Ladyfinger Cake: the no-bake Italian dessert recipe

Total time: 35 min + chilling time
Difficulty: Low
Serves: 8 people
By Cookist
large egg yolks
125 g (1/2 cup + 2 tbsp)
Heavy Cream
400 ml (1 2/3 cups)
Mascarpone cheese
425 g (2 cups)
Vanilla Extract
1 tsp
brewed espresso
375 ml (1 1/2 cups)
ladyfingers (Savoiardi biscuits)
400 g (36 to 40)
coffee liqueur
30 ml (2 tbsp)
Cocoa powder

This ladyfinger cake is an easy, no-bake dessert recipe. The flavor is sweet with a hint of coffee, while the filling is creamy in texture. It’s a layered dessert, similar to tiramisu, but made in the shape of a round cake. Tiramisu is a classic no-bake Italian dessert made with ladyfingers soaked in strong espresso and a creamy mascarpone filling. Usually, the tiramisu is made in a baking dish, but we changed it up so it looks like a cake, and can be served in the same way. Except of course, that no baking is required!

No fancy ingredients are needed: simply grab a few egg yolks, sugar, heavy cream, mascarpone cheese, vanilla extract, brewed espresso and coffee liqueur, ladyfinger biscuits (the main ingredient), and cocoa powder. Make the filling by mixing the ingredients and layer your cake. As easy as that!


Expert Tips

– Make a ladyfinger cheesecake by layering whipped cream, whipped cream cheese and sugar, ladyfinger biscuits, and strawberries or strawberry preserves.

– To make the filling lighter, you can use ricotta instead of mascarpone.

– If you can’t find mascarpone, whisk together 8 oz cream cheese, ¼ cup heavy cream, and 2 tbsp unsalted butter.

– You can sprinkle the top with grated dark chocolate instead of cocoa powder.

How to store Ladyfinger Cake

The ladyfinger cake can be stored in the fridge in an airtight container for a few days. In fact, it might even be better to prepare it the day before. This gives the cake time to set more, and the flavors have more time to develop. Serve the cake at room temperature.

How to make Ladyfinger Cake


Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.


Make the filling: place egg yolks and sugar in a large heatproof bowl and set over a pot with simmering water. Remove the bowl from heat and let cool.


Add the mascarpone, vanilla extract and whisk until smooth.


In a separate bowl whip cold heavy cream to stiff peaks. Combine with the mascarpone mixture.


Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a dish. If needed, break a few ladyfingers to fit them in the dish.


Spread half of the cream over the soaked ladyfingers.


Repeat with another layer of ladyfingers and spread the remaining cream on top.


Cover and refrigerate for at least 6 hours.


Dust with cocoa powder at the end.


This Ladyfinger Cake is not suitable for pregnant women, as it contains semi-cooked raw eggs. If you want to make this for young children, make sure to use decaffeinated coffee.

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