Tiramisu is a classic Italian dessert. Similar to an English trifle, it comprises layers - coffee-soaked sponge biscuits (known as savoiardi or ladyfingers) topped with a mixture made of eggs, mascarpone and sugar. Traditionally, this decadent dessert uses raw eggs, contains alcohol (via the liqueur that's used in the coffee mixture to soak the ladyfingers), or it requires cooking the eggs into a custard mixture which can be a bit of a hassle. But we have an awesomely easy and halal tiramisu recipe that will be a cinch to whip up - not only is the recipe free from alcohol and delicious, it's also eggless and requires no cooking!
Instead of eggs, we'll be using cream instead (so you can imagine how decadently delicious this is going to be ?). We've also included some helpful substitutions for ingredients like mascarpone and savoiardi, so even if you can't get you hands on them you can still whip up this great dessert!
- 1 cups (250ml) whipping cream (also known as heavy cream)
- 1 cup (250g) mascarpone cheese, room temperature (see notes below for substitutions!)
- ⅓ cup sugar
- 2 tsp vanilla essence
- 2 cups espresso or strong coffee, cooled to room temperature
- 30 ladyfingers (also called sponge fingers or savoiardi. See notes below for substitutions!)
- Cocoa powder for dusting on top
- Add the whipping cream, sugar and vanilla essence to a large mixing bowl. Using a hand-held mixer, beat everything until soft peaks form.
- Add the mascarpone cheese and continue mixing until stiff peaks form.
- In a medium-sized bowl, add the cooled coffee. Quickly dip a ladyfinger into the coffee (don't dunk them too long or they'll get mushy!), then place it in a 8 x 8 square pan. Repeat until a whole layer of the pan is filled - you may have to break one or two ladyfingers so you can make a full layer.
- Spread half the cheese and cream mixture over the ladyfingers into an even layer. Add another layer of dipped ladyfingers, then add the rest of the cheese and cream mixture and smoothen it out. Dust with sifted cocoa power to cover the top layer. Refrigerate for at least 3 - 4 hours, or even better, overnight!
- If you can't get your hands on mascarpone, use 170g of softened cream cheese, along with 2 tablespoons of sour cream and another 3 tablespoons of whipping cream. Blend together before proceeding with the recipe.
- You can usually find ladyfingers at supermarkets or baking supply stores, but if you can't get your hands on them you can make your own or use sponge cake or pound cake cut into fingers. To get your cake slices closer to the dry texture of ladyfingers, you can dry them on a wire rack overnight or bake in a low oven (about 150 degrees Celsius) for about 10 minutes. If you're willing to be experimental, you can even try other biscuits and cakes - we've seen people use Marie biscuits, Tiger biscuits, chiffon cake and even cream crackers! Though do remember that if you use biscuits that are not as absorbent as lady fingers, you may want to dip them for longer, or alternatively use coffee with a warmer temperature, so the biscuits are able to soften to the right consistency.
- You can make the tiramisu in whatever size dish you like, be it individual serving glasses or smaller dishes. The recipe above is meant for an 8 x 8 square pan, but you can scale up or down accordingly.
Tiramisu is an impressively decadent and delicious dessert, but with this recipe, whipping it up will be a complete breeze!