I think diving into a dish of tiramisu is my new favourite life goal. Perfectly coffee-flavoured, light, creamy and utterly addictive, this simplified, eggless topping version is easier to make and just as delicious as the traditional one. Let’s do this!
This recipe used to be an older post on the blog that deserved an update. With the current heat in Mumbai, a no-bake, chilled dessert is exactly what you want. I adapted this eggless tiramisu from Pretty Simple Sweet and made it in a smaller dish for more manageable servings — it tastes best on day one, so smaller portions are ideal.
For this version I used a little more mascarpone than before and the creamy topping turned out incredible. Because the topping is eggless, there’s no tempering or food-safety concerns with raw yolks. Do note, however, that classic ladyfinger biscuits are usually made with eggs — if you need the entire dessert to be egg-free, look for eggless ladyfingers or an alternative sponge that will hold up when dipped.
The assembly is simple: dip ladyfingers briefly in coffee, then layer them with a smooth mascarpone and whipped cream mixture. Be careful not to soak the biscuits too long or they’ll turn soggy. Finish with a dusting of cocoa powder — the balance of coffee, cocoa and light creaminess is what makes this dessert so irresistible. The sweetness is moderate; add a bit more sugar to the cream if you prefer a sweeter tiramisu.
Let’s make tiramisu!
Please read the recipe notes before beginning.
Easy Tiramisu
15
15
8 servings
Ingredients
For the biscuit layers
- 1 cup hot water (250 ml)
- 2 tsps instant coffee powder
- 1 tbsp caster sugar
- 1 packet ladyfinger biscuits (200 g; see notes)
For the cream layers
- 3/4 cup mascarpone cheese (200 g)
- 3/4 cup chilled whipping cream (200 ml)
- 2 tbsps caster sugar
- 1/4 tsp vanilla extract
- To finish: 1 tbsp cocoa powder
Instructions
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Combine the hot water, coffee and sugar in a small bowl. Stir until the sugar dissolves and set aside to cool.
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In a mixing bowl, use a spoon or spatula to whip the mascarpone until smooth and slightly lightened. Chill the bowl briefly while you prepare the cream.
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In another bowl or a stand mixer, beat the chilled cream with the sugar and vanilla on high speed until it thickens and forms soft, rounded peaks. Fold this whipped cream gently into the mascarpone until combined and smooth. If the mascarpone resists blending, briefly use a hand mixer on low speed. Refrigerate the combined cream.
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Using an 8×4-inch dish at least 2 inches deep, dip each ladyfinger briefly into the cooled coffee — a couple of seconds is enough to avoid sogginess. Arrange a single layer of dipped biscuits in the dish, breaking pieces to fit if needed.
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Spoon half the mascarpone cream over the first biscuit layer. Repeat with a second layer of coffee-soaked biscuits and spread the remaining cream on top. I used about 15 biscuits in total.
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Dust the surface with cocoa powder and refrigerate the dish for at least 4 hours. Slice and serve chilled. If some areas seem dry after chilling, spoon any leftover coffee syrup over individual portions. Best on day one; keep refrigerated for up to 2 days.
Notes
*If you prefer, use strong brewed coffee instead of instant coffee.
*Mascarpone whips easiest after resting at room temperature for about 15 minutes. In very hot weather it can release a little liquid, so avoid leaving it out longer than necessary.
*You may have a few ladyfingers left over using these quantities. To use all biscuits, increase the cream and mascarpone by about 1/4 cup each and use a larger dish. Brands used in testing: Amul whipping cream and La Cremella mascarpone. The dish size is flexible for this recipe.
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