Tiramisu with Eggless Savoiardi (Ladyfingers)

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Tiramisu with Eggless Savoiardi (Ladyfingers) is a delicious and one of the best melt-in-mouth desserts ever created by humans! A must-try for all dessert lovers out there.

30th April 2011, the D-day 5 years ago when I entered a new world with a heart full of hope, expectations, dreams & starry eyes. My first post is for my family.

I wanted to have a special menu for our anniversary & like always I started planning & preparing for the (special) occasion weeks in advance – I guess you can blame the chronic planner in me. I zeroed in on the Italian menu simply because both V & I love it. I decided to give it a special touch by going all homemade from scratch.

Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)

I hunted through various blogs I follow & chose Tiramisu as V has never tasted it (nor heard of it) earlier and making it eggless was a challenge as I couldn’t find a recipe for it. Fellow bloggers were either using available Savoiardi & omitting the Zabaglione to make it eggless -which is not eggless as market-bought Savoiardi contains eggs or were using eggless sponge cake in place of Savoiardi. Finally, when even I was about to resort to one of the above I came across the eggless recipe by Aparna of My Diverse Kitchen, which she had posted in the Alternative Recipe section for Daring Bakers Challenge. As you can imagine I couldn’t contain my excitement after getting this link. Alcohol was not a problem for me but it gave me another high to think I can safely offer this Tiramisu to my LO.

I decided to go completely overboard & made Tiramisu with a Chocolate Layered effect, which came out very nice. Both V and I kept opening the fridge just to ogle at the Tiramisu being set. I had some chocolate whipped mascarpone cream as left-over after the assembling and V very happily added it to everything that he ate.

Not only V satisfied his gluttony but also my neighbors loved every single bite of it. :)

Now over to Tiramisu from scratch – Posting recipes in the order in which I made them.

Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)

Mine turned into Big Fat Ladies. As you can see my tip was wider than 3/4″ :) The savoiardi is very tender, so handle it with care till the assembling process! According to me making savoiardi was the most time-consuming of all 3 steps. Thankfully my son cooperated and didn’t fuss that day (phew)! I’m sure mothers would agree what a feat that is!!

Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)
Eggless Chocolate Layered Tiramisu with Eggless Savoiardi (Ladyfingers)

Tiramisu proved true to the meaning of its name – ‘Pick me up’, V couldn’t wait to pick it up and eat & when I reminded him that I needed to click some photos to put on the blog, he said, “You can photograph it just before it enters my mouth…I am the prop you need” :) Literally, ‘A Heaven on Earth’

Recipes to follow from the Anniversary menu are Spaghetti in al-Arabiata Sauce and Stuffed Focaccia.

Eggless Savoiardi (Ladyfingers)

Buttery, flaky, super-absorbent to make the perfect tiramisu or a make-ahead dessert of your choice like trifle or charlotte cake
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Baking
Cuisine: Italian
Keyword: cookies, eggless
Servings: 36 biscuits

Ingredients

  • 4 tbsp sugar granulated
  • 1 tsp vanilla extract
  • cups unsalted butter softened
  • 2 cups all purpose flour
  • ½ cup almonds coarsely ground
  • powdered sugar for dusting

Instructions

  • Preheat the oven at 150 C (300 F).
  • Blend all the ingredients well, add the coarsely ground nuts last.
  • Scrape the batter into a piping bag with 3/4″ plain tip (I made piping bag using milk polybags & cut the tip to 3/4″) and pipe into fingers about 3″ long at 1″ intervals onto an un-greased cookie sheet.
  • Bake them for 30-45 mins till they start turning slightly brown at the edges.
  • When done, remove from oven & cool on a tray for about 5 minutes and then move the biscuits to a cooling rack.
  • When slightly cool, roll them in powdered sugar.
  • Store in an air tight container till required. I stored uptil 1 week in refrigerator.

Notes

  • The Savoiardi recipe makes about 36 long biscuits (3″ long & 3/4″ wide). I made them 3 days prior to final assembly – i.e. 1 week prior to the serving.
  • You can use replace almonds with other nuts if you want.
  • The eggless ladyfingers do not have the soft cake-like texture of regular lady fingers biscuits and are more like nutty shortbread.
  • They keep refrigerated for quite a bit in an airtight box.
  • Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy.
  • The eggless biscuits soften up really well if served at least 36 hours after assembling the tiramisu.

Homemade Mascarpone Cheese

Homemade Mascarpone Cheese is a perfect DIY. Easy and very cost effective way to make your own mascarpone. Add this to fillings or eat raw as per your mood.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Filling & Frosting, Salad, Sauce
Cuisine: Vegetarian
Keyword: eggless, Sauce
Servings: 200 gram

Ingredients

  • 200 ml heavy cream
  • ½ tbsp lemon juice

Instructions

  • Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet.
  • Heat the cream, stirring often, to allow small bubbles to form trying to push up to the surface. It will take about 15 minutes of delicate heating.
  • Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. The whipping cream will become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly.
  • You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve.
  • Do not squeeze the cheese in the cheesecloth or press on its surface. It will firm up after refrigeration time. Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours. Keep refrigerated and use within 3 to 4 days.

Notes

Using heavy cream gives better results.

Tiramisu with Eggless Savoiardi (Ladyfingers)

Tiramisu with Eggless Savoiardi (Ladyfingers) is a delicious and one of the best melt in mouth desserts ever created by humans! A must try for all dessert lovers out there.
Prep Time10 minutes
Cook Time1 hour
Setting Time12 hours
Total Time13 hours 10 minutes
Course: Baking, Dessert, Filling & Frosting
Cuisine: Italian, Vegetarian
Keyword: Bakery, chocolate, Coffee, cookies, cupcake, eggless
Servings: 9 inch layered cake

Ingredients

for the eggless savoiardi or ladyfinger biscuits

  • 4 tbsp sugar granulated
  • 1 tsp vanilla extract
  • cups unsalted butter softened
  • 2 cup all purpose flour
  • ½ cup almonds coarsely ground
  • powdered sugar for dusting

assembling tiramisu (alcohol free)

  • 1 cup heavy or whipping cream chilled
  • 450 gram mascarpone
  • cup sugar granulated
  • 36 eggless savoiardi or ladyfinger biscuits
  • 2 cup brewed espresso coffee room temperature
  • 2 tbsp +2 tbsp cocoa powder unsweetened

Instructions

for the eggless savoiardi or ladyfinger biscuits

  • Preheat the oven at 150 °C (300 °F).
  • Blend all the ingredients well, add the coarsely ground nuts last.
  • Scrape the batter into a piping bag with ¾″ plain tip (I made piping bag using milk polybags & cut the tip to ¾″) and pipe into fingers about 3″ long at 1″ intervals onto an un-greased cookie sheet.
  • Bake them for 30-45 mins till they start turning slightly brown at the edges.
  • When done, remove from oven & cool on a tray for about 5 minutes and then move the biscuits to a cooling rack.
  • When slightly cool, roll them in powdered sugar.
  • Store in an air tight container till required. I stored uptil 1 week in Refrigerator.

assembling tiramisu (alcohol free)

  • In a bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Now whisk together the mascarpone & sugar till smooth.
  • Add ⅓rd of the whipped cream to the mascarpone mixture and fold in gently. Carefully fold the remaining cream as well.
  • Divide the prepared cream into 3 parts – to one part add 2 Tbsp cocoa. Divide biscuits into 3 parts.
  • Quickly dip ⅓rd the eggless ladyfinger biscuits in the coffee till they are moist but not soggy (about 1 sec per side), or they will fall apart.
  • Immediately transfer each ladyfinger to prepared serving dish of your choice, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.
  • Spread one part of the prepared cream (white) in uniform layer covering the biscuits completely. Use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.
  • Repeat once more with ⅓rd biscuits & then spread the cocoa-cream. Repeat with remaining biscuits & last part of white cream.
  • Cover the dish with foil or plastic wrap and refrigerate for atleast 4 hours or overnight, so the flavors can mature. I refrigerated for 5 days.
  • Before serving, dust remaining unsweetened cocoa powder, through a fine mesh strainer over the top of the tiramisu. Decorate with chocolate covered coffee beans or cherries or chocolate chips. Cut into portions & serve chilled.
  • The tiramisu keeps well in the refrigerator well for 2-3 days.

Notes

  1. The Savoiardi recipe makes about 36 long biscuits (3″ long & 3/4″ wide). I made them 3 days prior to final assembly – i.e. 1 week prior to the serving.
  2. You can use replace almonds with other nuts if you want.
  3. I assembled the Tiramisu 5 days prior to serving.
  4. I increased the sugar quantity for assembling Tiramisu as I felt that sugar was lesser for my increased no of biscuits. Also, I had used salted butter, because of which I had to increase the sugar.
  5. If possible use unsalted butter only for this recipe.
  6. The eggless ladyfingers do not have the soft cake-like texture of regular lady fingers biscuits and are more like nutty shortbread.
  7. They keep refrigerated for quite a bit in an airtight box.
  8. Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy.
  9. The eggless biscuits soften up really well if served at least 36 hours after assembling the tiramisu.
  10. For another variation, you can substitute coffee with orange juice i.e. dip eggless biscuits in sweetened orange juice instead of coffee.
  11. It might be a good idea to decide the size of the dish in which you intend to set the dessert, and make the fingers to a size which would fit that dish. This makes it easier when assembling the tiramisu later.
  12. While using the double boiler to make the mascarpone, always ensure that the bottom of the bowl on top doesn’t touch the bottom of the lower one. It is important to use a stainless steel bowl to pour your cream into, while making the mascarpone.
  13. This version is much richer because of the butter in the biscuits and uses more mascarpone (approx 6 times the regular one) than the other recipe.
  14. If you would like to de-mould your tiramisu from your dish (cutting can be easier and neater this way, you can line your dish with plastic wrap (leaving a little extra on the sides of the dish) and then start assembling your tiramisu.
  15. Once the tiramisu sets in the refrigerator, you can use the overhang to pull the tiramisu out of the dish.

Join the Conversation

  1. Congratulations on the blog and Happy Anniversary to you and V!

    And wow, all the work for that gorgeous looking tiramisu- makes me feel I have it so easy, with vegan ladyfingers and mascarpone available in store..

    neha

    1. Thanks. baking is my new found love. :)

  2. vaibhav says:

    after nearly 10 days of us assembling the tiramisu, the biscuits are nearly as soft as a cake and have completely absorbed the cream and chocolate flavour. the thing is getting better with tim and i look fwd to coming back from work and digging into it everyday :-)

  3. i’m milk vegetarian,so when i’ve read this eggless saviordi,then i keep smile ………….:)thanx so much,,,,,,,so if u have eggless &without milk BRIOSSES then pl’z stick here…

  4. sure vandana, will post as soon as I can :) happy making tiramisu. would like to hear your experience on it :)

  5. This is great. I do not know how I missed this recipe. Thanks making the ladies ;) now.

    1. Archana do share your results with me. This was my first blog post, first effort at anything so detailed and multi-steps

  6. Hi Deepali the tiramisu is up at my place. It was awesome. Loved it thanks to you I did not have to think and I just followed your instructions.

    1. Hey thank you Archana.. I’m so glad it came out good… :) for me it was the first recipe/ dessert I ever made & I was jittery throughout. :)

  7. Hey jus wanted to know …. Without using china grass or gelatine you were able to cut clean slices ? Is it bcos of the mascarpone ?

    1. Neha, Yes I was able to cut clean slices without the use of gelatin/ chinagrass. As you rightly mentioned because of mascarpone. But do ensure that the Tiramisu is well set and chilled before cutting. You can also use knife dipped in hot water and wiped clean to cut slices.

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