5 from 3 votes
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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
  • 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
  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.