Egg free tiramisu

    3 hours 20 min

    One of the main ingredients of an authentic Italian tiramisu is egg. If you do not want to serve a dessert which has raw egg - try this recipe! It's simple, luxuriously rich and tastes as good as the traditional version!

    87 people made this

    Serves: 6 

    • 250g mascarpone cheese
    • 2 tablespoons caster sugar
    • 500ml double cream
    • about 30 sponge fingers
    • 250ml cold espresso coffee
    • 4 tablespoons cocoa powder, or as needed

    Prep:20min  ›  Extra time:3hr resting  ›  Ready in:3hr20min 

    1. Place the mascarpone in a bowl with 2 tablespoons of sugar. Beat with an electric mixer until soft and creamy. Add the double cream; beat together until light and fluffy.
    2. Dip the lady fingers into the cold espresso coffee, one at the time. Place in a serving bowl or dish, one next to the other to form a layer. Cover with half of the mascarpone cream mixture, spreading it out evenly. Sprinkle over a layer of cocoa powder. Arrange a second layer of coffee-soaked ladyfingers and cover with remaining mascarpone cream.
    3. Refrigerate for at least for 3 hours before serving. Dust with cocoa powder just before serving.

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    Reviews in English (1)


    I tweaked the recipe slightly on later versions - using Elmlea Double instead of double cream (gave a better creamy filling consistency). Amended the 250ml espresso to 200ml espresso plus 50ml amaretto (for an adult kick) and added a generous sprinkle of grated nutmeg on the bottom layer of biscuit. Prepared in a plastic leftovers tub (with lid) this is an ideal dessert to take to parties! Typically I get 8 good servings from the mix.  -  09 Jul 2017