Eggless Tiramisu With Homemade Ladyfingers Video Desserts

I almost lost my marbles trying to perfect this recipe for homemade ladyfingers and after many attempts, the result is beautifully-light, spongy and perfect for soaking up espresso.

What is Italian Tiramisu?

The traditional recipe for Italian Tiramisu is made with ladyfingers soaked in espresso/coffee and a liqueur (usually Marsala). These are covered with cream made with raw egg yolk, mascarpone and sugar. The dessert is finished off with a shower of cocoa powder.

My Eggless Ladyfinger journey

You know how people say, “Third time lucky”? Well for me, this Homemade Eggless Ladyfingers recipe was more of a ninth-time lucky project! To achieve a perfectly light egg-free ladyfinger (savoiardi) requires both the sponge to be lower in fat than a traditional cake, yet still moist enough to rise adequately in the oven. After what’s felt like a mammoth task, I present you with my perfectly-delicious Eggless Ladyfinger recipe. They drink up espresso like no man’s business and remain super light inside our favourite desserts. While they may no be piped into oblong “fingers” like their traditional eggy counterparts, I guarantee you’ll never know the difference when you eat your dessert. Neither will your friends and family. Here’s how I make them.

How to make Eggless Ladyfingers (Savoiardi)

1. Mix up the batter for the Eggless Ladyfingers

With the combination of self-raising flour, potato starch and DIY buttermilk, our egg-free savoiardi will have both the lightness and sponginess of shop-bought ladyfingers.

2. Pour and bake

Spread the batter quite thinly onto a lined baking tin. It will seem like there’s no enough batter but it will rise to double the height in the oven. Be sure to use the correct size tin. See notes in the recipe card below for tin dimensions.

3. Top with sugar

Like any good shop-bought ladyfingers, our sponge must have a crunchy sugar top. Only scatter the sponge with sugar once it’s cooled a little or the sugar will start to melt. I speak from experience! Allow the eggless sponge fingers to cool Be patient, this could take about an hour.

4. Cut and dry

No, I’m not talking about what you ask for at the hairdressers. Carefully lift the sponge out of the tin and cut it into rectangles (approx. 2.5cm x 8.5cm). Okay, so this isn’t the typical shape of ladyfingers you buy from the shop but hey, this is homemade. Also, nobody will even see the shape once you blanket them in mascarpone cream and cocoa powder. Gently peel the cut eggless ladyfingers from the baking parchment and lay them on a wire rack. Now leave them there, uncovered for 24 hours. Yep, a whole day. This last step is a crucial step in making good Eggless Ladyfingers that soak up lots of espresso! We want them to become stale and hard so they keep their shape and drink in all those delicious coffee flavours.

Video: Learn how to make amazing Eggless Tiramisu from scratch

How to make Eggless Tiramisu with Mascarpone

Dust with more cocoa and cinnamon.
Cover and chill in the fridge for 24, 48, 72 hours… whatever. The longer the better. It keeps well in the fridge for up to a week. Tiramisu can be made and frozen for up to 3 months.

Can I add alcohol to this Eggless Tiramisu with Homemade Ladyfingers?

Be my guest! I normally would but not everyone in my family drinks so I thought I’d give it a miss this time. If you like your eggless tiramisu boozy, add 3-4 tablespoons of marsala, Bailey’s, dark rum or whiskey to the cold espresso.

Can I make this Tiramisu in advance?

Yes! Please do. It tastes so much better after 72 hours in the fridge. 24-48 hours ahead of time are also fine. It will last for a week in the fridge (covered) since there are no raw eggs in the recipe.

Does Tiramisu freeze well?

You can also freeze tiramisu for up to 3 months. Defrost at room temperature.

Can I skip the cinnamon?

You sure can. If cinnamon isn’t your thing, just leave it out of the cocoa mixture. I do recommend using the best-quality cocoa powder you can afford. In this recipe, I’m using this Valrhona Cacao Powder.

Why do you use potato starch in the Eggless Ladyfingers recipe?

For a much lighter sponge. Too much and the sponge will turn gummy so be sure to weigh your ingredients with precision. I have tried the recipe with cornstarch but find potato starch produces a better texture. Ultimately, both work.