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Heavenly Eggless Tiramisu


Heavenly Eggless Tiramisu

2 cups (500 gm) mascarpone cheese
1 cup heavy cream (or 1 1/4 cups to stretch the mascarpone mixture)
1/2 cup (about 100 gm) semi-sweet dark chocolate
1 cup strong espresso
3 to 4 T coffee liqueur such as Tia Maria or Kahlua
30 sponge fingers (or a 10″ sponge cake)
1/4 cup caster sugar
1/4 cup dark rum (or Marsala)
Garnish: chocolate shavings or powder


1. Mix the espresso with the coffee liqueur; chill.
2. Melt the chocolate with 1/2 cup cream over a double boiler; cool.
3. Whip the remaining 1/2 cup cream (or 3/4 cup but remember more cream will give volume but dilute the flavor of the mascarpone) until stiff.
4. Using a hand-held whisk (a stand mixer will be too strong), whip the mascarpone with the sugar and rum until just mixed. Do not over whisk or the cheese will curdle. Fold the whipped cream into the cheese mixture. Chill until firm.
5. If using a sponge cake, cut into 3 layers about 1 cm thick. I used to cut the cake into 1/2 cm layers and sandwiched them with chocolate ganache. The result was the best tiramisu ever but was too much work because the thin sponge layers broke easily.
6. Lay a layer of 10 sponge fingers into a glass dish or bowl (or a slice of sponge cake on a serving plate), spoon about 1/3 of the espresso over the fingers to soak. Spread 1/3 of the chocolate ganache over the cake and then spread 1/3 of the mascarpone mixture over. Repeat and end with a layer of mascarpone.
7. Sieve a thick layer of choc powder over the tiramisu and/or garnish with choc shavings. Chill overnight or at least 12 hours.

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32 COMMENTS... read them below or add one

  1. Et

    Wud like to try the recipe but can u help:
    1 cup strong expresso. Not very clear abt this. Is it 1 cup of expresso powder or do I have to mix it to get 1 cup liquid expresso. do u know of any brand. thanks alot

  2. Rebecca

    One look at the delicious looking photo and I knew I wanted to make this dessert. It looks incredible!

    Have some questions though: if you don’t have access to/can’t afford decent mascarpone cheese, could you substitute cream cheese?
    Also, what size pan should be used? An 8-inch round or square glass dish? 9-inch? How deep should the pan be?

  3. elizabeth: hmm. regular mascarpone will give you a regular tiramisu. still, better than nothing!

    et: it’s liquid coffee, not the powder, for soaking the sponge fingers. make your choice of coffee, just stronger. I used local sabah-malaysian coffee + brazilian coffee, 2 1/2 tbsp to 1 cup.

    rebecca: no no no, cream cheese can’t sub mascarpone, it just won’t be as good! cream cheese is heavy and slightly salty while mascarpone is very light, slightly sweet, smoother than butter and has a milky flavor.
    9″ is good. square or round too is up to you but square will have more volume so the tiramisu will be lower but it’s ok. about 3 to 3.5″ deep is good. make sure it’s glass though or you won’t be able to see the layers. make it soon n tell me how it turned out!

  4. annie

    i made it yesterday and daringly shared with my friends today for the first time! i must say it is really heavenly and will stick to this! lovely and wonderful!!!! thank you!

  5. YumYum!

    Hi this looks so delicious, I keep wanting to make tiramisu but my mum freaks out about raw eggs so I usually end up not making it. I love the look of this recipe but Im in the UK and dont understand the measurements! Ive looked for converters but they are not very clear. Could you please tell me the grams and millilitre equivalent of the ingredients please? I’d be so grateful.

  6. meowmee

    Hi Terrie, would love to try this! Can I ask a silly question? Does 3-4 T of coffee liqueur means tablespoon or teaspoon?

  7. Monica Lam

    Hi, Happy New Year! Would you please be so kind to share with me of how to prepare chocolate ganache for this Tiramisu. Thanks, Monica.

  8. TSR

    Where is the chocolate ganache described in the description on page 1? Please provide it will lift this above over yet another very good Tiramisu…

  9. dk

    Hi! Tried your recipe being the third one I tried over the internet and this one seems the most successful! Thanks much! I will also try with kopi sabah since I have some sachets left. For the chocolate ganache I used plain cooking chocolate but it didn’t give me the chocolaty taste was hoping. Will use bitter sweet next time!

  10. Debra

    Eggless except for the sponge cake or fingers? ;) Sorry if that seems snarky, but it does make a difference to folks who are dealing with food allergies. This is not an eggless recipe unless you also have an eggless recipe for the cake – and if you do, I’d love to have it!

    • Carrie

      I totally agree with you. I always get so excited to see egg free recipes for some of my favorite desserts (allergy in the family) and so disappointed when the recipe pulls a switcheroo like that. Sponge cake and lady fingers are not egg free so neither is the recipe unless you provide an eggless recipe for those items. Now it is not difficult to find recipes for eggless sponge on the internet, but will the tiramisu still be heavenly? Probably not. Very misleading. The name of the recipe should be changed.

  11. yvonne

    Can i omit the rum or i can replace it with kahlua? how to ensure the mascarpone does not curdle? i have tried making tiramisu with other recipe but my mascarpone always curdle. I am using an electric hand mixer

  12. miss Q

    can I make dipped the sponge cake with only coffee and without liqueur. does the taste will be the same and still be delicious?

  13. JJ

    I love the presentation of your cake. How did you get the edges of the cake so straight? Did you cut it after cooling? Also, how did you prevent the cocoa powder from getting onto sides when dusting. I have baked a 10″ square cake that I am planning to torte and layer. Thanks!

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