Velvety and Luscious… A Classic Italian Dessert with a Twist! No-Cook, No-Bake… Eggless Tiramisu… the Perfect Crowd-Pleaser!!
This Eggless Tiramisu is one of my favorite make-ahead desserts! In fact, it was one of my first trial-n-error dishes I had made long before I started cooking actively. Back to my Hyderabad memories, I still remember searching for mascarpone cheese and ladyfinger biscuits in vain, and then following Masterchef Pankaj Bhadouria’s Tiramisu recipe using sponge cakes, hung yogurt and custard…. Oh my, it was sooo delicious! That gave me the confidence to try it again, and after tasting the original version at various restaurants I absolutely fell in love with this dessert.
The authentic recipe of this classic Italian dish calls for ladyfinger biscuits drenched in an espresso coffee combined with a creamy mixture of eggs, sugar, mascarpone cheese, Marsala wine, and finally dusted with cocoa powder. Savoiardi/Ladyfinger biscuits is a pretty hard to find ingredient in a small town like mine, and so whenever I need them I head to the nearest World Market Store where you will definitely find it, or else replace it with Nila Biscuits which is an equally good alternative when making tiramisu, and quite commonly available in all stores.
In my recipe here, I have substituted Marsala wine with Baileys Irish Cream which is also a fantastic alternative and blends wonderfully with espresso and cream mixture. You can skip it altogether if you prefer an alcohol-free version. Also, for my vegetarian friends out there, this recipe is Eggless! Yes, you heard it…no raw eggs used!
This dessert is a definite crowd pleaser; perfect for your parties, can be prepared in a baking dish or in individual cups, & can be made in advance… If there are any leftovers, you can also refrigerate it for a few days!
For another Tiramisu flavored delight, check out my Tiramisu Swiss Roll recipe here.
Enjoy, Happy Cooking…!
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- 2 cups of water
- 5 tsp espresso powder
- 1 package (200 g ladyfingers biscuits (7.05 oz.))
- 1 cup mascarpone cheese 8oz. (softened)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 6 tbsp granulated sugar
- 2 tbsp baileys Irish cream/Kahlua/Marsala wine (optional)
- Cocoa powder (for dusting)
Prepare a thick strong coffee by boiling water and espresso powder. Allow it to cool.
Beat the whipping cream until soft peaks form. Set aside.
Beat mascarpone cheese, vanilla extract and sugar until creamy and smooth. Mix with the whipped cream and beat lightly for a smooth consistency.
Combine the alcohol with cooled coffee. Keep everything ready near the baking dish to layer.
Dip the ladyfingers biscuits in the coffee-alochol mix and arrange evenly on your baking dish. Do not soak the biscuits; quickly dip and take it out from the coffee, else it will become soggy.
Spread a layer of the prepared cream mix on top of the biscuits.
Repeat steps 4 & 5 on top of the cream layer, to create another layer of biscuits and cream thereby filling your baking dish its brim.
Cover the dish and refrigerate for 5-6 hrs.
Dust with cocoa powder before serving.
1. If not available in your local grocery store, ladyfinger biscuits can be found in World Market, any international grocery store, or at Amazon. Nila Biscuits found at Walmart and other local stores is a very good substitute too.
2. You can refrigerate tiramisu for up to 2 days. Do not freeze.
3. Any coffee liquor, dessert wine, rum or brandy can be used for making tiramisu, or you can skip it altogether if you prefer alcohol-free.