This birthday cake tiramisu is a fun, no-bake twist on classic tiramisu, made with mascarpone, white chocolate, and rainbow sprinkles.
It’s rich and creamy like classic tiramisu, but with a birthday cake flavor that makes it perfect for celebrations. Best of all, it actually tastes best after chilling overnight, so it’s a great make-ahead dessert option.
Why you’ll love this recipe
- Easy to make: If you can make whipped cream, you can make this tiramisu.
- No special equipment required: You don’t need anything beyond basic kitchen tools.
- Make-ahead friendly: This tiramisu needs to chill overnight so all the work is done ahead of time.
Key ingredients
A quick note: there are a few other ingredients in the recipe, but these are the ones where a small detail makes a big difference.
• White chocolate: Use white chocolate bars, not chips. Bars melt more smoothly, while chips contain stabilizers that can seize when mixed with mascarpone. I like Ghirardelli or Baker’s but any quality white chocolate is fine.
• Mascarpone: Make sure it’s at room temperature so it blends smoothly without lumps.
• Rainbow jimmies: Use jimmies (the long sprinkles), not nonpareils. Nonpareils tend to bleed and can discolor the filling.
• Ladyfingers (savoiardi): A quick 1 to 2 second dunk in coffee is all you need; the cookies should be moist but not soaked.
• Almond extract: Just a small amount adds a subtle bakery-style flavor without overpowering the tiramisu.
How to make your tiramisu
- Beat the cold heavy cream into stiff peaks.
- Stir the melted white chocolate, vanilla, and almond extract into the mascarpone until smooth.
- Fold the whipped cream into the mascarpone mixture, then gently stir in the rainbow sprinkles.
- Briefly dunk the ladyfingers in the coffee and arrange them in the bottom of an 8-inch springform pan.
- Spread half of the mascarpone cream over the ladyfingers.
- Add another layer of coffee-dipped ladyfingers.
- Finish with the remaining mascarpone cream.
And that’s it! Cover and refrigerate.
Tips for success
• Fold gently: Once the whipped cream is added, fold just until combined so the filling stays light and creamy.
• Don’t oversoak the ladyfingers: A quick 1–2 second dunk is enough; too much coffee will make the layers soggy.
• Chill fully before slicing: At least 6 hours is best—overnight gives the cleanest slices and best texture.
How to store your tiramisu
This tiramisu keeps well in the refrigerator, covered, for 3 to 4 days.
You can also freeze tiramisu for up to a month. I like to freeze individual slices on a parchment-lined baking sheet until firm, then wrap tightly in plastic wrap and/or aluminum foil.
Variations
• Change up the sprinkles: Use holiday-colored jimmies to match the occasion; pastels for Easter, red and green for Christmas, or team colors for birthdays and celebrations.
• Add a splash of rum: If you like, stir 1 tablespoon of rum into the coffee for a more traditional tiramisu flavor.
• Different pan sizes: This recipe works best in an 8-inch springform pan, but you can also use a 9-inch springform (you’ll have slightly thinner layers) or an 8-inch square baking pan. Note that if you use a 9-inch springform pan you’ll need additional ladyfingers.
A few more tiramisu recipes you might enjoy
Nutella Tiramisu
Oreo Tiramisu
Tiramisu Cheesecake
Did you make this birthday cake tiramisu? That’s awesome! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
This birthday cake tiramisu is an easy, no-bake dessert that’s best made ahead. Made with mascarpone, white chocolate, and rainbow sprinkles, it’s perfect for birthdays and celebrations.
- 4 ounces white chocolate finely chopped
- 8 ounces mascarpone at room temperature
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups heavy cream very cold
- 3 tablespoons rainbow jimmies
- 1 1/4 cups espresso or strong coffee cooled
- 2 tablespoons granulated sugar
- 7 ounces savoiardi ladyfingers
- Finely grated white chocolate and additional jimmies for the topping
- Line the bottom of an 8-inch springform pan with parchment paper. Lightly spray the ring with cooking spray. Set aside.
- Melt the white chocolate in a microwave-safe bowl at 50% power in 20-second intervals, stirring well after each interval. (If you don’t know how to change the powder on the microwave just do shorter heating intervals.) Let it cool for 5 minutes before proceeding.
- In a large bowl beat the mascarpone with an electric mixer until smooth. Beat in the cooled white chocolate until the mixture looks thick and cohesive, like soft frosting.
- Mix in the vanilla, then the almond extract. Set aside.
- Place the heavy cream in a medium mixing bowl. Beat until it begins to thicken, then gradually mix in the powdered sugar. Turn mixer to medium and beat until the mixture holds stiff peaks. (You’ll know you’ve reached stiff peaks when you can lift the beaters out and the cream holds its shape rather than collapsing.)
- Fold the whipped cream into the mascarpone in two additions, stirring until just combined. Fold in the rainbow jimmies.
- Stir the cooled coffee and granulated sugar together in a small bowl. (The sugar won’t dissolve fully, which is fine. It just adds a little sweetness.)
- One at a time, and working with half of the ladyfingers, dip each ladyfingers for 1 or 2 seconds per top and bottom; it should be just a quick dunk, not enough to fully saturate the cookie.
- Arrange in a snug layer in the bottom of your prepared pan, breaking the cookies as necessary to cover the bottom.
- Gently spread half of the mascarpone over the ladyfingers.
- Repeat the process with the remaining ladyfingers and coffee, then the remaining mascarpone.
- Cover with plastic wrap and refrigerate for at least six hours; overnight is better so the flavors can develop and the tiramisu stays intact after you release the pan’s ring.
- Before serving, grate white chocolate over the top and/or top with more rainbow jimmies. Run a knife around the edge of the tiramisu, then release the ring of the pan. Slice and serve.
- Uneaten tiramisu can be stored in the fridge, covered, for 3 to 4 days.
- Tiramisu can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
- Be sure to use jimmies (oblong sprinkles) not nonpareils (round sprinkles). Nonpareils bleed too much.
- Use white chocolate bars (I like Ghirardelli) rather than white chocolate chips. Bars melt more smoothly than chips, which contain stabilizers and can seize when they’re mixed into mascarpone.
- If you like, you can add a tablespoon of rum to the coffee.
- You can make this in a 9-inch springform pan but you’ll need a little more than 7 ounces of ladyfingers. Plan on having two packages (7 ounces each) and using about 1 1/4. Your layers will also be thinner than mine and the tiramisu won’t be quite as tall.
- You can also make this in an 8-inch square baking pan.
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