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Square slice of coffee-free tiramisu on a plate showing layers of Postum-soaked ladyfingers and fluffy mascarpone cream under a cocoa and grated chocolate topping, with the rest of the tiramisu in a glass dish, a jar of grain beverage powder, a mug and ladyfingers nearby

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
Chilling 6 hours
Total Time 6 hours 25 minutes
Servings: 9 servings
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

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 8x8-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 9x13-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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