Woh Wali Bakery
Classic
Tiramisu
Bina anda ke bhi, utna hi silky. Promise.
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Product Description
Mascarpone, espresso, ladyfinger — eggless reinvention, serves 2
About This Classic Tiramisu
Tiramisu is traditionally built on raw egg yolks whipped into the mascarpone — which makes an eggless version genuinely tricky to get right without turning it dense or bland. We rebuilt the recipe from scratch: whipped mascarpone folded with a stabilised cream base gets the same silky, barely-set texture as the original, without any egg.
Espresso-soaked eggless ladyfingers form the base layers, dusted generously with real cocoa powder just before it leaves the kitchen — not pre-dusted and left to sit, which turns soggy. This is meant to be eaten the same day it's made, spoon straight from the container, no cutting required.
What's Inside
- Eggless ladyfingers, espresso-soaked
- Stabilised whipped mascarpone cream (eggless)
- Fresh-pulled espresso, not instant coffee
- Real cocoa powder dusting, added fresh
- No preservatives, refrigerate on arrival
Allergen Information
Contains: Milk / Dairy, Gluten.
Eggless: 100% eggless.
What Indore is Saying
"I make tiramisu at home with eggs so I was curious how this would compare. Honestly, texture-wise it's very close — silky, not too sweet, proper espresso hit. Cocoa dust was fresh too, not soggy from sitting."
"Ordered the serves-4 size for a small dinner and everyone was surprised it was eggless — genuinely couldn't tell. Coffee flavour is strong, in a good way. Will be a repeat order for us."
Questions About This Classic Tiramisu
Is this tiramisu 100% eggless?
Yes — completely reformulated to be eggless, using a stabilised mascarpone whip instead of the traditional raw egg base. Jain-friendly.
Does it contain alcohol?
No, our tiramisu is alcohol-free, unlike some traditional recipes that use marsala wine or rum in the soak.
What sizes are available?
Serves 2 (₹449) or Serves 4 (₹799), both in a shareable container.
How long does it stay fresh?
2 days refrigerated. It's a fresh cream dessert, so we recommend eating it the same or next day for best texture.