I’ve been looking for an eggless Tiramisu recipe mainly because I’m afraid of having raw eggs and even more afraid of scrambling the eggs using the bain marie method. Plus no eggs means the cake is lighter and I can eat more! The cake shown in the photo is a 6” cake but you can easily make an 8” round cake using the recipe. If you like a more traditional Tiramisu presentation, the recipe should be able to fill a 9” square pan comfortably.
Recipe adapted from chocolatesuze
Ingredients ( for one 6″ – 8″ cake + some extras):
- 2 cup whipping cream (or 1 carton of 473ml whipping cream)
- 1 cup caster sugar minus 2-3 tablespoons (I prefer less sweet)
- 2 cups strong coffee or espresso, cool to room temperature
- 4 Tbsp Marsala or coffee liqueur (I usually use Baileys)
- 500g mascarpone cheese
- 1/3 cup Cocoa powder
- 30+ lady fingers (this amount is for 6” cake with lady fingers on the outside like shown)
- Chocolate shavings for decoration (optional)
- In a bowl, whip mascarpone cheese, sugar and coffee liqueur until smooth.
- In a separate bowl, whip cream to stiff peaks and almost double in volume.
- Gently fold the cheese mixture into the whipped cream mixture.
- Line the side of a 6″ cake ring or springform pan with parchment paper. If using cake ring, place it on a serving plate.
- Measure the height of the lady fingers to the height of the pan. Cut off one side so the lady fingers can stand against the inside of the cake ring or pan. If your ring or pan is very tall, you might still want to cut a bit of the end off so the lady fingers can stand on their own to form the ring. Remember that these lady fingers are not soaked in the coffee.
- Begin the cake layer by soaking some lady fingers in the coffee and lining them at the bottom of your cake ring or pan. Try to cover as much area as possible, you might need to cut up some lady finger pieces in order to fit them in.
- Top the soaked lady fingers with a layer of mascarpone filling. Spread it evenly and make sure to go right up to the edges as this will help hold the dry lady fingers together. Dust the top of the mascarpone filling with cocoa powder.
Repeat step 3 & 4 (ie. add another layer of soaked lady fingers, follow with a layer of the mascarpone filling) until you’ve reached the top of your cake. The final layer should be the mascarpone filling.
You can either decorate the top by dusting it with cocoa powder or sprinkling it with chocolate shavings.
Refrigerate the cake for at least 3 hours or overnight before serving.
The soaking time for the lady fingers in the coffee depends on your preference. If you don’t want a super soft squishy cake then you don’t want to soak your lady fingers for too long. I prefer some texture so I usually only soak the lady fingers for 1-2 seconds by rolling each piece in the coffee. Each brand of lady finger might have a slightly different texture, some might be more dry than others, you can always test a piece first by soaking it to observe how it handles the coffee.
Since this recipe makes more than enough for a 6″ cake, I usually make a small batch of tiramisu using a small plastic rectangular container or individual tiramisu in a glass. The concept is the same (layering of soaked lady fingers follow by mascarpone filling) just that the presentation is different.