Easy Tiramisu Mousse

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This Easy Tiramisu Mousse contains my favorite part of the Tiramisu: the mousse! Just a few accessible ingredients mix up to make the most delicious and creamy tiramisu mousse. I’m all about the mousse (no cake).

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Tiramisu Mousse - an easy no-bake dessert! Layers of tiramisu whipped cream and cocoa powder for the best part of the tiramisu!

Watching a group of food/dessert bloggers eat dessert at a restaurant is like watching vultures attack. It’s hysterical. But I digress.

If you follow me on Instagram, you might have seen that I was in Santa Barbara this past weekend for the #SBFoodieEscape. I apologize for my overgramming, I just wanted to share allthethings. In fact, I have so much to share about the weekend that I’ll have a whole post soon, but for now I just wanted to talk about Tiramisu.

Because we were a group of food bloggers, eating was a central theme to our weekend. Each meal and restaurant was planned with a group of food and dessert bloggers in mind. Our last dinner was eaten at the Santa Ynez Kitchen in Santa Ynez, CA.

OMG. You guys. That food. If you’re ever in the Santa Barbara/Solvang area go here to eat. Some of the best Italian food ever. Also? I tried octopus, beets, and artichokes. It was a red letter weekend for this picky girl!

{BTW, beets will forever and always taste like dirt to me. How do people eat them and like them???}

The highlight of the dinner was dessert. #obviously

The highlight of dessert, for me? The layered Tiramisu.

Easy Tiramisu Mousse

When the waiter placed the selection of 4 desserts on the table, the 8 of us attacked them so fast with our spoons that literally the plates were licked clean in less than 5 minutes.

At one point Julianne was laughing so hard because there were 6 spoons at once in the teeny tiny jar of pana cotta and she decided to just let it go rather than fight it.

That’s how food bloggers do. Making copycats of my favorite things is how I do. Hence this Tiramisu Mousse copycat.

It was the best thing I ate all night. (Except for the mushroom pasta that was life changing.)

Tiramisu Mousse

I absolutely love Tiramisu. I would order it at every single restaurant I go to except for one thing: I’m not much a fan of the cake or ladyfingers in the center. What I really love about Tiramisu is the cream. The marscarpone, espresso, whipped cream, and chocolate are what I dream about when I think about tiramisu.

Lady fingers dipped in espresso? Meh.

Piles of tiramisu mousse in a glass? YES!

That’s what I loved about the dessert at the restaurant last weekend: there was no cake. It was a jar full of my favorite stuff in the world, which is kind of genius.

Also? Do you know how hard it is to find mainstream lady fingers? When I was writing my book I wanted to find some to go with the Tiramisu Dip. I went to 4 grocery stores – NADA.

Which is why just making a bowl of all the other good stuff is perfect. No ladyfinger hunting is needed.

Tiramisu Mousse - an easy no-bake dessert! Layers of tiramisu whipped cream and cocoa powder for the best part of the tiramisu!

Learn to Make Easy Tiramisu Mousse

This Tiramisu Mousse recipe is super easy, fast, and delicious. Just a few components go into making the best Tiramisu Mousse you’ll ever eat, I promise.

1. Marscarpone. Tiramisu is traditionally made with marscarpone, which is an Italian cheese. It’s very similar to cream cheese, but smoother. You can use marscarpone in this recipe or you can use cream cheese. I used cream cheese because I didn’t want to go to the store and I wanted tiramisu NOW. Use what you have or what you can find.

2. Coffee. Tiramisu has a varying espresso flavor depending on where you get it. I like a strong tiramisu, so I add more coffee than some. You make the coffee flavor by brewing instant coffee in a small amount of water. I always have little instant Starbucks Via coffee packets on hand (what? doesn’t everyone travel with them?) One of those packets plus 1/4 cup of hot water will make your espresso flavoring. You can add from 1 tablespoon of this espresso up to the full amount in your tiramisu. Add to your flavor palate.

3. Whipped Cream. I used fresh whipped cream, but you can substitute whipped topping if you want, which can also make this lower in fat and calories or sugar, depending on your preference. See the notes in the recipe.

4. Chocolate. Instead of layering the tiramisu with cake or ladyfingers, I layered it sand-art style with unsweetened cocoa powder. The top gets a dusting of grated semi-sweet baking chocolate. I don’t recommend using the unsweetened cocoa on top because it’s bitter. The first bite that hits your tongue shouldn’t be bitter.

Mix, chill, pipe, repeat. That’s it. 20 minutes to an addicting dessert.

Easy, No-bake Tiramisu Mousse

For me, this Tiramisu Mousse dessert just reminds me of a very fun weekend. Hopefully it’ll make memories for you too!

Tiramisu Mousse
4.73 from 11 votes

Easy Tiramisu Mousse

This Easy Tiramisu Mousse comes together in minutes and is the best of the tiramisu - the cream!
Prep Time 20 minutes
Servings 4 servings (6 ounces each)
Calories 632 kcal
Author Dorothy Kern


  • 1 1/2 teaspoons instant coffee I use the Starbucks Via packs
  • 1/4 cup hot water
  • 1 cup heavy whipping cream cold (see note)
  • 1 1/2 cups powdered sugar see note
  • 8 ounces marscarpone cheese or Challenge cream cheese low fat cream cheese is fine
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 ounce semi-sweet baking chocolate


  1. Place the instant coffee in the hot water and stir. Let cool for 5 minutes.
  2. Beat heavy whipping cream until stiff peaks form. Chill until ready to use. (Alternately: you can use an 8 ounce carton of whipped topping. See note.)
  3. Mix powdered sugar and marscarpone/cream cheese with a hand mixer until smooth. Mix in vanilla extract and 1 tablespoon of the coffee. Add up to the entire amount of coffee, depending on how strong you want your tiramisu. (I added all of it because that’s how I roll.) Mix in vanilla.
  4. Fold whipped cream into coffee mixture gently. Place the tiramisu in a gallon size ziploc bag that is fitted with a large round or 1M tip.
  5. Pipe a small amount the bottom of each of 4 serving glasses (my glasses were 6 ounce size). Top the layer with a dusting of cocoa powder. Continue layering the tiramisu and cocoa powder. Once you get to the top layer, grate the 1 ounce of semi-sweet baking chocolate over the tops of the serving dishes (instead of the dusting of cocoa powder). This gives a sweet first taste instead of being bitter from the unsweetened cocoa. Chill, covered, in the fridge until ready to serve.
Nutrition Facts
Easy Tiramisu Mousse
Amount Per Serving (1 tiramisu cup)
Calories 632 Calories from Fat 432
% Daily Value*
Total Fat 48g 74%
Saturated Fat 29g 145%
Cholesterol 162mg 54%
Sodium 44mg 2%
Total Carbohydrates 49g 16%
Dietary Fiber 1g 4%
Sugars 42g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

I piped this Tiramisu Mousse recipe using a ziploc bag instead of a pastry bag. See how I did it here:

piping frosting


S’mores Pudding

smores pudding

Chocolate Malted Pudding

malted pudding

Tiramisu Cups to go

tiramisu cups to go

Sweets from friends:
Classic Tiramisu by Life, Love, and Sugar
Chocolate Chip Cookie Dough Tiramisu by Grandbaby Cakes
Tiramisu Pana Cotta by Heather’s French Press

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  1. Beets bleed all over your plate. I cannot.
    I’ve always been least enamored of the ladyfingers too! This way is so much better. And I have to admit, I’m also that dessert vulture at the restaurant fighting it out for all the good bites!
    This looks like the best part of tiramisu. Fabulous!

  2. This is so gorgeous and I would inhale it! And I will also inhale your beets 🙂 I drink beet juice every day and I looove beets. I also love this dessert so it evens out…lol

    And I need to go on a little road trip up to Solvang! Haven’t been in years!

  3. Holy Hannah! That looks amazing. Tiramisu is such a weakness of mine. The last time that I went to Boston I opted for tiramisu instead of cannolis in the Italian district. I’m a sucker for coffee. 🙂 

  4. Wow this mousse looks amazing, Dorothy! Absolutely love this idea! And this is so easy to whip up, too. Pinned and can’t wait to try out!

  5. SBFoodie Escape looked like so much fun, you definitely didn’t overshare, it was great to see how awesome it was. This tiramisu, OMG! One of my favorite desserts EVER! Love how you just made the mousse. Trying this soon! Pinned 🙂

  6. I’m so sad I didn’t make it.  But it looks like you had a wonderful time!  Now I need this tiramisu mousse pronto!

  7. Tiramisu is one of my favourite desserts and i so love your mousse Dorothy 

  8. I’m crazy for tiramisu and would really love this – the ladyfinger dipping part is where I usually go wrong when making tiramisu. This looks fuss-free and just as good!

  9. Fabulous idea! The marscapone element really is the yummiest bit!

  10. Love, love, love how easy this is!! And all those layers are so pretty!

  11. Girl, you’ve done it again! Absolutely drool-worthy dessert! One of my favorites. 
    PS: I followed you and others on IG on your weekend getaway. What an awesome time you had!
    PPS: Beets don’t taste like dirt. (Ok, maybe when they are raw. Haha) You and my hubs are them same, and I don’t understand. When roasted, beets are sweet and delicious, I can’t get enough of it. 🙂

  12. Fabulous idea making this a more fuss free dessert and it looks so pretty! I’m glad you guys had a good time and I don’t think you over shared.

  13. I just made a mint like mousse and am on a mousse kick now! Can’t wait to try a tiramisu version!

  14. This looks so good and so pretty!! 

  15. I love beets! I shall have to convert you! This mouse looks to die for;  tiramisu is one of my all-time favourite desserts; the sweet coffee cream is just perfect. I definitely prefer the mousse over the ladyfingers (but I’ll still eat them!) and this is just amazing, pinned! 

  16. I love this mousse! It looks divine! 😀 

  17. Amazing! Perfect for a nice pick me up!

  18. Well, you already know how I feel about your tiramisu dip, so this. I mean, come on. I need a barrel! 

  19. Yay! You made it! I’m so glad because ironically I have a hankering for tiramisu RIGHTTHISSECOND and need this now, mkay?

  20. I would love to have this tiramisu mousse. So delicious!

  21. I adore beets but wasn’t always a fan either until recently.  But tiramisu mousse? Yes please! Love that there’s no cake or ladyfingers to slow me down! Love this!

  22. That dessert looks so elegant!  I have not been to Santa Barbara in decades, but I love it ( and the food!).  It must have been so much fun for you!

  23. I was seeing you all on Jen & Krista’s feeds – looks like you had a ton of fun.  As for this Tiramisu – I would eat that all day long. WOW! 

  24. Looks wonderful!  I’m definitely making this, and, by the way, I also think beets taste like dirt!

  25. I loved seeing all your  pictures, and I’d happily eat your helping of beets – SO good, but they are not nearly as good as this – tiramisu is my FAVE – and I could care less about the lady fingers it is all about that mascarpone

  26. THIS looks amazing! I will take this over beets and octopus any day. And there’s coffee in it! Be still my caffeine-loving heart. Pinning for later!

  27. I can’t eat beets either, I totally don’t get how people can say they like them.  But I do love tiramisu and this looks amazing!  I’m kind of wishing I had some right now!

  28. This looks delicious! I just have to go on record by saying I love beets!
    Fresh, grated in salads;pickled, with sandwiches and chocolate cake;
    And roasted, anytime with anything!

  29. Sounds like you ladies had a blast at your get together! 
    This tiramisu mousse looks heavenly! 

  30. A tiramisu that I don’t have to share?  I am IN!  And I love that you left out the ladyfingers – they are the one part of tiramisu that I don’t adore. Great recipe! 🙂

  31. I’m with you!  Beets = dirt!  Just can’t do it!!!  But this mousse…oh, yeah!  I could down a few of those cute cups in a hurry!  I recently found crispy ladyfingers in the pasta aisle at Meijer.  I kind of like them dunked in coffee!!!  But the mousse is definitely my favorite part!!!

  32. Oh I don’t know if this mousse can last in my house more than 5 minutes!! YUM 

  33. To me, the filling is always the best part of pies and cakes. Your smooth tiramisu mousse sounds wonderful and your presentation is mouthwatering! Can’t wait to read the details of your foodie weekend! (p.s. pickled beets + goat cheese= heavenly salad with zero taste of dirt)

  34. This post is making me laugh all over again!! What a wonderful tribute!

  35. So I think ladyfingers are a waste of space and calories, so I’m pretty much DYING over this mousse!! Such a good idea! And every single post I saw from you ladies looked amazing! 

  36. Such a great weekend! I love your copycat version of the tiramisu – the mousse really is the best part!

  37. haha… I was laughing the entire time reading this because all I could think about was laying on the table trying to get a bite!

    Cannot wait to make this at home!
    And that mushroom pasta! Girl.. can’t stop dreaming of it!

  38. Se ve realmente delicioso, me encanta!!

  39. Hi! I just finished making this and the consistency is nothing like mousse! It’s grainy and runny. When I beat the mascarpone with the sugar it didn’t blend smooth & I mixed for a while. When I folded in my whipped cream it didn’t become “moussy” but runny. I used all fresh ingredients. I also used the full amount of coffee. It tastes outstanding though! I have it in the fridge to see if it’ll firm up a little. Can you please give any tips, I’m sure it was “operator error”!

    • I used cream cheese for this but I have used marscarpone in the past and the sugar and marscarpone did dissolve together. If you’re having trouble next time you may need to let it sit so the sugar can dissolve (I’ve never had that problem, but you never know with different brands of things). As for the whipped cream, you may have over beaten or over mixed. When whipped cream gets mixed too much it can become runny. My mousse was a pudding mousse consistency (a cross between the two) and it was thinner before it chilled. Hopefully chilling helps!

  40. Hello! I wanted to leave a comment to tell you I made this last night for dessert, and it is absolutely delicious!! I haven’t had dessert that good in quite a while. It’s definitely something I’ll be making it again, so thank you very much for coming up with this recipe!

    I used heavy whipping cream and beat it up myself instead of getting the whipped topping; I also just brewed up a regular pot of coffee, stronger than usual, and used that instead of instant coffee. I think I added twice the amount you say to add in your recipe. XD My family loves coffee!

  41. Hi.  Is powdered sugar the same as icing sugar?


  42. that looks so good , i will add this to list of dessert recipes to be able to try it later , thanks for sharing .

  43. How about adding brandy to the coffee also? (Or rum etc…)

  44. This looks ahhhmazing! I can’t wait to make this!! just a quick question you have to add in the coffee mixture and whipped cream and then put it in the ziploc? 

  45. Hi, Dorothy. I made this for a second time this weekend and once again had a problem with the mascarpone mixture “separating,” so I didn’t get the lovely smooth texture I wanted. I thought that perhaps I had added the coffee infusion too soon the first time so was very careful. At first the mascarpone-sugar mixture was fine. Is it possible that overbeating caused it? I ended up using my hand mixer’s whisk attachment to get it smoother, and then my mini food processor, which helped (though it took me a lot longer than it should have to make it.). Everyone loved it, but I’m a perfectionist and would like to know where I goofed. I’m an experienced dessert maker so this was frustrating! Thanks advance. 

    • Hmm, that’s strange. I know that sometimes when I make no-bake cheesecake, it stays a little lumpy when I fold in the whipped cream. This is a very similar concept but more noticeable because of the color (brown vs. white). My only thought is that everything is not quite soft enough. Marscapone, like cream cheese, is stiff unless really soft, so maybe that’s why? If it was separating (liquidy) that could be from too much beating. It’s such a finicky thing – too much beating and it can separate, too little and it can be lumpy!

  46. Thanks, Dorothy. I will try again and perhaps use cream cheese instead. It’s so good, and looks lovely in my parfait glasses. The mixture was fairly “loose” so getting it into the dishes neatly was tough–perhaps another clue that I was too zealous in beating the mixture? It was almost pourable.

  47. This looks amazing! just wondering if you’ve ever tried making it the day before? and please, try beets roasted before you swear them off completely!

  48. Any chance this recipe could be made ahead of time and frozen?  I want to make a large batch for a party a week or two before.

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