Little Hearts Tiramisu Recipe: A Fun, Eggless Twist on the Classic Dessert
If you’re looking for a show-stopping yet easy-to-make dessert, this Little Hearts Tiramisu is your answer! Inspired by the beloved Indian biscuit, Little Hearts—delicate, crispy, sugar-dusted treats that resemble baby palm ears—this eggless tiramisu is a modern twist on the classic Italian dessert. Layers of coffee-soaked Little Hearts are paired with luscious mascarpone cream and topped with chocolate-dipped Little Hearts for a visually stunning finish. This dessert not only tastes divine but also brings a festive charm, making it perfect for holiday parties, birthdays, or any special gathering.
What makes this recipe a winner? It’s Eggless: A no-bake delight suitable for everyone who want something eggless. Quick and Easy: Minimal prep with simple ingredients. Party-Perfect: A great make-ahead dessert for entertaining. Eye-Catching: The chocolate-dipped Little Hearts on top add elegance and flair.
Whether you’re hosting a crowd or craving something indulgent, this Little Hearts Tiramisu is sure to impress. The combination of coffee, creamy mascarpone, and the crunchy sweetness of Little Hearts creates a dessert that’s as satisfying to eat as it is to look at. Ready to wow your guests? Let’s dive into this no-bake, eggless tiramisu recipe!
Happy Cooking!
Servings: 10-12 servings
Prep Time: 30-40 mins
Chilling Time: 6-8 hours
Total Time: 8+ hours
Ingredients:
Little Hearts Layer:
10-12 oz little heart biscuits
1.25-1.75 cup of strong brewed espresso or strong coffee
Mascarpone Cream:
8 oz Mascarpone cheese; softened
2.5-4 tbsp powdered sugar; as per taste
1 tsp vanilla essence
1/8 tsp salt
2-2.5 cups cold heavy whipping cream
Assembly:
1/3 cup semi-sweet chocolate
3/4 tbsp coconut oil
Directions:
Mascarpone Cream: To a mixing bowl add the cold heavy cream, vanilla essence, salt, & powdered sugar. Using an electric whisk or hand whisk, whisk it together till it forms soft peaks. Add softened mascarpone cheese and gently mix it well till combined. Whisk till it thickens slightly, forms ribbons, and is well combined. Do NOT overmix or it will separate. If it looks like it starts separating, add more heavy cream and gently fold.
Assemble Tiramisu: You can assemble in a big bowl or smaller individual bowls.
Dip Little hearts biscuit in coffee and place the soaked biscuits as a base.
Top and spread 1/3rd of the Mascarpone Cream over it.
Repeat the layers of coffee-soaked little heart biscuits, and mascarpone cream two more times. So biscuit-cream-biscuit-cream-biscuit-cream.
Cover with cling wrap and let it sit in the fridge for at least 4-5 hours.
Melt chocolate with coconut oil in the microwave. Melt for 30-second intervals and stir in between.
Dip a part of the little heart biscuit in the melted chocolate and then use it to decorate the top of the dessert.
Let it thaw for about 10 minutes.
The dessert is ready! Serve & enjoy!
Notes/Tips:
Be sure to use room-temperature mascarpone cheese.
The better quality of coffee you use, the better it will be. Trust me!
Be sure to let it chill. It always tastes better the next day/overnight.
You can use cream cheese if you can’t get mascarpone.
