This no-bake tres leches dessert blends tiramisu's mascarpone-cream layers with tres leches' milk-soaked ladyfingers, creating a light, fluffy hybrid that chills in the fridge rather than baking in the oven.
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Place 1 (12-ounce) can evaporated milk, 1/2 cup of the sweetened condensed milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon of the kosher salt, and 2 tablespoons dark rum (if desired) in a medium bowl and whisk until smooth.
Separate 6 large eggs, placing the whites in the bowl of a stand mixer (or large bowl if using an electric hand mixer) and the yolks in a small bowl.
Add 1/4 cup of the granulated sugar to the egg whites. Beat with the whisk attachment on medium speed until stiff peaks form, 4 to 5 minutes. Transfer to a medium bowl, being sure to scrape the bowl clean.
Place the egg yolks in the now-empty bowl. Add the remaining sweetened condensed milk and beat with the whisk attachment on medium speed until very pale yellow and doubled in volume, scraping the bottom halfway through, 5 to 8 minutes total.
Add 16 ounces mascarpone cheese, 2 teaspoons vanilla extract or vanilla bean paste, and the remaining 1/4 teaspoon kosher salt. Beat on medium speed until fully incorporated, about 30 seconds. Transfer to a large bowl, being sure to scrape the bowl clean.
Place 1 cup cold heavy cream in the now-empty bowl and beat on medium speed until soft peaks form, scraping down the bowl and attachment halfway through, 3 to 4 minutes total.
Add the whipped cream to the egg yolk-mascarpone mixture and fold with a flexible spatula until just combined. Add the whipped egg white mixture a little bit at a time and fold until just combined.
Working with 1 ladyfinger at a time, quickly dip in the evaporated milk mixture and place in a 9x13-inch baking dish. Repeat, nestling them tightly together and breaking ladyfingers as needed to fit, until the bottom of the baking dish is covered, about 20 ladyfingers.
Transfer half of the cream mixture (about 4 cups) over the ladyfingers and spread into an even layer. Repeat with a second layer of soaked ladyfingers. Drizzle 1/4 cup of the remaining evaporated milk mixture over the ladyfingers. Top with the remaining cream mixture and smooth the top with an offset spatula. Cover and refrigerate so the ladyfingers can soften and the cream mixture can firm up, at least 12 or up to 24 hours.
Right before serving, sprinkle lightly with ground cinnamon. Garnish with maraschino cherries or sliced strawberries. Use a big serving spoon to scoop, or use a knife to cut into squares to serve.
Cover and refrigerate up to 2 days; do not freeze, as the mousse texture breaks down. Assemble up to 1 day ahead and chill, adding cinnamon and fruit garnish just before serving.
stand mixer or electric hand mixer · 9x13-inch baking dish · offset spatula · flexible spatula for folding · medium bowls (at least 3)
The recipe calls for pasteurized eggs because the mixture is not cooked. If using unpasteurized eggs, pasteurize them first or substitute with pasteurized liquid egg whites and yolks.
Refrigerate covered until the ladyfingers soften and the cream firms up; timing depends on your fridge temperature but typically 4–8 hours or overnight.
Yes, the recipe lists rum as optional. Omit it or replace with 2 tablespoons of milk, water, or a splash of vanilla extract for flavor.
A 9x13-inch baking dish is required; this size fits approximately 40–45 ladyfingers and the full cream mixture layers.
Mascarpone is traditional; you could try ricotta mixed with sour cream or cream cheese thinned with heavy cream, but the texture and richness will differ.
