Recipe

Cuban Coffee Tiramisú with María Cookies, No Raw Eggs

Name: Cuban Coffee Tiramisú with María Cookies, No Raw Eggs
Prep time: 20 min
Total time: 400 min
Ingredients: 250 g cold mascarpone; 200 ml whipping cream (cream with at least 35% fat), very cold; 40 g powdered sugar; 1 teaspoon vanilla; 150 g classic María cookies; 180 ml prepared strong coffee, unsweetened and completely cold; 10 g unsweetened pure cocoa, for finishing

Tiramisú in glasses with strong Cuban-style coffee, María cookies, and a mascarpone and whipped cream. No oven, no added raw eggs, and no alcohol.

CiberCubaNovember 6, 2026

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Preparation20 min
Total time6 h 40 min
Servings6 glasses of about 200 ml
DifficultyEasy

This version of tiramisú combines strong Cuban-style coffee with María cookies in a spoon dessert. It is a homemade adaptation of the Italian recipe, not its traditional formula.

The cream is made with mascarpone and whipped cream, without adding raw eggs or liquor. It is assembled in individual glasses and needs to rest in the refrigerator so the cookies soften and the flavors meld. You can prepare it the day before and add the cocoa just before serving.

Ingredients

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For the cream

250 g cold mascarpone
200 ml whipping cream (cream with at least 35% fat), very cold
40 g powdered sugar
1 teaspoon vanilla

For assembly

150 g classic María cookies
180 ml prepared strong coffee, unsweetened and completely cold
10 g unsweetened pure cocoa, for finishing

Method

The coffee

Prepare the 180 ml of strong coffee in the coffee maker, without sugar, and let it cool completely (about 20 minutes). When cold, transfer it to a shallow dish and set aside.

The cream

In a bowl, mix the cold mascarpone with the powdered sugar and vanilla briefly, just until smooth.
Separately, whip the very cold cream until it forms medium peaks: firm, but the tip still bends slightly.
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Fold the cream into the mascarpone in two batches, using a spatula and gentle folding motions, until you achieve a thick, uniform cream. Do not overbeat.
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Assembly

Divide the cream by eye into twelve portions to make two layers in each glass. Also distribute the cookies among the six glasses and break them if necessary so they fit well.
Dip each cookie very briefly in the cold coffee, about one second per side (or less if it is very thin), without letting it soak through.
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Place a layer of soaked cookies at the bottom of each glass and cover with a portion of cream. Repeat with another layer of cookies and finish with cream. Use only the necessary coffee: do not pour the leftover into the glasses.
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Cover the glasses so that the plastic wrap or lid does not touch the cream, and refrigerate for at least 6 hours, preferably overnight. The cookies will soften and the flavors will meld.
Just before serving, sprinkle the sifted cocoa over each glass and serve very cold, with a spoon.
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Tips and variations

The Cuban touch lies in the strong coffee with María cookies. If you prefer, use decaffeinated coffee; the result is just as delicious.

The coffee must always be cold. Never use it hot: it would melt the cream and soak the cookies too much. Dip each cookie for barely a second per side; with resting, they will finish softening on their own.

Do not overbeat. Whip the cream to medium peaks, and fold it into the mascarpone with a spatula using gentle folding motions. If you overmix, the cream will curdle or become grainy.

Allergens: it contains no added raw eggs, but check the label on the cookies, as some brands contain eggs. It contains dairy and wheat (gluten).

Storage: keep it covered in the refrigerator at 4 °C or less and consume within a maximum of 2 days. It is a spoon dessert: do not expect portions that can be unmolded.