Eggless Tiramisu
Eggless tiramisu
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.
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Tiramisu Cake (for chilling in fridge)
Photos of Ingredients
Left to right: all ingredients (kahlua, cocoa powder, canned coffee, mascarpone, cream), mascarpone, lady fingers biscuit (savoiardi)
Step-by-Step Photos Recipe: Eggless Tiramisu
(Get the printable recipe on page 2)Ingredients
(makes two 13×13 cm cakes)Important Cooking Note
Traditionally, tiramisu contains raw eggs in the batter and this recipe went without them, hence “eggless”. For a truly 100% eggless recipe (for those who are allergic to eggs), substitute ladyfingers biscuits (savoiardi) with eggless sponge cake, as ladyfinger biscuits contain eggs. Thanks commenter Jennie for her feedback :)- roughly 200g (24) Italian ladyfingers biscuits (savoiardi) [substitute with eggless sponge cake, if allergic to eggs]
- 2 tsp cocoa powder(A) Cream mixture
- 250 grams mascarpone cheese
- 1 tbsp pure vanilla extract
- 2 tbsp caster sugar
- 1 tbsp kahlua
- 2 tbsp thickened cream (or whipping cream; whipped until stiff peaks appear)(B) Coffee solution for dipping ladyfingers biscuits
- 4 tbsp espresso coffee (you can also use brewed instant coffee or canned coffee)
- 2 tbsp of coffee liquor such as kahlua(C) Garnishing
- any berries (I’m using strawberries here)Additional Equipment
- fine sieve (for dusting cocoa powder)Instructions
1. In a large mixing bowl, mix ingredients (A) except thickened cream with a spatula till well combined. Then fold in the thickened cream till it is of a nice creamy consistency.
2. Mix ingredients (B) in a wide and shallow dish. Dip one lady fingers biscuit (halfway lengthwise and quickly in the coffee solution to prevent it from becoming soggy) in the coffee solution you prepared in step 1. Arranged dipped lady fingers biscuit to form one layer of the cake.
3. Spread a layer of cream mixture you prepared in step 1 over the biscuits with the back of your spoon.
4. Dust a thin layer of cocoa powder using a fine sieve.
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.
Get the printable recipe for Eggless Tiramisu on page 2
Pages: 1 2
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{ 76 comments… read them below or add one }
Wow! Eggless tiramisu, here I come!! It looks so delicious! I must give it a try soon. With your detailed step-by-step photos, I hope I can make it as good as yours in my first attempt. ;)
I’m sure yours will be better :)
you should make your own mascarpone, it’s so easy and so much cheaper.
sorry, I haven’t tried that before.
I often make the eggless version too. It is still as yummy as the eggy one :)
the tiramisu in a glass looks good….I’ll try and make it sometime..bookmarked it.
I never try eggless Tiramisu. Do you know how long can it last in fridge?
I think I kept it a few days… no spoilage.
Yum <3 I've been meaning to try the other recipe as well and now there's two, I have no excuse haha. =P This can get preeeetty expensive in restaurants, so it'd be nice to make my own sometime and see how it compares. (especially since half the time I get it when I'm out, it's gross -.-)
yes, no more excuses ;) yep home made is nice and cheap!
Wow it looks good and is easy to transport and serve.
One question: can I use dairy whipping cream instead of thickened cream? Thanks!
:) christine
yep you can use whipping cream, whip with a fork (quite tedious) or electric blender till firm peaks form.
WOW! This is so simple and yet delicious. I still have a tub of mascarpone cheese in my fridge, will definitely try this :) Thanks for sharing.
Great idea to make it right in the container! Looks good and simple to make too.
I have been looking for eggless version, yours look so easy and delicious! Bookmarked!
I also learned an eggless tiramisu recipe from a friend. I often use Pyrex container and make it to bring along to parties. It’s a great hit in every party.
I saw yours and it looked absolutely fabulous!
oh yummmms….this is soo going to be bookmarked! :D
This is amazing, the steps are so easy and simple, I gonna to try this out very soon. Thanks for kind sharing.
Delicious! It has been ages since I last had tiramisu…..thank you for the detailed instructions.
Wonderful idea to make it egg-less! I’ve never had tiramisu for that reason (the raw egg) because it also frightens me at the thought, but would gladly try this recipe without worry. Lovely photos too! I’m totally in love with that plate in the first photo. ^-^
oh yes isn’t the plate so girly frilly and not to mention punchi ;)
Never tried making tiramisu before and you made it look so easy :)
May I ask which brand of cocoa powder do you use? Neccessay to use the expensive type – Valrhona?
I’m not using the branded stuff – just tudor gold which is cheap but of course if you can afford it, you can use the expensive types :)
thanks for the info! :)
I like this so much :D
I like this version…I’ll take tiramis in any way or form
Hi,
Can I use vanilla essence to replace pure vanilla extract? Dun tink they are the same yah? (:
So most of the ingredients I can find in Cold Storage? I dun hv Kahlua @ home.. wonder if there’s any small bottle avail for sale? :p
pure (100%) vanilla extract is better but yes, you can use vanilla essence too.
Yep, you can find most of the ingredients at Cold Storage or Carrefourre. There are other brands of coffee liquor besides Kahlua. I’m not sure if miniature bottles are sold. I bought mine at Singapore DFS only S$20+ for a large bottle. If you or your friends are travelling, you can buy it there.
May i know where can u buy pure vanilla extract?
Cold Storage, Phoon Huat, Jasons etc … or you can also make your own: http://www.noobcook.com/homemade-vanilla-extract/
I enjoy making eggless tiramisu as well. Keeps better than the egg version. And tiramisu is one of the few “cakes” I know how to make (or bake?). Kekekeke
tiramisu is no-bake mah… hehe…
Simply delectable!!
I prefer to make the eggless version as well. It’s always safe to take to a party if you don’t know if there will be enough fridge space.
thanks for sharing. Great idea to use lock-and-lock , sealed and served directly :)
Btw, do you have any idea replacement for mascarpone cheese ?
Same as Juju- any replacement for Kahlua??
Hi Candice, I don’t know of any replacement for mascarpone cheese.
About the Kahlua, please refer to my answer to Juju :)
you can use cream cheese
Eggless!!!
Actually the eggs don’t make much difference.. so long your cream mixture rocks, which yours is!!
ps : that brand u used (Vicenzi) is my all time fav!
For her birthday, my daughter always requests Tiramisu, instead of birthday cake. If there are any leftovers, I usually make them quickly disappear.
And I always regret the extra calories. Not really.
However, seeing your delicious, eggless version, of this wonderful dessert, has me riveted.
I might be in trouble here, if I’m lucky.
I am loving this, Wiffy! I can finish the whole batch all by myself. I am a sucker for coffee-based treats!
I like the eggless version of tiramisu too!! easy to make no baking needed,right?
Wiffy, this tiramisu looks great, love the idea of eggless version of tiramisu…great great pictures as well…yummie!
You make some good points about the advantages of eggless. And you lose none of the richness as there’s plenty of mascarpone. Thanks for posting this great recipe for my favorite dessert :).
Great idea to make it eggless! And to put it right into those containers! Looks really delicious!
Good on you for making it eggless but (isn’t there always a but) if the Italian Ladyfingers biscuits have eggs in them then the dessert is NOT eggless.
This warning is very important to people who are allergic to eggs.
Using an eggfree sponge cake would get around that problem.
I tried your receipe but exchanged the kahlua with bailey’s irish creme.
Taste great!
Thank you :)
I want to try this someday. Can you tell me if it is sweet or how to make it less sweet.
Wow this is great! Im going to try it! Can I replace kahlua with something non alcoholic? Kahlua is expensive if we are going to use only few tbsp! hehe..as for the espresso, should I wait till the coffee cools down or can i just dip it while its hot?
Hi tiramisu is typically made with coffee liquor, but of course if you prefer, you can replace or omit it. You can wait for the coffee to cool down first, so that you won’t scald your fingers when dipping into the coffee mixture.
Thanks for ur advice! Just wondering if I can replace coffee liquor with just liquor? Or can I make my own coffee liquor by adding coffee and sugar into my liquor? Thnks. I ended up buying two packs of lady fingers and noticed I have not enough if Mascarpone cheese!
Hello! I tried this recipe today and it is awesome, not too sweet, not too much alcohol, just perfect (so my husband said)! I used Bailey’s instead of kahlua and I accidentally bought whipped cream instead of thickened cream, but it turned out well! :) Thank you so much for sharing, I bought extra ingredients to make a second batch for my office!
Hi I’m new to using thickened cream.
Do I need to whip the thickened cream (bought from supermarket) to a stiff-peak like consistency before use?
Hi, it’s not necessary to whip if using thickened cream.
Hey :D Thanks for sharing your recipes. Can I know what is thickened cream ? Can I request for the picture of the thickened cream and coffee liquor (kahlua) from your ‘Eggless Tiramisu’ recipe ? So sorry to trouble you. Do you have any idea on what can i use to replace the coffee liquor ? Thanks alot :)
Hi, thickened cream photos: http://www.dairyfarmers.com.au/productdetails.aspx?Id=2456 or http://www.bullafoodservice.com.au/chilled-range/cream-products/thickened-cream/thickened-cream-300ml.html
kahlua: http://www.kahlua.com/
you can substitute with other liquor such as bailey’s.
Thanks a lot :D
can i use a 13×9 pan? thanx :)
How long does it take to bake the eggless tiramisu?
LOL…..”Eggless” – TOTALLY MISLEADING. Savoiardo (ladyfingers) CONTAIN EGGS. If someone with egg allergy makes this recipe, he could even die. PLEASE know the facts before posting such recipes. Of course, it is not made with zabaglione (which uses raw eggs) but zabaglione can also be made SAFER by whisking eggs over bain-marie. Just a request !! No hard feelings.
Like CBelle, I too, pointed out in post number 44 that the recipe was not eggfree when made using Italian ladyfinger biscuits.
In no way should this recipe be given the misleading title of Eggless Tiramisu when, with the ingredients used, it clearly is not. CBelle is quite right, any unsuspecting person could make this recipe up, serve it as eggless, and give someone a massive allergic reaction as the recipe stands now.
In my post numbered 44 I offered a suggestion to make the recipe truely eggfree.
Hey Jeannie, after I read your comment in 2011, I did amend the recipe and added a note before the start of the recipe, to substitute ladyfinger biscuits to eggless sponge cake for those allergic to eggs. I also thanked you in the note, for your suggestion. I have bumped up this paragraph to make it more prominent. Thanks.
Hi, your tiramisu sure looks tempting =) I wish to give it a shot! But am wondering if you will recommend whipping cream or thickened cream for better taste? I notice that you only use 2 tablespoons of thickened cream. Can the rest of the thickened cream be saved for future use? cuz the bottle itself is usually 200/300 ml?
Personally, I prefer to use thickened cream, to save myself the trouble of whipping it. For cream leftovers, you can do a search for recipes – here are my recipes which use cream: http://www.noobcook.com/tag/cream/
I have problem after mixing the cheese & whipped cream the mixture become lumpy .. 3rd try .. haizz pl help
very interested to try this out!!
but can i know where i can get kahlua in singapore? issit expensive?
Hi Ivy, getting it in DFS at the airport will be much, much cheaper than in town. I can’t remember how much I got it for, but it should be less than $30 at DFS. a bottle lasts a long time for me :)
Kahlua: You can get them from DFS for 1 Litre at the airport upon arrival. Or from Cold Storage but it is expensive there. Since I’ve finished my Kahlua, I’ve started using Brandy for the last 2 years and it tastes just as good. I even experimented with Whisky :-)
Eggs: If you are afraid of raw eggs, you can double-boil them before usage.
Thanks for the receipe – I will try it without eggs soon nevertheless.
looks delish..it’ll be perfect for the holidays…i should try this soon
Do you seriously only use 2 tablespoons of cream? That’s a really measly amt to whip.
The quantity is correct. and no need to whip if using thickened cream.
Hi..if im using whipping cream it’s also 2 tbsp?
correct. Sorry for my late reply.
Hi, just tried to make this . However, my mixture A is not as smooth and creamy as in your photo. Wonder where went wrong? Appreciate your advice.
Is your cheese straight from fridge and still hard? Did you use thickened cream? If not, the whipping cream need to be whipped before using.
Yes took and used it off the fridge . I supposed that’s not the way.
I used thicken cream and whip it still as I wasn’t sure of the instructions then..