Tiramisu recipe singapore: Easy Eggless Tiramisu (video) – Little Sweet Baker

Easy Eggless Tiramisu (video) – Little Sweet Baker

This popular Italian dessert is composed of delicate ladyfingers dipped in espresso and coffee liquor, then layered with a velvety mascarpone cream, and dusted with cocoa powder for a finishing touch. This version has all the great taste of a traditional tiramisu, but it’s made without the raw eggs.

Tiramisu is one of my top 3 favorite desserts, but as much as I love it, I’m not comfortable working with raw eggs in my own kitchen. Call me a paranoid mama, but that’s just me. I’m sure I’ve eaten plenty of authentic tiramisu from restaurants, but I’ll leave the raw egg handling to the professionals.

Why this recipe is so great:

  • This recipe has all the fabulous taste of an authentic Tiramisu, but it’s made without the raw eggs, which simplifies the process and saves on calories.
  • Super easy to make. There is no baking, no tempering raw eggs, just mix, layer, and refrigerate. The hardest part of this recipe is waiting until the tiramisu is set so you can dig in.
  • Everyone can enjoy it. There is the option of using decaf coffee and leaving the alcohol out if needed.
  • Here are some reviews:

“Hi Lily, I made this last weekend and the family loved it so much I have made it 3 times since. Lovely quick and easy recipe. Never made it before as I always thought it would be really hard. Thank you so much for your recipe!” – Ann

“Turned out amazing !! It’s my go-to recipe for dessert, use decaf coffee and no liquor and even the kids can enjoy!!” – Aparna

“What a fantastic recipe, taking the fear of raw eggs out of the equation. I made this for Xmas Dinner only swopping wine for Baileys there was nothing left despite doubling of all ingredients. The video was a great help thank you so much!” – Magda

How to make this easy tiramisu recipe:

  1. You start by beating your heavy cream to stiff peaks.
  2. Then mix the mascarpone, sugar, and vanilla extract until combined.
  3. Add in the whipped cream.
  4. Mix again until smooth. Set aside.
  5. Dip a layer of ladyfinger cookies in a mixture of espresso and coffee liquor.
  6. Spread half of the mascarpone mixture on top.
  7. Repeat another layer of dipped cookies.
  8. Spread the rest of the cream mixture on top. Cover and let set in the fridge for a minimum of 4 hours or overnight.

Expert tips:

  • Beating the heavy cream. I like to beat my heavy cream to stiff peaks for a firm filling that cuts nicely. But there is a fine line between firm peaks and over-beating, so if you want to err on the side of caution, just beat until medium peaks form. If you do accidentally over-beat your cream, simply add 1-2 tablespoons of cold heavy cream and gently whisk by hand until smooth again.
  • Lightly dip the ladyfingers. Do not soak the ladyfingers or they will fall apart. Just a quick 1-second dip on each side should do it.


  • What are ladyfingers? They are dry sponge cookies shaped like large fingers. The best kind of ladyfingers for tiramisu are the Italian Savoiardi biscuits or the French Boudoir cookies.
  • Where can I buy ladyfingers? You can buy them from your local grocery store in the cookie aisle or online from Amazon.
  • Can I make tiramisu without mascarpone? You can by substituting the mascarpone with 6 ounces of cream cheese, 2 tablespoons of sour cream, and 3 tablespoons of heavy cream, all creamed together. You can also make your own mascarpone for a fraction of the cost of store-bought. Here’s how: Homemade Mascarpone by Pastry Affair.
  • Can I make tiramisu totally egg-free? You can by using eggless ladyfingers. I have never seen them in stores, but you can make your own. Here’s a recipe from Gemma’s Bigger Bolder Baking.
  • How far in advance can you make tiramisu? You can make tiramisu 1-2 days in advance as it will keep for up to 4 days in total, stored in the fridge. You can also freeze tiramisu for up to 3 months.

You might also like:

This no-bake creamy treat is effortless to make. The taste is bold in coffee-flavor and the texture is moist and creamy. Serve this to your family and friends, and watch them in absolute awe as they devour what you made for them.

Did you make this recipe? Please kindly leave a comment with your star rating below.

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All the great taste of a traditional Tiramisu, but easier to make and made without raw eggs.

  • 1 cup (250ml) whipping cream
  • 1 cup (250g) mascarpone, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1&1/2 cups espresso or very strong coffee, cooled
  • 2 tbsp (30ml) coffee liquor (I used Kahlua)
  • 24–28 ladyfingers (Savoiardi/Boudoir) the number of cookies will depend on whether you are using an 8×8″ or 9×9″ pan. See notes.
  • 2 tbsp unsweetened cocoa powder

  1. Beat the whipping cream until stiff peaks form. Set aside.
  2. Mix the mascarpone, sugar, and vanilla until combined. Add in the whipped cream. Use a rubber spatula and fold the mixture a few times scraping the bottom and sides of the bowl. Then use the electric mixer to beat again until smooth.
  3. Stir the coffee and liquor together. Lightly dip each ladyfinger into the coffee mixture. Do not soak or the cookies will be soggy. Line an 8×8″ or 9×9″ square baking dish with a layer of cookies.
  4. Spread half of the cream mixture over the cookies. Repeat another layer and chill for a minimum of 4 hours or overnight.
  5. Dust with cocoa powder before serving.


9×9″ pan will yield 12 slices (3×2.25″ each) and require 28 ladyfingers. As shown in the video.

8×8″ pan will yield 9 slices (2.5×2.5″ each) and require 24 ladyfingers. As shown in the pictures. The cream layer will be thicker using this smaller size pan.

Leftovers can be covered and stored in the fridge for up to 4 days. Tiramisu can be made and frozen for up to 3 months. See FAQ above.

  • Category: dessert
  • Method: bake
  • Cuisine: Italian

Tiramisu – Recipe | Hungry Bird

A random trip to Phoon Huat one day sparked the impulse to make tiramisu again, after seeing the ingredients on their shelves. Tiramisu is my favourite dessert and I like it to be as classic as can be. I do not fancy modern versions like strawberry flavours, green tea or earl grey tea-ramisu. Nothing beats the original combination!


  • 250g mascarpone cheese
  • 2 egg yolks
  • 50g granulated sugar
  • 4 Tbsp sweet marsala wine (alternatives are kahlua, Bailey’s, rum or rum flavouring)
  • 120ml – 150ml heavy cream or thickened cream (before whipping)
  • 10 – 12 savoiardi
  • 2 shots espresso made to 350 – 400ml, with 1tsp sugar, cooled
  • Cocoa powder to dust


  1. Bring mascarpone cheese to room temperature to soften.
  2. Over a pot of boiling water, beat egg yolks and sugar until pale and creamy. The mixture is done when it’s sticky and custard like. Add in the alcohol or flavouring of your choice.This is called zabaione.
  3. Set zabaione aside to cool.
  4. Beat mascarpone cheese until it is smooth and creamy.
  5. Pour the cooled custard mixture into the mascarpone cheese and mix well.
  6. Beat heavy cream until soft peaks, resembling whipped cream.
  7. Fold in whipped cream into mascarpone mixture. Chill it in the fridge for 10 minutes.
  8. Prepare a container.
  9. Dip the savoiardi on both sides for a few seconds each into the espresso until just soaked through and lay the bottom of the container. Repeat to form one layer. Spread a 1 inch layer of mascarpone mixture, and repeat with the savoiardi.
  10. The final layer should be mascarpone cheese. Chill in fridge for at least 4 hours or overnight for best results.
  11. Dust on a layer of cocoa powder before serving.


  • Compared to a recipe I used 4 years back, this recipe has higher mascarpone to zabaione ratio.
  • Using thickened cream (which is cream + gelatine) will yield a cream layer with better hold. This is ideal for tiramisu.
  • Try to get good tasting alcohol and espresso. Rum flavouring is not the best substitute.
  • Use Valrhona cocoa powder if you can.


First layer of soaked savoiardi

Layering cream and savoiardi

Dusted with Valrhona cocoa powder after setting overnight


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Express Tiramisu Recipe for Two – TheZongHan

Express Tiramisu Recipe

When it comes to parties and gatherings, I love to surprise my friends with my homemade Tiramisu. It’s definitely a crowd-pleaser! However, there are times whereby you just want to make some for yourself so that you could tuck away one corner of your bed to eat while catching up on your Netflix’s series. No more egg beating in a double boiler, neither do you have to make a huge portion anymore. This Express Tiramisu recipe will sure to please you (and probably someone else… if you are kind enough to share) without all the fuss.

Express Tiramisu Recipe

I have made Tiramisu the conventional way before and honestly, I find whisking of egg yolks is just a waste of time and effort. Sure, it did help on the richness of the cream, but this recipe is just as velvety as it ought to be. 

Express Tiramisu Recipe

You could omit the gelatine powder if you want, but I highly recommend you to add into the cream as it helps to stabilise it when it set in the fridge overnight. With that, you are able to cut the Tiramisu beautifully into slices.  I mean, if you are making it for one (yourself, of course), just straight dig into the container! Why bother cutting it up?