Scrumptious Tiramisù No Cream Needed

Prep: 15min but serve after 2hs

Serves: 8 people

Difficulty: easy

Tiramisù in my family has no season, it’s always a good time to make or eat one. It is something so good that means lift me up, it doesn’t take lot of time and makes everyone happy.

Coffee has a very important role in this dessert and because we are from Naples we like our coffee pretty strong in the Tiramisù as well. Get your moka on the stove and be ready to be lifted up with my uncle Emilio’s delicious recipe without cream.

Mamma Flora’s Tip: Leave the Tiramisù at least 2 hours in the fridge before serving, but if you want to serve a spectacular Tiramisù, make sure you prepare it the day before serving it, some dishes are better the day after.

Using a moka is the best way for preparing this delicious dessert as the Tiramisù gets a stronger flavour of espresso coffee. If you don’t have a moka, prepare the coffee with the machine you normally use just make sure to make a stronger coffee.  Avoid instant coffee.


  • 500gr mascarpone

  • 300ml espresso coffee (2 medium sized moka)

  • 3 free range organic eggs

  • 3 tablespoons sugar

  • 2 packages of sponge fingers of 175gr

  • drops of lemon juice

  • cocoa powder



  • 3 bowls

  • electric whisker or a normal whisk

  • moka (see picture below)

  • shallow dish, otherwise you can serve it in individual cups



  • Prepare the coffee, if you are using a medium sized moka you will need to prepare 2 of them

  • Once ready pour the coffee in a bowl with 1 tablespoon of sugar and stir it

Let’s prepare the cream

  • Divide the egg yolks and the egg whites. Whisk the egg yolks with the sugar. Rub the egg cream between your fingers: when ready, it should be completely smooth

  • Add the mascarpone to the mix and continue to whisk, whisk until it becomes white and fluffy and put aside for the moment

  • In a separate bowl whip the egg whites with 3 drops of lemon juice until they become stiff peaks

  • Add them to the mixture slowly with a spoon and when stirring make a movement from the bottom to the top so that the mix stays airy and fluffy

  • A very important part is soaking the sponge fingers in the coffee, soak them one by one and make sure they are not too dry inside (see picture below)
  • Place them in a shallow dish and cover with the first layer of mascarpone cream, make two or three layers of biscuits and mascarpone cream, then finish with a generous dusting of cocoa powder.
  • Leave the Tiramisù at least 2 hours in the fridge and enjoy!

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