Tiramisu Recipe (Eggless & Alcohol-free)

Tiramisu is a favorite dessert of many, and making it at home is super fun. Here’s my secret quick recipe for making Tiramisu at home:

Yields: 1 8-inch baking dish or 5-6 glasses (double the recipe for a 9×13-inch dish)

Coffee Syrup:
  • 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
  • 2 tablespoons granulated sugar
  • 1 cup mascarpone cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • ⅓ cup granulated sugar
  • about 20-24 units ladyfingers
  1. In a small bowl, combine hot coffee and 2 tablespoons sugar. Mix until sugar dissolves. Set aside to cool.
  2. In a large bowl, whisk mascarpone vigorously by hand until creamy and smooth. Whisk in vanilla extract and alcohol. In a different mixer bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipped cream into mascarpone in 2 additions until mixture is smooth.
  3. Dip ladyfingers sponge very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish (or individual glasses). If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the cream mixture over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
  4. Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
  5. For individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more.









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