Nov 19

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Eggless Tiramisu – Italian dessert Recipe

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Eggless Tiramisu Tiramisu is a creamy ¬†Italian dessert with layers of lady fingers and mascarpone cheese. It has a lovely mocha flavor which everybody loves. Now, you can make this dessert without eggs and ladyfingers. Let’s see how to make it from the scratch :)





Makes – 9 servings

  • All Purpose Flour – 1 Cup
  • Baking saoda – 1/2 tsp
  • Baking Powder – 1 tsp
  • Salt – 1/8 tsp
  • Cake enhancer – 1 Tbsp (Optional)
  • Sweetened Condensed Milk – 1 Cup
  • Milk – 1/2 Cup
  • Vanilla Extract – 1 tsp
  • Oil – 1 /4 Cup
  • Butter – for greasing the pan
  • Milk – 250 ml (seperate 1/4 Cup of milk)
  • Custard Powder – 2 Tbsp
  • Sugar – 1/3 Cup
  • Butter – 1 Tbsp
  • Coffe granules – 2 Tbsp
  • Warm water – 3/4 Cup
  • Sugar – 1 Tbsp
  • Heavy Whipping Cream (Cold from the refrigerator) – 1 Cup
  • Sugar – 1 Tbsp
  • Vanilla Extract – 1/2 tsp
  • Mascarpone cheese (Soft at room temperature) – 8 Oz


Bake the Cake: 

  • Preheat the oven to 350 F
  • Grease a 9×13 inch cake pan with some butter and line it with some parchment paper.
  • In a mixing bowl, add in the flour, baking soda, baking powder, salt, cake enhancer.
  • Mix well. Keep Aside.
  • In a bowl add sweetened condensed milk, milk, oil, vanilla extract. Mix well.
  • Add in the flour mixture gradually and keep mixing with spatula or a hand blender.
  • Mix everything until smooth and lump free. Do not over beat.
  • Now transfer the batter into the cake pan
  • And bake for 15 mins or until toothpick inserted at the center comes out clean.
  • Cool the cake in the cake pan resting it on a wire rack for 10 mins.
  • Transfer the cake onto the cooling rack after 10 mins and let it cool completely.


  • Into the separated 1/4 Cup of milk add in the corn starch and make a lump free milk mixture.
  • Add the remaining milk into a sauce pan and bring to a boil. Add in the sugar and butter.
  • Add in the prepared slurry into the milk and cook until the mixture thickens.
  • It takes about 5 mins.
  • Keep whisking all the time so that no lumps form, and you get a smooth custard.
  • Once done, strain the mixture if needed.
  • Now you have the custard mixture. Cool the custard to room temperature and refrigerate so that it becomes thick.
  • You can make the custard a day before and use in the recipe.

Making Espresso using traditional Contraption:

  • In the top cup with the perforated holes, add in the coffee powder.
  • Press with the lid genlty and add 3/4 Cup of water.
  • Let it brew for 10 mins.
  • So you get strong coffee collected in the container beneath.
  • Now add the collected coffee into the warm water and add the sugar. Mix well until combined
  • Mix well and keep it ready.

For Cream Mixture:

  • Add heavy Cream into a clean glass bowl.
  • Add sugar, vanilla and whip it till soft peaks.
  • Add the mascarpone cheese.
  • Add the chilled custard.
  • Beat well into the cream.
  • Cover and refrigerate. We use this while assembling the dessert later.


  • Cut the cake at the center vertically.
  • Place one of them onto the tin (I used an 8×8 inch suare glass container) and poke with a fork all over.
  • Carefully spoon in half of the espresso.
  • Add half of the cream mixture.
  • Spread the cream evently all over the cake.
  • Grate some chocolate or dust it with some cocoa all over the cream layer.
  • Top it with the other half of the cake.
  • Press the cake slightly.
  • Poke it all over and spoon in the remaining half of the decoction/ espresso.
  • Add in the remaining cream mixture, spread it all over.
  • Grate some chocolate all over the cream mixture.
  • Cover with some cling film and refrigerate overnight.
  • Carefully cut into desired size pieces and serve chilled.


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Permanent link to this article: http://www.sruthiskitchen.com/2014/11/19/eggless-tiramisu-italian-dessert-recipe/


  1. sujata

    Hi Sruthi,

    Can u tell me your cup measures in ml for 1,1/2,1/3,1/4 & 3/4 cup used by in your recipes.

    Thanks in advance.


  2. manisha

    Shall we take double fat cream or whipped cream for mascarpone.

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