This version is very similar to the classic Italian dessert even though it doesn't contain coffee, raw eggs or liquor. It is delicious, easy to make and suitable even for kids.
Can you make a Tiramisu without coffee? And how about raw eggs-free? Sure!
Prepare the perfect Italian Tiramisu without coffee, eggs and alcohol! Even kids can eat Tiramisu with this recipe and it is perfectly delicious!
How to substitute eggs in Tiramisu
As a big fan of Tiramisu who is committed to not use raw eggs, I have made several different egg-free versions of the famous Italian dessert. Such are the Easy Pumpkin Tiramisu Recipe, the Lemon Tiramisu, the Apricot Blueberry Tiramisu and the Peach Raspberry Tiramisu. In all those cases I've used a fruit (or pumpkin) puree or lemon curd as a substitute for the eggs.
However if you want to keep your version of the Italian dessert as authentic as possible, whipped cream is the logical substitute since its taste is as close as possible to the Mascarpone cheese taste.
How to substitute coffee
Even though coffee is a huge part of the original taste of the classic Tiramisu, you can make a coffee-free dessert by choosing one of a few options:
Use hot chocolate or for a stronger taste mix hot water with cocoa powder. This is the method in the current recipe and I did it also in the Berry Tiramisu.
For the Apple Tiramisu which is also kids friendly I used cinnamon dissolved in hot water. Cinnamon brings additional flavor which goes wonderfully well with the apples.
Finally you can use a fruit puree or lemonade as I did for the Lemon Tiramisu.
Recipe Ingredients
Here are the ingredients you would need to make a classic style Tiramisu without coffee, eggs and alcohol:
17 oz/ 500 g mascarpone cheese
⅞ cup/ 200 ml heavy cream, cold
1 ¼ cup/ 300 ml cup hot water
1 tbs cocoa powder + more for sprinkling
2 teaspoons rum extract - optional, to substitute Marsala wine
10,5 oz/ 300 g ladyfingers, (savoiardi) or 3 sheets
1 cup/ 125 g cup powdered sugar
5 oz/ 150 g chocolate shaves, optional for more chocolatey taste
Preparation summary
First you need to prepare the hot cocoa: dissolve the cocoa powder in the water. Optionally you can add some sugar but only if you really like your cakes on the sweet side. Add the rum extract, if using.
Then you have to beat the cream until fluffy. In a separate bowl beat the mascarpone with the powdered sugar. I prefer to beat the separately and combine them with a rubber spatula, that's how the filling stays fluffy and light. When you beat them together, the filling becomes really thick.
Soaking the ladyfingers is an art by itself. Many people say that the cookies should be soaked only on one side. In my view it is better to have them soaked on both sides, just for a second: this would make the dessert very moist and tasty. The downside of this method is that you might find it challenging to cut slices from the Tiramisu as it will be very soft. But I really love the moisture in this dessert, the looks shouldn't matter that much.
Arrange the soaked cookies in a pan and distribute the filling evenly on top. Usually you will make 2 layers of cookies and two layers of frosting in a large pan (11-13 inch) and 3 layers in a smaller pan (9 inch) Let the tiramisu cool for 8 hours or overnight. Serve after sprinkling it with cocoa powder.
Special tips
You can make Tiramisu in glasses or in smaller pans or ramequins. The size of the pan doesn't matter, you just cut the ladyfingers as you need and spread frosting on top.
I always find no-bake desserts like Tiramisu better if they stay in the fridge over 24 hours. They are easier to serve and the tastes are better blended.
Said that, make sure you keep your Italian dessert for up to 4 days in the fridge, covered with plastic wrap. I wouldn't freeze it as when thawing the water might separate from the cheese and the texture might not be as good.
I hope you liked this recipe and learned something new from the post!
If you made this version of Tiramisu, I would be glad if you share your experience in the comments below. And if you like it, please share to social media so that more people can benefit from it!
This version is very similar to the classic Italian dessert even though it doesn't contain coffee, raw eggs or liquor. It is delicious, easy to make and suitable even for kids.
In a bowl mix the hot water and the cocoa powder until the cocoa is fully dissolved. Add the rum extract. Set aside to cool until room temperature.
In a large mixing bowl whip the cream until it thickens.
In another bowl beat together mascarpone cheese and sugar until smooth. Using a rubber spatula combine the two mixtures.
Soak the ladyfingers just for a second in the cooled cocoa liquid. Arrange them on the bottom of a big tin close one to another. Optionally sprinkle some chocolate shaves or sprinkles on top. Cover the layer of ladyfingers with a layer of mascarpone filling. Continue the same process with another layer of ladyfingers, chocolate shaves (optionally) and filling.
Cover the tin with cling film and refrigerate for 8 hours or overnight. Sprinkle cocoa powder on top before serving.
Notes
Soaking: Many people consider that the ladyfingers should be soaked only on one side. Other recipes suggest soaking from both sides, just for a second. Soaking from both sides ensures that the dessert is very moist, which in my opinion is crucial for a great tiramisu. The downside of this method is that when you serve it, you will need to spoon it as it will be hard to make good looking slices. So my advice is: if you prepare the tiramisu in individual cups or you don't care how you will present it when served, soak the ladyfingers on both sides. If you want to serve the Tiramisu in neat pieces, soak the ladyfingers on one side only.
Tin size: The listed quantities of ingredients would fit into tin sizes 8 x 12 inches (20 x 30 cm) or 9 x 12 inches (23 x 30 cm). If you don't have such tins, don't worry: you can make the tiramisu in almost any dish, even in a plate. You just need to arrange neatly the soaked ladyfingers and cover them with the mascarpone filling. Another option would be to make individual portions in glasses. I used a smaller size tin and the rest of the ingredients I layered into a small baking dish.
Original Tiramisu recipe: If you want to make authentic Tiramisu, use the same quantity of hot strong coffee instead of hot cocoa and substitute the cream with 4 divided eggs. Instead of the rum extract you can add 2-3 tbs marsala wine, but it is not mandatory for an authentic taste. To make the filling beat the egg yolks with the sugar until creamy. Little by little add the mascarpone and beat until smooth. In a separate bowl beat the egg whites until soft peaks form. Fold the egg whites into the mascarpone mixture. The process of soaking the ladyfingers into the cooled coffee (with or without marsala) and layering the tiramisu is the same as in the cocoa recipe. For an authentic Tiramisu skip the chocolate between the layers, just sprinkle with cocoa powder on top.
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