Eggless And Alcohol-free Tiramisu
Daring Bakers' Challenge, February 2010




  1. These are in addition to those on the main thread, and specific to these recipes.
  2. These eggless ladyfingers do not have the soft cake-like texture of regular lady fingers biscuits and are more like nutty shortbread.
  3. They keep refrigerated for quite a bit. Mine were in the fridge (in an airtight box) for 2 weeks!
  4. This version is much richer because of the butter in the bicuits and uses more mascarpone than the other recipe.
  5. Since I made the other version using coffee, I made this version with orange juice (dipped my biscuits in sweetened orange juice).
  6. I flavoured half my mascarpone-cream with unsweetened cocoa and then mixed both halves for a marbled effect.
  7. I made single serves but realised I had used the wrong glasses! A stright side glass/ bowl would have showed off the layers well.




The eggless biscuits soften up really well if served after at least 36 hours after assembling the tiramisu.

 (Source: 1000 Italian Recipes by Michele Scicolone)
This recipe makes 8 to 10 servings.



1 cup/ 235ml chilled heavy or whipping cream
1 pound/ 450gms mascarpone
1/3 cup/ 75gms sugar
24 savoiardi/ ladyfinger biscuits (use as many or as little as you need)
1 cup/ 235ml brewed espresso coffee at room temperature
2 tablespoons/ 30gms unsweetened cocoa powder




Take your bowl and beaters from the fridge (if you have kept them there). Pour the cream into the bowl and whip at high speed for about 4 minutes or till the cream forms soft peaks when the mixer is lifted up.

In another bowl, whisk together the mascarpone and sugar till smooth. Add 1/3rd of the whipped cream to the mascarpone mixture and fold it in gently. Carefully fold in the remaining cream as well.

Quickly dip half the eggless ladyfinger biscuits in the coffee till they are moist but not soggy, or they will fall apart. Arrange the biscuits in a single layer in a 9 × 2–inch square or a round serving dish.
Spread half the prepared cream in a uniform layer covering the biscuits completely. Repeat once more with the remaining biscuits and then the mascarpone cream. Cover with foil or plastic wrap and refrigerate of about 4 hours at least or overnight so the flavours can mature.
Before serving, shake some unsweetened cocoa powder, through a fine-mesh strainer over the top of the tiramisu. Cut into portions and serve.
This tiramisu keeps well in the refrigerator well for 2 or 3 days.




(Source: Adapted from Recipezaar)
This recipe makes about 4 long biscuits (3" long and 3/4" wide).



4 tablespoons/ 55gms sugar
1 teaspoon/ 5ml vanilla extract
1 1/2 cups/ 340gms unsalted butter
2 cups/ 250gms all purpose flour
1/2 cup/ 40gms coarsely ground almonds
powdered sugar




Blend all the ingredients well and adding the coarsely ground nuts last. Scrape the batter into a piping bag with a 3/4" plain tip and pipe into fingers about 3" long at 1" intervals onto an ungreased cookie sheet. Bake them in a 300 degree F (150 C) oven for 30 to 45 minutes till they start turning slightly brown at the edges.

Take them out of the oven and cool on tray for about 5 minutes and then move the biscuits to a cooling rack. When slightly cool, roll them in powdered sugar. Store in an airtight container till required.