Go Back

Egg Free Tiramisu Recipe

Course Desserts
Cuisine Italian
Servings 9 Servings


  • 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


  • 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.