No-Bake S’mores Tiramisu Cake (Golden Mallow Delight!)
No-Bake S’mores Tiramisu Cake is the perfect fusion of classic Italian elegance and nostalgic campfire flavors. This golden mallow delight features layers of rich cream and espresso-soaked ladyfingers, nestled between toasted marshmallow fluff and a buttery graham cracker crust.
Without turning on your oven, you get a dreamy dessert that’s creamy, sweet, and perfectly toasted, bringing the magic of s’mores right to your table in a silky, indulgent tiramisu. Ideal for any occasion, this no-bake wonder will satisfy both your sweet tooth and your cozy cravings.
What is S’mores Tiramisu Cake?
S’mores Tiramisu Cake is a creative twist on the classic Italian dessert that combines the creamy, coffee-soaked layers of traditional tiramisu with the nostalgic flavors of s’mores, graham crackers, toasted marshmallows, and melted chocolate.
Instead of just ladyfingers and mascarpone, this cake often features layers of graham cracker crust or crumbs, marshmallow fluff or toasted marshmallows, and rich chocolate elements, all layered with the smooth cream.
The result is a no-bake or lightly baked dessert that brings together the best of both worlds: the elegant texture and flavor of tiramisu with the warm, gooey comfort of campfire s’mores.
Why You’ll Love This Recipe
- Layered indulgence: The Tiramisu Cake is all about layers. The alternating layers of espresso-soaked graham crackers and creamy filling create a visually stunning dessert!
- Fusion of classic flavors: This recipe beautifully merges the timeless flavors of tiramisu, known for its coffee-soaked ladyfingers and creamy mascarpone filling, with the beloved texture and taste of a cake.
- Versatility: Tiramisu Cake is a versatile dessert that can be enjoyed on many occasions, from birthdays and anniversaries to dinner parties. Its elegant presentation and flavors make it a standout dessert!
Key Ingredients
All you need are some simple, pantry-staple ingredients to make this delicious tiramisu cake at home. Here’s everything you’ll need:
Tiramisu Cake Ingredients:
- Graham crackers: Graham crackers in this Tiramisu Cake recipe contribute a subtle sweetness and a pleasant crunch. This creates a delightful textural contrast to the creamy filling and espresso-infused layers.
- Freshly brewed espresso: Each layer of the tiramisu cake is infused with espresso, which gives it a rich, distinctive coffee flavor. It adds a strong, fragrant component that properly balances the creamy filling and improves the overall taste.
- Natural marshmallows: Marshmallows play a key role in the Tiramisu Cake by contributing to the creamy filling, adding a light and fluffy texture that balances the layers. They bring a subtle sweetness and help create a delightful contrast to the espresso-soaked graham crackers.
Tiramisu Cream Ingredients:
- Cream cheese: Cream cheese lends its velvety richness to the Tiramisu Cake. It adds a delightful tanginess that complements the sweetness of the other ingredients and creates a luscious texture.
- Confectioner’s sugar: Confectioners’ sugar brings a subtle sweetness and helps to achieve a smooth texture in the filling of the Tiramisu Cake. It dissolves more easily than granulated sugar, incorporating seamlessly into the cream cheese and marshmallow mixture for a delightful balance of flavors.
- Heavy whipping cream: Heavy whipping cream lends its luxurious richness to the Tiramisu Cake, providing a light and airy texture to the filling. It adds a creamy and dreamy element that enhances the overall decadence and indulgence of the dessert.
- Sea salt (optional): It contributes richness and layers to the flavor, giving the dessert a more sophisticated and refined taste.
Cake Topping Ingredients:
- Cocoa powder: Cocoa powder adds a touch of bitterness and a rich chocolate flavor to the Tiramisu Cake. It also contributes to the visual appeal by dusting the top with a delicate layer of cocoa, creating an enticing presentation.
- Chocolate: We’ll be using the chocolate to make a delicious chocolate ganache to top our tasty tiramisu cake and take it to the next level.
- Milk: You’ll also need some milk to make this chocolate ganache and trust me you’re going to absolutely love it! I’ve used this recipe to make it easily at home.
How to Make S’mores Tiramisu Cake
Making this delicious tiramisu cake is easier than you think. Here’s how to make it step by step:
How to Prep Marshmallows for S’mores Tiramisu Cake:
Brew the espresso and set it aside to cool. In the meantime, toast the marshmallows. Spread them out onto a large pan lined with parchment paper.
Set the oven on broil and toast them for a minute or until light golden brown (make sure you watch them because they burn fast).
Remove them from the oven and transfer the paper onto the countertop to let them cool completely. The marshmallow will puff up during toasting and then become flat once cold.
How to Make Tiramisu Cake Cream:
Whisk cream cheese and confectioners’ sugar together in the large bowl of a stand mixer or with an electric mixer in a large mixing bowl, starting on low speed and gradually increasing unless you want to stand in a powdered 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 becomes 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.
How to Assemble Tiramisu Cake:
Pour espresso into a large dinner plate. Dip each graham cracker cookie into the espresso and place them onto a cake platter or in a cake pan.
Place the 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 it, connecting it with each other (be very careful not to mix the wet crackers into the cream).
Peel toasted and cooled marshmallows off the parchment paper and place them on top of the cream.
Add an additional 1 cup of cream and use an offset spatula to spread the marshmallows. Then, dip and place another layer of crackers, and repeat the same instructions with 3 more cracker layers, marshmallows, and cream.
Cover the sides of the cake with a small layer of cream and then pipe little cream balls using a 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 to make the ganache. Break the chocolate into small pieces, add 1 tbsp. of whole milk and, melt over a water bath while stirring from time to time.
Once the ganache is barely warm to the touch transfer, it into a sandwich ziplock bag, cut a tiny piece off the corner of the bag, and drizzle the 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.
Serve with a delicious homemade latte or a cup of hot tea!
Your delicious Tiramisu Cake is ready to be served!
S’mores Tiramisu Cake Recipe Tips
- Chill the cake: After assembling the Tiramisu Cake, it is essential to refrigerate it for a sufficient amount of time, preferably overnight, to allow the flavors to meld and the layers to set.
- Whip the filling correctly: When combining the cream cheese, marshmallows, and confectioners’ sugar for the filling, ensure that they are well blended and whipped until smooth and creamy.
- Soak the graham crackers: To ensure that the graham crackers absorb the espresso and develop their characteristic flavor, make sure to soak them for a few seconds. Be careful not to oversoak them.
Recipe Variation Ideas
- Fruits: Add a fruity twist to the cake by incorporating fresh berries, such as raspberries, strawberries, or blueberries, between the layers. This will add a burst of freshness and a delightful contrast to the creamy filling.
- Nuts: Consider adding a layer of toasted nuts, such as chopped almonds, hazelnuts, or pistachios, between the graham cracker layers. This will provide a pleasant crunch and introduce a nutty flavor that pairs well with the other ingredients.
Frequently Asked Questions
Yes, you can use ladyfingers, sponge cake, or even chocolate cake layers as alternatives to graham crackers. Just make sure to adjust the soaking time and amount of liquid accordingly.
Yes, you can use instant coffee if you don’t have access to freshly brewed espresso. Dissolve the instant coffee granules in hot water and allow it to cool before using it to soak the cake layers. You can even use a little coffee syrup.
Yes, you can use mascarpone cream instead of cream cheese or alongside it by using 8 oz of cream cheese and 8 oz of mascarpone cheese for this recipe. And add a teaspoon of vanilla extract and you’ll end up with a delicious mascarpone frosting!
Yes, Tiramisu Cake actually benefits from being made in advance as it allows the flavors to meld together and the texture to settle. It is recommended to refrigerate the cake for at least 4 hours before serving, but it can also be made a day ahead.
Yes, you can use dark, milk, or even white chocolate for the ganache, depending on your preference. Just keep in mind that the flavor and sweetness levels may vary.
How to Store S’mores Tiramisu Cake
To store leftover Tiramisu Cake, wrap it securely in plastic wrap and place it in an airtight container. The cake is best if consumed within 2-3 days. When ready to serve, remove the cake from the refrigerator and let it thaw for 20-30 minutes before serving.
This will allow the flavors to blend together better. If desired, you can also reheat the cake in a 350°F oven for 5-7 minutes before serving.
I don’t recommend freezing this cake because it’ll change the texture of the s’mores layer and even the graham crackers.
More Recipes You’ll Enjoy
- No-Bake Graham Cracker Cake
- Quick and Easy Smores Dip Recipe (S’mores in the Oven)
- Quick and Easy S’mores Pizza (Perfect Classic Flavors)
See all dessert recipes.
No-Bake S’mores Tiramisu Cake (Golden Mallow Delight!)
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
- 1 tbsp. cacao or cocoa powder
- 3 oz. dark or milk chocolate bar
- 1 tbsp. organic whole milk
Instructions
How to Prep Marshmallows for S'mores Tiramisu Cake:
- Brew the espresso and set it aside to cool. In the meantime, toast the marshmallows. Spread them out onto a large pan lined with parchment paper.
- Set the oven on broil and toast them for a minute or until light golden brown (make sure you watch them because they burn fast).
- Remove them from the oven and transfer the paper onto the countertop to let them cool completely. The marshmallow will puff up during toasting and then become flat once cold.
How to Make Tiramisu Cake Cream:
- Whisk cream cheese and confectioners' sugar together in the large bowl of a stand mixer or with an electric mixer in a large mixing bowl, starting on low speed and gradually increasing unless you want to stand in a powdered 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-high 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.
How to Assemble Tiramisu Cake:
- Pour espresso into a large dinner plate. Dip each graham cracker cookie into the espresso and place them onto a cake platter or in a cake pan.
- Place the 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 it, connecting it with each other (be very careful not to mix the wet crackers into the cream).
- Peel toasted and cooled marshmallows off the parchment paper and place them on top of the cream
- Add an additional 1 cup of cream and use an offset spatula to spread the marshmallows. Then, dip and place another layer of crackers, and repeat the same instructions with 3 more cracker layers, marshmallows, and cream.
- Cover the sides of the cake with a small layer of cream and then pipe little cream balls using a 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 to make the ganache. Break the chocolate into small pieces, add 1 tbsp. of whole milk and, melt over a water bath while stirring from time to time.
- Once the ganache is barely warm to the touch transfer, it into a sandwich ziplock bag, cut a tiny piece off the corner of the bag, and drizzle the 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.
- Serve with a delicious homemade latte or a cup of hot tea!
Notes
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This recipe was originally posted on June 28, 2018, and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
I wonder if making a batch of zefir would work for this recipe, instead of using marshmallows?
Yes, it will totally work. Thank you for asking!
This looks like a delightful cake! I would like to give it a try. Just one question, what size natural marshmallows do I use? Regular or mini? Thank you!
I used natural mini marshmallows. I hope this helps!
Hi Valya,
I made this cake yesterday and it turned out beautiful. One thing about the graham crackers, once they softened I didn’t taste them in the cake. So it was like eating cream and marshmallow which was pretty yummy ? Do you think doubling the graham cracker layers on top of each other would work to have a more graham cracker taste maybe?!
It will work if you want more of a graham crackers in your cake. Thank you for sharing your experience with me! 🙂
Why do you need natural marshmallows? Could you use homemade marshmallows?
You can use marshmallow of your choice; natural marshmallow is my personal preference.
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.
Let me know how it turns out for you. Thanks for stopping by!
What a beautiful cake Valya! I can already taste it through the screen! Thank you for another amazing recipe! ?
Thank you for kind words, Tanya! The cake does taste amazing. 🙂
Valya this is a genius recipe! It’s no bake which makes it all the more better for summer!
Thank you, Katy! Totally agree with you! Who likes to spend time in the kitchen when there are more fun things you could be doing outdoors? Thanks for stopping by! 🙂