First attempt at Tiramisu, and it turned out decent. The flavours were just perfect and it’s an eggless recipe.


  • You can prepare the coffee by mixing 3 tbsp instant coffee in 1.5 cup of hot water. Bring to room temperature before dipping the lady fingers
  • Don’t over dip the lady fingers in coffee, quickly dip and lay them
  • Mascarpone Cheese should be at room temperature, it’s easy to mix in the whipped cream
  • Keep Tiramisu in refrigerator for at least 8 hours or a day before serving.

Also try: Chocolate Mousse, Biscoff Dessert Cups, Black Forest Cake and Malai Kulfi with Poached Blueberries.

Course: Dessert

Cuisine: Global Cuisine

Time: Preparation – 15 mins, Refrigeration – 8 hours, Assembly –  15 mins, Total – 8 hours 30 mins.

Servings: makes one 8×8 inch square pan.


  1. Heavy Whipping Cream – 1.5 cup
  2. Mascarpone Cheese – 8 oz container (at room temperature)
  3. Lady Fingers – 1 pack (store-bought)
  4. Strong Coffee – 1.5 cup (at room temperature) (mix 3 tbsp instant coffee in 1.5 cup hot water)
  5. Sugar – 1/3 cup
  6. Vanilla Extract – 1 tsp
  7. Cocoa Powder for dusting.

PS: 1 cup = 250 ML.

How to make Tiramisu:

  1. Take a mixing bowl, add cream and vanilla extract. Using a hand-mixer or wired whisk start beating it. Add sugar in portions and beat until you get a stiff peak
  2. Add mascarpone cheese and mix until combined, keep aside
  3. Now take the lady fingers and dip them in the coffee one by one, and lay them in a single layer on the bottom of the pan. Don’t soak them, quickly dip them from the both sides
  4. Spread half of the cream-mascarpone mix over the top
  5. Add another layer of coffee dipped lady fingers
  6. Spread the remaining cream-mascarpone mix over the top
  7. Finally dust the cocoa powder generously over the top using a mesh strainer
  8. Refrigerate for at least 8 hours or overnight before serving, you can even keep for 2 days. The flavours blend in better overnight 
  9. Your Tiramisu is ready, slice and enjoy!!!

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