That first hiss from the cooker tells you something good is happening. You sense the steam start to build pressure inside and it makes you excited about what’s coming next. It’s like the cooker’s kinda whispering that this dessert’s gonna be worth the wait.
You spot your ingredients all ready on the counter, from the instant coffee granules to that smooth mascarpone, and the panettone waiting patiently for its turn. You feel the kitchen kinda hum with possibility as the pressure builds up, and you get your mixing bowls ready.
While you let the coffee cool down after dissolving those granules in boiling water, you can almost taste how everything’s gonna come together. The anticipation mixes with the aroma and you realize that this no bake tiramisu cake is about to become your new favorite showstopper.
What Makes Pressure Cooking Win Every Round
- It speeds up soaking layers with perfect gentle steam and heat.
- You get a smooth creamy filling without any fuss or over-whipping.
- No oven needed, so your kitchen stays cooler and less crowded.
- Natural release helps flavors settle softly for a tender pull in every bite.
- Quick release works if you wanna check or adjust mid-way without waiting forever.
- The pressure build in the cooker ensures even soaking and blending.
- Cleanup’s easier 'cause you use mostly the bowl and a few utensils.
If you want to master timing your pressure cooker perfectly, check out the Easy Thai Baked Chicken Meatballs recipe, which shares tips on sealing rings and float valves that make every meal a winner.
The Complete Shopping Rundown
You gotta have the right stuff if you wanna nail this recipe. First up is 2 tablespoon of instant coffee granules 'cause that’s the flavor that wakes up the whole tiramisu. Then grab 300 ml of boiling water for dissolving that coffee so it’s nice and strong.
Next, get 250 grams of mascarpone. That soft Italian cheese is what gives tiramisu its luscious texture. You’ll also need 400 ml of double cream. This whips up into fluffy peaks that make the filling light and dreamy.
Don’t forget 150 grams of caster sugar to sweeten the mix, plus 1 tablespoon of vanilla bean paste to add that warm, fragrant touch. For a little twist, 2 tablespoon of pistachio cream adds a nutty layer, but you can adjust it to your taste.
Cut into your list is one 800-gram panettone loaf. It’s like a fluffy bread that soaks all that coffee perfectly. To jazz the layers, get 4 tablespoon of chocolate and hazelnut spread. This one’s optional, but it adds a lovely melty surprise.
Last, you wanna have 6 large egg whites and 250 grams of soft light brown sugar for that airy meringue fold-in that makes the texture just right.
Your Complete Cooking Timeline
Step one, dissolve the instant coffee granules in your boiling water. It’s gotta cool down while you start on the filling. You don’t want it hot when you dip the panettone, or it’ll go soggy quick.
Step two, grab a large bowl and beat the mascarpone with caster sugar and vanilla bean paste. You want that smooth and creamy but still thick enough to hold the layers nicely.
Step three, whip the double cream in another bowl until you see stiff peaks. This takes a few minutes but it’s worth the effort for that lightness.
Step four, gently fold the whipped cream into the mascarpone mixture. Be gentle so you don’t lose the fluffiness you worked so hard on.
Step five, whisk the egg whites till they hold stiff peaks too. Then carefully fold that into your mascarpone-cream blend. This makes the filling airy and keeps it stable as it chills.
Step six, slice the panettone into layers about 1 or 2 centimeters thick. Now the fun part — dip each layer lightly into the cooled coffee. You want them soaked but still holding shape.
Step seven, start building in your dish. Lay the coffee-soaked panettone, then spread mascarpone mix on top. Add drizzles of pistachio cream and chocolate hazelnut spread if you want that extra wow factor. Keep layering till you use all the ingredients, finishing with mascarpone on top.
Pop it in the fridge for at least 4 hours or overnight to set up perfectly. You’re gonna wanna wait but it’s so worth it.
Quick Tricks That Save Your Time
- Use instant coffee for the quickest flavor boost without brewing extra pots.
- Whip cream and egg whites side by side to speed up mixing time.
- Slice panettone the night before so you’re ready to dip and layer fast.
- Chill your mixing bowl and beaters to get stiff peaks quicker and save some muscle.
For even more quick mixing and layering tips, be sure to check out our Apple Galette Vegan Gluten Free post, which shares handy planning ideas for desserts.
Your First Taste After the Wait
You see the soft layers glistening with coffee soak and creamy filling. The top looks inviting all smooth with maybe a dusting of cocoa if you went that route. Your first forkful reveals that tender pull you hoped for with creamy, yet airy texture.
The rich hint of pistachio cream surprises as it blends with the mellow sweetness from the chocolate hazelnut spread. You catch notes of coffee swirling through every bite that kinda wakes up your taste buds just right.
It’s exactly the no bake dessert that feels fancy but friendly. You get that smooth experience without sitting by the oven, so it’s kinda a win-win every time you make it.
How to Store This for Later
If you got leftovers or wanna prep ahead, just cover the tiramisu cake tightly with plastic wrap or a lid. Keep it in the fridge 'cause it needs that cool setting to stay fresh and keep the tender pull texture intact.
For longer storage, you can freeze slices wrapped well in foil and plastic. When you wanna eat, thaw them in the fridge slowly so the texture stays good, not mushy.
Tiramisu’s best enjoyed within 2 to 3 days for freshest taste, but freezing extends that to a few weeks.
When serving after storage, you can freshen the top with a little cocoa powder or grated chocolate to revive that inviting look and flavor.
The FAQ Section You Actually Need
- Can I skip the pistachio cream? Totally. The cake’s wonderful just with mascarpone and coffee flavors if you wanna keep it simple.
- Is it safe to use raw egg whites in this? Usually, yes if you use fresh eggs. But you could use pasteurized egg whites if you’re worried about safety.
- How long do I need to chill the tiramisu? At least 4 hours to get a set texture, but overnight chills make it even better for slicing.
- Can I use a different bread instead of panettone? You can try brioche or challah. Just make sure it’s soft but sturdy enough to soak without falling apart.
- What’s the best way to fold in egg whites without losing fluff? Use a big spoon or spatula, fold slowly and gently in a circular motion. Stop as soon as it’s combined to keep that airy texture.
- Can I prepare this in advance for a party? Yes! Make it a day before so it’s perfectly set and flavors melded when your guests arrive.
No Bake Tiramisu Cake in Your Pressure Cooker
Ingredients
Main ingredients
- 2 tablespoon Instant coffee granules
- 300 ml Boiling water for dissolving coffee
- 250 g Mascarpone
- 400 ml Double cream
- 150 g Caster sugar
- 1 tablespoon Vanilla bean paste
- 2 tablespoon Pistachio cream optional
- 800 g Panettone loaf cut into layers 1-2 cm thick
- 4 tablespoon Chocolate and hazelnut spread optional
- 6 Large egg whites
- 250 g Soft light brown sugar
Instructions
Instructions
- Dissolve the instant coffee granules in boiling water and allow to cool.300 ml Boiling water
- Beat mascarpone with caster sugar and vanilla bean paste in a large bowl until smooth and creamy.250 g Mascarpone, 150 g Caster sugar, 1 tablespoon Vanilla bean paste
- Whip double cream in another bowl until stiff peaks form.400 ml Double cream
- Gently fold the whipped cream into the mascarpone mixture.250 g Mascarpone, 400 ml Double cream
- Whisk egg whites until stiff peaks form, then carefully fold them into the mascarpone and cream blend.6 Large egg whites
- Slice panettone into layers about 1-2 cm thick and dip each layer lightly into the cooled coffee.800 g Panettone loaf, 300 ml Boiling water
- Build the tiramisu in a dish by layering coffee-soaked panettone, mascarpone mixture, pistachio cream, and chocolate hazelnut spread as desired.800 g Panettone loaf, 250 g Mascarpone, 2 tablespoon Pistachio cream, 4 tablespoon Chocolate and hazelnut spread
- Repeat layering until all ingredients are used, finishing with mascarpone mixture on top.250 g Mascarpone
- Refrigerate the tiramisu for at least 4 hours or overnight to set.
- Serve chilled, optionally dusted with cocoa powder or grated chocolate.
- Use instant coffee for quick flavor and whip cream and egg whites simultaneously to save time.
- Slice panettone the night before for faster assembly.
- Store leftovers tightly covered in the fridge for 2-3 days or freeze for longer keeping.
