EGGLESS TIRAMISU
Ingredients
Eggless Ladyfingers
- 120 g (1/2 cup) aquafaba chilled. Aquafaba is the liquid from canned chickpeas or the cooked water of chickpeas. You can homemade it or use the canned water after drain the canned chickpeas (if not too salty).
- 1/2 tsp cream of tartar or 1/4 tsp baking powder and few drops of lemon juice
- 110 g (1/2 cup) caster sugar
- 1 tsp vanilla extract
- 30 g (2+1/2 tbsp) vegetable oil
- 120 g (1 cup) all purpose flour
- 8 g (2 tsp) baking powder
- 120 g (1 cup) cornstarch
- Pinch of salt
- Granulated sugar for dusting
- Powdered sugar for dusting
Eggless Mascarpone Cream
- 500 g (1,1 pound) Mascarpone cheese chilled
- 150 g (1+1/4 cup) powdered sugar
- 400 g (1+2/3 cup) whipping cream chilled
- 2 tsp vanilla extract
For Assemble
- 400 ml (1+2/3 cup) unsweetened Espresso coffee chilled; you can make coffee with your favorite method. I made it with my Italian Moka pot.
- Unsweetened cocoa powder for dusting every Mascarpone layer
Instructions
Eggless Ladyfingers
- In a large bowl, pour the aquafaba and add the cream of tartar. Start whipping with a hand mixer or stand mixer until white foamy and soft peaks form (2–3 min).
- Gradually add the sugar, one spoon at a time, while continuing to beat.Beat until you get a shiny, stiff meringue (about 7 min total).
- Add vanilla extract, oil, and beat quickly just to combine.
- Sift in flour, baking powder and gently fold with a spatula to preserve as much air as possible.
- Sift in cornstarch, a pinch of salt and gently fold. You should get a thick pipeable batter.
- Transfer to a piping bag with a 10 mm round tip (or just cut the end).Pipe - onto 3 baking sheets lined with parchment paper - 7,5 cm long logs spaced 5 cm apart.Usually ladyfingers are about 10 cm long, but I adapted the size of mine according to the size of the baking dish I'm using to assemble Tiramisù.
- Dust lightly on top with granulated sugar then with powdered sugar.
- Bake in preheated oven (fan off, upper+lower heat) at 180°C-350°F for about 13 minutes, until lightly golden and firm to the touch.Don’t overbake or they’ll become too dry.
- Let cool completely on the baking sheets — they’ll firm up as they cool.
Eggless Mascarpone Cream
- In a large bowl, add cold mascarpone, powdered sugar, chilled whipping cream, vanilla and mix with a hand mixer until thickened: don't worry if it looks runny at the beginning, keep on whipping for about 6 minutes. The final cream should be smooth, fluffy, and thick enough to pipe.
- Optional: stir in the Mascarpone Cream a splash of Marsala wine or your favorit liqueur for extra flavor. This is not needful, I didn't add anything to mine!
Assemble
- Dip the Eggless Ladyfingers into the prepared unsweetened Espresso coffee (the biscuits should be very well soaked) and lay out onto a 20x29cm-8x11inch baking dish.
- Add 1/3 of the Mascarpone Cream on top and dust unsweetened cocoa powder on top.
- Lay another layer of soaked ladyfingers. I place the second biscuit layer with an alterante pattern to increase the Tiramisù steadiness.
- Top with 1/3 of the Mascarpone Cream and dust on top with unsweetened cocoa powder.
- Make the last layer of soaked biscuits, then pipe the remaining 1/3 of Mascarpone Cream using a 14mm round tip (optional, you can simply spread the Mascarpone cream on top).
- Cover and refrigerate for at least 2-4 hours.Eggless Tiramisù needs less time to set instead of the classic Tiramisu with normal ladyfingers that needs to be refrigerated for at least 8 hours better overnight. Anyway, the day after the flavor is even better!
- Before serving, dust the top with unsweetened cocoa powder.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
Use homemade ladyfingers for the best texture
Traditional ladyfingers (Italian Savoiardi) are usually longer, but I made mine slightly shorter to fit perfectly in my 20×29 cm (8×11 inch) glass baking dish. Feel free to adjust the length of the piped batter to suit your own dish — just make sure they bake evenly!
What is aquafaba and how to make it
Aquafaba is the liquid from canned chickpeas — it’s a wonderful egg white substitute that whips up into stiff peaks, just like meringue. You can also make it at home: simply cook dry chickpeas in plenty of water (no salt), then reduce the cooking liquid until it’s slightly thick and gelatinous. Let it cool completely before using. For this recipe, it should be chilled and whipped until glossy and stable.
Use unsweetened coffee
The coffee for soaking the ladyfingers should be strong and unsweetened — this helps balance the sweetness of the cream and the cocoa topping. Avoid instant coffee with added sugar.
Add liqueur to the cream, not to the coffee
If you’d like a more classic adult twist, add 1–2 tablespoons of Marsala wine (or coffee liquor or your favorite liquor) to the mascarpone cream, not to the coffee soak. This keeps the ladyfingers soft and the coffee flavor pure, while giving a richer depth to the cream layers. That’s how we make in Italy!
Make ahead and chill overnight
Even if Eggless Tiramisu is delicious even after only 2 hours of setting in refrigerator, is the best when chilled for at least 6 hours, or ideally overnight. It allows the layers to set properly and the flavors to meld beautifully.
Pipe the final cream layer for a refined look
For a visually elegant finish, transfer the last layer of mascarpone cream into a piping bag fitted with a round tip and pipe little domes or kisses before dusting with cocoa powder. It makes the dessert look bakery-style with very little effort!
LOOKING FOR THE ORIGINAL ITALIAN TIRAMISU'?
If you’re not avoiding eggs, make sure to check out my ORIGINAL ITALIAN TIRAMISU RECIPE — made the authentic way with a rich mascarpone cream and ladyfingers soaked in espresso.
To make it completely safe to eat, I use the pâte à bombe method, where the egg yolks are cooked with hot sugar syrup. It’s the perfect choice if you’re looking for the original taste of tiramisu, just like we make it in Italy!
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