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.
Servings: 9 inch layered cake
Ingredients
for the eggless savoiardi or ladyfinger biscuits
- 4 tbsp sugar granulated
- 1 tsp vanilla extract
- 1½ 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
- 1¼ 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
- 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.
- I assembled the Tiramisu 5 days prior to serving.
- 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.
- If possible use unsalted butter only for this recipe.
- 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.
- For another variation, you can substitute coffee with orange juice i.e. dip eggless biscuits in sweetened orange juice instead of coffee.
- 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.
- 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.
- 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.
- 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.
- Once the tiramisu sets in the refrigerator, you can use the overhang to pull the tiramisu out of the dish.