Best Tiramisu (Raw Egg-Free, Non-Alcoholic)
Prep time: 
Cook time: 
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Serves: 9
A SUPER easy dessert, that’s so simple, so delicious and so indulgent! Plus, you can prepare it the night before!
  • 3 table spoons strong instant coffee
  • 1¼ cup hot water (300ml)
  • 1 table spoon granulated sugar
  • 9 ounces savoiardi sponge fingers (260g)
  • 1 cup whipping cream (240ml)
  • ⅓ cup caster sugar (67g)
  • 1 cup mascarpone cheese (240g)
  • 1 tea spoon vanilla paste/extract (15ml)
  • 2 table spoons dark chocolate to grate (70g)
  • 2 tea spoons cocoa powder to dust
  1. MIX the coffee and 1 table spoon granulated sugar in hot water in a shallow bowl and allow to cool.
  2. WHISK the whipping cream and ⅓ cup caster sugar until thick.
  3. FOLD in the mascarpone cheese and vanilla extract.
  4. WHISK the mixture for a further 15 seconds to ensure all ingredients are well combined. Set aside.
  5. DIP and roll the the savoiardi sponge fingers in the coffee and layer them into a 22cm/8½ square inch dish. The liquid coffee should soak into the sponge fingers, but they should not become soggy- the whole dipping process should take 2-3 seconds per sponge finger.
  6. SPREAD half of the cream mixture over the sponge fingers.
  7. GRATE half of the dark chocolate over the cream mixture.
  8. REPEAT with another layer of soaked savoiardi sponge fingers, cream and grated chocolate.
  9. DUST cocoa powder over the final layer and refrigerate for at least 2 hours or overnight.
  10. SERVE cold.
The cooking time states 2 hours (as a minimum) on this recipe card, but i've found that the tiramisu tastes best when allowed to cool in the refrigerator overnight.
Recipe by Something Tasty at