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Eggless Tiramisu

   

Eggless Tiramisu Recipe

Check Out: Chocolate Lava Cake Recipe

This recipe is courtesy of my buddy Anemone who came over my place and taught me how to make tiramisu, a popular Italian dessert. Tiramisu literally meant “pick me up” thanks to the ingredients coffee, liquor and sugar. She had a lot of experience making tiramisu and she do not even need to refer to a recipe during the making. So I took advantage of her expertise and let her do most of the work while I’m just snapped some photos hehe. For convenience, we made the tiramisu directly in two 13x13cm square Lock&Lock containers so that we can lid and chill it right away.  Both of us prefer the eggless version because we are not entirely comfortable with eating raw eggs and without eggs, it will also keep longer in the fridge. If you have a bit of leftover cream and ingredients from making the layered cake, serve the tiramisu in a glass (or ramekin) recipe which uses the same base tiramisu recipe.

Printable Recipe
 Eggless Tiramisu Recipe 1. In a large mixing bowl, mix mascarpone chese, vanilla extract, sugar and kahlua (coffee liquor) with a spatula until  well combined. Then fold in the thickened cream until the mixture is of a nice creamy consistency.
Eggless Tiramisu Recipe 2. Add espresso coffee and kahlua in a wide and shallow dish. Dip one lady fingers biscuit halfway lengthwise and quickly in the coffee solution.
Eggless Tiramisu Recipe 3. Arranged dipped lady fingers biscuit within a food container to form one layer of the cake. Spread a layer of cream mixture you prepared earlier over the biscuits with the back of your spoon.
Eggless Tiramisu Recipe 4. Dust a thin layer of cocoa powder using a fine sieve.
Eggless Tiramisu Recipe 5. Repeat steps 2 to 4 to form a second layer of cake. Cover with lid and chill the cake for a few hours till set. Slice and serve with fresh berries.
Eggless tiramisu (served in a glass) recipe 6. If you have leftover ingredients, serve the tiramisu in a ramekin or martini glass. Get the recipe here.
                                           

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81 Responses to “Eggless Tiramisu”

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  1. Lau — October 29, 2013 @ 4:55 pm

    Hi! for the caster sugar we only need 2tbsp? also, will it make a big difference if I’m using whipping cream instead of thickened cream?

    Reply

    • wiffy replied: — November 13th, 2013 @ 11:15 am

      Yup. If using whipping cream – whip until stiff peaks are formed before using.

      Reply

  2. Min — February 13, 2014 @ 4:27 pm

    Hi, may I know if it’s a must to use caster sugar? Will fine sugar do the job as well? Are there other biscuits to use other than ladyfinger biscuit?

    Reply

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