Easy Sheet Pan Tiramisu
Shortcut-meets-showstopper dessert. How do you make an easy dessert but one that looks fancy – the secret is a beautiful glass dessert dish or a martini glass. An easy cake mix secretly baked on a cookie pan is layered with a rich mascarpone cream and the right amount of Kahlua drizzled onto the light fluffy cake. Its everything we all love about tiramisu but reimagined for easy entertaining.
We served this at our Italian Spring dinner party but consider it for a Sunday supper or ladies brunch.
Why You’ll Love This Recipe
- Uses a boxed cake mix
- Built on a sheet pan for perfect even layering.
- Make ahead friendly – better the next day
- Adult friendly – Kahlua makes this an adult’s only dessert
Is This Recipe For You?
Recipe Quick Facts
Prep Time: 25 minutes
Bake Time: 15-18 minutes
Chill Time: 4+ hours (overnight is best)
Servings: 8-10
What You’ll Need
Fresh
- ingredients on the cake box (typically eggs, oil, water)
- mascarpone cheese
- whipping cream
Pantry
- white or vanilla cake mix
- parchment paper
- icing sugar
- vanilla extract
- cocoa powder
- Kahlua coffee liqueur
Prep Time
25 minutes
Cook Time
15 minutes
Serves
6-8 servings
Ingredients
- 1 white or vanilla cake mix
- 2 cups mascarpone cheese, room temperature
- 1 cup whipping cream
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 1 cup Kahlua
- 3 Tbsp cocoa powder
Steps
1
Bake the Cake
Prepare the cake mix according to package directions.
Spread evenly onto a parchment-lined sheet pan.
Bake at 350 for 15-18 minutes. Until just set. The cake will bounce back when you tap it with your fingers.
Cool completely
Using your serving dish to cut out rounds from the sheet pan
2
Make the Mascarpone Cream
In a bowl, whip the cream with the mascarpone cheese, icing sugar and vanilla until smooth. You want a light, fluffy not overly sweet creamy thick icing.
3
Build the Layers
In the same dish that you cut out the rounds with:
Layer a piece of cake on the bottom
Drizzle 1-2 Tbsp of Kahlua over the cake
Spread 2 Tbsp of Mascarpone Cream
Layer 2 – Another piece of cake
Drizzle 1-2 Tbsp of Kahlua over the cake
Spread 2-3 Tbsp of Mascarpone Cream – you want enough that your dish looks full.
4
Dust with Cocoa Powder
5
Chill
Refrigerate for at least 4 hours, ideally overnight. This allows the cake to soak up the Kahlua and the layers to set beautifully
Expert Tips and Tricks
- Don’t get greedy with the Kahlua and over soak – 1 Tbsp is probably enough but if you have a larger dish you may need 2 Tbsp
- Use room temperature mascarpone to avoid lumps
- Dust cocoa right before serving for that velvety finish
- If you want a little extra depth? Add a tiny pinch of espresso powder to the cream
- Serve with a chocolate charcuterie board
FAQ
Can I make this alcohol-free? Swap out the Kahlua for strongly brewed coffee mixed with vanilla.
Can I freeze it? I wouldn’t recommend. This dessert is too delicate to freeze and the mascarpone texture changes.
How long does it last? Up to 3 days refrigerated. It is best on day 2.
Ingredients
- 1 white or vanilla cake mix
- 2 cups mascarpone cheese room temperature
- 1 cup whipping cream
- 1/2 cup icing sugar
- 1 tsp vanilla extract
- 1 cup Kahlua
- 3 Tbsp cocoa powder
Instructions
Bake the Cake
- Prepare the cake mix according to package directions.
- Spread evenly onto a parchment-lined sheet pan.
- Bake at 350 for 15-18 minutes. Until just set. The cake will bounce back when you tap it with your fingers.
- Cool completely
- Using your serving dish to cut out rounds from the sheet pan
Make the Mascarpone Cream
- In a bowl, whip the cream with the mascarpone cheese, icing sugar and vanilla until smooth. You want a light, fluffy not overly sweet creamy thick icing.
Build the Layers
- In the same dish that you cut out the rounds with:
- Layer a piece of cake on the bottom
- Drizzle 1-2 Tbsp of Kahlua over the cake
- Spread 2 Tbsp of Mascarpone Cream
- Layer 2 – Another piece of cake
- Drizzle 1-2 Tbsp of Kahlua over the cake
- Spread 2-3 Tbsp of Mascarpone Cream – you want enough that your dish looks full.
Dust with Cocoa Powder
Chill
- Refrigerate for at least 4 hours, ideally overnight. This allows the cake to soak up the Kahlua and the layers to set beautifully
