Singaporean-Malaysian🍰 Sweets & drinks

Eggless Tiramisu with Homemade Ladyfinger Biscuits

Name: Eggless Tiramisu with Homemade Ladyfinger Biscuits
Cuisine: Singaporean-Malaysian
Ingredients: 4 eggs; 110 g cake flour or low-protein flour; 12 g cornflour; 70 g caster sugar (for egg yolks); 30 g caster sugar (for meringue); ¼ tsp salt; ½ tsp vanilla essence; ~2-3 tbsp icing sugar (for dusting); 500 g mascarpone cheese; 500 ml whipping cream (chilled); 90 g caster sugar (for tiramisu cream); 1 tsp vanilla essence; 2 tbsp instant coffee powder; 150 ml hot water; ~2-3 tbsp cocoa powder (for dusting); ~1-2 tbsp brown sugar (optional)

A two-part dessert featuring homemade ladyfinger biscuits paired with an eggless tiramisu. The biscuits are crisp on the outside and fluffy inside, absorbing coffee well without becoming soggy. The tiramisu is made with mascarpone cheese and whipped cream, creating a light, creamy texture that melts in the mouth.

Adapted from a video by Che Nom

Tiramisu Tanpa Telur & Ladyfinger Homemade – Lebih Sedap Dari Beli!

Watch on YouTube

Ingredients

eggs4
cake flour or low-protein flour110 g
cornflouror 1.5 tbsp12 g
caster sugar (for egg yolks)70 g
caster sugar (for meringue)30 g
salt¼ tsp
vanilla essence½ tsp
icing sugar (for dusting)~2-3 tbspest.
mascarpone cheese500 g
whipping cream (chilled)

Steps

1
Separate the eggs, placing yolks and whites in separate bowls. Add 70g caster sugar to the yolk mixture and whisk (electric or manual) until pale, fluffy, and ribboned. Mix in 1/2 tsp vanilla essence.
2
Whip the egg whites at medium speed until foamy. Gradually add 30g caster sugar while whipping, continuing until soft peaks form.
3
Sift 110g cake flour, then sift it again together with 12g cornflour. Double-sifting ensures a light texture and preserves air pockets.
4
Fold 1/3 of the meringue into the yolk mixture. Add the sifted flour mixture and gently combine using a spatula. Add the remaining meringue and fold gently until uniform, being careful not to overmix and lose the air pockets.
5
Transfer the batter to a piping bag with a 1cm opening. Pipe 10cm-long straight lines onto a baking tray, spacing them apart to allow for expansion during baking.
6
Dust with icing sugar. For extra crispness, dust again after 30 seconds. Preheat oven to 180°C and bake for 12–15 minutes until golden brown.
7
Once baked, cool briefly before transferring to a wire rack to prevent the bottoms from becoming damp.
8
Whip the chilled whipping cream until soft peaks form. Add 90g caster sugar and 1 tsp vanilla essence, stirring until combined.
9
In a separate bowl, soften 500g mascarpone cheese. Gradually fold in the whipped cream using a gentle folding motion until smooth and uniform. Do not overmix to prevent the cream from breaking.
10
Mix 2 tbsp instant coffee powder with 150ml hot water. Add brown sugar and cocoa powder if desired for extra flavour.
11
Neatly arrange ladyfinger biscuits in the dish. Briefly dip each biscuit in the coffee mixture and layer in the container. Spread a layer of mascarpone cream on top. Repeat with a second layer of dipped biscuits and cream.
12
Cover with cling film and refrigerate for at least 6 hours. Overnight chilling is even better, allowing the flavours to meld together.
13
Before serving, dust generously with cocoa powder. Serve individually in small containers or as one large dessert for sharing.

Eggless Tiramisu with Homemade Ladyfinger Biscuits

Ingredients

Steps

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