Delicious Eggless Whole Wheat Tiramisu

Tiramisu is one of my favourite desserts. I had my first tiramisu around 10 years ago and it was love at first bite! Creamy, fluffy mascarpone, delicious coffee soaked sponge and a hint of cocoa! These flavours together are wonderful!

Traditionally Tiramisu is an Italian dessert, made with coffee soaked lady fingers, cookies called Savoiardi. Egg yolks, sugar and mascarpone cheese (an Italian cream cheese) whipped together makes the frosting and then dusted with some cocoa. I love making Tiramisu this way but I also wanted to come up with a recipe that was completely egg free.

This version of Tiramisu is certainly not very traditional in terms of ingredients, but the flavours are the same. A light and fluffy sponge, drizzled with an intense coffee syrup and topped with a whipped mascarpone frosting. This Tiramisu is made with whole wheat flour (aata) and is completely refined sugar free too.

Here are the Ingredients and how they work in this recipe.

Eggless Whole Wheat Sponge

This is an easy and simple sponge cake made with whole wheat flour (aata), raw sugar, ghee and buttermilk.

Sweetener – I have made this sponge with jaggery too and it tastes absolutely delicious. So you can very easily substitute raw sugar with jaggery in this recipe.

Fat – I prefer to make the sponge cake for my Tiramisu with less fat, because for me, the whipped mascarpone frosting provides enough richness. But if you want a creamier mouthfeel to your Tiramisu, you can increase the amount of fat to double of whats mentioned in the recipe. You can easily replace ghee with butter or a neutral flavoured vegetable oil.

Buttermilk is simply a mixture of milk along with an acid, in this case, apple cider vinegar. You can use white vinegar here too.

Coffee Syrup

Coffee – You can use any kind of coffee you prefer, from espresso to filter coffee to make this soaking syrup. For a quick fix, instant coffee dissolved in some water works well too.

Sweetener – A little bit of jaggery or raw sugar is all thats needed.

Coffee Liquor – Though optional, many prefer their Tiramisu with a hint of alcohol. You can add any coffee liquor of your choice like Tia Maria, Kahlua or Baileys Espresso creme.

Whipped Mascarpone

Cream – If you want to make an egg free Tiramisu, whipping some cream is most probably the only way to get a fluffy mascarpone frosting/filling. I have made this Tiramisu with whipping cream as well as fresh cream, which is most commonly available here in India. If you want to use fresh cream, adding a little bit of additional fat in terms of Cocoa butter, helps whip it better and makes it set better. But if you do not mind the frosting to be slightly loose (less firm), cocoa butter is not necessary. You will not be able to pipe the frosting in this case. If you use whipping cream, you won’t need to use any cocoa butter to get a firm frosting.

Mascarpone cheese – This Italian cream cheese is one of the key ingredients and brings in a very creamy and decadent flavour!

Coffee – A touch of coffee makes this whipped frosting even more flavourful and enhances the coffee flavour of this dessert.

Now that we have covered all the ingredients and their role, here is the detailed written recipe. I made this into a two layered dessert, but you can make it in a single layer too. The first set of measurements are for a single layer Tiramisu. If you want to make a two layered one like me, you will have to switch everything up by 1.5 times.

Eggless Whole Wheat Tiramisu

Serves: 8 Prep Time: 50 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

Single Layer Tiramisu:

For the cake:

1. 1 cup (250 ml) - Milk
2. 2 tsp (10 ml) - Apple Cider Vinegar
3. 1/3 cup (65 g) - Raw Sugar
4. 3 tbsp (25 g ) - Ghee
5. 1 cup (130 g) - Whole Wheat Flour
6. 2 tbsp (10 g) - Corn Flour
7. 1/4 tsp - Salt
8. 1 tsp - Baking Powder
9. 1/2 tsp - Baking Soda
10. 1 tsp - Vanilla Extract

For the coffee syrup:

1. 1/4 cup - Water
2. 1 tbsp - Instant Coffee Powder
3. 1 tbsp - Jaggery
4. 1/4 cup - Coffee Liquor (optional)
5. Total syrup needed - 60 ml

For the frosting:

1. 1/3 cup (80 ml) - Fresh Cream
2. 1 tbsp - Instant Coffee Powder
3. 50g - Powdered sugar
4. 150g - Mascarpone cheese
5. 15g - Cocoa butter

Double Layered Tiramisu:

For the cake:

1. 1.5 cup (375 ml) - Milk
2. 1 tbsp (15 ml) - Apple Cider Vinegar
3. 1/2 cup (100 g) - Raw Sugar
4. 1/4 cup (40 g ) - Ghee
5. 1.5 cup (200 g) - Whole Wheat Flour
6. 3 tbsp (15 g) - Corn Flour
7. 1/2 tsp - Salt
8. 2 tsp - Baking Powder
9. 1 tsp - Baking Soda
10. 1.5 tsp - Vanilla Extract

For the coffee syrup:

1. 1/4 cup - Water
2. 2 tbsp - Instant Coffee Powder
3. 2 tbsp - Jaggery
4. 1/4 cup - Coffee Liquor (optional)
5. Total syrup needed - 100 ml

For the frosting:

1. 1/2 cup (120 ml) - Fresh Cream
2. 1.5 tbsp - Instant Coffee Powder
3. 75 g - Powdered sugar
4. 225 g - Mascarpone cheese
5. 22 g - Cocoa butter

Instructions

For the cake:

1. To make the buttermilk, combine the milk and apple cider vinegar in a glass or bowl and set it aside.
2. In a large bowl take raw sugar and ghee and give it a good whisk so the mixture turns pale and fluffy.
3. Place a sieve over the bowl and sift in the Whole wheat flour (aata), corn flour, salt, baking powder and baking soda.
4. Add vanilla extract and the prepared buttermilk. Using a spatula, gently fold all the ingredients until a smooth batter forms.
5. Pour the batter into a 8x8 or 9x9 square greased baking pan and bake this in a preheated oven at 180 C for around 20-25 minutes depending on your oven. A skewer inserted in the middle of the cake should come out clean.

For the coffee syrup:

1. Combine all the ingredients and mix it thoroughly until all the coffee and jaggery is evenly mixed.
2. Once the cake has cooled for 20-30 mins, poke holes all over the cake with a skewer and drizzle the coffee syrup evenly all over the cake.
3. Once the cake has cooled to room temperature, refrigerate it for 1-2 hours before frosting.
4. If you are making a two layered Tiramisu, only soak one of the layers and use it as the bottom layer. Soaking the cake will make it more delicate and will break the cake when you go to layer it.

For the frosting:

1. Take all the ingredients in a bowl and using an electric whisk, whisk this for 5-7 minutes until everything is evenly combined and the mixture has turned fluffy.
2. If you are using whipping cream, there will not be any need to add cocoa butter. If you are using fresh cream, melt cocoa butter in a double boiler.
3. Add in the melted cocoa butter slowly while whisking continuously until all the cocoa butter is evenly mixed in.
4. If you want to pipe some frosting on top like I did, reserve 1/4th of the frosting.
5. Add the remaining frosting on top of the chilled and soaked cake. Spread it evenly. Add the remaining frosting in a piping bag fitted with a nozzle of your choice and pipe on top. Dust the top with some cocoa powder.
6. If you are making it into two layers, divide the remaining frosting into roughly two equal parts. Add roughly half of the frosting on top of the first layer, add the second layer of cake carefully on top and drizzle coffee syrup top of the cake. Add the other half of frosting on top, spread it evenly.
7. Add the remaining frosting in a piping bag fitted with a nozzle of your choice and pipe on top. Dust the top with some cocoa powder.
8. Refrigerate the Tiramisu at least for 2-3 hours, ideally 8 hours before serving.

Did You Make This Recipe?

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