Coffee-Free Tiramisu with Postum

Tiramisu is one of the world’s favorite desserts, but its signature flavor comes from espresso, and often a splash of coffee liqueur too. That leaves it off the menu for anyone who avoids coffee, caffeine or alcohol. This version keeps everything people love about tiramisu, the soft, soaked ladyfingers, the cloud-like mascarpone cream and the dark cocoa top, and swaps the espresso for Postum.

Postum’s toasty, roasted-grain flavor works beautifully here. It gives the ladyfingers that familiar deep, slightly bitter note against the sweet cream, without a drop of coffee. The cream is made without eggs, so there’s no cooking at all: just whip, layer and chill. Make it the day before a holiday dinner or Sabbath lunch and it’s ready when you are.

You can find Postum online and in many grocery stores, and the company shares more drink ideas on its recipe page. Curious where Postum came from? Read our short history of coffee substitutes. And if you do drink coffee, try our Classic Tiramisu too.

Coffee-Free Tiramisu with Postum

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Crisp ladyfingers soaked in sweetened Postum and layered with a light, no-cook vanilla mascarpone cream, then finished with cocoa. All the creamy, roasty flavor of classic tiramisu with no coffee, no caffeine, no alcohol and no raw eggs.

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Prep Time 25 minutes mins

Chilling 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Servings: 9 servings

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

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For the Postum soak

• 1 1/4 cups hot water
• 3 tablespoons instant Postum or another roasted grain beverage
• 1 tablespoon brown sugar
• 1/2 teaspoon vanilla extract

For the mascarpone cream

• 1 cup heavy cream cold
• 1/2 cup powdered sugar
• 8 ounces mascarpone cheese cold
• 1 1/2 teaspoons vanilla extract
• 1 pinch salt

For assembly

• 1 package (7 oz) crisp ladyfingers (savoiardi) about 24
• 1 1/2 tablespoons unsweetened cocoa powder for dusting
• 1 ounce dark chocolate finely grated (optional)

Method

 

1. In a shallow dish, stir the Postum and brown sugar into the hot water until dissolved, then stir in the vanilla. Let it cool to room temperature. It should taste stronger than a cup you would drink.
2. In a large bowl, beat the cold cream and powdered sugar with a mixer on medium-high speed until soft peaks form, about 2 minutes.
3. Add the mascarpone, vanilla and salt and beat on medium speed just until smooth, thick and spreadable, about 30 to 60 seconds. Stop as soon as it holds stiff peaks; overbeating can make mascarpone grainy.
4. Working one at a time, quickly dip a ladyfinger into the cooled Postum, about 1 second per side, and lay it in an 8×8-inch dish. Repeat to cover the bottom in a single layer, breaking pieces to fill gaps.
5. Spread half the mascarpone cream evenly over the ladyfingers. Add a second layer of dipped ladyfingers, then spread the rest of the cream over the top and smooth it out.
6. Cover and refrigerate for at least 6 hours, or overnight, so the ladyfingers soften and the layers set.
7. Just before serving, dust the top with cocoa powder through a fine sieve and sprinkle with grated chocolate, if using. Cut into squares and serve cold.

Notes

Other grain beverages: Pero, Kaffree Roma or Cafix work too. Start with 3 tablespoons and add more if the soak tastes weak. For a brewed herbal coffee like Teeccino, use 1 1/4 cups of strongly brewed, cooled Teeccino instead of the Postum and water.

Why no raw eggs: Traditional tiramisu cream is made with egg yolks. This version skips them, so there’s nothing to cook and no raw-egg concern. The whipped cream and mascarpone hold it together.

About mascarpone: Mascarpone is made by thickening cream with an acid, not rennet, so it’s a vegetarian-friendly cheese.

Don’t oversoak: Crisp savoiardi soak up liquid fast. A quick dip is all they need; they soften fully in the refrigerator.

Larger batch: Double everything and layer it in a 9×13-inch dish.

Gluten note: Postum is made from wheat, and ladyfingers contain wheat flour, so this dessert is not gluten-free.

Make ahead: Tiramisu is best made a day ahead. Keep it covered in the refrigerator for up to 3 days, and add the cocoa just before serving so it stays dry and dark.

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Shopping list

• Dairy: 1 cup heavy cream, 8 oz mascarpone cheese
• Pantry: instant Postum (or another roasted grain beverage), 1 package (7 oz) crisp ladyfingers (savoiardi), powdered sugar, brown sugar, vanilla extract, unsweetened cocoa powder, dark chocolate (optional), salt