Tiramisu is a classic Italian dessert. It is easy to make and great to serve for parties, potlucks, or special occasions. This is a quick and easy tiramisu recipe made at home without eggs and is alcohol-free too. Tiramisu has a delicious coffee flavor and is light and creamy in texture.
It stores well in the fridge and is a great make-ahead dessert. It is a no-bake layered dessert and you can make it in one dish and serve pieces from it, or you can make individual servings in small glasses.
Ingredients
Tiramisu is made with a base of ladyfingers or Italian Savoiardi. I have tried to find eggless ladyfingers but have not had any luck so I have used the Biscoff cookies.
If you are looking for a substitute for ladyfingers, Biscoff cookies are one of the best options. It becomes really easy to make the dessert. You can use any cookies, sponge cake, or chocolate cake as a base. To make it gluten-free, you can use gluten-free ladyfingers or cookies.
The cookies are dipped in cold espresso and then layered with a mixture of whipped cream and mascarpone cheese. A little powdered sugar is added to the cream and cheese mixture while whipping. Finally, the top layer is coated with cocoa powder and optionally some grated chocolate.
Instructions
Making this simple and easy eggless tiramisu recipe from scratch with Biscoff cookies takes very little effort. The first step is to make the mixture of heavy cream and mascarpone cheese by whipping it.
You can use a stand mixer or a hand blender to whip the cream and cheese. I like to use my stand mixer. The first step is to whip the heavy cream until it makes soft peaks. The cream must be chilled and you must beat it at a medium-high speed.
Once the soft peaks are formed, add the powdered sugar and the mascarpone cheese and continue to whip on medium-high speed until the mixture is smooth and stiff peaks form. At this point, do not overbeat else the mixture can release butter and you will get a buttery taste.
Now take a small baking tray or glass dish. One by one dip the Biscoff cookies into the espresso and quickly remove it and place it in the tray to make a base. Once the bottom layer is formed with the cookies, pour half of the cream and cheese mixture and spread it evenly with the help of a cake spatula.
Follow the same process and make another layer of Biscoff cookies dipped in espresso followed by another cream and cheese layer. Cover and refrigerate the tiramisu dessert for 5-6 hours and then coat it with a layer of cocoa powder. You can also add some shaved pieces of dark chocolate.
Substitutions
This eggless tiramisu recipe can be made without the mascarpone cheese, you can substitute it with cream cheese, just ensure it is at room temperature before using it.
Instead of espresso you can use instant coffee powder and dissolve it in water.
Variations
Vanilla extract - you can add a teaspoon of vanilla extract to add more flavor to the cheese and cream mixture.
Single serve - tiramisu can be made and served in single serve cups or glasses. It is a perfect way to make them ahead of time for an event.
Serving suggestions
Another great way to serve the tiramisu dessert is by making single servings in glasses. You can follow the same process and make two or three layers of Biscoff cookies dipped in espresso followed by whipped cream and mascarpone cheese mixture. Finally, top it with some cocoa powder.
It is a perfect dessert to celebrate special occasions like birthdays, anniversaries, and Valentine's Day.
Equipment
To make tiramisu, you will need a stand mixer to blend the cheese and cream well. A hand blender or hand mixer will work well too.
Storage
Tiramisu can be stored in the refrigerator for 3-4 days. It is a great make-ahead dessert when you need to plan for a party, potluck, or a special event, then you can make this dessert in advance. It is a true crowd-pleaser dessert.
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📖 Recipe
Eggless Tiramisu
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Equipment
- Pyrex dish (8 inch by 6 inch size)
Ingredients
- 1 cup Heavy Cream (8 oz)
- 1 cup Mascarpone cheese (8 oz)
- 2 tablespoon Powdered sugar (or sweetener)
For the base
- 20 count Biscoff cookies
- 1 cup Espresso coffee
For topping
- 2 tablespoon Cocoa powder
- 1 tablespoon Grated Chocolate (optional)
Instructions
- Whip fresh cream in a stand mixer bowl on high speed until soft peaks form.
- Add mascarpone cheese and powdered sugar and continue to whip until hard peaks form (2-3 minutes).
- One by one dip 10 biscoff cookies in the espresso coffee and then place it in the pyrex baking dish to make the base.
- Make a layer whipped mascarpone and heave cream on the biscoff cookies and make an even and smooth layer.
- Make anaother layer of biscoff cookies dipped in espresso and place it on top of the cream and cheese layer.
- Cover with the remaining cream and cheese and make a smooth top layer.
- Cover the dish and refrigerate for about 5-6 hours.
- Sprinkle cocoa powder and grated dark chocolate on the top before serving.
Notes
- Ensure the heavy cream is chilled.
- Do not over whip else the cream will release butter.
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