Alcohol-Free Tiramisu with Hazelnut Syrup – My Take on a Classic
Over the years, I’ve developed a bit of a sweet tooth, and tiramisu has become my go-to when the craving hits. I’ve tested and tweaked several recipes to come up with this version – indulgent and just sweet enough without being overpowering.
I’ve left out the alcohol and swapped it for hazelnut syrup, which adds a unique depth of flavour while making the dessert suitable for all. It’s gone down a treat every time I’ve served it, and I hope it becomes a favourite in your kitchen too.
Ingredients
500g (2 cups) mascarpone
4 egg yolks
3 egg whites
6 tablespoons hazelnut coffee syrup
Around 24 Savoiardi (ladyfinger) biscuits
200ml strong brewed coffee, cooled (espresso or moka pot)
1 tablespoon cocoa powder
3 tablespoons grated dark chocolate
Method
Separate the eggs into two clean bowls – one for yolks, one for whites.
Whisk the egg whites until frothy. Add 3 tablespoons of hazelnut syrup and continue whisking until they form stiff, glossy peaks.
In another bowl, whisk together the mascarpone, egg yolks, and remaining 3 tablespoons of syrup until smooth.
Gently fold the egg whites into the mascarpone mixture, one-third at a time, until fully combined.
Dip each ladyfinger in the cooled coffee for 2–3 seconds, turning to soak both sides. Lay in a single layer in your dish.
Sprinkle a little extra coffee over the biscuits, just enough to enhance the flavour without making them soggy.
Spoon half the mascarpone mixture over the biscuits and spread evenly. Sprinkle over a bit of grated dark chocolate.
Repeat with another layer of soaked biscuits and the remaining mascarpone mixture.
Dust the top with cocoa powder and finish with the rest of the grated chocolate.
Chill for 6–8 hours before serving.
Light, creamy and full of flavour, this twist on tiramisu makes for a perfect crowd-pleaser—no alcohol needed.