Eggless Tiramisu {in cups}


Being the coffee lover that I am, Tiramisu holds a special place in my heart. The texture, the flavor, the taste…so heavenly! Ever since my sister got pregnant, she has been avoiding raw eggs at all costs, so when she was craving Tiramisu I had to find an alternative to the traditional recipe which does involve semi-raw egg yolk. It really was not so hard to find a basic recipe, and once I altered it to suit my taste there was no going back.  I now prefer this recipe over the traditional one which takes much more work and really doesn’t taste all that different! As you all know by now, I infinitely prefer baking things myself rather than opting for store bought items…because homemade just tastes better! I also love being in control of how much sugar/fat goes in my food making it a much more health conscious option for myself. So, if you’re looking for something quick, tasty and simple- look no further. These can be made on the day of an event or the day before – although letting them sit in the fridge overnight usually makes them tastier!

Prep Time:  30 minutes
Cook Time: N/A
Yield: 30-35 mini wine cups


  • 2 cups Mascarpone Cheese (~1 tub of 475g)
  • 4 cups Whipped Cream
  • 1/4 cup sugar
  • 2 tbsp vanilla extract
  • 2 cups heavy brewed coffee/espresso/instant coffee
  • 1 package (~400 g – I use the Savoiardi brand)
  • 1/2 cup cocoa powder


  1. Empty mascarpone cheese into a large bowl and whisk until smooth
  2. Using a stand mixer (or hand mixer) whip the whipped cream with sugar and vanilla extract until stiff peaks form. If you have more of a sweet tooth than me, feel free to add more sugar to whipped cream at this point!
  3. Add whipped cream to Mascarpone cheese in increments, carefully folding the whipped cream into the cheese, until all whipped cream is added. Filling should be light! Add filling to a large piping bag and set aside.
  4. In a flat dish, add brewed coffee (remember, the heavier the coffee the more flavorful your Tiramisu will be), very quickly, roll lady fingers on both sides in the brewed coffee and set aside on a flat surface.
    Tip: You want to do this VERY quickly, the lady fingers absorb liquid extremely fast and you don’t want them to come out too mushy. Experiment with one to get a feel of how fast you need to go.
  5. Once you have a bunch dipped and ready to go, cut each lady finger into 2 or 3 parts, depending on the size of your cups. Put a few pieces into the bottom of your cup, pipe some filling on top of the lady fingers, add another layer of soaked lady fingers and then pipe more filling on top.
  6. Repeat step 5 for all cups and refrigerate until ready to serve. Once you want to serve, sift cocoa powder on to the tops of the cups. Bon Appetite!

Tip: If you want the filling to be even lighter, you can add up to an extra cup of whipped cream for each cup of Mascarpone cheese. i.e. maximum 6 cups of whipped cream instead of 4 for the above recipe.

photo watermarked          **For more photos of this sweets table check out my post on Little Lamb Baby Shower!



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