Tres Leches Tiramisu (No-Bake)

What ingredient do you think is most used in your kitchen during the holidays? I would personally have to say that Eagle Brand® Sweetened Condensed Milk is definitely one of those items to stock up on, this time of year. With all of the other exciting dishes and desserts you have on your to-do list, a “No-Bake” recipe will definitely help ease up your holiday baking and totally make it stress-free! Forget about slaving away over a hot oven. Eagle Brand® Sweetened Condensed Milk turns delicious recipes into family favorites!

This Tres Leches Tiramisu is just like it says! It has 3 milks: Eagle Brand® Sweetened Condensed Milk, evaporated milk, and heavy cream. I like to use Italian chocolate filled vanilla sandwich cookies instead of ladyfingers for this recipe, which takes this Tiramisu up so many notches. You get the layers of milks soaked into the cookies with bits of chocolate pieces inside, layered with a rich Mascarpone Filling and a light Chantilly Cream. It’s like a cross between dunking cookies in milk and having your favorite Cup-o-Joe at the same time. It’s literally the best holiday dessert, ever!

Tres Leches Tiramisu (No-Bake)

Yield: 12-16 servings

Ingredients:

Mascarpone Filling

½ cup Eagle Brand® Sweetened Condensed Milk
¼ tsp. salt
1 tsp. pure vanilla extract
2 cups mascarpone cheese

Chantilly Cream

3 cups heavy whipping cream
¼ cup Eagle Brand Sweetened Condensed Milk
1 tsp. pure vanilla extract

Other Ingredients for Layering

5-6 bags or 85-90 long chocolate filled vanilla sandwich cookies
½ cup evaporated milk
1/4 cup of hazelnut liqueur (optional)
1 1/2 cups cold espresso or 3 tbsp. instant coffee dissolved in 1 ½ cups water and sweetened with 2 Tbsp. sugar
2 tbsp. cocoa powder for dusting

Directions:

To Make the Mascarpone Filling:

In a bowl with a hand mixer or stand-up mixer with a whip attachment, add Eagle Brand® Sweetened Condensed Milk, mascarpone cheese, salt, and vanilla. Mix until smooth and combined for about 1-2 minutes. Set aside.

To Make the Chantilly Cream:

In a bowl with a hand mixer or stand-up mixer with a whip attachment, add Eagle Brand® Sweetened Condensed Milk, heavy whipping cream, and vanilla extract. Whip the Chantilly Cream until it forms stiff peaks.

To Assemble the Cake:

Dip each sandwich cookie into sweetened espresso or coffee mixture and line the bottom of a 9x13” rectangle shaped pan.
Spread half of the Mascarpone Filling on top of the layer of sandwich cookies.
Spread half of the Chantilly Cream on top of the Mascarpone Filling and add another layer of sandwich cookies dipped in espresso. Top with evaporated milk.
Repeat the process until all of the layering components are gone. End with a layer of Chantilly Cream on top.
Sprinkle cocoa powder on top. Refrigerate for at least 2-3 hours. Serve and enjoy!