Eggless Tiramisu

Tiramisu is Italy's most famous layered dessert: coffee-soaked sponge between layers of soft, creamy filling, finished with a cloud of cocoa. This eggless version replaces the raw eggs with whipped cream and a mascarpone-style filling, so it is safe, simple and still luscious. It needs no baking, just patience while it chills and sets. It suits a dinner party or festive meal, and works well made a day ahead because the flavours settle and the layers firm up. Dip the sponge briefly so it softens without turning mushy.

Method

1. Dissolve instant coffee and sugar in hot water and cool completely. Add the liqueur if using.
2. Whip chilled cream with powdered sugar and vanilla until stiff peaks form. Do not overwhip.
3. Beat mascarpone (or the hung curd and cream cheese) gently until smooth, then fold in the whipped cream in two batches until smooth and thick.
4. Dip each sponge finger in the coffee for 2 to 3 seconds, turning once. It should be moist but not falling apart.
5. Arrange a layer of dipped sponge in a dish or in individual glasses. Spread half the cream mixture over it.
6. Repeat with another layer of dipped sponge and the remaining cream. Smooth the top.
7. Cover and refrigerate for at least 6 hours, ideally overnight, until set.
8. Just before serving, dust generously with cocoa through a sieve and top with grated chocolate.

What to serve it with

Serve chilled in squares or glasses, with extra cocoa or chocolate shavings on top.

Storage

Keep covered in the fridge for up to 2 days. Do not freeze for best texture.

Variations

• Use chocolate sponge for a richer version.
• Make individual cups with crushed biscuits instead of sponge fingers.
• Add a layer of chocolate ganache between the cream layers.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.