Alcohol-Free Tiramisu

4 Reviews
100% would make this recipe again

A cold, fresh cream cheese dessert.

«Tiramisu» literally means «pick me up». Many Italian regions claim to have invented it. So a wide variety of recipes exist for this dessert. Since this one contains no alcohol, it is particularly appropriate for kids.

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Preparation : 15 min Standing : 1 h
240 calories/serving


100 g Mascarpone cheese 1/2 cup
1 eggs size large
1 tbsp sugar 12 g
4 savoiardi/ladyfingers 35 g
1 tbsp coffee (liquid) 15 mL
1 tbsp milk, partly skimmed, 2% 15 mL
1 tsp cocoa powder 2 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.


  1. Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time, incorporating well.
  2. In the other bowl, beat the egg whites to form stiff peaks using an electric mixer. Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is ready. Set aside.
  3. Pour the coffee and the milk into a small dish, then lightly dip the biscuits. Place them in the individual small serving bowls or cups (about 250 ml). Cover the biscuits with the cream. Sprinkle the cocoa powder on top.
  4. Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Serve cold.


Tiramisu keeps up to 3 days in the refrigerator.

Nutrition Facts Table

per 1 serving (110 g)


% Daily Value




18 g

28 %

Saturated 10.6 g
+ Trans 0.5 g

55 %


210 mg


110 mg

4 %


13 g

4 %


0 g

2 %


2 g

Net Carbs

13 g


8 g

Vitamin A

21 %

Vitamin C

0 %


10 %


7 %


This recipe is :
Good source of  :
Phosphorus, Selenium, Vitamin A, Vitamin B12
Source of  :
Calcium, Folacin, Iron, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin D, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Milk and Alternatives 0
Meat and Alternatives ½
Fats 2 ½
Other Foods ½

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4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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