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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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83 Responses to “Eggless Tiramisu”

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  1. food-4tots — November 29, 2010 @ 12:19 am

    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. ;)

    Reply

    • wiffy replied: — November 29th, 2010 @ 2:57 pm

      I’m sure yours will be better :)

      Reply

  2. Hweeching — November 29, 2010 @ 3:07 am

    you should make your own mascarpone, it’s so easy and so much cheaper.

    Reply

    • wiffy replied: — November 29th, 2010 @ 2:57 pm

      sorry, I haven’t tried that before.

      Reply

  3. Pepy @Indonesia Eats — November 29, 2010 @ 4:50 am

    I often make the eggless version too. It is still as yummy as the eggy one :)

    Reply

  4. peachkins — November 29, 2010 @ 7:06 am

    the tiramisu in a glass looks good….I’ll try and make it sometime..bookmarked it.

    Reply

  5. Little Inbox — November 29, 2010 @ 8:44 am

    I never try eggless Tiramisu. Do you know how long can it last in fridge?

    Reply

    • wiffy replied: — November 29th, 2010 @ 2:58 pm

      I think I kept it a few days… no spoilage.

      Reply

  6. Mary — November 29, 2010 @ 11:58 am

    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 -.-)

    Reply

    • wiffy replied: — November 29th, 2010 @ 2:58 pm

      yes, no more excuses ;) yep home made is nice and cheap!

      Reply

  7. Christine — November 29, 2010 @ 2:30 pm

    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

    Reply

    • wiffy replied: — November 29th, 2010 @ 2:59 pm

      yep you can use whipping cream, whip with a fork (quite tedious) or electric blender till firm peaks form.

      Reply

  8. anncoo — November 29, 2010 @ 3:11 pm

    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.

    Reply

  9. Tastes of Home (Jen) — November 29, 2010 @ 3:23 pm

    Great idea to make it right in the container! Looks good and simple to make too.

    Reply

  10. Small Small Baker — November 29, 2010 @ 3:31 pm

    I have been looking for eggless version, yours look so easy and delicious! Bookmarked!

    Reply

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