Yes completely eggless! I remember the first tiramisu I made a couple of years ago I made it the traditional way with eggs. I was quite ify as I’m not sure about using raw eggs but I brought the freshesh eggs…and everyone survived so no problems. I enjoyed eating it so will make it again.

This was part 2 of my mums celebratory birthday cake and if you don’t know part 1 was the divine Nutella Cheesecake yum yum yum. I did not choose this my mother dearest did, deep inside I was very happy she did!

I love making tiramisu, in a weird way it’s like making a lasagne…well not quite lol, I mean  it involves a layering technique. The best part for me is soaking the savoiardi biscuit in the coffee and trying to get enough coffee absorbed but also not too little, it is fun. 

I was so happy that I came across this recipe as I didn’t know there was an eggless substitute for savoiardi biscuits. The mixture was quite easy to make but I had to adjust it. The first batch I made and piped was wayyyyy too thin and had put it back into the mixing bowl and add a lot more flour, when I got the consistency right piping the biscuits was fun too!

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Tiramisu eggless style
Serves 12
Prep Time
40 min
Cook Time
10 min
Prep Time
40 min
Cook Time
10 min
  1. For the biscuits
  2. 1 cup - Plain flour
  3. 1 tbs - Cornflour
  4. 2 tbs - Oil
  5. 3 tbs - Icing sugar
  6. 1/4 cup + 1 tsp - orange juice
  7. 1/2 - Baking powder
  8. 1/4 - Baking soda
  9. For the creamy mixture
  10. 200ml - mascarpone cheese
  11. 200ml - double cream
  12. 1 tsp - vanilla extract
  13. 2 tbp - icing sugar (I added a lot more)
  14. For the coffee
  15. 1 cup - water
  16. 3-4 tsp - coffee
  17. For the topping
  18. grated chocolate or cocoa powder
  1. 1. Preheat the oven at 200°C.
  2. 2. First start with the biscuits. Place all the dry ingredients in a mixing bowl - plain flour, cornflour, icing sugar, salt, baking powder and soda mix. Then add all the wet ingredients orange juice, oil, vanilla extract. Using a electric whisk blend until smooth, you might have to add extra flour. The mixture should be of dropping consistency.
  3. 3. Place it in a piping bag or plastic zip bag and cut a little bit off the corner. Pipe into 2" strips onto a baking tray with baking paper. Sprinkle icing sugar on each biscuit, wait for 1 min then sprinkle some more icing sugar then bake for 8-10 minutes.
  4. 4. Whilst it's baking make the hot coffee and place in a bowl to let it cool.
  5. 5. In another bowl add the double cream with the icing sugar and vanilla and beat until you get stiff peaks. Add the mascarpone and fold gently.
  6. 6. If the biscuits are out the oven and the coffee is warm place the biscuits in the bowl and take them out and place into a serving dish. Repeat until the whole dish is covered with the biscuits.
  7. 7. Add a layer of the creamy mixture. Then add some of the topping on top. Repeat another layer and complete with a good layer of grated chocolate or cocoa.
  1. Check the taste of the cream and add more coffee.
Adapted from Aromatic cooking
Adapted from Aromatic cooking