No-bake & Decaf Tiramisu

Sweets - Desserts

Tiramisu is a popular coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.

But since we don’t eat half of the listed ingredients, I had to think of a new way for vegetarians to enjoy this delicious Italian dessert.

So instead of :

  • Coffee: I used bamboo decaf coffee
  • Ladyfingers: I used petite beurre cookies or spelt cookies
  • and of course, I didn’t use eggs.


Coffee Syrup:
    • 1 cup brewed bamboo decaf coffee(made of 1 cup hot water mixed with 2 tablespoons instant coffee)
    • 2 tablespoons granulated sugar
    • almond essence (optional)
  • 1 cup  mascarpone cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 200gr Philadelphia cream cheese
  • 1 cup heavy cream
  • 1/3 cup granulated sugar
  • about 200g  cookies


For coffee syrup: In a small bowl, combine hot decaf coffee, 2 tablespoons sugar, and 2 drops of almond essence. Mix until sugar dissolves. Set aside to cool.

For filling: In a large bowl, whisk mascarpone vigorously by hand until creamy and smooth. Whisk in vanilla extract and 1 pack of unsalted Philadelphia cream cheese. In a different mixer bowl, whisk together heavy cream and sugar using an electric mixer until stiff peaks form. Fold whipping cream into mascarpone in 2 additions until mixture is smooth.

Assemble it:

Dip the cookie very quickly ( 2 -5 seconds) into the decaf coffee syrup and line them in one layer in an 8-inch baking dish. If necessary, break a few cookies to fit them in the dish. Spoon half of the filling over the cookies and smooth the top. Repeat with the second layer of decaf coffee-dipped cookies, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.

Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).

Chocolate Truffles

Sweets - Desserts



  • 300 g  chocolate
  • 150 g  cream
  • 50 g    unsalted butter
  • 80 g    cocoa powder
  • 2 Tbsp water


  1. Boil 1-litre water and turn off the fire. Chop the bars of chocolate into pieces.
  2. Then place another pan on top of the hot water to melt the chocolate.
  3. Add the 2 tbsp of water to let the chocolate melt easier.
  4. Keep stirring, add the cream when the chocolate is melted.
  5. When the cream and chocolate is mixed well, let it cool for 10 min.
  6. After the 10 min let the mixture melt again and add the unsalted butter.
  7. Mix it well.
  8. Place it in a bowl and let it cool for a few hours in the fridge, until it is stiff.
  9. If the truffle mixture is stiff u can make nice chocolate truffle balls and roll them in the cocoa powder.