No-Bake Ladyfinger Icebox Bundt Cake with Mascarpone Cream (Tiramisu Inspired)

This Ladyfinger Bundt Cake is a stunning no-bake dessert layered with espresso-soaked ladyfingers and a velvety mascarpone-whipped cream filling. Inspired by the beloved tiramisu, this elegant treat comes together in a bundt pan for an eye-catching shape and easy slicing. Perfect for holidays, dinner parties, or anytime you want to wow your guests without turning on the oven.

What Is a Ladyfinger Bundt Cake?

A Ladyfinger Bundt Cake is a no-bake dessert made by layering espresso-dipped ladyfingers in a bundt pan and filling it with a mascarpone-based cream. It's essentially a molded tiramisu, using the pan’s shape to give the cake structure and an elegant finish. Once chilled and flipped, it becomes a gorgeous centerpiece dusted with cocoa.

Why Everyone Will Love This Recipe

• No baking required: Simple and ideal for warm-weather entertaining.
• Tiramisu-inspired: All the flavor of the classic Italian dessert with a fun twist.
• Velvety, rich cream: Made from mascarpone and whipped cream for a light yet luscious filling.
• Showstopper presentation: Beautifully shaped and easy to slice.

Pro Tips for the Best Result

1. Chill thoroughly: Freezing the first layer helps the ladyfingers hold shape.
2. Don’t oversoak the cookies: A quick dip keeps them firm enough to support the structure.
3. Use cold ingredients for the cream to whip up perfectly.
4. Smooth the top layer before chilling so the cake sits flat when inverted.

Frequently Asked Questions

Can I Use Savoiardi or Soft Ladyfingers?

Use firm ladyfingers (Savoiardi) for structure. Soft ones will become too soggy and collapse.

Is Raw Egg Safe?

Use pasteurized eggs if concerned about consuming raw yolks, or try an egg-free mascarpone cream.

Can I Make It Alcoholic?

Add a splash of coffee liqueur like Kahlúa or Marsala to the espresso for an adult version.

How Long Does It Need to Chill?

Chill for at least 1 hour after assembling; overnight yields even better texture.

What Size Pan Should I Use?

A 24cm (9.5-inch) bundt pan works perfectly for this amount of ingredients.

How to Freeze

Not recommended—freezing alters the texture of the mascarpone cream and soaked ladyfingers. For best results, store chilled and serve fresh.

How to Store

Cover the cake and refrigerate for up to 3 days. It actually improves in flavor as it sits. Avoid freezing as the cream may separate.

How To Make Ladyfingers Bundt Cake

Prepare the base: Dip ladyfingers quickly in espresso and arrange them to cover the bottom and sides of a 24cm bundt pan. Freeze for 30 minutes.

Make the cream: Beat egg yolks and sugar with an electric mixer until pale. Add mascarpone and mix until smooth. Pour in whipping cream and beat until thick and creamy.

Assemble the cake: Remove the mold from the freezer. Fill it with the mascarpone cream, smoothing the top.

Seal with ladyfingers: Dip more ladyfingers in espresso and place them over the cream to close the cake. Chill: Refrigerate for at least 1 hour to firm up.

Serve: Invert the cake onto a serving plate, dust with cocoa powder, and serve chilled.