Monday, June 10, 2013

Eggless Tiramisu


This is a simple yet great-tasting recipe for an Eggless TiramisuIt omits the raw eggs but uses mascarpone cheese. Pretty smart move I must say! Having made this many times, I feel that canned Nescafe coffee works better than home-made coffee (: The recipe calls for Baileys but feel free to replace it with any liquor of your choice! (: 

*Updated 20 Nov 2013
The EGGLESS in this recipe refers to the omission of raw eggs unlike what most recipes call for. If you're looking at a totally egg free version for someone who's allergic to eggs or a vegetarian, may I suggest baking your own ladies' fingers. I have yet to try baking them so I shan't recommend any recipes. But do a quick google search, you'd be able to find a couple of them like I did! Alternatively, you may replace it with an eggless sponge cake. So there you go, a solution if you'd like to have a totally eggless rendition of a lovely Tiramisu!

Updated 31 December 2013
The quantity for the Tiramisu shown in this video tutorial is the same as what you see in this image tutorial, just that it is being made in a 5.5" square cake 'ring'.

This is a hit to those many friends and family I've shared this with! 

ppppst... here's another tub I made in early September 2013!

And another in Nov 2013...
It sure looks good packed in the container!


This recipe is really simple so I'm rating it a 2 out of 5 stars in terms of difficulty. It takes about 15 minutes to whip up the entire dish.



Eggless Tiramisu Recipe 

makes one 9"x 6" Glass Tray

24 pcs Italian ladyfinger biscuits 
2 tbsp cocoa powder

(A) Cream mixture
 250 grams mascarpone cheese
 1 tbsp vanilla bean paste
2 tbsp caster sugar
3 tbsp kahlua or Baileys (may be omitted if you'd like)
2 tbsp thickened cream

(B) Coffee solution for dipping ladyfingers biscuits
 3 tbsp instant coffee mix in 150ml hot water
 5 tbsp of coffee liquor such as kahlua/ Baileys (This is rather heavy in dosage so you may reduce it to 2/3 tbsp if you want it mild) 
ALTERNATIVELY, you may use Nescafe instant canned coffee (original)! Tastes good too! (Takes about 2 - 3 cans)

Here's an example of the ingredients I commonly use.

Method

Have the coffee granules ready in a bowl shallow enough for dipping the ladies' fingers.

Add in the hot water (from B) as well as liquor and mix well. Set aside. 
  
Add all the ingredients in A together in a bowl.

Mix well till well combined.

Dip the ladies' fingers into the coffee mixture.

Coat the other side.

 As quickly as you can, remove them from the bowl. (This is especially so for brands of ladies' fingers that soften really quickly)

Line the ladies' fingers in the dish.

Layer with 1/2 of the cheese mixture. 

Spread well.

Sift a layer of cocoa powder on top of the cheese.

Sift well! (:

Repeat steps for second layer. You may pour the excess coffee mixture (if any) from the sides of the bowl to allow the ladies' fingers to soak them up. 

Dust with another layer of cocoa powder and refrigerate for 6 hours or overnight before serving chilled! (:

I hope you'll enjoy this Eggless Tiramisu! (:



I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 

75 comments:

  1. Hi, what else can be substitute mascarpone cheese as i couldn't get mascarpone cheese at my place here....thanks!

    ReplyDelete
    Replies
    1. Hi Wan Hui,

      I'm sorry but I doubt there's a similar replacement though I've read that ricotta and cottage cheese may work as a replacement.. Do try to get it if you can.. If you're based in Singapore, try NTUC Xtra, the larger stores or try cold storage (:

      Love,
      Cynthia

      Delete
    2. Cream cheese is a good substitute...it is less rich, but has the tartness of the mascarpone

      Delete
  2. ivy sew http://simplybeautifulhealthyliving.blogspot.comSeptember 4, 2013 at 7:12 PM

    Hi Cynthia, Glad I chanced upon your blog. Very nice blog and by the way, I like your eggless tiramisu. Have a nice day and cheers :)

    ReplyDelete
    Replies
    1. Hi Ivy,

      thanks for the kind words! (: I hope you'll enjoy this dessert! Have a great day too! (:

      Love,
      Cynthia

      Delete
  3. Hi Cynthia

    I'm trying out the recipe... but i'm unsure where I can buy mascarpone cheese,
    vanilla bean paste & thickened cream.. I'm unable to find them in Phoon Huat.. would Cold Storage have them?

    ReplyDelete
    Replies
    1. Hello Clara!

      Phoon Huat has both the msacarpone cheese (refrigerator section) and vanilla bean paste (tog with all the food colouring etc). I like using the Nielsen- Massey vanilla bean paste (: Phoon huat does carry their own at times in small bottled form (:

      Thickened cream can be purchased from Cold Storage and some NTUCs, not sure if PH carries them though..

      Hope this helps!

      Love,
      Cynthia

      Delete
  4. Hello cynthia, I love all your baking! i always failed in making tiramisu:( especially when I have to beat the egg white but i guess i always overbeat it so it became like liquid:( and thus my tiramisu are so wet and my friend called it.." tiram mee soup" :(

    ReplyDelete
    Replies
    1. Hi Adelene!

      I'm glad that you like the recipes! Your friends are so mean! Tsk! But it's ok, with this recipe, no more struggling with egg whites for you! (:

      Oh yes, for egg whites, do whisk it till you see soft tracks on the mixture then tip the bowl sideways to see if it moves. A meringue is ready if it doesn't topple over. Once you're there, stop before it overwhips (:

      Delete
  5. Hi cynthia, is thickened cream nestle cream?

    ReplyDelete
    Replies
    1. Hi Louisa,

      It's the one from the chiller section (:

      Delete
  6. Hi, did you whipped the heavy cream?

    ReplyDelete
  7. Hi, just curious, how did you remove the tiramisu from the container?

    ReplyDelete
    Replies
    1. hello, it wasn't removed whole. A scoop/spoon was used to scoop the tiramisu out

      Delete
  8. Hi, thx for your recipe ^^l like it very much because I'm a vegetarian too
    U mentioned about the eggless sponge cake, do u have the recipe too? Tq~

    ReplyDelete
    Replies
    1. hello! my apologies for the late reply! there are a few recipes online but i havent tried any of them so I would prefer not to make any wrong recommendations (:

      Delete
  9. hello!

    may i suggest you google for one. as i havent tried any of the recipes, i do not wish to make a wrong recommendation (:

    ReplyDelete
  10. can i know what is thickened cream?

    ReplyDelete
    Replies
    1. i've updated the blog post with a photo of it (:

      Delete
  11. Hi, e thickened cream are all out of stock, any replacement?

    ReplyDelete
    Replies
    1. Hello!

      Thickened cream has 35% or more fat so try to replace it with something of the equal amount of fats for the best taste (:

      Delete
    2. hi, can the thickened cream be replace by Philadelphia cream cheese? it say 60% less fat than butter or margarine

      Delete
    3. Nope. Cream cheese is a totally different product altogether

      Delete
    4. Hi, try to make this last Sat and it was success :) tks so so much for sharing ��

      Delete
  12. Hi Cynthia,
    I have followed the method of urs but mine came out very watery. is it that I dipped the coffee for too long? does it affect of I cover and refrigerated It?

    ReplyDelete
    Replies
    1. Hello!

      You might have oversoaked the biscuits... Covering it doesnt affect it (:

      Delete
  13. Hey cythia I love your blog:) can I just ask if the recipe fits a 9inch cake springform tin as well? Dont reallt wanna get a glass tray for this. Plus I dont really wanna buy a bottle of bailey's and use it for 3 spoons! :/ would it matter if I dont add? But if I want to, how much does one bottle cost ?:)

    sheryl

    (Hope to hear from you soon!)

    ReplyDelete
    Replies
    1. Hello Sheryl!

      Thank you! (: A 9" maybe too big for this. I just did one lately in a 6" cake square.. You may wish to do 1.25 - 1.5 recipe for a 9" springform tin...

      The Baileys can be omitted... just that it wont have the liquor taste. A bottle cost me 20+ from DFS but the price varies when purchased outside (like in supermarket) with taxes (:

      Delete
  14. hi, i love your blog... i tried the recipe that you shared but my cheese mixture is watery... why is that so? TIA!!

    ReplyDelete
    Replies
    1. Did you use the right cheese?

      Regards,
      Cynthia

      Delete
    2. Yes, I bought mascarpone cheese from Fairprice. However, I used vanilla essence instead. Thanks
      (From Andeline)

      Delete
    3. Hi, nice recipe. Where can i buy the Italian ladyfinger biscuits?

      Thanks,
      Wei

      Delete
    4. Hello Andeline,

      that's awesome..

      Wei, it can be purchased from supermarkets and baking stores, subjected to availability.
      Regards,
      Cynthia

      Delete
    5. Hello Cynthia

      My cheese mixture came out watery too. I use vanilla bean paste and follow all measurement closely too. Just make this mrg, but i tink i failed. Now the tiramisu is blowing "aircon" hopefully it turns out well

      Delete
    6. hello,

      the mixture isn't meant to be solid-y. Not sure how watery is yours.. but it shouldn't be an issue

      Delete
  15. Wonder if I can use rum instead of bailey?

    ReplyDelete
    Replies
    1. Hello!

      Yes you may! Just that it will taste different (:

      Delete
  16. Hi cynthia!! What brand of ladyfingers should I be getting?? And is marcaspone cheese expensive?

    ReplyDelete
    Replies
    1. hello! there arent many choices in our local market.. ive tried a few brands and they are almost about the same.

      and expensive is subjective... that i wont be able to advise you (:

      Delete
  17. I had tried this formula and it works!!! I used Chivas Whisky (1 tablespoon) instead of Baileys cos I realised at home don't have...

    ReplyDelete
  18. hy i,m JOAN from SURINAME i like your recipe but we have here in the store Mascaporone and Original COOL WHIP do you mean that i want to try the eggless one

    ReplyDelete
    Replies
    1. hello, you can use the mascarpone cheese. no need for cool whip. you'd still need the heavy cream though

      Delete
  19. Hi Cynthia, I would like to try out today. But can I omit thicken cream? Thanks !

    ReplyDelete
    Replies
    1. hello! it can be omitted but it won't taste as good.

      Delete
  20. hihi
    This is my first try at making eggless tiramisu, Can i substitute bailey's with rum? and substitute vanilla bean paste with vanilla essence? Thanks!

    Yukoo

    ReplyDelete
    Replies
    1. Hi Yukoo,

      Yes of course you may play around with the liquor used. However, using vanilla essence will result in a dessert that's less tasty (:

      Delete
  21. Hey Cynthia! So happy I came across your site! Wanted to make an eggless tiramisu (cannot imagine eating raw eggs...) and so so so happy your step by step instructions are so clear and simple to follow. My tiramisu is now sitting in the fridge, hope it will taste as good as yours :)

    ReplyDelete
  22. Hi, can i use the same amt ingredients for a 8 inch round pan?

    ReplyDelete
    Replies
    1. Hi. the ingredients might not suffice.

      Delete
  23. Hi Cynthia,
    I tried your recipe. When i manually whisk the mascarpone cheese and sugar, it had a smooth and creamy texture. Then when i added the vanilla bean paste and then baileys, the mixture became lumpy with loads of liquid. Any idea why?

    The end product tasted delicious although there were little lumps in it.

    ReplyDelete
    Replies
    1. Hey Sita!

      The mixture should be rather moist.. Like that of the picture I posted above. Was yours wetter than that?

      Delete
  24. Looks absolutely delicious! I would so love to try some.

    ReplyDelete
  25. Hi there

    May I know what is thickened cream and can this be found in ntuc?

    ReplyDelete
    Replies
    1. Hello,

      It can be found in the dairy section of supermarkets (:

      Delete
  26. Hi Cynthia,

    I'm trying to make Tiramisu tonight. If I wanna use eggs, what will be the steps and recipe? Thank

    ReplyDelete
    Replies
    1. Hello,

      You can't just add eggs to a recipe.. Especially since this one has been made to be eggless.

      Delete
  27. Hi Cynthia, 250g mascarpone cheese isn't enough for 2 layers in total, i have to use 500g mascarpone cheese. has i gone wrong? my one layer has abt 10 ladyfingers unless it is suppose to spread it very very thinly

    ReplyDelete
    Replies
    1. hi dear,
      the layers are meant to be thin (:

      Delete
  28. Hi Cynthia,

    Can i use vanilla extract instead of using vanilla bean paste?

    ReplyDelete
    Replies
    1. Hello Christine, yes you may but it won't taste as good

      Delete
  29. hi cynthia, do you have any ideawhere i can find the Vicenzovo lady finger biscuits in singapore?

    ReplyDelete
    Replies
    1. Hello!

      I've seen them either in NTUC tamp or PH or Cold Storage Tamp One. I use it pretty often.

      Delete
    2. Hello!

      I've seen them either in NTUC tamp or PH or Cold Storage Tamp One. I use it pretty often.

      Delete
    3. I've found thm in cold storge, thanks for the heads up! have a great week ahead!

      Delete
  30. Hi, may I know why did my room temperature cheese turns curdly. Because of that, I melt it under low Fire alittle and the vecosity is not as thick as yrs. what went wrong

    ReplyDelete
    Replies
    1. Hello Rena,

      Why is your cheese of room temp in the first place?

      Delete
  31. How long can I keep the tiramisu in the fridge? Planning to use can original nescafe. :)

    ReplyDelete
    Replies
    1. It'll be good for 3 to 5 days though best eaten the day after.

      Delete
  32. Hi Cynthia, i followed your recipe but my mixture A curdled. May I know how to fix this? Thank you. I did not leave the cheese and cream at room temperature, just took out from fridge.

    ReplyDelete

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