Eggless Tiramisu


Once upon a time there was this super lazy lost girl. Yeah she did cook occasionally but nothing to talk about back home.

One day she entered a door that took her into the world of Facebook food groups and she met some amazing friends who encouraged and guided her to try things she could only dream of. It set her on a path to wonderland where she encountered food never heard of or concoctions she could only dream off. She got recognised on websites and magazines and her confidence grew.


Then some friends started pushing her to start a blog. And she was like oh god so much work, I can’t do it. Well her major handicap was that she was super lazy. But she had a secret weapon, her amazing friends and mentors who never gave up

Finally the blog started and in one month there were 50 posts, OMG. But then the laziness virus attacked and the next 50 took six months to complete.


Now here I am, the lost little girl who is super happy to celebrate her 100th blog post.

Anyone who knows me also knows that Tiramisu is my ultimate most favourite dessert and am glad I got to celebrate this occasion with it. Better still I got to try one of my very first foodie friends recipe. Thank you Suchit Save for this amazing recipe that’s eggless too.



1 cup Mascarpone Cheese

1/4 cup castor sugar

1 cup whipped cream (soft peaks)

1 tsp gelatin

2 tbsp water

2-3 tbsp Kahlua/Baileys Irish Cream, Tia Maria or any Coffee Liqueur OR 2 tsp instant coffee mixed with a little warm water just to dissolve it. (I used Baileys)

1 cup chocolate cake crumb (u can use store bought chocolate slice cake too)

Cocoa Powder for dusting

1/2 cup black coffee (1 tbsp instant coffee mixed with 120 ml water)

5-6 Individual serving cups or 1 large bowl


  1. Beat whipping cream to soft peaks and keep aside.
  2. In a mixing bowl, add the mascarpone, sugar, the coffee liqueur/coffee mixed with a little warm water and mix until incorporated.
  3. Add the gelatin to 2 tbsp water and let stand for a couple of minutes before gently heating the same to melt the gelatin.
  4. Once it cools, fold the gelatin and the whipped cream with the mascarpone mixture and mix very gently to avoid collapsing the air from the whipped cream. Refrigerate until you prep the base.
  5. Now get your serving cups out or if you’re making one large serving and then slicing it up, one large bowl.
  6. Arrange half of the cake crumbs (distribute evenly among the serving cups) at the bottom of the cups/bowl and press very lightly to even the surface.
  7. Slowly dab the base with the black coffee mixture (use a pastry brush or pour gently with a spoon).
  8. Spoon half the mascarpone mixture onto the prepared base and spread evenly.
  9. Repeat with another layer of cake crumbs, black coffee and mascarpone mixture.
  10. It’s advisable to refrigerate the same for at least a couple of hours before serving. Cover it with cling wrap and refrigerate until needed.
  11. Just before serving, discard the cling wrap and dust the top with cocoa powder.