Tiramisu is usually made with raw eggs and contains alcohol. To make it kid-friendly, this Tiramisu recipe has omitted raw eggs and coffee liqueur.

Egg yolks are incorporated in the form of egg custard. Raw meringue is substituted with dairy whipped cream while coffee liqueur is replaced with thick coffee syrup. Though not authentic, this Tiramisu is still delicious to eat.

Yields: 21 cups (Volume: 125 ml)

Ingredients for thick coffee syrup:

  • 6 tbsps instant coffee powder
  • 2 1/2 tbsps fine sugar
  • 120 ml (1/2 cup) hot water
  • 300 ml (1 1/4 cups) plain water

Ingredients for egg custard:

  • 5 egg yolks (grade A/size:L)
  • 2 1/2 tbsps fine sugar
  • 200 g (3/4 cup + 4 tsps) evaporated milk

Ingredients for cheese mixture:

  • 200 g dairy whipping cream
  • 500 g mascarpone cheese
  • 120 g fine sugar

Other ingredient:

  • 42 pcs (350 g) sponge fingers


1. Cut sponge fingers into half according to the shape of cup. (Reminder: Sponge finger is usually available at bakery supplies shops.)

2. For thick coffee syrup: Combine instant coffee powder, sugar and hot water, stir until dissolved. Add in plain water, mix well. Set aside to cool.

3. For egg custard: Combine egg yolks and sugar, whisk until thick. Add in evaporated milk, mix well. Bring 1/2 pot of water to boil, turn to medium heat, cook mixture over hot simmering water until thickened. Remove from heat, mix until smooth. Set aside to cool.

4. Whip dairy whipping cream until soft peak. (Reminder: Use stainless steel mixing bowl for whipping. Keep both mixing bowl and whisk in freezer for 30 minutes to chill them up before using.)

For cheese mixture: Combine mascarpone cheese and sugar, mix until smooth. Add in egg custard, mix until combined. Add in whipped cream, fold until combined. (Reminder: Mascarpone cheese is usually available at bakery supplies shops.)

6. Put a layer of cheese mixture at the bottom of the cup. Dip halved sponge fingers in coffee syrup, drain off excess syrup, then arrange on top of cheese mixture. Top with another layer of cheese mixture, followed by another layer of sponge fingers and one more layer of cheese mixture. Dust the top with cocoa powder, clean the sides of the cup with kitchen towel.

7. Keep refrigerated for 4-5 hours until completely chilled before serving.
Photo & Recipe credited to: My Kitchen 101

Ingredients used in this recipe

# Item Name Unit Quantity Price
1 Nescafe Classic Jar 200g 1 RM 23.30
2 Emborg Whipping Cream 1L 1 RM 22.45
3 D'Fresh Classic Eggs A 10s 1 RM 5.15
4 Prai Fine Granulated Sugar 1kg 1 RM 2.95
5 Carnation Evaporated Milk 390g 1 RM 2.90

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