Tiramisú

Easy to make, this delicious Tiramisú recipe, has no raw eggs and is kid friendly.

Tiramisú means ‘pick me up’ and dates possibly from the 1960’s. Similar to the Zuppa Inglese (like the English trifle), this popular Italian dessert is made in layers creating a wonderful depth of flavours.

The sweetened mascarpone, coffee, almond syrup, and chocolate come together beautifully while the Savoiardi balances the texture perfectly.

Egg-free Tiramisú

While most Tiramisú recipes contain raw eggs, this version is lighter and easier to digest, making a better ending to a meal, rather than the heavier version using egg yolks.

Savoiardi

Savoiardi (Italian sponge fingers, or Ladysfingers), are most commonly used, but you could substitute with slices of panettone or madeleines. As Savoiardi  are dry, they soak up a large amount of  coffee mixture, so the flavours blend beautifully and the dessert remains light.

Take care to only dip the Savoiardi very briefly in the coffee as any longer than a second will cause it to fall apart.

It is best to just make two layers as any more might make the Tiramisú difficult to slice.

Tip to whip the cream

A great tip to whip cream quickly, is to start with cold cream.  Chill the bowl and whisk beforehand for approximately 15 minutes (metal utensils chill best). This will ensure the cream remains cold while it is being whipped.

How to make it

Tiramisú can either be made in a large dish or in individual glasses to show the different layers.

1. In a large bowl, whisk the mascarpone till smooth and creamy.
2. Whip the cream till it makes soft peaks. (see above for tip).
3. Add the condensed milk and the vanilla essence, then fold the whipped cream into the mascarpone mixture.
4. Pour the coffee into a shallow bowl, and mix in the syrup (if using).
5. Dip a Savoiardi very briefly in the coffee and line the bottom of an 8-inch square glass dish. Continue with half the packet of Savoiardi to make the first layer.
6. Top with a ladleful or two of the mascarpone mixture, and cover with a sprinkling of cocoa powder using a small tea strainer.
7. On top of this layer, repeat the process of dipping each Savoiardi in the coffee mixture and forming a second layer. Then layer with mascarpone mixture and sprinkled with more cocoa powder.
8. Refrigerate for at least 6 hours or overnight to allow the coffee mixture to soak through the Savoiardi  and flavours to come together.

How to serve it

Before serving, sprinkle chocolate shavings on top.

Serve Tiramisú chilled.

⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

⚜

📋 Recipe

Tiramisú

Nicole Shroff

Easy to make, this delicious Tiramisú recipe, has no raw eggs and is kid friendly.

5 from 3 votes

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Italian

Servings 6 people

Calories 496 kcal

Ingredients

• ▢ 1 cup Mascarpone cheese at room temperature
• ▢ 1 cup whipping cream
• ▢ 1 cup sweetened condensed milk
• ▢ 2 teaspoons vanilla
• ▢ 1 cup strong black coffee room temperature
• ▢ 24-28 biscuits Savoiardi Ladyfingers or sponge biscuits
• ▢ ¼ cup unsweetened cocoa powder
• ▢ 2 tablespoons coffee or almond syrup optional
• ▢ ¼ cup shavings of dark chocolate

Instructions

 

• ▢
  In a large bowl, whisk the mascarpone till smooth and creamy.
• ▢
  Whip the cream till it makes soft peaks*
• ▢
  Add the condensed milk and the vanilla essence, then fold the whipped cream into the mascarpone mixture.
• ▢
  Pour the coffee into a shallow bowl, and mix in the syrup (if using).
• ▢
  Dip a Savoiardi very briefly in the coffee and line the bottom of an 8-inch square glass dish. Continue with half the packet of Savoiardi to make the first layer.
• ▢
  Top with a ladleful or two of the mascarpone mixture, and cover with a sprinkling of cocoa powder using a small tea strainer.
• ▢
  On top of this layer, repeat the process of dipping each Savoiardi in the coffee mixture and forming a second layer. Then layer with mascarpone mixture and sprinkled with more cocoa powder.
• ▢
  Cover and refrigerate for at least 6 hours. Before serving, sprinkle chocolate shavings on top.

Notes

*A great tip to whip cream quickly, is to start with cold cream.  Chill the bowl and whisk beforehand for approximately 15 minutes (metal utensils chill best). This will ensure the cream remains cold while it is being whipped.

ADD NOTES

Click here to add your own private notes.

Only you will see your notes and you can edit them anytime.

Nutrition

Calories: 496kcalCarbohydrates: 34gProtein: 9gFat: 37gSaturated Fat: 23gCholesterol: 118mgSodium: 108mgPotassium: 293mgFiber: 1gSugar: 28gVitamin C: 2mgCalcium: 230mgIron: 1mg

Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.

Did you make this recipe? I’d love to know how it turned out, let me know by rating the recipe or leaving a review below. Share your photo of the dish on Instagram tagging @Endofthefork.

@ EndoftheFork.com. Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated, however copying and pasting full recipes to social media or other platforms is strictly prohibited.

Facebook Pin Recipe Email