Jump to Recipe Jump to Video Print Recipe

Literally translating to “pick-me-up” in Italian, is there anything as uplifting as a classic tiramisu! Pandering to reader requests for more egg-free recipes, this eggless tiramisu sponge cake offers a decadent take on the classic Italian dessert with creamy layers of mascarpone sandwiched between soft coffee-kissed slices of sponge cake. You can use any sponge cake you like here – bakery-bought works just as well as homemade. Bookmark this recipe as the perfect pick-me-up when you need one!

Key Ingredients

Brewed coffee: From French Press to Moka Pot, you can use any method of your choice to brew fresh coffee; or you could simply make instant coffee. The stronger your coffee, the more it will infuse its richness into the sponge cake.
Whipping cream: Use heavy whipping cream which can be beaten to stiff peaks. If you only have Amul fresh cream available, do have a read of this previous guide which has handy hacks for whipping fresh cream.
Mascarpone cheese: Soft and creamy mascarpone is essential to any tiramisu recipe! It cannot be substituted for another cheese. Pro Tip: ensure that the mascarpone is at room temperature before beating it, for a smoother lump-free texture.
Icing/ powdered sugar: This adds sweetness to our eggless tiramisu sponge cake.
Vanilla: A splash of vanilla extract works wonders in enhancing the overall flavours of the recipe.
Cocoa powder: While cocoa powder is typically used to dust the finished tiramisu as a garnish, here we are also adding a layer of cocoa powder between the sponge cake slices.
Sponge cake: While tiramisu is traditionally made with “saviordi” or lady finger biscuits, here we are using a classic eggless sponge cake to add layers to our tiramisu cake. You can use any sponge cake you like; if you fancy baking it yourself beforehand, you can scale up my favourite eggless recipe (linked below) – just double or triple the ingredients to bake a large enough loaf for this cake:

Eggless Vanilla Sponge Cake

An easy recipe for the best eggless vanilla sponge cake with a light and fluffy texture that pairs perfectly with a hot cuppa !

GET THIS RECIPE

More Tips For Making This Eggless Tiramisu Sponge Cake

Be gentle when folding in your whipped cream into the mascarpone mixture, to ensure that the tiramisu filling is light and airy.
Be quick when dipping your sponge cake slices into the coffee. While we want each slice to be evenly soaked in the coffee, we don’t want a soggy mess on our hands either!
Don’t be impatient! Let your tiramisu sponge cake refrigerate for at least a few hours (preferably 12 hours) in order for the cake to set and the flavours to really shine through!