Tiramisu, the Italian dessert of mascarpone cream and coffee-soaked lady finger cookies, is one of the most popular desserts in the world. But what if you don't want to use alcohol? Is it possible to make a non-alcoholic tiramisu? Let me show you how to make a classic tiramisu recipe without alcohol.
I have also included some great tips to make a delicious dessert in no time!!
Alcohol Free Tiramisu
Tiramisu is a popular and classic Italian dessert, made of layers of sponge cake or lady fingers and whipped mascarpone cream with a sweet liqueur. It is usually served chilled.
Tiramisu recipes vary greatly. Some add espresso powder to the cake batter while others use coffee in their custards. The traditional recipe uses marsala wine, but you can substitute brandy or dark rum.
And that is the reason some get confused about whether tiramisu is a cake or trifle!
To make this tiramisu recipe without alcohol, I used whipping cream (also known as heavy cream - dairy based) instead of liquor. Whether you use alcohol or not, this creamy dessert will surely delight everyone!
In fact, in this recipe, there are also no raw eggs involved!! So this is the easiest version of tiramisu - without eggs and without alcohol.
Ingredients:
- Ladyfingers also known as savoiardi biscuits - I have used ready-to-use store-bought biscuits in this case which are available easily on Amazon too. And if you are living abroad (outside India) it is easily available in grocery stores. If you cannot find it you can use any digestive biscuits, sponge cake or rusk instead or make one at home easily.
- Coffee - Use only the best quality of your favourite one. I am using Nescafe Gold.
- Mascarpone - Though it is the crucial ingredient to make tiramisu; in our cream cheese substitutes post we have seen how mascarpone and cream cheese can be substituted for each other in most cases. So yes you can use cream cheese but stick to mascarpone as much as you can.
- Cream - Try using dairy-based heavy whipping cream for best results.
- Sugar - You would need both granulated and icing sugar.
- Water
- Cocoa Powder for dusting
Print the recipe from the recipe card given at the end of the post.
Step by Step Instructions:
Step 1: Prepare the Coffee Concoction
In a bowl add hot water (boiling), coffee powder and sugar. Stir until the sugar dissolves completely.
Allow it to cool.
(Since this is a tiramisu recipe without alcohol there is no mention of coffee liquer here unlike the classic version).
Step 2: Beat the cheese
In a mixing bowl, beat together the mascarpone cheese and icing sugar until creamy.
I did it manually with a hand whisk as the quantity is very less here. But if you are doubling or tripling the recipe then use a hand-held electric mixer or a stand mixer with whisk attachment over medium speed.
Scrape the bowl with a rubber spatula.
Add cream a little at a time until it is whipped from soft to stiff peaks with the glossiness of the cream still intact.
Do remember to keep whipping the cream to avoid the formation of lumps.
At this stage, you can also add a good quality vanilla extract or even better vanilla bean paste or pods for more enhanced flavour.
Step 3 - Assemble the Tiramisu
Dip the ladyfingers one at a time into the prepared and now cooled coffee mixture for not more than 2 sec on each side and line the base of the dish that you are using.
I am using a 6x6-inch rectangular pan here.
Top it with half of the prepared mascarpone mixture and level it.
Repeat the process of adding the coffee-soaked ladyfingers and whipped cream on top.
Smoothen the top well, wipe the sides if need be and then refrigerate for a minimum of 4 hours or preferably overnight.
Dust some cocoa powder on top and serve chilled with chocolate shavings if you prefer.
I bet you would now agree that this was indeed an easy recipe when compared to the traditional tiramisu recipe.
No worrying about making the ladyfinger cookies that is the savoiardi biscuits or not even bothering about heating the egg yolk mixture or whipping the egg whites in a separate bowl.
Make Ahead And Storing Instructions
Tiramisu can be made ahead of time and stored in the refrigerator for 2-3 days. Tastes best when made in advance!
To freeze, cover tightly with plastic wrap and place heavy-duty foil overtop. Freeze for up to 3 months.
To serve, remove from freezer and remove foil and plastic wrap; thaw in refrigerator overnight or until completely thawed (about 1 hour). Place in serving dishes and dust with cocoa powder or shaved chocolate before serving.
Baking Tips
- If you like the prominent bitter after-math taste of coffee then while preparing the coffee concoction try reducing the sugar a bit. You will love the coffee flavour even more here.
- Do not soak the biscuits for too long in the coffee mixture. It will become soggy quickly and crumble even before placing in the pan. It would also give you a tough time while serving as it would stick to the pan and you would end up serving it as a scoop of ice cream rather than as seen in the pictures above.
- Whip till soft to stiff peaks, frosting should still retain its glossiness.
- Make sure to keep whipping the cream continuously while adding to avoid the formation of lumps in the cheese and cream mixture.
- It is crucial to refrigerate the tiramisu to set completely.
Tiramisu Biscuits and its Substitutes:
If you are looking for a last-minute quick and easy-to-make dessert for potlucks or parties then undoubtedly this easy tiramisu recipe is hands down the best option.
The reason why you can make it so easily and quickly is because of store-bought Ladyfingers biscuits.
It is easily available on Amazon.
But let me remind you that the store-bought ones do contain eggs.
If you are looking for an egg-free option then making it from scratch is your only option. It is not difficult you can check our post on Eggless Tiramisu for the same.
And if you think that is difficult too then simply use digestive biscuits, sponge cake or rusk instead.
Frequently Asked Questions
What can be used instead of mascarpone cheese?
In our practical cream cheese substitutes post, we have seen how Mascarpone and Cream Cheese can be substituted for each other. So yes you can substitute mascarpone with cream cheese though it is not recommended if you wish to get the authentic taste.
It certainly is not the authentic version but still, the mousse-like creamy filling literally melts in your mouth leaving behind the slightly bitter aftermath taste of coffee which lingers on your tongue.
Simple sponge cake, digestive biscuits, rusk and homemade ladyfingers are a good substitutes for ladyfingers in Tiramisu.
Related Recipes
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Easy Tiramisu Recipe without Alcohol in 10 mins
Ingredients
- 200 ml Hot Boiling Water
- 2 tbsp Coffee powder
- 2 tbsp Sugar
- 125 gms Mascarpone Cheese
- 50 gms Icing sugar
- 150 ml Whipping Cream
- 13 Lady Fingers Cookies
Instructions
Step 1: Prepare the Coffee Concoction
- In a wide mouth bowl, add the boiling hot water along with coffee powder and sugar and mix until the sugar dissolves.
- Set aside till it cools completely.
Step 2 : Prepare the Mascarpone Cream Mixture
- In a mixing bowl beat together the mascarpone and sugar until creamy, pale and well combined.
- Scrape the bowl using a rubber spatula.
- Then whipping continuously add the whipping cream a little at a time until stiff peaks form. Please note that slightly under whipped cream is alright as the cream should still retain its glossiness.
Step 3 : Assemble the Tiramisu
- Dip the ladyfingers one at a time into the prepared and now cooled coffee mixture for not more than 2 sec on each side and line the base of the dish that you are using. I am using a 6x6-inch rectangular pan here.
- Top it with half of the prepared mascarpone mixture and level it.
- Repeat the process of adding the coffee-soaked ladyfingers and whipped cream on top.
- Smoothen the top well, wipe the sides if need be and then refrigerate for a minimum of 4 hours or preferably overnight.
- Dust some cocoa powder on top and serve chilled with chocolate shavings if you prefer.
Video
Notes
- If you like the prominent bitter after-math taste of coffee then while preparing the coffee concoction try reducing the sugar a bit. You will love the coffee flavour even more in here.
- Do not soak the biscuits for too long in the coffee mixture. It will become soggy quickly and crumble even before placing in the pan. It would also give you a tough time while serving as it would stick to the pan and you would end up serving it as a scoop of ice cream rather than as seen in the pictures above.
- Whip till soft to stiff peaks, frosting should still retain its glossiness.
- Make sure to keep whipping the cream continuously while adding to avoid the formation of lumps in the cheese and cream mixture.
- It is crucial to refrigerate the tiramisu to set completely.
- The recipe can be easily doubled or tripled.
Breq Mianaai says
"Original" tiramisu does not contain any alcohol-- it's a popular variant to include it, but not original-- so you're not really off on this. It tastes great. I was more interested in excluding the eggs (which are part of the original, but, a bit risky for me), and was happy to skip the liquor store, thanks to you.
sushma iyer says
Hi Breq I am glad there was some takeaway from this post.. thanks for sharing your feedback. And if you are interested in making an egg free tiramisu from scratch, I do have a recipe for that as well. Just that it would take a little longer than this one 🙂 Here is the recipe in case you are interested: https://spicesnflavors.com/eggless-tiramisu/
Anna says
I made this but unfortunately the mascarpone got lumpy. My beater was faulty, I tried adding the cream and it split even more. So I tried to rescue it and put in food processor to whisk and added a little cream at a time, it came together but more like a glossy cream. I carried on with the layering and just hope it tastes ok. I’m worried it will be a flop 😣
sushma iyer says
Hi Anna.. hope it all went well in the end and you guys enjoyed it. And what a quick thinking; I am sure that might have rescued everything 🙂