I have searched all over the universe for a classic ,Eggless Tiramisu. Never found one till a old copy of Bon appetit surfaced. This version is just superb. It serves 12 but in my house…..you guess.
2 (about ) 4.4 oz packages Savoriardi cookies
21/2 cups hot water
1/4 cup sugar
5 teaspoons instant espresso powder
1/4 cup brandy
2 tablespoons vanilla extract
1 8 oz container marscapone cheese
3 tablespoons sifted powdered sugar
1 cup chilled whipping cream
2 tablespoons unsweetened cocoa powder
Espresso beans (optional)
Cover bottom of 13*9*2 inch glass baking dish with single layer of biscuits. Combine water,sugar and espresso powder in large bowl and stir until sugar and espresso powder dissolve,stir in brandy and vanilla. Pour 1 cup of espresso mixture over biscuits in baking dish. Reserve remaining espresso mixture.
Beat marscapone cheese and 2 tablespoons powdered sugar in medium bowl until creamy. Using electric mixer fitted with clean beaters,beat cream in another medium bowl until peaks form. Gently fold whipped cream into cheese mixture in 2 additions.Spread mixture evenly over biscuits. Dip enoughbiscuits into remaining espresso mixture to cover tiramisu and arrange in single layer over cream cheese. Cover and refridgerate at least 2 hours or overnight.
Combine cocoa powder and remaining 1 tablespoons powdered sugar in a small bowl,sift evenly over tiramisu. Garnish with espresso beans.
Filed under: Desert, Eggless Tagged: | Eggless desert, Eggless tiramisu, italian, Vegetarian
Me too, I’ve always wanted to make tiramisu at home and have been searching for a good recipe. Could you tell me where the cookies are available? Are they eggless too?
I generally use a home made or store bought eggless sponge cake , recipe available on my web site, however I have had great success for several eggless and vegan cookies at WholeFood stores , I shop there all the time ,hope this helps.
Could commercial egg free vanilla wafers be substituted for the cookies listed in the recipe.
Thanks for your response in advance.
Hi Laura
I do not think wafers would hold up well to the cream mixture , you need something sturdier , like eggless sponge cake or fingers. I make mine at home using the eggless sponge recipe on the site. Also , I am not sure if you have a good organic market in your area , like Whole Foods. They carry several varieties of vegan teabreads that might work.
Hi I would like to know if there is any substitute for the brandy or can it be optional ( like what if I don’t use brandy). Will it still give the same texture???
Tks
Any other type of liquor is a good substitute , it is used as a flavor enhancer , the texture will not be affected at all.
I really want to try this recipe, but I am not sure if I need whipping cream like cool whip or redi whip or heavy whipped cream that comes in a carton similar to a milk carton, please clarify. Thanks
The recipe was designed using Heavy whipping cream from a carton simpilar to a milk carton available in the supermarket’s dairy section . You could try using cool whip but it would change the texture of the finished product . redi whip is not suitable in this case , please do not use it. Hope this helps.
I am so excited to find your site, I bake egg-less too. I can’t wait to try this recipe!
[...] Dente – This site has some great eggless dessert recipes, the eggless Tiramisu sounds amazing!
My partner seems to think only a traditional Tiramisu Recipe will do but I’m going to put it to the bake test and prove him wrong!lol I’ll keep you all posted to see if my trickery works!;)
this looks really yummy! Diwali is coming up, so i’m going to try this recipe.. thanks for posting!
Eggless vanilla wafers work just fine. Besides tasting great, their texture works well in the final product.
Thanks for the tip , I am sure everyone will be happy to know .
Could a red wine be substituted for the brandy? (Like Valpolicella?) Or would extra vanilla extract take the place of the brandy? Don’t have any brandy and it’s too pricey in my area, so I was curious about a substitution.
Red wine would not work,it is too acidic. An equal amout of apple juice or water would work best. Do you have any other liquor aside from wine? you could make that work too. Hope this helps.Happy cooking.