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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.

Leave a Comment

86 Responses to “Eggless Tiramisu”

  1. Jennie — January 14, 2011 @ 3:56 am

    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.


  2. Audrey — January 16, 2011 @ 1:01 pm

    I tried your receipe but exchanged the kahlua with bailey’s irish creme.
    Taste great!

    Thank you :)


  3. Rina — March 21, 2011 @ 1:50 pm

    I want to try this someday. Can you tell me if it is sweet or how to make it less sweet.


  4. princelyun — April 3, 2011 @ 12:51 am

    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! for the espresso, should I wait till the coffee cools down or can i just dip it while its hot?


    • wiffy replied: — April 4th, 2011 @ 12:48 pm

      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.


  5. Princelyun — April 5, 2011 @ 5:57 pm

    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!


  6. Anne — August 30, 2011 @ 7:19 pm

    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!


  7. Jia Ni — January 25, 2012 @ 3:03 pm

    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?


    • wiffy replied: — January 25th, 2012 @ 3:09 pm

      Hi, it’s not necessary to whip if using thickened cream.


  8. Ong Jing Wen — February 7, 2012 @ 1:55 am

    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 :)


  9. Ong Jing Wen — February 9, 2012 @ 9:36 am

    Thanks a lot :D


  10. jefel — April 10, 2012 @ 3:28 am

    can i use a 13×9 pan? thanx :)