Category Archives: Tiramisu

Heaven In Your Mouth: Easy Eggless Tiramisu

Today is an International Day of Italian Cuisine and tiramisu is a selected dish to master and compete in. For me, this dessert is not only the unique flavour of mascarpone, espresso, cocoa, liquor and lady biscuits combination that makes it so attractive. Most importantly, it does not require any baking and you can control the amount of sugar in it, which makes it a real delight to prepare and indulge in!
While the official event will take place in New York City at the International Culinary Center – School of Italian Studies, we have our own little celebration here as my daughter is making her own take on tiramisu in our kitchen. As you will see from the image she finished it with strawberries turning it into the fruit tiramisu category. Other than that the recipe follows authentic ingredients, but has no eggs in it. Why no eggs (any Italian chef would furiously inquire)? Simply because we just survived stomach flu and are going easy on our
gastric departments. For many others skipping zabaione (eggs/sugar/wine) layer would also mean much less calories… But no worries, this recipe is still as fresh and delicious as tiramisu can be, plus we will be adding a link to the authentic recipe of tiramisu below in case you would like to try both versions.

Despite its huge popularity and fame nowadays, tiramisu was not there during the times of Filippo Lippi or Giulio Romano when they were depicting their historical banquets. This heavenly dessert did not even exist 50 years ago: I could not find any trace of it in “The Cooking of Italy“ Foods of the World published by Life Time books in 1968. Whoever created it was definitely a genius as this little treat brought the fame of Italian cuisine to a whole new level.

Filippo Lippi, View of the fresco cycle in Prato Cathedral, Italy – Herod’s Banquet – Salome

Giulio Romano, Banquet of Amor and Psyche
The heart of this widely loved Italian dessert is mascarpone cheese. The next four most important ingredients are: few spoons of espresso, lady fingers cookies, few spoons of dark rum (Marsala liquor, porto or brandy) and cocoa powder. As for the rest of the ingredients (sugar, cream, eggs (if using)) you will definitely have them in your pantry.

As in any dessert preparation, the proportion is the key and be easy on the lady fingers rum-coffee soaking, they just need a very quick dip to get into the right condition, no need to make them soggy…

When layering the ramekins or martini glasses with lady fingers and mascarpone mix, you can go vertically, or horizontally, or even add some strawberry layers if you want. Top with cocoa powder and/or some chocolate shavings.

Allora andiamo, lets have the dessert “pick me up“ (as “tirami sù` translates from Italian)… 
Finally, here is the tiramisu authentic recipe, which calls for an egg and does not include strawberries.



125 grams (1 cup) mascarpone cheese
12-14 Italian lady fingers biscuits
4-6 tablespoon espresso coffee (or 3 in 1 instant coffee)
3 tablespoon dark rum (or Marsala or coffee liquor, or brandy, or porto)
1/2 vanilla extract
1 tablespoon caster (superfine sugar)
2 tablespoon thickened cream
1 tablespoon plain yogurt
2 tablespoons cocoa powder (or shaved dark chocolate) for dusting
few strawberries thinly sliced for garnish (optional)


In a bowl, mix mascarpone, vanilla extract, caster sugar, cream, yogurt and 1 tablespoon liquor until creamy consistency.
In a wide and shallow plate mix coffee and the rest of liquor and dip lady finger biscuits in it one by one.
Cut the biscuit to fit into your ramekin or martini glass. Add mascarpone mixture to cover the biscuits.
Chill the glass or ramekin for 15-30 minutes in the fridge. Dust with cocoa powder or chocolate shavings and top with strawberries when serving.
forget the ramekins and strawberries, layer the biscuits and mascarpone spread in the classic way – either way this eggless tiramisu will be a hit: