This Eggless Tiramisu, as the title says, is completely eggless. Quite often, when you see a recipe for eggless tiramisu, it is only the filling, that is the mascarpone mix, that is egg free. The biscuits used are usually still your standard, shop bought savoiardi biscuits, also known as lady finger biscuits.
Why make Eggless Tiramisu?
In our case, it’s because my girls are allergic to eggs, have been since they were babies. Even their birthday cakes are eggless.
The traditional tiramisu filling, or custard, as one might call it, is made of raw eggs. Many people don’t like the idea of consuming raw eggs, or serving anything with them, because of the small risk of salmonella from contaminated eggs. This is especially if kids and the elderly are involved.
Eggless Tiramisu Recipe
Solves the above problems! The tiramisu filling is made with a combination of whipped double cream and mascarpone (cheese). This is how we do it:
- Make strong, fresh coffee and let it come to room temperature
- Whip the double cream (heavy cream)
- Beat the sugar with the mascarpone
- Assemble the tiramisu
This is assuming you have already made the eggless savoiardi biscuits. If not, get those done a few hours before, so they’ll cool down before you use them. Warm biscuits, and likewise, warm coffee, will give you a soggy tiramisu, as the biscuits will absorb too much coffee.
How to Make Great Eggless Tiramisu
You just want to bear in mind a few things. The biscuits and the filling aside, everything else stays the same as when making the traditional tiramisu. Take a look at our Baileys Tiramisu above.
You have to use fresh coffee, espresso is great, if not, strong fresh black coffee, made in your carafe or coffee machine. No instant, please.
Instant coffee has no place in tiramisu!
Make it strong, for a real coffee hit, as your tiramisu should have. Make it decaf, if you are afraid of not being able to go to bed after!
The Alcohol in Tiramisu
You can skip the alcohol, especially if kids are eating it. Or you can use any number of coffee flavoured liqueurs like Kahlua, or use Baileys – my favourite!
The Chocolate in Tiramisu
The chocolate you use for tiramisu must have at least 70% cocoa content, and be of good quality. You want it dark to contrast with the creamy filling, both will enhance each other.
Grate the chocolate straight onto the tiramisu, if you can. Because, touching the grated chocolate will soften and melt it, unless you have very, very cold hands! Like me in winter! If you can’t stand the mess that makes, then, transfer the grated chocolate over with a metal spoon, sprinkling it evenly over the tiramisu.
Tiramisu Must Be Made Ahead
No two ways about it. A minimum of 4 hours, but overnight is best. This is so the flavours can develop and a certain amount of osmosis can take place!
Let’s go make us some Eggless Tiramisu!
More Eggless Recipes on LinsFood
Eggless Tiramisu (with Eggless Savoiardi Biscuits)
- 250 g (9 oz) double cream (heavy/whipping cream)
- 250 g (9 oz) mascarpone
- 60 g (2 oz) white sugar
- 1 portion eggless Savoiardi biscuits
- 250 ml (1 cup) strong, espresso, at room temperature
- 60 g (2 oz) dark, 70% chocolate
- 2 Tbsp unsweetened cocoa powder
- 4 Tbsp kahlua Baileys, amaretto, rum, etc
You will need a square baking dish measuring about 16cm (7″) or something similar. Or 6-8 serving glasses.
Cream and Mascarpone
- Place the double cream in a roomy bowl and beat to the soft peak stage.
- Using the same beaters, beat the sugar and mascarpone lightly, for about 20 seconds, just to loosen the cheese.
- Fold the cream into the mascarpone in 3 additions. That’s it for the filling.
Assembling the Tiramisu
- Pour the coffee and alcohol, if using, into a shallow dish.
- Dip the biscuits into the coffee mix for 5 seconds, no more, shake off excess, and arrange on the base of your chosen dish in a single layer. Or in glasses as in the image here. If using glasses, you’ll have to break the biscuits to fit, and push them down.
- Top the damp biscuits with half the mascarpone mixture for the big dish. In glasses, about 1-2 heaped tablespoons, depending on the size of your glasses.
- Grate half the chocolate all over the mascarpone layer.
- Repeat this with another layer of the coffee dipped savoiardi biscuits, the mascarpone mix and the second half of the grated chocolate.
- Cover with clingfilm and place in the fridge for a minimum of 4 hours to set, even overnight, for the ideal party dessert.
- Just before you serve, top the grated chocolate with a fine layer of cocoa powder using a sieve.