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Heavenly Eggless Tiramisu - Tiramisu is a popular dessert. This heavenly eggless tiramisu recipe is delicious and easy and makes the best tiramisu.
I’ve known Terri from Hunger Hunger for many years.
We connected when both of us were featured in a local Malaysian newspaper.
Once in a blue moon, Terri and I would exchange emails and I even made plans to visit her in her hometown, Kota Kinabalu in Malaysian-Borneo, but the plan never panned out.
One thing is for sure, Hunger Hunger continues to whet my virtual appetite with Terri’s fabulous home-cooked meals, baking recipes, her local dining experiences and travel eats.
Please visit Hunger Hunger and you will be hungry for sure as Terri tempts us with her mouthwatering content and food photography.
Please don’t miss out her heavenly eggless tiramisu recipe below.
I am honored and delighted to guest post on Rasa Malaysia, one of the top food blogs that inspired me to start my own blog 4 years ago.
I don’t know if Bee remembers it, but I wrote to her asking for photography tips and was thrilled to my toes when she replied me.
One of her tips, which I stick to, is to use white tableware and if you dine at my house and find that all my tableware are white, blame it on Bee!
Bee and I agreed on a tiramisu post and I took quite a while to make different versions of tiramisu (green tea, green tea with choc and classic) because Italian mascarpone cheese (pronounced “mas-car-pon-nay,” not “mas-car-pon”) is flown in only once a week by a wholesaler and the hotels get the first pick.
I’ve found that only Italian mascarpone—creamy-white, less dense but silkier than clotted cream with a milky flavor that reminds me of good buffalo mozzarella—makes the best tiramisu.
Tiramisu is one of the easiest desserts to make.
There’s no baking (unless like me, you make your own sponge fingers or sponge cake) and all you do is just assemble the dessert like how you make an English trifle.
This is a recipe I’ve adapted from a wonderful recipe called Majestic Tiramisu (from the kitchen of the Majestic Hotel in San Francisco) found in one of my favorite cookbooks, San Francisco’s Cooking Secrets.
What makes the Majestic tiramisu so heavenly is the use of chocolate ganache to sandwich the sponge fingers before they are dipped into a coffee-Marsala mixture. Most recipes do not include a chocolate layer.
I’ve stuck to this recipe for 15 years because I’ve not found a better tiramisu recipe than this.
I’ve amended the recipe to my liking by reducing the sugar, adding coffee liqueur to the espresso, whisking the heavy cream to give more volume instead of just mixing it with the cheese.
I prefer to use home-made sponge cake instead of sponge fingers especially if I’m making a tiramisu gateau.
The difference is totally worth the extra effort.
Sponge fingers can sometimes turn out too wet or too dry.
After my photo shoot, I ate a slice of classic tiramisu and one bite was enough to remind me why the dessert is named tiramisu, meaning “pick me up.”
The blend of coffee, chocolate, mascarpone and most of all, liqueur, will pick you up even on your gloomiest day.
The great thing about this recipe is that no raw eggs are used.
That means that I can serve this cake a day or two after it’s made when the cake is at its best as the flavors would’ve blended and mellowed and the cake would’ve firmed up.
I’ve never liked zabaglione and raw egg yolks make me uneasy.
If you do like raw eggs, you can still incorporate them into the tiramisu.
Experiment with the level of sweetness and liqueur too.
That’s what cooking is about, tinkling with ingredients—kitchen chemistry—to create food that please your taste buds.
The key to making a good tiramisu, or any dish really, is to use the best and freshest ingredients.
Get the best coffee, the best liqueur, the best chocolate, the best mascarpone and leave the tiramisu overnight for the flavors to blend.
Serve it the next day and be amazed by the most awesome tiramisu you’ve ever tasted.
Buon appetito!
Frequently Asked Questions
This recipe is 1257 calories per serving.
What To Serve With Heavenly Eggless Tiramisu
For a delightful afternoon tea, I recommend the following recipes:
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Heavenly Eggless Tiramisu
Ingredients
- 2 cups mascarpone cheese
- 1 cup heavy cream , or 1 1/4 cups to stretch the mascarpone mixture
- 1/2 cup semi-sweet dark chocolate
- 1 cup strong espresso
- 3 to 4 tablespoons 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
Instructions
- Mix the espresso with the coffee liqueur and chill.
- Melt the chocolate with 1/2 cup of cream over a double boiler, then let it cool.
- Whip the remaining 1/2 cup (or 3/4 cup) of cream until stiff. Keep in mind that using more cream will increase volume but may dilute the flavor of the mascarpone.
- Using a hand-held whisk (a stand mixer may be too powerful), whip the mascarpone with the sugar and rum until just combined. Avoid over-whisking, as this can cause the cheese to curdle. Gently fold the whipped cream into the mascarpone mixture. Chill until firm.
- If using a sponge cake, cut it into three layers about 1 cm (½ inch) thick. I used to cut the cake into ½ cm (¼ inch) layers and sandwich them with chocolate ganache. The result was the best tiramisu ever, but it was too much work because the thin sponge layers broke easily.
- Lay a layer of 10 sponge fingers in a glass dish or bowl (or use 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, followed by 1/3 of the mascarpone mixture. Repeat the layers, finishing with a layer of mascarpone.
- Sieve a thick layer of cocoa powder over the tiramisu and/or garnish with chocolate shavings. Chill overnight or for at least 12 hours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee, thanks for this timeless recipe. I have made this so many times now have lost the count. just wanted to let you know that I have tried pistachio white chocolate tiramisu and rasmalai tiramisu for the indian diwali party. Turns out perfect and delicious everytime
Hi Sun, thanks for your sweet comment. Really appreciate your support! :)
Thank you for sharing this recipe. It is exactly what I wanted as I will never eat raw eggs and this recipe solves that problem.
What size pan would you recommend if not making individual ones?
You can use a 9×9 inch pan.
can i make this without using any alcohol?
You can try but it’s not tiramisu without alcohol.
Can you please give the sponge cake recipes to make this tiramisu. Thank you.
Here is a sponge recipe for you Lily
Sponge ingredients:
3 eggs, separated, at room temperature
Pinch of salt
½ cup caster sugar
1 tsp vanilla essence
½ cup cornflour
1 tsp standard plain flour
1 tsp baking powder
Set oven to 190°C.
Beat egg whites and salt until stiff. Add sugar gradually and beat until stiff and sugar has dissolved.
Add egg yolks and vanilla essence. Beat until well blended and ribbon trail forms when beaters are lifted.
Sift cornflour, flour and baking powder together 3 times. Fold gently into egg mixture with a metal spoon.
Pour into two greased and lined 20cm sandwich tins. Bake for 15 – 20 minutes or until cake springs back when lightly touched.
Leave in tin for 10 minutes before turning out onto a cooling rack.
Hello, are the ingredients in this sponge correct? And for 2 7″ pans? I would like to try it.
OMG eggless recipe!!!