Simple Eggless and Non-Alcoholic Tiramisu

Tiramisu Slice

Growing up, I've always had a sweet tooth. Be it Ice cream, heavy Indian sweets, brownies or cookies, I have always found myself patiently going through a tedious dinner just to receive my reward of a sweet dish at the end!

While I never had a huge interest in cooking, after I tried my first tiramisu dish aged 8, I made it my mission to one day master the perfect tiramisu dish. Unfortunately, after learning that the dish contained an alcoholic ingredient, learning the dish took a while longer. 

Now, during the lockdown, I used the time to research, try and make my own tiramisu, one that did not have any rum or raw eggs (yes, a traditional Italian tiramisu contains raw eggs!).

Why not give the recipe below a try.


- 3 tbsp Instant coffee powder

- 250ml Hot water

- 1 tbsp Granulated sugar

- 1 Packet Sponge lady-fingers (savoiardi)

- 235ml Whipping cream

- 150gr Caster sugar

- 120gr mascarpone cheese

- 1 tea spoon Vanilla Extract

- Cocoa powder to dust

- Chocolate bar for grating and garnishing.

Make sure all your ingredients are room temperature. This will help when mixing all the ingredients together.

  • Mix 3 tablespoons of strong instant coffee and granulated sugar in the hot water. And leave it to cool.  If you don’t like the taste of coffee, you can switch it to black tea instead.

In a mixing bowl, fold the mascarpone cheese with vanilla extract.

In another bowl, whisk the whipping cream and the caster sugar together until thick and fluffy.

  • Mix and whisk the mascarpone cheese and whipping cream together. Make sure they are fluffy, and thick.   Once whisked, set aside.

Now for the biscuits. Dip the sponge lady-fingers in coffee and immediately place them in a baking dish.

Place them vertically in a Pyrex glass baking dish. And make sure that you do not over soak the biscuits or they will break. A dip on both sides is enough.

Once the first layer of biscuits are placed, spread a scoop of the mascarpone cheese and whipped cream mixture evenly over the biscuit layer.

Add another layer of the soaked sponge fingers, and the creamy spread. 

  • Cover with cling wrap and place it in the top most layer of your fridge.  The top most layer is the coolest shelf and helps in firming together the desert quicker

Chill for six-eight hours.

Once cooled down, using a sieve to dust cocoa powder over the desert and if you wish to, grate some chocolate as a garnish.

Your tiramisu is ready and can be consumed by everyone of all ages!


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