EGGLESS TIRAMISU
Looking for the best eggless tiramisu recipe? This easy and delicious Tiramisu is made without eggs — even the ladyfingers are homemade and completely egg-free!It’s the perfect dessert for anyone with egg allergies, strict vegetarian or those following an eggless diet.I’m Italian, and I take tiramisu very seriously. I tested this eggless tiramisu recipe many times to get the perfect texture and flavor — without using a single egg, not even in the ladyfingers.The sponge Ladyfingers is made from aquafaba and holds up beautifully after soaking in coffee.The mascarpone cream is rich, smooth, and easy to pipe for a stunning final layer.I had several Italians taste this tiramisu — people as me who have only ever eaten the traditional version with eggs — and none of them could tell the difference!If you’re looking for a real, authentic-tasting eggless tiramisu, this is it.
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
Store in refrigerator up to 5 days.