organic whole milk
Instructions
  1. Brew coffee and set aside to cool. In the meanwhile, toast the marshmallow. Spread them out onto a large pan lined with parchment paper (I ended up cutting these marshmallows into small pieces because I ordered small once and received large size from Amazon; I will redo the pictures of toasted marshmallows once I get my order of small once).
  2. Set the oven on broil and toast them for a minute or until light golden brown (make sure you stand by because they burn fast). Remove from the oven, transfer the paper onto the countertop to let them cool to completely. The marshmallow will puff up during toasting and then becomes flat once cold.
  3. Cream Instructions:
  4. Beat cream cheese and confectioners’ sugar together starting on low speed and gradually increasing (unless you want to stand in the powder sugar dust cloud). Scrape the sides and the bottom of the mixer bowl multiple times in between mixing.
  5. Add heavy cream, scape the cream cheese off the bowl and start beating on medium speed gradually increasing the mixing speed as the cream become thicker and beat it for a minute or so. Scrape the cream off the sides and bottom of the bowl and beat once more for about 30 seconds.
  6. Cake Assembling Instructions:
  7. Pour espresso into a large dinner plate. Dip each graham cracker cookie into espresso and place them onto a cake platter.

  8. Place cream in about 2 tbsp. portion all over the crackers (it will be easier to spread since the crackers are soaking wet). Then using a tablespoon or a small spatula press on the cream and spread connecting it with each other (be very careful not to mix in the wet crackers into the cream).
  9. Peel toasted and cooled marshmallows off the parchment paper and place on top of the cream. Add an additional 1 cup of cream and using spatula spread over the marshmallow. Then dip and place another layer of crackers, repeat the same instructions with 3 more layers crackers, marshmallows and cream.
  10. Cover the sides of the cake with a small layer of cream and then pipe little cream balls (using large 1A tip) on top of the cake with remaining cream. Place the cake into the fridge while you make the ganache.
  11. I used THIS recipe instruction to make the ganache. Break chocolate into small pieces, add 1 tbsp. of whole milk and melt over water bath stirring from time to time.
  12. Once the ganache is barely warm to touch transfer into a sandwich ziplock bag, cut a tiny piece off the corner of the bag and drizzle ganache over the cake.
  13. Then dust cocoa powder over the top of the cake and refrigerate for at least 4 hours before serving for the flavors to absorb and marshmallows to soften.
Recipe Notes

I had a comment on Pinterest that marshmallows don't work, they get stuck to the parchment paper. So, I made this cake again  and used regular store bought marshmellows and it was bad. They did get stuck to the parchment paper. Use natural marshmallows for the best results. If using regular marshmallows then place untoasted marshmallows on top of the cream and use a torch to toast marshmellows. The heat coming from the torch fire will melt the cream a bit, but this process is so much easier then dealing with marshmellows stuck on the parchent paper.

cream cheese, delicious, graham crackers, heavy cream, homebaking, kid approved recipe, light fluffy and creamy frosting, natural toasted marshmallow, no bake dessert, s’mores, S’mores Tiramisu Cake Recipe, summer dessert, tiramisu cake

Try this S’MORES DESSERT PIZZA!

Give these NO BAKE desserts a try as well!

NO BAKE STRAWBERRY KIWI CHEESECAKE PARFAITS
PUDDING CHOCOLATE CUPS WITH BERRIES AND CREAM
PEPPERMINT OREO TRUFFLES
EDIBLE SUGAR CHERRIES
NO BAKE FARMERS CHEESE CHEESECAKE DESSERTS
CHOCOLATE CRANBERRY GRANOLA CLUSTERS
CREAMY CHERRY CHEESECAKE
NO BAKE HONEY GRAHAM CRACKER CAKE

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

PIN ME!

cream cheese, delicious, graham crackers, heavy cream, homebaking, kid approved recipe, light fluffy and creamy frosting, natural toasted marshmallow, no bake dessert, s’mores, S’mores Tiramisu Cake Recipe, summer dessert, tiramisu cake

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  1. What a beautiful cake Valya! I can already taste it through the screen! Thank you for another amazing recipe! 👍

  2. My kids asked to make this cake. Looks like we will attempt making it. I will try without coffee for kids. I haven’t got to doing a full research if coffee is OK for kids and what age do kids need to be to have coffee.