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Easy Tiramisu

Easy Tiramisu

This insanely delicious tiramisu without the liquor, espresso and mascarpone is specifically designed for those sweet lovers, who just cannot have their dessert too bitter. The soft sponginess of the savoiradi, the strong coffee flavor and the creamy mousse entwined, will leave your taste buds craving for more. This is a perfect dessert that can be served at formal occasions, the whole year round. If you try this one, do let us know how it turned out.

 Prep & Cooking time: 15 mins           Refrigeration/Setting time: 8 hrs

Serves: 12-14

tiramisu easy no mascarpone, espresso, liquor



Eggs – 3 (separated)

Cream Cheese (Puck or Philadelphia) – 600g

Cream – 200g

Sugar – 200g

Savoiardi/Lady Fingers (Vicenzovo, preferably) – 40

Nescafe Classic Coffee – 70g (in 4 cups of water)

Chocolate Chips – ½ Cup

Cocoa Powder – ½ Cup



Take a 6×13’ deep rectangular dish. In a pan boil 4 cups of water, when boiled add 70g, Nescafe classic to it. Let it cool for a while. Meanwhile, in a double boiler pan add the sugar, 3 egg yolks and 200g cream. Keep stirring the mixture till sugar gets totally dissolved and mixture begins to thicken. Remove from heat. Once, the pudding like mixture cools down, add the cream cheese to it, mix with an electric beater for about 2-4 minutes, until all the ingredients properly get blended in together. In a separate bowl, beat the egg whites, till stiff peaks form. Fold in the stiff egg whites into the yolk and cream cheese mixture.

To assemble:

Dip the lady fingers in the black coffee, till they are properly soaked, lightly press to squeeze out excess water. Start placing them at the base of the dish, will take approximately 13 fingers to completely cover the dish. Pour 1/3 of the mousse over them. Sprinkle with cocoa powder and chocolate chips. Repeat, soaked lady fingers, 1/3 mousse, chocolate chips and cocoa powder for the remaining two layers. To decorate, completely cover with sprinkled cocoa powder with a small strainer/sieve and layer with strawberry halves, if you wish to add some color and a tangy twist to the flavor.


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