Dessert
Classic Alcohol-Free Tiramisu, Soft, Creamy, and Totally Addictive
Prep
30 min
Cook
10 min
Servings
8
Level
Medium
Tiramisu is a classic Italian dessert made with layers of ladyfinger cookies soaked in coffee and a creamy, sweet mascarpone cream. This version is made 100% halal with no rum or alcohol of any kind, replaced with a rich coffee aroma and a touch of vanilla to keep it fragrant and delicious. Perfect as a special dessert for family gatherings or special occasions.
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 24 pieces Ladyfinger biscuits (sponge ladyfinger cookies)
- 300 ml Strong black coffee (espresso or thick brewed coffee), at room temperature
- 1 tbsp Granulated sugar for dipping the coffee
- 250 grams Mascarpone cheese
- 200 ml Cold heavy whipping cream
- 3 Egg yolks
- 80 grams Granulated sugar for the cream
- 2 tbsp Water
- 1 tsp Vanilla extract
- 2 tbsp Unsweetened cocoa powder for dusting
- 1 pinch Fine salt
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👩🍳 Instructions
- 1 Make strong coffee by brewing dark, strong coffee, add sugar to taste, stir well, then let it cool to room temperature. Pour into a shallow dish for easy dipping of the biscuits.
- 2 Prepare a small pot with water and heat over low heat until it gently simmers (for the steaming/double boiler method).
- 3 In a heatproof bowl, mix the egg yolks, sugar, and water. Place the bowl over the pot of simmering water (make sure the bottom of the bowl doesn't touch the water), and whisk continuously until the mixture thickens, turns pale, and leaves a ribbon trail, about 8-10 minutes. Remove from heat and let cool.
- 4 Once cooled, add the mascarpone to the egg yolk mixture, gently folding with a spatula until well combined and smooth—don't overmix so it doesn't break.
- 5 In a separate bowl, whip the cold heavy cream together with the vanilla extract and salt until soft peaks form (thick but still soft, forming peaks that slightly droop).
- 6 Fold the whipped cream into the mascarpone mixture gradually, using a folding motion from the bottom up, until well combined and forming a soft, light cream. This is the tiramisu cream.
- 7 Dip each ladyfinger biscuit into the coffee for just 1-2 seconds on each side (don't soak too long so they don't fall apart or become too soggy), then arrange them side by side at the bottom of a square dish or pan.
- 8 Pour half of the mascarpone cream over the biscuit layer and smooth it out with a spatula.
- 9 Repeat the process: dip more biscuits in the coffee, arrange a second layer over the cream, then pour the remaining mascarpone cream and smooth the surface until even.
- 10 Cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the flavors soak in and the texture sets perfectly.
- 11 Before serving, sift unsweetened cocoa powder evenly over the surface of the tiramisu. Slice and serve cold.
💡 Tips
• Be sure to use strong coffee with absolutely no alcohol—don't add rum or liqueur like in traditional tiramisu recipes, since this version is made 100% halal.
• Use mascarpone and whipping cream while cold so the cream thickens more easily and stays stable when whipped.
• Don't dip the ladyfinger biscuits in the coffee for too long—just 1-2 seconds per side is enough so they don't fall apart and the tiramisu doesn't get too soggy.
• The longer it sits in the refrigerator (at least overnight), the more the flavors will soak in and the layers will hold together better when sliced.
📊 Nutrition Facts / serving
320 kkal
Calories (kcal)
6 gramg
Protein
22 gramg
Fat
24 gramg
Carbs
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