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slice of tiramisu on a plate in front of a cake plate with the rest of the tiramisu

Birthday Cake Tiramisu

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.

Course Dessert
Cuisine American
Prep Time 25 minutes
Chilling Time 6 hours
Total Time 25 minutes
Servings 10
Author Kelsie

Ingredients

  • 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

Instructions

  1. Line the bottom of an 8-inch springform pan with parchment paper. Lightly spray the ring with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Mix in the vanilla, then the almond extract. Set aside.
  5. 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.)
  6. Fold the whipped cream into the mascarpone in two additions, stirring until just combined. Fold in the rainbow jimmies.
  7. 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.)
  8. 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.
  9. Arrange in a snug layer in the bottom of your prepared pan, breaking the cookies as necessary to cover the bottom.
  10. Gently spread half of the mascarpone over the ladyfingers.
  11. Repeat the process with the remaining ladyfingers and coffee, then the remaining mascarpone.
  12. 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.
  13. 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.

Recipe Notes

  • 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.