Eggless Tiramisu Dessert Box … with eggless lady fingers from scratch, each bite is heaven! This is one of my favourite desserts of all time. I absolutely love how easily tiramisu can be reimagined in so many different ways, each as delicious as the other!
Ever since I successfully figured out how to make eggless lady finger biscuits, I’ve had the eggless version of a tiramisu in mind, one I wanted to make in a dessert box. That’s just what I did and I loved how well it worked out. Each bite is delicious and the coffee soaked lady fingers are brilliant in there! Take a look …
There was a time when I thought baking desserts without eggs was impossible and not worth a try. As time passed, reader requests on Instagram pressurised me to attempt baking without eggs, and I gave up pretty soon. Come the pandemic and I was back to endless experimenting since eggs were in short supply, and honestly, I’ve never looked back!
Eggless lady fingers were something that I experimented a lot with, trying to get them looking good. I’m quite pleased with these ones. They are easily piped out, taste buttery and delicious and work in a load of desserts. This eggless Strawberry Charlotte Cake with eggfree savioardi was fabulous too. You can find the recipe here.
My baking from then on turned completely eggless and I have never been more satisfied and more motivated to bake. I absolutely love baking without eggs and must admit that I never did care for the taste of eggs in my baking or desserts. I just baked with eggs because that was all I knew!
And now look at me, I only bake without eggs and I’m absolutely loving it. It’s not that I am a vegetarian because I enjoy cooking curries like a chicken korma or a lamb stew. It’s just eggs that I never liked the taste of, the slight egginess they give to desserts. Just a personal choice I guess but it gave me something to do, something really fun and colourful, definitely delicious too!
The list of eggless desserts is endless … eggless frangipane tart, eggless sticky toffee coffee puddings, eggless pastries, eggless lava cakes, eggless baked tarts, eggless layer cakes, eggless baked cheesecakes, eggless zuccotto are all an example of adapting to eggless baking!
Now I look at news reports in the past week where CNN calls it the Great New Zealand Egg Crisis. Media is flooded with reports of egg shortages where everything from meals to baking to menus are affected. Well here I am telling you that baking sans eggs or going egg free is possible, and in many ways much easier than baking with eggs.
Find a whole world of EGGLESS DESSERT RECIPES on my Instagram handle at @pabrecipes
My eggless savioardi or lady fingers might not be as perfect as the ones with eggs ones but they are darned delicious and do the job! So of course there are limitations with eggless baking but that’s the fun of things. Find new ways to make dessert and I assure you they taste as nice. It’s a different way of thinking I guess…
Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!
Eggless Tiramisu Dessert Box
Ingredients
Lady fingers
- Makes 16-18 fingers {Need 1/2 batch for this dessert}
- 85 g unsalted butter softened
- 50 g castor sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 60 g buttermilk/chaach
- 130 g all purpose flour {plain flour}
- Castor sugar for sifting over
Coffee syrup
- 50 ml strong coffee
- 1 tbsp brown sugar
- 15 ml Kahlua {optional}
Cream
- 150 g 25% fat cream chilled
- 3-4 tbsp icing sugar
- 250 g mascarpone {or cream cheese} chilled
- 1/4 tsp vanilla extract
Cocoa powder to sift over
Instructions
Lady fingers {see blogpost for detailed recipe}
- Fit a piping bag with large 1A round piping nozzle.
- In a large bowl, whisk together the butter, sugar, baking powder, baking soda and salt until smooth.
- Whisk in the buttermilk a tablespoon at a time. The mixture might look slightly curdled.
- Add all the flour together and stir with a spatula to get a smooth pasty dough. We’re looking for a firm churro like dough that holds shape when piped out.
- Transfer the dough to the piping bag and pipe out 3″ fingers.
- Dip your fingertip into water and shape the piped out fingers around the tops and bottoms to get even shapes.
- Sift over castor sugar and place the baking sheet in the freezer while you preheat the oven.
- Preheat the oven to 170C for 20 minutes.
- Bake the fingers for 17-18 minutes until light golden brown and firm to touch. Cool completely on a cooling rack.
Coffee syrup
- Stir the sugar into hot coffee. Cool. Stir in the Kahlua if using.
Cream
- Whip the cream and sugar at high speed until lightly whipped.
- If using mascarpone, whip until smooth, then mix into cream until just mixed in.
- If using cream cheese, whip the cream cheese until smooth, then whip it into the cream to desired consistency.
Assemble
- Line the base of your dessert box with lady fingers. Moisten generously with the coffee syrup.
- Pipe over the cream, top with more lady fingers and repeat.
- Refrigerate for about an hour or two.
- Sift over with cocoa powder.
