tiramisu recipe with step by step photos. tiramisu is a famous italian dessert. the tiramisu recipe shared here is an easy tiramisu recipe made without eggs and alcohol. this tiramisu recipe will give you one of the best tasting italian tiramisu.
tiramisu is one of our favorite desserts. when we go out to dine in italian restaurants, without fail we have to order tiramisu. luckily some italian restaurants here do serve an egg free tiramisu.
i had got many requests to share an eggless and an alcohol free version of tiramisu recipe.
in this post i am sharing my method of making an easy tiramisu recipe. i have made this tiramisu recipe many times. this tiramisu recipe is easy to make and also egg free, alcohol free and tastes too good.
what you need for making tiramisu recipe (eggless)
sponge fingers (savoiardi) or sponge cake
one of the important element in making tiramisu recipe is sponge cake or sponge fingers (savoiardi). sponge fingers are also called as lady finger biscuits. i usually make a sponge cake as its easier to make. i bake the sponge cake a day before and then refrigerate it. you can even buy readymade sponge cake or sponge fingers from bakeries.
i have detailed the entire method of making an eggless sponge cake with step by step pictures below.
- for the sponge cake, i have used the recipe of my eggless sponge cake in pressure cooker. with this eggless cake recipe, you can also make sponge fingers too. you can also make the sponge cake in oven using this recipe of sponge cake (made with apple sauce).
- in the sponge cake recipe pictures below, you can see that i have baked the sponge cake in a square pan. though you also can bake in a round pan. then slice the cake horizontally in three equal round slices. then set the dessert in a round pan.
mascarpone cheese
mascarpone cheese is also an important element of an authentic tiramisu recipe. mascarpone is a soft creamy cheese that is not sour. it can be easily whipped with a wired whisk. mascarpone cheese can be made at home or you can use store brought mascarpone cheese.
substitutes for mascarpone cheese
1. whipped hung curd or greek yogurt. with whipped hung curd or greek yogurt the tiramisu will have some sour taste.
2. you can even use a mixture of hung curd+grated paneer. beat this mixture very well. you can add about 100 grams of hung curd (yogurt) and 100 grams of grated paneer in the tiramisu recipe. however, due to curd (yogurt), there will be some sour taste in the tiramisu
3. another substitute would be cream cheese. again here if using cream cheese, the taste will be very different with some sour taste coming from the cream cheese. so the tiramisu would taste entirely different.
cream
cream is again one of the important ingredients in a tiramisu recipe. you can use heavy whipping cream or even cream with 25% to 35% fat. with whipping cream the eggless tiramisu will be more rich and heavy. in this tiramisu recipe, i have used amul cream (which is easily available in indian cities) and has 25% fat.
coffee
coffee is also added in tiramisu. a simple coffee syrup is made with instant coffee and water. the lady finger biscuits or sponge cake slices are dipped in the coffee syrup. thus they absorb the coffee flavors and aroma giving the tiramisu some hints of coffee flavors. you can even make a strong coffee syrup or use espresso in a tiramisu recipe.
how to make tiramisu recipe (eggless)
1. in an eggless tiramisu recipe, the tiramisu filling is made by making a smooth mixture of whipped mascarpone cheese, whipped cream, powdered sugar and vanilla extract.
2. the sponge fingers or sponge cake slices are dipped in coffee syrup. these are then layered in a glass pan or bowl. now the mascarpone cheese+whipped cream filling mixture is spread evenly on the sponge fingers.
3. in a similar way 1 to 2 more layers of the coffee syrup soaked sponge fingers and mascarpone cheese+whipped cream are made.
4. the top layer is of the mascarpone cheese+whipped cream which is dusted with some cocoa powder.
5. the tiramisu is ready now and has to be refrigerated for 4 to 5 hours or overnight for it to set. after the tiramisu is set, you can slice it and serve as a dessert.
making tiramisu recipe is easy and you can make this delicious dessert for small parties or gatherings.
while final layering, you can use square, rectangle or round pan made of glass. i have used a rectangular glass pan. you can even make individual portions of tiramisu in desserts bowls or cups.
serve tiramisu as a dessert after meals.if you are looking for more delicious cake recipes which can be served as desserts, then do check:
tiramisu recipe
INGREDIENTS FOR tiramisu recipe
for tiramisu filling
- 200 grams mascarpone cheese
- 200 ml cream – 25 to 50% fat
- 6 tablespoons powdered sugar
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- ½ cup water
- 2 teaspoons instant coffee powder
for eggless sponge cake
- 1 cup all purpose flour (maida) or 105 grams all purpose flour
- ½ teaspoon baking powder
- 1 light pinch salt – OPTIONAL and only if using unsalted butter
- ½ cup sweetened condensed milk or 125 ml
- 3 tablespoons sugar
- ½ cup water or 125 ml water
- ¼ cup butter or 40 grams butter – salted or unsalted
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 1 to 2 teaspoon cocoa powder for dusting
if using ready made sponge cake or lady finger biscuits
- 375 to 400 grams sponge cake OR lady finger biscuits (savoiardi)
HOW TO MAKE tiramisu recipe
making sponge cake
a) preparing sponge cake batter
- first grease 6×6 inches square pan or a 5 to 6 inches round pan well with some butter. keep aside. preheat oven for 15 minutes at 200 degrees celsius.
- place a plate or tray beneath a sieve. add 1 cup all purpose flour (maida) and ½ teaspoon baking powder in the seive. if using unsalted butter, then you can add a light pinch of salt in the flour.
- sift once. keep aside.
- in a pan, take ¼ cup salted butter, ½ cup sweetened condensed milk, 3 tablespoons sugar. i used organic unrefined cane sugar. you can also use regular sugar.
- add ½ cup water.
- place the pan on stove top and heat this mixture on a low flame.
- stir with a spatula so that the butter melts. mix everything very well with the spatula.
- let this mixture come to a boil on a low flame.
- when this mixture comes to a boil, then immediately add it in the flour mixture. also add 1 teaspoon vanilla extract.
- with a wired whisk begin to mix with a light pressure, so that over mixing does not happen. while mixing you will come to know if the batter is going to be thick or too thick. the batter in this recipe is of medium consistency – neither thick nor thin. depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add 1 to 2 tablespoons more hot water. so do keep some hot water handy.
- whisk to a smooth batter, but don’t over do the mixing. if there are small tiny lumps in the batter, then its fine.
- now pour the batter in the pan. gently shake the pan or tap the sides.
b) baking sponge cake for tiramisu
- place the pan in the preheated oven and bake the cake for 30 to 35 minutes at 200 degrees celsius. if using an OTG, then use the bake mode or keep only the bottom heating element on.
- check with a toothpick or a wooden skewer if the cake is done. the toothpick or skewer should come out clean and there should be no sticky batter on it.
- keep the cake pan on a wired rack and let it become warm or cool down.
- then gently unmold and place the cake on the rack.
- when the cake has cooled down completely, then with a serrated knife mark the edges equally for slicing the cake.
- slice vertically first and then slice from the center.
- separate the sponge fingers. keep aside.
making coffee syrup and filling for tiramisu recipe
- keep all the ingredients ready before you start.
- heat ½ cup water till it comes to a vigorous boil.
- switch off the flame and add 2 teaspoons instant coffee powder.
- mix very well and keep aside. you can also add liquor like rum or wine once the coffee solution cools down.
- in another bowl take 200 grams mascarpone cheese. with a hand held whisk, whip the cheese till its smooth. do not over do the whipping as then the cheese can curdle.
- then add 6 tablespoons powdered sugar.
- with the whisk mix very well. keep aside.
- take 200 ml cream in another bowl.
- using an electric beater or a stand mixer, whip cream.
- whip cream till you get stiff peaks in it.
- now add the whipped cream to the bowl containing the mascarpone cheese. also add 1 teaspoon vanilla extract. if using vanilla essence, then add ½ teaspoon of it.
- fold gently with a spatula and do not over do the folding.
assembling and layering tiramisu
- now take each sponge fingers and dip them in the coffee syrup. let them soak the syrup and become moist but make sure that they do not crumble and fall apart.
- layer the base of a glass pan or bowl with the coffee syrup soaked sponge fingers. if you want you can even line the glass pan or bowl with a butter paper or parchment paper.
- now take half of the mascarpone cheese+cream filling.
- with a spatula spread it evenly on the sponge fingers.
- line with another layer of the coffee dipped sponge fingers.
- spread the remaining layer of the mascarpone cheese+cream filling.
- now take a small sieve or tea strainer and add 1 to 2 teaspoons of cocoa powder in it. sift directly on the last filling layer dusting evenly all over.
- seal the pan or bowl with a foil or lid and refrigerate tiramisu for 4 to 5 hours or overnight.
- now slice the tiramisu.
- then serve tiramisu. leftovers can be refrigerated and tiramisu stays well for a couple of days in the fridge.
how to make easy tiramisu recipe without eggs:
making sponge cake for tiramisu recipe
a) preparing sponge cake batter
1. first grease 6×6 inches square pan or a 5 to 6 inches round pan well with some butter. keep aside. preheat oven for 15 minutes at 200 degrees celsius.
2. place a plate or tray beneath a sieve. add 1 cup all purpose flour (maida) and ½ teaspoon baking powder in the seive. if using unsalted butter, then you can add a light pinch of salt in the flour. sift once. keep aside.
3. in a pan, take ¼ cup salted butter, ½ cup sweetened condensed milk, 3 tablespoons sugar. i used organic unrefined cane sugar. you can also use regular sugar.
4. add ½ cup water.
5. place the pan on stove top and heat this mixture on a low flame.
6. stir with a spatula so that the butter melts. mix everything very well with the spatula.
7. let this mixture come to a boil on a low flame.
8. when this mixture comes to a boil, then immediately add it in the flour mixture.
9. add 1 teaspoon vanilla extract or ½ teaspoon vanilla essence.
10. with a wired whisk begin to mix with a light pressure, so that over mixing does not happen. while mixing you will come to know if the batter is going to be thick or too thick. the batter in this recipe is of medium consistency – neither thick nor thin. depending on the quality of flour, you may need to add less or more water. if the batter becomes thick, then do add 1 to 2 tablespoons more hot water. so do keep some hot water handy.
11. whisk to a smooth batter, but don’t over do the mixing. if there are small tiny lumps in the batter, then its fine.
12. now pour the batter in the pan.
13. gently shake the pan or tap the sides.
b) baking sponge cake for tiramisu recipe
14. place the pan in the preheated oven and bake the cake for 30 to 35 minutes at 200 degrees celsius. if using an OTG, then use the bake mode or keep only the bottom heating element on.
15. check with a toothpick or a wooden skewer if the cake is done. the toothpick or skewer should come out clean and there should be no sticky batter on it.
16. keep the cake pan on a wired rack and let it become warm or cool down.
17. then gently unmold and place the cake on the rack.
18. when the cake has cooled down completely, then with a serrated knife mark the edges equally for slicing the cake.
19. slice vertically first.
20. then slice from the center.
21. separate the sponge fingers. keep aside.
making coffee syrup and filling for tiramisu recipe
22. keep all the ingredients ready before you start.
23. heat ½ cup water till it comes to a vigorous boil.
24. switch off the flame and add 2 teaspoons instant coffee powder.
25. mix very well and keep aside. you can also add ½ tablespoon of liquor like rum or wine once the coffee solution cools down.
26. in another bowl take 200 grams mascarpone cheese. with a hand held whisk, whip the cheese till its smooth. do not over do the whipping as then the cheese can curdle.
27. then add 6 tablespoons powdered sugar.
28. with the whisk mix very well. keep aside.
29. take 200 ml cream in another bowl.
30. using an electric beater or a stand mixer, whip cream.
31. whip cream till you get stiff peaks in it.
32. now add the whipped cream to the bowl containing the mascarpone cheese. also add 1 teaspoon vanilla extract. if using vanilla essence, then add ½ teaspoon of it.
33. fold gently with a spatula.
34. fold well but gently and do not over do the folding.
assembling and layering tiramisu
35. now take each sponge fingers and dip them in the coffee syrup. let them soak the syrup and become moist, but make sure that the sponge fingers do not crumble and fall apart.
36. layer the base of a glass pan or bowl with the coffee syrup soaked sponge fingers. if you want you can even line the glass pan or bowl with a butter paper or parchment paper and then place the sponge fingers on it.
37. now take half of the mascarpone cheese+cream filling.
38. with a spatula spread it evenly on the sponge fingers.
39. line with another layer of the coffee dipped sponge fingers.
40. spread the remaining layer of the mascarpone cheese+cream filling and make it even with a spatula.
41. now take a small sieve or tea strainer and add 1 to 2 teaspoons of cocoa powder in it. sift directly on the last filling layer.
42. dust evenly all over.
43. seal the pan or bowl with a foil or lid and refrigerate tiramisu for 4 to 5 hours or overnight.
44. here’s a pic of the tiramisu after getting set.
45. now slice the tiramisu.
46. then serve tiramisu. leftovers can be refrigerated and tiramisu stays well for a couple of days in the fridge.
It was amazing. So simple and yet so delicious. I did not make the sponge and used the readymade ladyfingers.
thank you. with readymade ladyfinger biscuits, making tiramisu takes less time and is very easy.
love this recipe
Hi Dassana, I am great fan of your recipes. Can you please let me know where we can get Mascarpone cheese in India. Thanks.
shilpa i buy from a super store near my house. i have also purchased online from bigbasket.com and naturesbasket.com. so you can check these websites and see if they deliver in your area.
Hi..I recently changed from iPhone to android.. do u have app in android too.. I couldn’t search in playstore.
ravi, last month we have deleted the app from both iOS and android play store.
Hi Dassana,
I made this last week and it turned out to be super fabulous, both in looks and taste. I couldn’t believe that it was possible to make eggless tiramisu and your recipe has proven that it is possible not only to make it but to make it similar to (or better than) store-bought tiramisu. Thank you.
thank you ranjini. glad to read your comment. in fact most recipes be it desserts or frosted cakes can be easily made at home. just that it takes more time in preparing the various elements of the dessert or a frosted cake. like you say homemade desserts including tiramisu are similar or better than store brought ones.
hi dassana all ur rcps are really good… I am a great fan of urs.. one query can v replace this cheese with some other cheese? not sure if this cheese s available in india, at least I have not come across
thanks prema. some variations use a mixture of hung curd+grated paneer and you can use this mixture instead of mascarpone cheese. so you can use about 100 grams of hung curd and 100 grams of grated paneer. due to curd, there will be sour taste and it will be somewhat like the flavors of shrikhand but the overall taste will be good.