Recipe: Tiramisu- Egg Less Mousse


Tiramisu – Egg Less Mousse


Lady fingers

1Qt Strong dark Coffee (fresh brewed)

2 Cups of heavy whipping cream (pick one without guar gum in the ingredients)

20oz Mascarpone Cheese

8oz Powder Sugar

1 tsp of vanilla extract (or my favorite 1/4 teaspoon of vanilla bean paste)

4oz of liquor  – or more coffee if you want to keep it alcohol free

1 teaspoon of unflavored gelatin powder or 0.5 oz of unflavored bloomed gelatin sheets

6oz of Good Dutch Processed Cocoa Powder for dusting the surface.



This is the recipe for the creamy mascarpone mousse layer in a traditional tiramisu. It can also be used to create tiramisu in a cup or even layered between your favorite cake.
For a traditional tiramisu, layer lady fingers in the bottom of a deep pan. A lasagna pan is ideal and I prefer Pyrex over metallic– but that’s my personal preference because I like to see the layers.
After layering the lady fingers pour 3-4 cups of a strong dark coffee over them. Pour gently so they don’t move. Start with 3 cups first and test the lady fingers. They need to be soaked but I like them to have a slight crunch still in the center. Give them a poke to check. Place to one side while you ready the mousse.
In a kitchen aid bowl with the whisk attachment pour in 2 cups of heavy cream, 1 tsp of vanilla extract (or my favorite 1/4 teaspoon of vanilla bean paste) and 8 oz of powder sugar.
In a small sauce pan or even a frying pan prepare 4 oz of your favorite tiramisu liquor such as Baileys, Kahlua, Sambuca, Tia Maria. Bring to a simmer and dissolve 1 teaspoon of unflavored gelatin powder or 0.5 oz of unflavored bloomed gelatin sheets. Once dissolved turn off the stove to prevent reducing the liquid.
Start whisking the cream, sugar and vanilla mixture in the kitchen aid at medium speed and start adding in chunks the 20oz of mascarpone cream immediately. Once all the cheese is in the bowl whisk until the mixture reaches a soft peak and start pouring in the liquor and gelatin liquid. It is important to be swift here because you do not want a lumpy mixture and allowing the gelatin to set and then continuing to mix will do just that. So once the gelatin is in mix quickly and thoroughly and then stop mixing.
Pour the soft mousse over your soaking lady fingers. you can add another layer of lady fingers if you choose. Just divide the mousse in two parts. If you work quickly it will not affect the silkiness.
Finish the surface of the tiramisu with cocoa powder. Since this is raw cocoa powder I recommend using a dutch-processed cocoa from Ghiradelli or any other well respected chocolate brand. It will be less acidic and less bitter than an off brand natural cocoa powder.


Alternatives Options:

1) Let them eat cake!
            As an alternative you can use this mouse to layer in your favorite cake. Bake a cake and cool. soak the cake in coffee. Allow the mousse to set for up to 30 minutes before using it between the cake layers.
2) Classy and Easy Entertaining
            For a finer dining result make individual tiramisu for you guests. Dust of your nicest martini glasses and break a couple of lady fingers in the bottom of the glass. Soak with coffee and use a piping bag to get the mousse into the glasses without making a mess. Use an off-set spatula and drag it along the glass for a clean finish.
3) Fruity Flavors Keeping it Light:
            Substitute the coffee for soaking with a 50% limoncello 25% water and 25% sugar solution. Also substitute the liquor in the mousse for limoncello. This is for people who like a lighter version of tiramisu. Great in the summer!
Cakes, Recipes

Recipe: Victoria Sponge Cake

This simple, delicious Victoria Sponge Cake is easily customized with your favorite fillings. We personally like to add raspberry jam. Perfectly paired with a strong cup of English Tea, this light and fluffy will soon become your favorite treat.

Victoria Sponge Cake


Victoria Sponge Cake


  • 1C Butter
  • 1 ¾ C Sugar
  • 4 each Eggs
  • 2t Vanilla
  • 1 ½ C Cake Flour
  • 1 ½ C AP Flour
  • ½ t Salt
  • 1T Baking Powder
  • 1 ¼ C Milk



Using the paddle attachment on a stand mixer, at medium speed, cream the Butter and Sugar until they are pale, light in color and fluffy.

Add in the eggs to the mixer one at a time. This will prevent the batter from looking “curdled”.

Combine the dry ingredients and separately combine the milk and vanilla extract.

Scrape down the side of the mixing bowl.

Add to the mixer with the setting now low the dry and wet ingredients alternating: Dry, Wet, Dry, Wet, Dry

Be sure not to over mix after the flour has been added, also scrap down the side of the bowl to remove lumps and incorporate the ingredients well.


Italian Buttercream


  • 9oz H2O
  • 4oz Sugar
  • 2oz Egg Whites (no yolks at all. not even a drop)
  • 1/2 tsp Cream of Tartar
  • 10oz Butter (soft room temp)
  • 2tsp Salt
  • 2 tsp Vanilla



Combine sugar and water in a heavy bottom pan and bring to 240*F (soft ball)

Meanwhile in a stand mixer with the whisk attachment on high whisk the egg whites and cream of tartar

When egg whites reach stiff peak slow the whisk to speed 2 or 3

When the sugar reaches temperature, start streaming it very slowly down the side of the mixing bowl. continue to stream and whisk slowly until all the liquid is in the bowl. do this carefully to not burn yourself

After all the sugar liquid is in the bowl turn the mixer on high and allow the meringue to reach full volume and start to cool

After 7 minutes touch the outside of the bowl and continue whisking until it reaches just warmer than body temperature

After the meringue cools turn the whisk back on high and start adding chunks of butter to the meringue approximately 1oz at a time.

After all the butter is added the buttercream may look like a curdled liquid. do not worry. keep whisking on high and add the salt and vanilla.

Eventually the buttercream will emulsify. soft pale and fluffy buttercream. utterly smooth without the grittiness of powdered sugar and without any hydrogenated shortening

You can add all sorts of color/flavors at this point i recommend gel food colors. they are more concentrated so you need less and so they are less likely to leave a bitter flavor in the mouth.