Eggless Tiramisu

September 10, 2010 § 4 Comments

I loved having tiramisu before I went eggless. Thanks to the lady fingers this dessert is now off limits in restaurants, but a simple substitution using Nilla wafers brings this surprisingly easy to make favorite to the home. Being able to whip up a good range of tasty eggless desserts at home gives you something wonderful to come home to after a long meal out 😉 

8 oz. mascarpone cheese
1/2 standard container of Cool Whip
1 tsp. vanilla extract
2 tsp. cane sugar
1/2 box of Nilla wafers
1 cup of coffee (refrigerated)
1 tsp instant coffee
1/2 cup of shaved truffles (a good dark or milk chocolate will work also, depending on your tastes…as long as you’re happy)

Mix the mascarpone, Cool Whip, vanilla extract, sugar and instant coffee. Soak the Nilla wafers in the refrigerated coffee, and layer them in your dish as the base layer. Spread half the mascarpone/Cool Whip mixture over the soaked Nilla wafers. Add another layer of the coffee soaked Nilla wafers, followed by a final layer of the mascarpone/Cool Whip mixture. Refrigerate for a good 3-4 hours; the longer it sits, the better the flavor. Just make sure that your refrigerator is clean ;). Top with the shaved truffles before serving.

Note: Nilla wafers aren’t very porous. They don’t manage to pick up the coffee flavor too well. So, if you’re looking for a really strong tiramsu, where coffee is concerned, I would suggest adding a good quality instand coffee (ha, if that’s possible!) to the mascarpone/Cool Whip mixture.


§ 4 Responses to Eggless Tiramisu

  • I love tiramisù! Using the nilla wafers as a substitute for the lady fingers is really genius! What an inspired idea. I am often asked to do eggless/vegan/gluten free/low fat recipes and surprisingly often have the hardest time getting rid of the eggs. Your tiramisù also seems to be liquor-less as well, yeah? Dark rum and marsala wine are probably the most classic additions, but sometimes I also like to add a little Kahlua, or a little splash of cognac. Along with the coffee, it gives you the pick me up, that gives tiramisù its name. Though a lot of restaurants use rum extract in lieu of alcohol, and I think I have even seen recipes that substitute rum flavored Torani syrup. But with or without alcohol, your tiramisù looks mouthwatering! Thanks for sharing! =)

  • theveggie says:

    Yup, it’s sans liquour. Thanks for commenting. Your blog is inspiring. It’s amazing to see all that you’ve accomplished in just 100 days!!

  • elra says:

    Hello, I haven’t had any chance to say thank you for being an online friend on Foodbuzz. Thank you 🙂

    What a talented cook you are. This look superb!

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