Tiramisu in a Glass (Eggless Recipe)

Eggless tiramisu (served in a glass) recipe

Check Out: Eggless Tiramisu (Cake Recipe)

This basic tiramisu (popular Italian dessert; literally meant “pick me up” due to the ingredients coffee, liquor and sugar) recipe is courtesy of my buddy Anemone, who taught me the layered tiramisu cake version. I experimented with serving tiramisu in a martini glass because I wanted to use up the odd amount of leftover ingredients after making  tiramisu cake. Having tiramisu is a martini glass is not the most authentic way of eating this dessert (though incidentally, I had tiramisu served in a ramekin at an authentic Italian restaurant before) but it is so pretty, quick and easy. Check out my easy recipe, you won’t believe how effortless it is to make this – I only took 15 minutes to make it (minus the chilling time). Update: A reader made this recipe for her Italian friend who said it was good, so I’m really happy with the vote of confidence ;)

Eggless Tiramisu Recipe

The “usual” way of serving tiramisu like a cake. Get the recipe here.

I don’t have a sweet tooth and neither am I a coffee drinker, but tiramisu is a dessert which I really enjoy because it is relatively low in sugar and the coffee taste is subtle not overbearing. The good thing about making tiramisu at home is that you can tweak the recipe to your liking (for example, more or lesser liquor/coffee/vanilla). Another good reason for making this at home is that it is way, way cheaper – for this recipe, the amount of ingredients listed cost me around S$10 and I make about 4-6 glasses of tiramisu. If you order this outside, I think it’s easily S$10 per serving.

Eggless tiramisu (served in a glass) recipe

Tiramisu in a Glass (Eggless Recipe)

This is a great way to use up the odd ingredients from making tiramisu layered cake. Besides serving in a martini glass, you can also serve this in a ramekin.

Traditionally, tiramisu contains raw eggs in the batter and this recipe went without them, hence “eggless”. For those who are allergic to eggs, substitute ladyfingers biscuits (savoiardi) with eggless sponge cake, as ladyfinger biscuits contain eggs.


  • 200g (24) Italian ladyfingers biscuits (savoiardi) [NOTE: substitute with eggless sponge cake, if allergic to eggs]
  • 2 tsp cocoa powder

(A) Cream mixture

  • 250 grams mascarpone cheese
  • 1 tbsp pure vanilla extract
  • 2 tbsp caster sugar
  • 1 tbsp kahlua
  • 2 tbsp thickened cream (or whipping cream; whipped until stiff peaks appear)

(B) Coffee solution for dipping ladyfingers biscuits

  • 4 tbsp espresso coffee (you can also use brewed instant coffee or canned coffee)
  • 2 tbsp of coffee liquor such as kahlua

(C) Garnishing

  • any berries (I’m using strawberries here)

Additional Tool

  • fine sieve (for dusting cocoa powder)


  1. In a large mixing bowl, mix (A) except cream with a spatula until well combined. Then fold in the cream until the mixture is of a creamy consistency.
  2. Add (B) in a wide and shallow dish. Dip one lady fingers biscuit (halfway lengthwise) in the coffee solution. Snap the biscuit into two and arrange inside a martini glass. Arrange about 3-4 snapped biscuits in each glass. Then add some cream mixture you prepared in step 1 over the biscuits. Chill the glass in the fridge for at least 15 minutes.
  3. When it is ready to be served, dust cocoa powder over using a fine sieve and garnish with fresh berries.

Noob Cook Tip

You can find the mascarpone cheese and lady fingers biscuits at Cold Storage (Singapore)  or Carrefour.