Egg Free Tiramisu with Homemade Mascarpone and Ladyfinger Biscuits – Video Recipe

Seven years back, I tired to make egg free Tiramisu and succeeded. But at that time, I was not much into taking videos. So it stayed as a recipe post in the blog. Last week, I decided to make a video for it and fortunately had all the ingredients needed. A little bit about Tiramisu – The famous Italian dessert Tiramisu means Pick me up. Yes, it just calls you to pick it up. It is an absolutely delicious dessert which melts in the mouth. It is an egg loaded dessert, so making an eggless version was quite a challenge. Finding out a perfect alternative for the ladyfinger biscuits, the filling cream were the most challenging. But I must say, the result was just amazing.

If you check my old post, the images are not that good because it was years back, when I was a budding blogger. But still the experiment I did at that time is the base recipe for today. I have also made a video for the whole process, including the mascarpone cheese and saviordi biscuits. It is going to be a long recipe, a long video and a very long post! If you haven’t yet subscribed to my YouTube channel, Gayathri’s Cook Spot, please please do it. Every Sunday, I try to post some amazing bakes. Also join the Fun With Egg Free Baking group in FB. I am doing a free live session every Monday over there. You can join me live and ask me your doubts regarding baking in general.

I have used dairy cream for making all the recipes I have shared below. If you are not getting whipping cream, you can use the non dairy whipping cream for the filling, but you definitely need Amul cream to make cheese. If you can get mascarpone cheese, it would be amazing. Just buy it and proceed with the recipe. To make it completely vegan, you can try making cashew cheese and combine it with non dairy whipping cream for the filling. As for the biscuits, you can swap butter with vegan butter and milk with any vegan milk.

Makes 9 Slices

Ingredients:

For Mascarpone Cheese:

Amul Fresh Cream – 500 ml

Citric Acid – 1/2 tsp

Water – 2 tbs

Ladyfinger Biscuits:

All Purpose Flour / Maida – 200 gm

Baking Powder – 1/2 tsp

Butter – 70 gm

Sugar – 100 gm

Milk – 100 ml

Vanilla

For the Coffee Syrup:

Hot water – 300 ml

Instant Coffee Powder – 3 tbs

Sugar – 2 tbs

For The Cream:

Whipping Cream – 400 ml

Mascarpone cheese – 200 gm

Powdered Sugar – 100 gm

Cocoa Powder

Chocolate Shavings

Procedure:

For The Mascarpone Cheese:

Heat cream in double boiler until hot to touch or to 180°F.

Mix citric acid and water and stir into the cream until it starts thickening.

Pour this in a cloth lined sieve and set aside for one hour.

Now place it in fridge and leave it for three more hours.

Transfer cheese in the cloth to a box and refrigerate until needed.

For The Ladyfinger Biscuits:

Preheat oven to 180°C.

Cream together butter and sugar.

Add vanilla, milk and beat well.

Mix together flour and baking powder and add it to the butter mixture.

Bring everything together to form slightly loose dough.

Transfer to piping bag and make a cut at the tip

Pipe out long biscuits on lined baking tray, 2 cm apart.

Bake in oven for 12 minutes. They will be slightly soft to touch.

Take it out and immediately transfer biscuits to wire rack and allow to cool completely.

Coffee Syrup:

Mix together boiling hot water, sugar and coffee powder and allow it to cool completely.

Mascarpone Cream Filling:

In a bowl beat whipping cream until thick.

To mascarpone cheese, add powdered sugar and beat until it is creamy.

Add a little of whipped cream and beat until they are incorporated.

Now add this mascarpone cheese to the whipped cream and fold gently until they are thoroughly combined.

Arranging Tiramisu:

Line a 7″ by 7″ square tin with cling film. Alternately, you can use a deep arrange and serve dish.

Soak the ladyfinger biscuits in the coffee syrup and arrange a layer in the tin / pan.

Now add half of the cream and spread it evenly on the biscuits.

Add another layer of soaked biscuits on the cream layer.

Now add the remaining cream, spread it evenly using a spatula.

Cover with cling film and refrigerate 4-5 hours or overnight.

If using a cake tin, freeze the tin for two hours. This will help to easily remove the tiramisu from the tin.

Take it out of the tin and place on a serving plate.

If using a deep dish, you can move onto the next step.

Evenly sprinkle cocoa powder on top.

Add chocolate shavings on top of cocoa powder.

Slice it up into small squares or rectangles.

Serve it immediately.

Egg Free Tiramisu Recipe

Print Recipe Pin Recipe

Course Desserts

Cuisine Italian

Servings 9 Servings

Ingredients

  

• For Mascarpone Cheese:
• Amul Fresh Cream - 500 ml
• Citric Acid - 1/2 tsp
• Water - 2 tbs
• Ladyfinger Biscuits:
• All Purpose Flour / Maida - 200 gm
• Baking Powder - 1/2 tsp
• Butter - 70 gm
• Sugar - 100 gm
• Milk - 100 ml
• Vanilla
• For The Coffee Syrup:
• Hot water - 300 ml
• Instant Coffee Powder - 3 tbs
• Sugar-2 tbs
• For The Cream:
• Whipping Cream - 400 ml
• Mascarpone cheese - 200 gm
• Powdered Sugar - 100 gm
• Cocoa Powder
• Chocolate Shavings

Instructions

 

• For The Mascarpone Cheese:
• Heat cream in double boiler until hot to touch.
• Mix citric acid and water and stir into the cream until it starts thickening.
• Pour this in a cloth lined sieve and set aside for one hour.
• Now place it in fridge and leave it for three more hours.
• Transfer cheese in the cloth to a box and refrigerate until needed.
• For The Ladyfinger Biscuits:
• Preheat oven to 180°C.
• Cream together butter and sugar.
• Add vanilla, milk and beat well.
• Mix together flour and baking powder and add it to the butter mixture.
• Bring everything together to form slightly loose dough.
• Transfer to piping bag and make a cut at the tip
• Pipe out long biscuits on lined baking tray, 2 cm apart.
• Bake in oven for 12 minutes. They will be slightly soft to touch.
• Take it out and immediately transfer biscuits to wire rack and allow to cool completely.
• Coffee Syrup:
• Mix together boiling hot water, sugar and coffee powder and allow it to cool completely.
• Mascarpone Cream Filling:
• In a bowl beat whipping cream until thick.
• To mascarpone cheese, add powdered sugar and beat until it is creamy.
• Add a little of whipped cream and beat until they are incorporated.
• Now add this mascarpone cheese to the whipped cream and fold gently until they are thoroughly combined.
• Arranging Tiramisu:
• Line a 7" by 7" square tin with cling film. Alternately, you can use a deep arrange and serve dish.
• Soak the ladyfinger biscuits in the coffee syrup and arrange a layer in the tin / pan.
• Now add half of the cream and spread it evenly on the biscuits.
• Add another layer of soaked biscuits on the cream layer.
• Now add the remaining cream, spread it evenly using a spatula.
• Cover with cling film and refrigerate 4-5 hours or overnight.
• If using a cake tin, freeze the tin for two hours. This will help to easily remove the tiramisu from the tin.
• Take it out of the tin and place on a serving plate.
• If using a deep dish, you can move onto the next step.
• Evenly sprinkle cocoa powder on top.
• Add chocolate shavings on top of cocoa powder.
• Slice it up into small squares or rectangles.
• Serve it immediately.