No-Bake Bienenstich Tiramisu
Two showstoppers in one: creamy tiramisu layers of mascarpone cream and milk-soaked ladyfingers, crowned with the golden almond-caramel topping of a German Bienenstich ("bee sting") cake. No oven, make-ahead, and completely irresistible — the viral no-bake dessert worth every layer.
Prep
30 min
Cook
15 min
Total
45 min
Serves
9
Ingredients
Mascarpone cream
- 2 1/2 cups (600ml) heavy cream, cold
- 1 cup (250g) mascarpone
- 1 packet instant vanilla pudding mix (about 3 tbsp)
- Sugar, to taste (optional)
Ladyfinger layers
- 24–30 ladyfingers
- 1 1/4 cups (300ml) milk, for dipping
Almond-caramel topping
- 2 cups (200g) sliced almonds
- 3/4 cup (150g) granulated sugar
- 7 tbsp (100g) butter
- 2/3 cup (150ml) heavy cream
Method
- 1
Whip the cold heavy cream, mascarpone and vanilla pudding mix together until stiff (add a little sugar if you like it sweeter).
- 2
Briefly dip ladyfingers in the milk and line the bottom of a 9x9-inch (23x23cm) dish with them.
- 3
Spread half the cream over the ladyfingers, add a second layer of milk-dipped ladyfingers, then spread the remaining cream on top.
- 4
Toast the sliced almonds in a dry pan until lightly golden, then set aside.
- 5
Add the sugar to a pan and don't stir until it starts to caramelize and turn golden. Once golden, stir gently, add the butter and mix, then add the cream — it may look crumbly at first, which is normal. Keep the heat at medium (level 6–7 of 9) and stir until you have a smooth, creamy caramel.
- 6
Let the caramel cool briefly, stir in the toasted almonds, and spread the mixture evenly over the cream.
- 7
Refrigerate overnight to set, then serve well chilled.
Tips
- Keep the caramel at a steady medium heat — too low and the sugar crystallizes, too high and it burns fast.
- Dip the ladyfingers quickly, don't soak them, or the layers turn mushy.
- This needs the full overnight chill to slice cleanly — make it the day before.
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